Okonomiyaki
This recipe is made with "Okonomiyaki" Flour, Naomi uses Otafuku Osaka Style Okonomiyaki flour available in most Asian grocery stores or on amazon.
The recipe and directions below are for a basic Okonomiyaki. Naomi, provides a list of ingredients (in the notes below) that you can use for various toppings and ingredients. Be adventurous and try different combinations.
Paula's favourite combo is cheese, corn and shiso added to the batter with the following toppings: pork belly, bonito flakes, okonomi sauce and Japanese Mayo
Okonomiyaki
Servings
3
Prep Time
30 minutes
Cook Time
15 minutes
Recipe courtesy of Naomi Eguchi and In My Kitchen Inc.
Ingredients
1 c Okonomiyaki flour
¾ c Water
10.5 oz Shredded Cabbage
2 pcs Green Onion chopped
2 Eggs
9 pcs Sliced Pork Belly
Directions
- Mix flour and water in a large bowl until flour fully dissolves.
Add cabbage, green onion and eggs to flour mixture and combine gently.
3. Place oil in a medium size skillet on medium-low heat. Divide mixture into three sections and shape each portion into a ½” patty. Place patties in skillet and layer pork belly (or other meat) on top. Cook approximately 3 mins or until bottom browns.
Flip patty to cook meat side (approximately 4 minutes or until fully cooked.) DON’T PRESS PATTY. Flip patties once more (meat side up) and cook approximately 2-3 additional minutes.
Remove patties from skillet and top with Okonomi sauce; garnish as desired.
Recipe Note
Naomi's List of Okonomiyaki ingredients and toppings. The idea is to explore different flavour profiles with different combinations of ingredients and toppings. To keep things manageable try adding no more than 1-2 additional ingredients to your batter and 2-3 additional toppings (not including the okonomo sauce and Japanese mayo). Asian Grocery Stores have most of these ingredients, I have also found many of the non-perishable ingredients on Amazon. It is a more interesting experience if you have the chance to look for these at your local Asian Grocery store. Take this list with you, and ask for help finding some of the ingredients.
Add To Batter:
Tenkasu - Small pieces of tempura, add to batter, adds flavour
Squid - Chop and add to the batter, adds texture
Hanpen - A white, square, triangle or round surimi (fish or meat paste) product with a soft, mild taste. Chop and add to batter, adds texture
Tororokombu - Shaved dried kombu (kelp), add to batter adds flavour
Mochi – A Japanese rice cake made of mochigome, a short-grain japonica glutinous rice. Chop and add to batter, used for texture
Chikuwa - Jelly-like food product made from ingredients such as fish surimi, salt, sugar, starch, and egg white. Chop and add to batter, used for flavour
Konnyaku - From Konjac potato. Chop and add to batter, used for texture
Cheese - Add to batter or as a topping, used for flavour
Shiso - Asian plant from the mint family. Add to batter, used for flavour
Mentaiko- Salted cod roe, marinated in seasonings and spices. Chop and add to batter, used for flavour
Shrimp - Chop and add to batter, used for flavour
Sakura Ebi- Lucensosergia lucens is a species of shrimp popularly known as the Sakura shrimp or Sakura ebi. Chop and add to batter, used for flavour
Corn - Add to batter, used for flavour
Beni shoga - Pickled ginger with plum vinegar, add to batter, used for flavour
Aonori- A green seaweed that is dried and powdered. Add to batter, used for flavour
Bacon– Chop and add to batter, used for flavour
Use as a Topping:
Pork - Standard topping, used to add flavour
Fried Egg - Standard topping, adds flavour
Cheese - Add to batter or as a topping, used for flavour
Kimchi - Use as a topping, used for flavour
Okonomiyaki sauce - Umami packed Japanese sauce, standard topping, used for flavour
Japanese Mayo (Kewpie) - Standard topping, used for flavour
Katsuo Bushi- Dried, fermented, and smoked skipjack tuna. Add as a topping and watch it “dance”!
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