Okonomiyaki is a local specialty of Osaka and Hiroshima, but it's a comfort food that is loved all throughout Japan. Master this recipe and throw an okonomiyaki party at home!
Photographed by Hideo Sawai
Calorie count is per piece.
Ingredients (Makes 2 pieces)
- 50 g yamaimo
- 200 ml dashi
- 340 g cabbage
- 90 g chikuwa
- 1 Japanese green onion (50 g)
- 20 g benishoga
- 90 g flour
- A pinch of salt
- 2 eggs
- 6 slices pork loin (thinly sliced)
- A dash of lemon juice
- Okonomiyaki sauce, as desired
- Aonori flakes, as desired
- Skipjack shavings, as desired
- Mayonnaise (preferably Japanese), as desired
- Ketchup, as desired
- Japanese mustard, as desired
- Vegetable oil
Roughly chop the cabbage, chikuwa, and benishoga. Chop up the Japanese green onion.
Thoroughly wash the yamaimo, then grate with the skin still on. Add the dashi and mix briefly.
Mix in the ingredients under [A] into the yamaimo mixture, then add the flour and salt. Mix lightly.
Make sure not to overwork the batter once the flour is added. Ideally, there should still be some clumps of dry flour.
Portion out half of the batter. Add an egg and mix in briefly just before cooking.
Preheat an electric griddle or frying pan (pictured here is a hot stone plate) over medium heat, then add a small amount of vegetable oil to coat the entire surface. Add 2/3 of the batter mixture with the egg mixed in, and spread out slightly. Top with 3 slices of pork.
When using pork loin, sandwich the pork slices between two layers of batter mixture to keep it from drying out. When using pork belly, place the pork slices on top of the batter mixture for a nice crisp.
Pour on the remaining 1/3 of the batter mixture over the pork, and shape the edges to make the okonomiyaki circular. Cover and reduce the heat to medium-low, and steam-fry for 3-4 minutes.
The okonomiyaki will be approx. 22-23 cm in diameter and 3-4 cm tall, so it's best to use a domed lid. You can also use a large pot in place of a lid.
When the bottom side is done, turn the okonomiyaki over.
Do not press down on the okonomiyaki with a spatula! Doing so will press the air out, resulting in okonomiyaki without a light and fluffy texture.
Cover again and steam-fry for an additional 3-4 minutes.
Turn over again and sprinkle the surface with a dash of lemon juice.
The tartness of the lemon juice works surprisingly well with okonomiyaki.
Top with plenty of okonomiyaki sauce, aonori flakes and skipjack shavings. Repeat to make another okonomiyaki.
Add mayonnaise, ketchup, and Japanese mustard as desired.