okonomiyaki sauce recipe

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.

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Okonomiyaki - Japanese Cabbage Pancakes: super easy and flavorful, savory Japanese style pancakes using cabbage, eggs, bacon and flour. This Okonomiyaki version is made without 'dashi powder'/seafood stock. You can also find the recipe for Okonomiyaki sauce for topping the pancakes below. Serve fresh or hot.

Okonomiyaki - Japanese Cabbage Pancakes

Mayonnaise Kewpie

Okonomiyaki Sauce - ingredients

Cabbage

Slices Bacon

Stalks Green Onion

Eggs

Cup A.P Flour

Tsp Baking Powder

Tsp Salt

Tsp Sugar

Black Pepper Powder

Cup Water

In a large bowl, mix A.P flour, baking...

In a large bowl, mix A.P flour, baking powder, salt and sugar.

Keep Aside.

In a large bowl, add chopped cabbage, cooked...

In a large bowl, add chopped cabbage, cooked bacon, and green onions.

Now add the A.P flour mix.

Mix everything using a fork or chopstick.

Add eggs, water and mix using a fork...

Add eggs, water and mix using a fork to make a thick even batter

Heat a skillet with 1 Tbsp Oil.

Now, Scoop 2ladles (1cup) of the okonomiyaki batter...

Now, Scoop 2ladles (1cup) of the okonomiyaki batter in the center of the skillet.

Spread the batter in a circular motion to...

Spread the batter in a circular motion to make a 1inch thick disc.

Let this cook for 2 minutes on medium...

Let this cook for 2 minutes on medium heat (keep an eye to prevent the batter from burning) and flip to the other side.

Cook the other side, till both sides look...

Cook the other side, till both sides look evenly golden brown and batter is thoroughly cooked (it will crisp up the edges once cooked).

Remove the cooked Okonomiyaki pancake (Japanese Cabbage Pancake)...

Remove the cooked Okonomiyaki pancake (Japanese Cabbage Pancake) and use the steps above to create more pancakes.

Spread okonomiyaki sauce while hot and squeeze mayonnaise...

Spread okonomiyaki sauce while hot and squeeze mayonnaise in a zigzag pattern, then sprinkle bonito flakes and chopped green onions for garnish

Serve hot

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How to make fruity, thick and delicious homemade okonomiyaki sauce with just 5 simple ingredients! (coats 2 medium size okonomiyaki pancakes)

Homemade Okonomiyaki Sauce

tbsp ketchup

tbsp honey

Simply mix all the ingredients in a bowl until incorporated.

Apply it to the okonomiyaki with a pastry brush or back of a spoon.

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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Top Tags

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Homemade Okonomiyaki Sauce

Hiroshima Style Okonomiyaki (in a f...

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