Okonomiyaki

🕒 Prep: 15 min
🔥 Cook: 10 min
🍽 Serves: 4
★★★★★
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If you’re on the hunt for a dish that’s packed with flavor and a bit of culinary adventure, Okonomiyaki is your ticket. This savory Japanese pancake combines a medley of ingredients into something truly special, perfect for impressing at dinner or just shaking up your usual meal routine.

Ingredients for Okonomiyaki

All-purpose flour forms the base of the batter, bringing everything together. Water helps achieve the right consistency for a smooth batter. A large egg adds richness and helps bind the ingredients. The star of the show is the cabbage, which gives the pancake body and a delightful crunch. Pork belly and shrimp add protein and savory depth. Green onions provide a fresh, zesty kick, while pickled ginger contributes a tangy note. Tempura bits add an irresistible crunch throughout. Vegetable oil is used for frying, ensuring a golden, crispy exterior. Okonomiyaki sauce is the sweet and savory topping that defines the dish, and mayonnaise adds a creamy contrast. Finally, seaweed flakes and bonito flakes are sprinkled on top for a burst of umami flavor.

Tips & Tricks

  • Use a non-stick skillet to make flipping the pancake much easier.
  • For a vegetarian version, swap the pork and shrimp for your favorite veggies.
  • If you're new to flipping pancakes, consider making smaller pancakes to start — they're easier to manage.

Serving Suggestions

Okonomiyaki is best enjoyed fresh off the skillet. Pair it with a simple miso soup or a light cucumber salad to balance the rich flavors. For drinks, a cup of green tea or a light Japanese beer complements the dish nicely.

Frequently Asked Questions

Can I make the batter ahead of time?
Yes, you can prepare the batter and refrigerate it for a few hours, but it's best to add the fresh ingredients like cabbage and seafood just before cooking.
What can I use instead of Okonomiyaki sauce?
If you can't find Okonomiyaki sauce, a mixture of Worcestershire sauce and ketchup with a dash of soy sauce can work as a substitute.
Is there a gluten-free option?
Substitute the all-purpose flour with a gluten-free flour blend to make it gluten-free. Ensure all other ingredients are also gluten-free.

Okonomiyaki Recipe Walkthrough

Start by whisking together 1 cup of flour and 1 cup of water in a large bowl until you have a smooth batter. Once it's smooth, crack in a large egg and mix well. Make sure everything is well combined to avoid any lumps.

Fold in the sliced cabbage, pork belly, shrimp, green onions, pickled ginger, and tempura bits. The goal is to coat all these goodies evenly with the batter, ensuring each bite is loaded with flavor.

Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Pour half the batter into the skillet, spreading it into a round pancake shape. Let it cook for about 4-5 minutes, or until the bottom turns a beautiful golden brown.

Once the first side is ready, carefully flip the pancake. Cook for another 4-5 minutes so the other side gets just as golden and crispy.

Transfer your masterpiece to a serving plate. Drizzle generously with Okonomiyaki sauce and mayonnaise. To finish it off, sprinkle with seaweed flakes and bonito flakes for that authentic touch.

Why You'll Love This Recipe

  • Delivers a fusion of flavors and textures in every bite.
  • Flexible enough to customize with your favorite ingredients.
  • Brings a taste of Japan right to your kitchen.
  • Perfect for a communal cooking experience with friends or family.

Ingredients

1 cup all-purpose flour
1 cup water
1 large egg
2 cups thinly sliced cabbage
4 oz thinly sliced pork belly
4 oz shrimp, peeled and deveined
2 green onions, chopped
1/4 cup pickled ginger
1/4 cup tempura bits
2 tbsp vegetable oil
1/2 cup Okonomiyaki sauce
1/4 cup mayonnaise
1 tbsp seaweed flakes
1 tbsp bonito flakes

Step-by-step Instructions

1. In a large bowl, whisk together flour and water until smooth. Add the egg and mix well.
2. Fold in cabbage, pork belly, shrimp, green onions, pickled ginger, and tempura bits until all ingredients are well coated.
3. Heat vegetable oil in a large skillet over medium heat. Pour half of the batter into the skillet, spreading it into a round pancake.
4. Cook for 4-5 minutes, or until the bottom is golden brown. Flip carefully and cook for another 4-5 minutes.
5. Repeat with the remaining batter.
6. Transfer pancakes to a serving plate. Drizzle with Okonomiyaki sauce and mayonnaise.
7. Sprinkle with seaweed flakes and bonito flakes before serving.

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