Okonomiyaki Savoury Pancake
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Okonomiyaki literally means ‘grilled as you like it’, it is a delicious savoury pancake that is simple and quick to make on a teppan plate or in a frying pan. Very versatile, it can be made with many different ingredients to suit your own tastes. Usually made with cabbage, spring onion and seafood you can add yakisoba, bacon and other ingredients depending on your inclination and even your hometown! Osakan’s like their Okonomiyaki ingredients mixed together, whereas Hiroshima folk like it layered with extra cabbage and yakisoba noodles.

You can buy your okonomiyaki recipe ingredients online from Japan Centre, just click on the links to add it to your basket!

1 person 10 minutes 15 minutes spend

Ingredients

• 100g Okonomiyaki Flour
alternatively use 2 cups of plain flour mixed with 1 1/2 cups of dashi or water.
• 1 tbsp Mayonnaise
• 1 tbsp Okonomiyaki Sauce
• Dried Bonito Flakes (sprinkling)
• Pickled Ginger (pinch)
• Aonori Seaweed (sprinkling)
• Tenkasu (sprinkling, optional)
• 1 Egg
• 1/4 Cabbage
• 1 Spring Onion
• Any Meat, Seafood or Other Vegetables such as Sliced Pork, Bacon, Squid or Prawn etc.
• 100ml Water

• Hot Plate

Here at Japan Centre we recommend our Let’s Cook! Okonomiyaki Kit for everything in one!

How to prepare

Mix 100g of Okonomiyaki flour and 100ml of water together with a spoon and set aside.
Chop the cabbage and spring onion finely and add to the batter mix. Add your chosen fillings such as prawn and squid at this stage.
Add the egg and mix the ingredients together [TIP: Do not mix too much or the pancake will become hard].

Start heating a fry pan with a little oil, pour the mixture into a round pancake shape in the centre. Or you could lightly oil a hot plate instead if making with friends!
If using meat, start cooking these separate to the pancake.
Once the underside of the pancake is a lovely brown colour, add the cooked meat ingredients to the top of the pancake and flip over to finish cooking. Press down on the pancake with a spatula to make the pancake an even thickness and to aid cooking.

Both sides of the Okonomiyaki pancake should now be golden brown. Flip on to a plate and cut in to slices like a pizza.
Smother with lashings of Okonomiyaki sauce and mayonnaise, sprinkle with bonito flakes, aonori seaweed and a portion of pickled ginger.

Tips and information

Style your Okonomiyaki ‘as you like it’!
• While the first side is cooking, fry up some yakisoba noodles and flip the pancake on to these when cooking the other side.
• Lay streaks of bacon on the top before flipping sides.
• At the final stage break and egg on to the top, cover with a wok lid to quickly steam-cook and serve with a runny yolk.