Okonomiyaki

During my visit to Japan, I had the chance to try many different Japanese dishes, but it was in a typical restaurant in Osaka where I discovered a unique dish: okonomiyaki. Watching the chef prepare it on the teppan grill in front of me was a fascinating experience.

When I returned home I wanted to recreate the dish in my own kitchen and share it with my friends and family. After some research and practice, I believe this Okonomiyaki recipe reflects the one I had enjoyed in Japan pretty well.

What is Okonomiyaki?
Okonomiyaki is a delicious Japanese dish that's often referred to as "Japanese savory pancake" or "Japanese pizza". Okonomiyaki is a popular street food from Japan.

To make it, you'll need some specific Japanese ingredients such as nagaimo (or yam), dashi (Japanese fish stock), pickled red ginger and you can add your choice of fish or meat.

Once cooked, it's topped with a range of condiments like Okonomiyaki sauce, Japanese mayonnaise, aonori (dried seaweed), and katsuobushi (dried bonito flakes). While most of the ingredients for this dish can be found in an Asian grocery store, some may be a bit challenging to locate.

In this recipe I use pork belly as proteine, because it becomes flavorful and crispy once cooked. If you're not a fan of pork or prefer a different type of protein, don't worry, as this dish is very versatile. You can customize the filling and topping choices to suit your taste (so you can easily skip the meat).

That's why in Japanese, it's called "grilled as you like it" – "Okonomi" means as you like it, and "Yaki" means grill.

Step 1
Let's start by preparing the batter. In a large bowl whisk together the flour, salt, sugar, and baking powder.

Step 2
To prepare the nagaimo (or yam), start by peeling it first and grate it into the bowl. It's worth noting that nagaimo (or yam) might irritate your skin and cause itchiness, so be sure to work quickly and wash your hands right away after handling it. Since nagaimo (or yam) is quite slimy and slippery, it's a good idea to wear kitchen gloves to get a good grip on it while you're grating.

Step 3
Mix ¾ cup water and 1 tsp dashi powder. Now add the dashi to the bowl and mix well. Cover the bowl with plastic wrap and let it rest in the refrigerator for a minimum of 3 hours, preferably overnight. Letting the batter rest is important because it relaxes the gluten and makes the Okonomiyaki fluffier. It also gives the batter time to develop more flavor. You definitely have enough time to prepare the other ingredients 😂

‍Step 4
After the batter has rested, the next step is to add the eggs, pickled red ginger to the batter and mix.

Step 5
Cut the green cabbage into thin strips and add it to the batter. Mix until the cabbage is evenly coated.‍

Step 6
‍Heat a non-stick pan over medium-high heat and add a generous amount of oil. Scoop a ladleful of the batter onto the pan and spread it out into a circle. Place a few slices of pork belly on top and add a lid to the pan.

Step 7
Cook for 3-4 minutes on one side, or until the bottom is golden brown. Use a spatula to flip the Okonomiyaki and cook for an additional 3-4 minutes on the other side. Add a lid to the pan.

Step 8
Flip the Okonomiyaki one more time, and drizzle okonomiyaki sauce over the top of the cooked Okonomiyaki. Spread the Okonomiyaki sauce with a spoon so it completely covers the top. Cook for 1 minute uncovered.

Step 9
It's time for the plating! Put your Okonomiyaki on a nice plate and drizzle the Japanese mayonnaise over the top of the cooked Okonomiyaki. Not just drizzling, but the Japanese way: precise and visually appealing.

Step 10
Sprinkle the aonori on top, followed by the katsuobushi and sliced scallions. Observe how the katsuobushi dances as it reacts to the heat of the dish.

Step 11
Repeat steps 6 to 10 with the remaining batter and pork belly. I like to share an Okonomiyaki - cook - repeat.

Chefs Tip
"Now it's time to experience your own homemade Okonomiyaki! For the full experience, I recommend you to eat it with chopsticks 🥢"