Okonomiyaki – a mouthful of syllables, but also a mouthful of goodness. If you have the chance to eat at an okonomiyaki restaurant, go for it! It’s best to go with a few friends. We had this opportunity during our trip to Japan - and it was great fun. Basically, you get to choose a combination of ingredients which are added to a savoury pancake batter and then cooked at the table.
It’s not only great to eat at restaurants – okonomiyaki is also great comfort food at home. It’s also a great way to use up leftovers!
Okonomiyaki Recipe: Savoury Japanese Pancake
Serves 2 very hungry people.
- 2 cups flour
- 2 eggs
- 1 cup dashi (bonito) soup stock (if not available, chicken or beef stock will do)
- 1 cup shredded cabbage
- Suggested Filling (any combination!)
- Shredded pork
- Shredded chicken
- Cooked vegetables
- Bean sprouts
- Other seafood such as flaked salmon, squid rings or sliced octopus
- Okonomiyaki Sauce (or mix 1/4 cup ketchup, 1.5 tbsp Worcestershire sauce, 1 tsp soy sauce)
- Mayonnaise (preferably Kewpie)
- Bonito flakes (optional)
Start by mixing the pancake batter. Stir in the cabbage and any other filling items.
Heat a non-stick pan over medium-high heat. Spray with non-stick spray or coat very lightly with oil. Pour the batter in a large (about 6-8 inches) circle. Let it cook until brown and slightly crispy on the bottom. Flip and cook through. Set onto a plate. Repeat with remaining batter.
Top with okonomiyaki sauce, mayonnaise and bonito flakes.