Easy Okonomiyaki Recipe
- 1/3 Cabbage (shredded)
- 1/2 Carrot
- 3/4 Onion
- 1 Piman (small green pepper)
- 3 cups flour (same as for tempura, cake, or cookies)
- 1 can beer or equivalent water and 1tsp baking soda
- 3 large eggs
- 2 packets hondashi (traditional Japanese seasoning)
- Salt, Pepper, Garlic
- Olive Oil
- Optional: Meat (bacon, pork, or sausage), other vegetables, okonomiyaki sauce, mayonnaise, katsuobushi (bonito flakes)
Okonomiyaki is a savory pancake found throughout Japan. Like many dishes here, the ingredients can change by region. Living down in Okinawa, it is not a dish you see very much, yet this is one of the dishes I had with my wife’s family. Since then, we’ve had it a few times, so I thought I would do my own take on it and build a recipe for you.
The first step is to prepare your ingredients. Try to keep all the vegetables about the same size so they cook at the same rate. You can use a mandolin, though cutting cabbage with one isn’t very easy. Once you have your vegetables in a large bowl (you can also add extra meat or fish though it might be a good idea to pre-cook them just in case) prepare the batter either in a separate bowl or in with the veggies.
The batter I make in the video is not 100% traditional (ahem the beer). I used beer instead of water to help make the batter more light (carbonation) and give added flavor. You can get away with regular water but then you might want to add some baking soda.
Add the flour, dashi, seasoning (salt, pepper, garlic) to taste, eggs and beer. Mix well.
Bring a frying pan up to low-medium heat. Add olive oil. You can also use a large skillet or flat top. If you’re going to add a thick cut of pork like I do in the video sear the meat prior to cooking the okonomiyaki. This ensures it will cook through and will add flavor to the cake. If you have thin meat, such as bacon, add it later.
Ladle your mixture onto the skillet ensuring there is enough of the batter around the edges to keep the ingredients together. You also want to make sure the vegetables, etc. are evenly distributed. You can add thinly sliced meats now so when you flip the cake over it will cook with the cake and stay attached.
Brown both sides. You’ll know when to flip when the edges of the batter turn yellow and start to firm up. When the okonomiyaki looks cooked through, turn it out onto a plate. Add generous amounts of okonomiyaki sauce (sorry, no recipe for that in this page… go buy a bottle from your local store or Asian market), mayo, and katsuobushi.
Serve and enjoy!