Okonomiyaki
お好み焼き (54269892756).jpg by Benzoyl · CC BY 2.0
Okonomiyaki is a beloved Japanese savory pancake that offers a delightful combination of flavors, textures, and customizations. Its crispy exterior contrasts beautifully with a soft, tender interior, often loaded with vegetables, meats, or seafood. Perfect for casual gatherings or street food indulgence, okonomiyaki is both satisfying and fun to make.
Originating from Osaka and Hiroshima, okonomiyaki's name translates roughly to 'grilled as you like it,' reflecting its flexible nature. This dish became a staple during Japan's post-war era, offering an affordable yet hearty meal. Over time, it has gained popularity worldwide, celebrated for its communal cooking style and customizable toppings.
Ingredients
- 1 ½ cups all-purpose flour
- 2/3 cup dashi stock or water
- 2 large eggs
- 2 cups shredded cabbage
- 4 oz cooked bacon or pork belly slices
- 2 scallions, sliced
- Pickled ginger (beni shoga), optional
- Okonomiyaki sauce (or a sweet-savory sauce)
- Mayonnaise
- Aonori seaweed flakes
- Katsuobushi (bonito flakes)
- Cooking oil (vegetable or vegetable oil spray)
Instructions
- 1
In a large mixing bowl, combine the flour and dashi stock, stirring until smooth to create the batter.
- 2
Add the eggs to the batter and mix well.
- 3
Fold in the shredded cabbage, scallions, and pickled ginger if using.
- 4
Heat a non-stick skillet or griddle over medium heat and lightly oil the surface.
- 5
Pour a portion of the batter onto the skillet, shaping it into a thick disc about 6-8 inches in diameter.
- 6
Place slices of bacon or pork belly on top of the batter.
- 7
Cook for about 4-5 minutes until the bottom is golden brown and the edges set.
- 8
Carefully flip the okonomiyaki and cook for another 4-5 minutes until cooked through and crispy.
- 9
Transfer to a plate and drizzle generously with okonomiyaki sauce and mayonnaise.
- 10
Sprinkle with aonori and katsuobushi flakes for garnish.
- 11
Serve hot, optionally topped with extra scallions or pickled ginger.