okonomiyaki recipe

This okonomiyaki recipe is SO easy and fun to make! It&#x27;s a frittata-like savory Japanese pancake with a cabbage hashbrown-like texture.

Okonomiyaki

cabbage (about ½ medium*)

scallions (about 1 bunch)

panko breadcrumbs

sea salt

eggs (beaten)

Extra-virgin olive oil (for brushing)

Worcestershire sauce ((Annie’s recommended))

Mayo ((Sir Kensington’s or Kewpie recommended))

Sesame seeds

Pickled ginger

nori (sliced**)

microgreens (optional)

In a large bowl, combine the cabbage, scallions, panko, and salt. Gently mix in the eggs. (Note: the mixture will be very loose and cabbagey, not like a flour pancake batter. If it&#x27;s very dry, let it sit for 10 minutes).

Heat a nonstick skillet over medium heat. Brush the skillet with olive oil and use a ¼ measuring cup to scoop the cabbage mixture into the skillet. (It&#x27;s ok if it doesn&#x27;t seem cohesive, it&#x27;ll bind together as the egg cooks). Flatten gently with a spatula so that the mixture is about 1/2 inch thick. Cook 3 minutes per side, or until browned, turning the heat to low as needed. Repeat with the remaining mixture, wiping out the skillet and brushing more oil, as needed.

Drizzle the okonomiyaki with Worcestershire sauce and thin strips of squeezed mayo. Top with sesame seeds, pickled ginger, and nori. Sprinkle with microgreens, if desired. Serve hot.

Okonomiyaki recipe : savory Japanese cabbage pancakes with bacon, served with homemade okonomiyaki sauce and Japanese mayonnaise.

Okonomiyaki – Japanese Cabbage Pancakes 

Japanese Mayonnaise:

mayonnaise

rice vinegar

sugar

Okonomiyaki Sauce:

oyster sauce

ketchup

Worcestershire sauce

Okonomiyaki:

450 g/ 1 lb/ 5 cups shredded cabbage

g/ 1.8 oz/ 1 cup shredded carrots

spring onions, divided

eggs

ml/ 4.2 fl.oz/ ½ cup dashi or water

soy sauce

salt

120 g/ 4.2 oz/ 1 cup all-purpose flour

200 g/ 7 oz thinly sliced bacon (See note)

vegetable oil

sesame seeds

Whisk together mayonnaise, rice vinegar, and sugar. Set...

Whisk together mayonnaise, rice vinegar, and sugar. Set aside.

Shred the cabbage and the carrots. Set aside.

Thinly slice the green onions. Set aside about...

Thinly slice the green onions. Set aside about ¼ of the green onions, preferably more green parts, for sprinkling over the okonomiyaki later.

In a large bowl, whisk together the eggs,...

In a large bowl, whisk together the eggs, dashi or water, soy sauce, and salt together. Slowly add the flour and whisk to obtain a thick, smooth batter.

Stir in the vegetables.

Cut the bacon slices in half.

Heat about ½ tablespoon of the oil in...

Heat about ½ tablespoon of the oil in a non-stick or cast iron pan.

Add about 1 cup of batter to the...

Add about 1 cup of batter to the pan and press with a spoon to form a circle of about 15 cm/ 6 inches diameter and about 1.2 cm/ ½ inch thick.

Cover the pancake with some bacon slices, as...

Cover the pancake with some bacon slices, as much as needed to cover the okonomiyaki, depends on the size of the bacon slices.

Cover the pan with a lid, this will...

Cover the pan with a lid, this will help the cabbage get soft.

Turn the heat a bit down, so that...

Turn the heat a bit down, so that the underside of the pancake doesn't get too dark. If you notice that after you have turned the first pancake, adjust the temperature again. The pancakes should be golden brown and not too dark.

Cook the pancake on the first side for...

Cook the pancake on the first side for 5 minutes until the bottom is golden brown. Flip with a spatula and cook, covered, for another 3-5 minutes or until golden brown.

It is preferable to use two pans when...

It is preferable to use two pans when cooking okonomiyaki, you can only cook one at a time, and cooking 6 of them will take quite a while. Using two pans will halve the cooking time.

Place the cooked okonomiyaki on a plate and...

Place the cooked okonomiyaki on a plate and keep warm in the oven while you cook the rest. Add a little more oil to the pan before starting with each okonomiyaki.

When all the Japanese cabbage pancakes are cooked,...

When all the Japanese cabbage pancakes are cooked, brush them with okonomiyaki sauce. Drizzle with the Japanese mayonnaise. Sprinkle with the remaining green onions and with sesame seeds and serve.

https://mediavine-res.cloudinary.com/video/upload/ba6i2i28c4trtrewxfzq.mp4

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This Easy Okonomiyaki recipe will give you a taste of Japan. It&#x27;s a Japanese savory pancake that combines cabbage, ginger, green onions, and shrimp into the batter and then adds bacon and tasty Japanese toppings for an incredible mix of flavors.

Easy Okonomiyaki

okonomiyaki flour

water

eggs egg substitute)

green onions, thinly sliced diagonally

ginger

Tempura bits (Tenkasu)

center

Okonomi Sauce

Kewpie Mayonnaise (Japanese Mayonnaise)

Bonito flakes (Katsuobushi)

Seaweed flakes (Aonori)

Remove the thick veins in the cabbage leaves,...

Remove the thick veins in the cabbage leaves, then cut into 1” x ¼” strips.

Slice the green onions into thin, diagonal slices.

Preheat the griddle to 400 degrees F (you...

Preheat the griddle to 400 degrees F (you can also use a non-stick pan or skillet).

In a large mixing bowl, use a whisk...

In a large mixing bowl, use a whisk to combine the Okonomiyaki Flour and water until the okonomiyaki batter is smooth.

