Okonomiyaki, a Japanese savory cabbage pancake, is an Osaka street food. It typically contains shredded cabbage, eggs, flour, and bonito stock (or dashi). After the pancake has been cooked to a golden brown color, it is then topped with various toppings.
Okonomo means “how you like” and “preference,” while “yaki” is “grilled.” Okonomiyaki can be made in many different ways depending on where you live in Japan. The Osaka version traditionally has a pork belly griddled into the pancake. The Hiroshima pancake is thin and crepe-like and is served with yakisoba noodles. My version is the Bodega-style Okonomiyaki. I made it when I was trying to stretch my dollar. My local bodega had inexpensive ingredients like cabbage, carrots and scallions. I also found eggs, flour, and eggs. These ingredients were the basis of this recipe. Honda was a great ingredient to have on hand so I could make this dish every night of the week. It is a family favorite and easy to prepare any night of the week.
Okonomiyaki Toppings
As with the pancake toppings, okonomiyaki toppings can vary. I searched for okonomiyaki while I was in Tokyo. I was excited to finally try the pancake I had made for many years in the same place. The one I ordered included squid and octopus. The dish came out hot and was topped with Japanese mayo and fried eggs. My okonomi sauce recipe is based on authentic ingredients: Worcestershire sauce and ketchup. You can add sugar to some recipes. You will need small squeeze bottles to store the sauces and drizzle them on top of the pancake. You don’t need squeeze bottles. It’s okay! You can use a spoon to drizzle the sauce on top of the okonomiyaki.
Okonomiyaki recipe
- As you prepare the ingredients, combine them in a large bowl. Cut half of a medium cabbage in half. Remove the core. Cut the cabbage into small pieces until you have approximately 4 cups. Two medium carrots should be peeled and grated on a box grater (11/2 cups). Slice 4 medium scallions thinly. Reserve 2 tablespoons of dark green part for garnish. Mix well.
- Combine 1/2 cup water with 1 tablespoon honda in a medium bowl or liquid measuring cup. Whisk to combine. Mix in 2 eggs and 1 1/2 teaspoons of kosher salt and mix well. Toss the mixture with the cabbage.
- Slowly add 1 cup of all-purpose flour, stirring continuously, tossing until the flour is absorbed into the cabbage mixture. Allow resting for five minutes. Heat a medium nonstick skillet on medium heat.
- Toss 2 tablespoons of toasted sesame oils in a pan. Stir the pan until it is coated. Tongs are used to add the cabbage mixture to a pan. Scrape out any batter and then spread it into an even layer. Cook until the cabbage mixture is deep golden brown on the bottom. Cover and bake for 8-10 minutes.
- To loosen the pancake, shake the skillet. Place the pancake, browned side down, on a plate. Invert the skillet onto the plate. Use oven mitts to place one hand underneath the plate and one on the bottom. Then flip the pancake in one move back to the skillet. Cook the pancakes on medium heat for 6-8 minutes or until they are golden brown and the vegetables are tender. While the vegetables are cooking, prepare the sauce and seasoned mustard.
