Okonomiyaki, one of Osaka’s most iconic dishes, is a savory pancake that’s as much fun to make as it is to eat.Feel free to get creative with your ingredients and toppings (thekatsuobushi flakes will “dance” as they’re warmed by the pancake!)and be sure to enjoy this with family and friends.
- 100g Okonomiyaki Mix
- 140ml water
- 150g cabbage (shredded)
- 50g thinly sliced pork belly or beef (can also substitute other proteins such as chicken, shrimp, octopus, squid, etc. or omit to make it vegan-friendly)
- Oil for cooking
- Okonomiyaki sauce (if available or mix ketchup and Worcester sauce in a 1:1 ratio). You can also substitute soy sauce, mayo, ponzu or salt.
- Additional toppings (as desired): Japanese mayonnaise,aonori (seaweed flakes), katsuobushi (bonito/skipjack tuna flakes), pickled red ginger, chopped green onions
- Chop and precook the chicken, shrimp, octopus, squid, etc. if using. Set aside.
- In a bowl, combine the okonomiyaki mix with 140ml of water. Mix until smooth. Add the shredded cabbage and cooked protein from step 1 if using. Mix and combine well.
- Heat the oil in a frying pan or griddle on medium heat. Once the pan or griddle is hot, pour on the batter from step 2 to make one large, flat pancake. Add the thin slices of pork or beef to cover the top of the pancake. Cook until the bottom surface becomes light brown (about 4 mins). Then flip using a large spatula, and cook the opposite side for about 4 mins.
- Serve hot with okonomiyaki sauce and any of your favorite toppings. Cut into portions for each person.