Add the cabbage, onions, tempura bits, pickled ginger...

Add the cabbage, onions, tempura bits, pickled ginger and shrimp (if you are including the optional shrimp) into the okonomiyaki batter and mix well for at least 30 seconds so that the cabbage is well coated.

Add the eggs into the mixture and mix...

Add the eggs into the mixture and mix lightly for about 15 seconds so that the eggs are just combined with the cabbage.

Oil the preheated griddle.

Use ½ of the mixture for each pancake...

Use ½ of the mixture for each pancake and pour onto the griddle (cook each pancake separately).

Use a large, wide pancake spatula to gently...

Use a large, wide pancake spatula to gently flatten and form the pancakes until they are about 12” in diameter and about ¾” thick. Do not push down too hard with the spatula as you want a fluffy pancake.

Add the bacon pieces to cover the top...

Add the bacon pieces to cover the top of the pancake without overlapping them.

Cook for about 3 minutes, then use 2...

Cook for about 3 minutes, then use 2 large, wide pancake spatulas to flip the pancake over so that the bacon side is down and cook for 4 minutes.

Flip the pancake over again so that the...

Flip the pancake over again so that the bacon side is back on top and cook for 3 minutes or until the pancake is firm and browned, but not burnt.

Remove the pancake to a plate and drizzle...

Remove the pancake to a plate and drizzle okonomi sauce in a back and forth pattern.

Drizzle the pancake with Kewpie mayonnaise in a...

Drizzle the pancake with Kewpie mayonnaise in a back and forth pattern that is perpendicular to the okonomi sauce.

Sprinkle with the Aonori (seaweed flakes).

Sprinkle with the Katsuobushi (bonito flakes) and watch...

Sprinkle with the Katsuobushi (bonito flakes) and watch them move due to the heat.

Eat with chopsticks.

https://mediavine-res.cloudinary.com/video/upload/mvwr9gkvfkpx8r20zk6i.mp4

This Easy Okonomiyaki recipe will give you a taste of Japan with this Japanese savory pancake that mixes cabbage, ginger, green onions, and shrimp into the batter and then adds bacon and tasty Japanese toppings for an incredible mix of flavors.

Easy Okonomiyaki Recipe

How to make layered "Hiroshima Style" Okonomiyaki (Japanese savoury pancake) in a frying pan.

Hiroshima Style Okonomiyaki (in a frying pan)

tbsp oyster sauce

tsp Worcestershire sauce

tsp ketchup

tbsp sake (or white wine)

tsp sugar

black pepper

tsp sesame oil

portion yakisoba noodles (approx 100 grams)

cake flour

stock

mirin (optional)

tbsp katsuobushi (bonito flakes)

shredded white cabbage

squid snack or tenkasu (tempura bits)

beansprouts

pork

tbsp Worcestershire sauce

tbsp oyster sauce

tbsp ketchup

tbsp honey

tsp soy sauce

spring onion

Egg yolk (optional)

Take a small bowl and add 1/2 tbsp oyster sauce, 1/2 tbsp soy sauce, 2 tsp Worcestershire sauce, 1/2 tsp ketchup, 2 tsp sake, 1/4 tsp sugar, a pinch of black pepper and 1/2 tsp of sesame oil. Mix well and keep it near the stove.

If you are using dried noodles, cook them for a few minutes less than the instructed time and pour them into a cullender, rinse with cold water and drain thoroughly so that're not too wet when you fry them.

Heat a frying pan on medium high and add 1/2 tbsp vegetable oil. Once hot, add the yakisoba noodles and fry until both sides slightly crispy.

Pour the yakisoba sauce over the noodles and stir fry until they're evenly coated.

Once coated, transfer the noodles to plate and wipe out the frying pan with a paper towel. (Use tongs/chopsticks to hold the paper towel.)

In a jug, mix 30g cake flour, 60ml dashi, a pinch of sugar and a dash of mirin. Whisk until smooth.

Pour the mixture into the pan, making sure to leave 1-2 tsp worth in the jug for later.

Use the back of a spoon or ladle to spread out the batter so that's smooth and evenly covers the base of the pan. Crush the 1 tbsp of katsuobushi in your hand and sprinkle it over the top of the wet batter.

Once the batter is cooked through and no longer runny, place 50g shredded cabbage, 4-5 tbsp of tenkasu (tempura bits), 50 beansprouts and 100g of thinly sliced pork belly slices on top. Drizzle the leftover batter over the top and then place a lid on the pan.

While it's cooking, mix the okonomi sauce. Mix 1/2 tbsp Worcestershire sauce, 1/2 tbsp oyster sauce, 1 tbsp ketchup, 1/2 tbsp honey and 1/2 tsp soy sauce in a small bowl. Set aside for the end.

Once the okonomiyaki has been steaming for 5 minutes, take off the lid and flip the whole thing over so that the pork is at the bottom. This will allow the pork to fry and cook all the way through. Place the lid back on and steam for another 5 minutes.

While you're waiting, crack one egg into a bowl with a pinch of salt and whisk thoroughly.

Once 5 minutes have passed and the pork is cooked, flip the okonomiyaki out onto a large plate.

Use a paper towel to wipe out the pan, then add 1/2 tsp oil and spread it around with the other side of the paper towel.

Pour in the egg into the pan and swirl it around, coating the bottom of the pan with an even layer.

Once it's about 80% cooked, carefully flip the egg over and place the cooked yakisoba from earlier on the top.

Flip the other half of the okonomiyaki on top so that the crepe is on the top. 

Carefully flip the whole thing over and generously coat with the homemade okonomi sauce, chopped spring onion and an egg yolk (optional).

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The most viewed okonomiyaki recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine