Recipe Ingredients
Osaka-style Okonomiyaki
1/2 shredded cabbage
2 small carrots, grated
1 zucchini, grated
200g bacon, diced
200g raw prawns, chopped
2 tablespoons pickled ginger (sushi ginger)
60g grated cheddar cheese
For batter
2 cups (200g) plain flour
1/2 cup corn flour
1 1/2 cups bonito stock (made from bonito powder - follow instructions on the packaging)
2 eggs
For serving
Okonomiyaki sauce (see below if you cannot find this)
Japanese mayonnaise (aka Kewpie)
1 nori sheet, shredded
bonito flakes
If you cannot find Okonomiyaki sauce then you can whisk together the following ingredients:
4 tablespoons tomato sauce
3 1/2 tablespoons Worcestershire sauce
2 tablespoons oyster sauce
1 1/2 tablespoons white sugar
Equipment you need
One small bowl
One medium bowl
One large bowl
Mixing utensils
Two frying pans (if you have the space, as this will save time)
Slide/Egg Flip
One plate for each person for serving
Recipe adapted from "Destination Flavour" by Adam Liaw (Adam Grant Books, 2018)
Eastern Asian Recipes | Asian Food
Okonomiyaki is a Japanese savoury pancake. “Okonomi” means “as you like it” and “yaki” means “grilled”. You can put anything you like in the pancake, but an Osaka-style Okonomiyaki contains shredded cabbage and a protein of your choice which are stirred through the pancake batter. You can also add other ingredients, as the name says - “as you like it”. There is also a Hiroshima-style Okonomiyaki which has the vegetables layered in the mixture, and has an egg and yakisoba noodles on top. Okonomiyaki is also topped with other garnishes such as a sauce and Japanese Mayonnaise as well as Bonito flakes.
The earliest origins of this dish date back to the Edo period (1683-1868), however it became really popular before and after World War II as it was fairly cheap to prepare.