Okonomiyaki
Yield 6
Author
Prep time
1 Hour
Cook time
20 Min
Total time
1 H & 20 M

Okonomiyaki

Okonomiyaki is a Japanese savory pancake that roughly translates to “anything you want fried.” The recipe I’ve landed on mimics the classic flavors of the street food, but veers from tradition in its simplicity and ease.

Ingredients

Batter
  • 3 Cups AP flour
  • 3 Tablespoons sugar
  • 3 teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • ¾ teaspoons salt
  • 2-3 Cups liquid (use dashi stock, fish stock, water, milk, buttermilk, vegetable broth, bone broth, really any liquid. Dashi is the traditional, fish stock is my personal favorite)
  • 3 eggs
  • 2 Cups finely sliced cabbage
  • 1 Cup diced mushrooms
  • 1 Cup sliced onions
  • 2 Tablespoons minced garlic
  • 1 Tablespoon Minced ginger
Sauces and Garnish
  • 1 or 2 Tablespoons Furikake Seasoning
  • 1 or 2 Tablespoons Kewpie Mayo (You can take normal mayo and mix it with a little rice vinegar and sugar)
  • 1 or 2 Tablespoons Okonomiyaki Sauce
  • 1 or 2 Tablespoons sliced scallions
Okonomiyaki Sauce
  • ¾ C ketchup
  • ¼ C of Worcestershire sauce
  • ¼ C of soy sauce.
  • 1 T Sesame oil
  • 1.5 t White Pepper.
Homemade Worcestershire
  • 1⁄2 cup apple cider vinegar
  • 2 tablespoons gf soy sauce
  • 2 tablespoons water
  • 1 tablespoon brown sugar
  • 1⁄4teaspoon ground ginger
  • 1⁄4 teaspoon mustard powder
  • 1⁄4 teaspoon onion powder
  • 1⁄4 teaspoon garlic powder
  • 1⁄8 teaspoon cinnamon
  • 1⁄8 teaspoon black pepper
  • 2.5g dried shitake
  • 2.5g kombu

Instructions

Homemade Worcestershire
  1. Bring everything but kombu to a simmer. light simmer for 10min
  2. Turn off heat. Add kombu.
  3. Let sit for 30 min.
  4. Strain.
Okonomiyaki
  1. Whisk dry ingredients together in a bowl.
  2. In a separate bowl whisk the eggs with your liquid of choice. Start with only 1 and 1/2 cups--we can add more if the batter needs it later.
  3. Cut veggies in small pieces. For texture, you can leave some large (1-2in) pieces.
  4. Add dry to wet, folding in with a spatula, until combined into a thick pancake batter. It should fall off in a slow even stream from the spatula. Fold the veggies in.
  5. Let the batter sit for 30min before cooking, and give a final stir before using.
  6. Heat a skillet to medium low heat, and add your oil of choice.
  7. For a 6 inch skillet, dollop one cup of pancake batter into the center, then shape and shape with your spatula into a uniform circle.
  8. Cover and cook for 5 minutes.
  9. Flip, using a plate, and flipping the skillet upside-down, then sliding the pancake back on. Cover and cook another 5 minutes.
  10. Flip one more time, cooking uncovered on medium high heat for 2 minutes to crisp.
  11. Flip onto a plate, keeping the most recently crisped side up.
  12. Immediately cover edge to edge with okonomiyaki sauce so it glistens from the heat. Generously add stripes of kewpie mayo. And finally, top with furikake and thinly sliced scallion greens.

Notes

The veggies I give are an easy place to start, and what I'll typically use, but you can really put anything in here: carrots, fennel, leeks, bacon, sausage, shrimp, etc. Go wild.


The less veggies to batter you add, the more pan-cakey and fluffy it will be. I prefer mine with a lot of veggie basically just held together by the batter.

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