Best Okonomiyaki Recipes

OKONOMIYAKI

Steps:

• For the okonomiyaki batter: Whisk together the Okonomiyaki Flour Blend, water, eggs and salt in a large bowl. Fold in the cabbage.
• For serving: Heat a nonstick skillet over medium heat. Drizzle with a small amount of oil. Scoop 1/2 cup okonomiyaki batter into the center of the skillet. Drape 3 pieces of pork belly over the top, uncooked side of the pancake. Cook the pancake until the bottom is golden brown and crisp, 4 to 5 minutes. Carefully flip to the pork belly side. Cook until the belly is crispy and the center of the pancake is cooked through, 6 to 8 minutes. Slide out of the skillet and repeat with the remaining batter and pork belly to make 4 pancakes total.
• To finish the okonomiyaki: Heat some oil in a skillet and cook the eggs to desired doneness. We prefer sunny-side up because the runny yolk adds a delicious richness.
• Top each pancake with an egg. Drizzle each with Tokyo Sauce and mayonnaise. Sprinkle with tempura crunchies and finish with cilantro and scallions.
• Whisk together the high gluten flour, sweet potato starch, baking powder, nori powder and guar gum in a large bowl.
• Whisk together the flour, cornstarch and beer in a medium bowl.
• Heat about 2 inches of oil in a large pot and attach a deep fry fat thermometer to the side. Heat to 375 degrees F. Drizzle the tempura batter into the oil and fry, stirring, until golden brown, about 1 minute. Remove with a slotted spoon to a paper towel-lined plate. Let cool.

OKONOMIYAKI (JAPANESE PANCAKE)

Steps:

• Mix flour and water together in a bowl until smooth. Stir in cabbage, bacon, eggs, sausage, green onions, shrimp, cheese, and tenkasu.
• Preheat a griddle to 400 degrees F (200 degrees C); coat with oil. Pour in flour mixture in the shape of a pancake. Cook until golden brown, about 6 minutes per side. Transfer to a serving plate.
• Mix soy sauce, ketchup, and vinegar together in a small bowl to make okonomiyaki sauce. Drizzle over pancake. Garnish with panko and mayonnaise.

OKONOMIYAKI

Steps:

• In a large bowl, mix chicken, cabbage, carrots, green onions, green beans, green bell pepper and zucchini. In a separate bowl, beat together eggs, flour, chicken stock and soy sauce. Pour batter over chicken mixture and toss to thoroughly coat.
• Mix vegetable oil and sesame oil in a skillet over medium heat. Scoop about 1/4 cup batter into skillet, enough to make a 2 1/2 inch circle. Cover and cook 4 minutes, or until bottom is golden brown. Flip and continue cooking 4 minutes, or until cooked through. Drain on paper towels.

CLASSIC OKONOMIYAKI (JAPANESE CABBAGE AND PORK PANCAKES)

Steps:

• In a large bowl, combine hondashi with 1 cup water and whisk until dissolved. Whisk in eggs until well combined. Add flour, salt, baking powder and baking soda and whisk until smooth. Fold in cabbage, scallions and ginger until well incorporated.
• In an 8-inch nonstick skillet, heat 2 tablespoons oil. Add half the batter, spreading cabbage mixture into an even 6-inch round about 1-inch thick (resist the urge to push down on the mixture). Arrange half the pork belly over the cabbage, slightly overlapping. Cook over medium-low until pancake is set and golden brown underneath, 8 to 10 minutes. Reduce heat to low and carefully flip pancake by inverting onto a plate then slipping back into the skillet.
• Cook until golden brown on second side, pancake is cooked through in center and pork is lightly golden, about 8 minutes. Transfer pancake, pork side up, onto a large plate. Wipe out skillet and repeat with remaining oil, batter and pork belly.
• Drizzle pancakes with okonomi sauce and Kewpie mayonnaise, then top with a handful of shaved bonito and nori. Serve warm.

JAPANESE OKONOMIYAKI

Steps:

• Combine the flour, baking powder, egg and stock. Mix until smooth, whisking out any lumps without overmixing. Add the potato, season with a little salt and white pepper, cover and rest for at least 2 hrs.
• While the mix is resting, combine the ingredients for the sauce, stirring until it's smooth. Set aside.
• Remove the batter from the fridge and add the cabbage, spring onion, ginger, soy, mirin and chosen seafood. Stir to thoroughly coat the mix in the batter.
• Heat a thin layer of oil in a frying pan on a medium heat. Pour the mixture into the pan, keeping it as circular as possible. Fry for 3-5 mins. Use a palette knife to help you flip it over and cook for a further 3-5 mins, using a lid at intervals to trap the heat so it cooks through. Test to see if it's ready by sticking a chopstick into the middle. If it comes out dry, it's ready.
• Flip onto a board and serve with the sauce and garnishes to taste. Eat straight away.

BACON OKONOMIYAKI

Steps:

• Mix eggs, water, flour, soy sauce, baking powder, and salt together to make the batter.
• Heat oil in a pan over medium heat. Add onion; cook until soft and translucent, about 5 minutes. Add to the batter. Cook cabbage in the same pan until slightly wilted, 5 to 7 minutes. Add to the batter.
• Bring a large pot of water to a boil. Cook soba in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 5 to 7 minutes. Drain and cut noodles into shorter pieces; add to the batter.
• Heat a flat frying pan over medium-high heat. Cook 1/4 cup of bacon until starting to crisp, 2 to 3 minutes. Arrange it in a small circle in the middle of the pan; add 1 cup of the batter. Cook until brown and crispy, flipping pancake halfway and pressing down with a spatula, about 5 minutes per side. Repeat with remaining bacon and pancake batter.

JAPANESE VEGETABLE PANCAKES (OKONOMIYAKI)

Steps:

• While oil is heating over medium high heat, make vegetable mixture. In a large mixing bowl, mix all the vegetables, eggs, flour, soy sauce, bonito and dashi.
• When oil is hot drop vegetable mixture into pan flatening it into a small pancake shape. This needs to be no thicker than 1/3 of an inch so that it has time to cook through. Fit as many as you can in your pan without overcrowding or dropping the temperature too much. Once browned on one side, flip and brown the other side. Remove to drain on a paper towel.
• For the sauce, mix the mayo, ketchup and worcestershire sauce together and then drizzle over the hot pancakes. Top with the dried seaweed and serve.

EASY JAPANESE OKONOMIYAKI

Steps:

• Mix flour, dashi, egg, zucchini, cabbage, carrot, and 1 green onion in a large bowl for the batter.
• Heat oil in a pan over medium heat. Pour in batter. Top with bacon slices. Cook until golden brown, 5 to 15 minutes per side. Top with okonomiyaki, mayonnaise, and remaining green onion.

OKONOMIYAKI - JAPANESE PIZZA

Steps:

• Toast the nori by waving it over a flame until it stiffens slightly, but be careful--it burns easily. Crumble into little pieces and set aside.
• Combine all the sauce ingredients in a small saucepan and simmer for 30 seconds, stirring constantly.
• Remove from the heat and cool to room temperature.
• Beat the eggs in a large bowl.
• Add the flour and water and continue beating until you have a batter the consistency of pancake batter.
• Add the sake and salt.
• Fold in the cabbage, carrots, and scallions. Be sure to mix the batter and vegetables together evenly. Each okonomiyaki will use 1/4 of this mixture.
• Heat 1 tbsp. of the oil in a standard 10-inch skillet. Spoon 1/4 of the batter onto the hot skillet (like a pancake) making sure the vegetables are evenly distributed.
• Then sprinkle 1/4 of the shrimp or meat of you choice on top.
• Cook each side on medium heat for 2 minutes, until lightly browned. Reduce the heat to low and cook, covered, for another 5 minutes, occasionally turning and gently pressing the okonomiyaki with a spatula.
• Prepare three more okonomiyaki as above. Keep the finished pancakes warm in a low oven while making the rest, or use two skillets and make two okonomiyaki at a time.
• Serve hot with the sauce to taste--I recommend 1 tbsp. per okonomiyaki-- and top with about a tsp. of mayonnaise and a sprinkling of toasted nori.

HIROSHIMA OKONOMIYAKI RECIPE BY TASTY

Steps:

• Combine the flour, water, and mirin in a bowl and whisk until combined.
• Brush oil on an electric griddle heated to 350˚F (180℃).
• Pour the batter onto the griddle into a paper-thin circle 8 inches (20 cm) wide.
• Place cabbage, tempura, bean sprouts, and scallions on top of the batter to fully cover it.
• Top with 4 slices of pork belly and drizzle a little batter on top.
• Gently flip the pancake using two okonomiyaki spatulas, and press down.
• Add oil to the griddle and add the yakisoba noodles.
• Drizzle with okonomi sauce and stir to coat all the noodles.
• Put cooked pancake with the cabbage on the noodles.
• Crack an egg on the griddle and scramble with the okonomi spatulas.
• Place the egg onto the yakisoba noodles and drizzle with okonomi sauce.
• Drizzle with mayonnaise, nori flakes, and bonito flakes.
• Nutrition Calories: 5228 Fat: 544 grams Carbs: 77 grams Fiber: 8 grams Sugars: 22 grams Protein: 22 grams
• Enjoy!

JAPANESE OKONOMIYAKI

Steps:

• Fry the bacon in a large skillet over medium heat until slightly crispy. Remove to paper towels to drain and set aside.
• In a large bowl, stir together the water and eggs. Gradually stir in the flour and salt until smooth. Add the cabbage and ginger; stir until evenly distributed.
• Heat a skillet over medium heat and coat with cooking spray. Pour about 1/4 of the batter into the center of the skillet. Place 4 slices of cooked bacon in the center. Use a spatula to shape the pancake into a circle. Fry for about 5 minutes or until the edges are dry. Flip and cook on the other side until the center is stable and it is browned on both sides. Remove from the pan and drizzle with tonkatsu sauce to serve. Continue with remaining batter and bacon.

OKONOMIYAKI (JAPANESE PIZZA)

Steps:

• Mix together Flour, Water, and Mashed Potatoes and then lastly add the Cabbage. (I know people don't usually have mashed potatoes hanging about but if you don't have time to make them before hand, try another egg replacer to see what happens?).
• Heat a skillet on medium, adding a little bit of oil. Cut up the Sandwich "Meat" and/or mushrooms and fry them slightly ( if you fry the veggie ham for too long they will become too crunchy). Right over the ham/mushroom pieces, pour in one third of the mix and spread it around in the frying pan so that it becomes a "pancake" shape (Conversely, you can mix the "ham" into the mix above and skip this step).
• Cook for 5 mins (I usually cover it with a pan lid).
• Flip. Cook for 5 more minutes.
• Repeat steps 2 to 4 for the last two pancakes.
• Mix together equal parts of mayonnaise and BBQ sauce for the sauce to spread on the "pizza".
• If you're vegan, you're on your own for finding/making vegan mayo and bbq sauce, but I know it's doable!
• Note for Eggless option you MUST use Vegan mayo. Mayo has eggs unless stated as Vegan.

VEGGIE OKONOMIYAKI

Steps:

• Whisk together the eggs, flour and milk until smooth. Add half the spring onions, the pak choi, cabbage, chilli and soy sauce. Heat the oil in a small frying pan and pour in the batter. Cook, covered, over a medium heat for 7-8 mins. Flip the okonomiyaki into a second frying pan, then return it to the heat and cook for a further 7-8 mins until a skewer inserted into it comes out clean.
• Mix the mayonnaise and lime juice together in a small bowl. Transfer the okonomiyaki to a plate, then drizzle over the lime mayo and top with the extra chilli and spring onion and the sushi ginger, if using. Serve with the wasabi on the side, if you like.

OKONOMIYAKI

Steps:

• Cut out the hard core part of the cabbage then slice it thinly along its length. Slice it further into smaller sizes by cutting the shredded pieces along its width. For the scallions, slice it thinly diagonally.
• In a large bowl, combine flour, baking powder, salt. Whisk eggs then add it in the bowl. Add red pickled ginger or beni shoga then mix the ingredients until lumps of flour are no longer visible. Once it is mixed well, add the sliced cabbage and scallions into the bowl then mix all the ingredients.
• Heat a skillet using a medium fire then add vegetable oil. Take a good portion for a single person of the cabbage mixture then pour it in the pan. Add a few pieces of the thinly sliced pork on top of the okonomiyaki. Cover the pan then fry until the bottom part turns brown and firm which takes about 5 minutes.
• After 5 minutes, take the cover then flip the okonomiyaki to fry the other side. Put back the lid of the pan then cook until the bottom side and the pork slices becomes brown which takes about 5 minutes.
• Once the bottom part is cooked, transfer the okonomiyaki onto a serving plate. Drizzle it with tonkatsu sauce and mayonnaise on top then further top it with katsuoboshi and aonori.

OKONOMIYAKI (A.K.A: JAPANESE PIZZA)

Steps:

• 1. Mix water and flour and stir well. 2. Beat eggs, add to flour and stir until lumps are gone and batter is smooth. 3. Mix in the rest of your ingredients. 4. Mix in cabbage at at the end. 5. Heat vegetable oil in skillet The amount of shredded cabbage may seem to be too much, but once it is mixed in well, the cabbage will be coated with the batter and will settle into the mix. 6. Pour a portion of batter onto the oiled and heated frying pan 7. Smooth the batter down to form a pancake. 8. Fry over medium heat. When the edges start changing color, it is ready to flip. The process is like making a pancake. The other side should be golden in color. Note: Try experimenting with different meats, cheeses, vegetables and spice combinations and make it your own.

OKONOMIYAKI ("AS YOU LIKE IT") PANCAKES WITH BONITO FLAKES

Steps:

• Whisk together the flour, baking powder, and salt in a small bowl.In a medium bowl, whisk the egg and milk. Add the flour mixture and mix until just blended. The batter should be quite thin. Add the chopped vegetables to the batter and mix well.Heat 1 tablespoon of the oil in a medium non- stick skillet over medium-high heat. Pour ¼ cup (60 ml) of the batter to make a 6-inch (15 cm) pancake. Cook until medium brown, about 1 minute. Place ¼ of the meat on top of the pancake and then flip the meat side down. Turn heat to low and cook until the bottom of the pancake is browned, the meat is thoroughly cooked, and the vegetables are tender-about 10 minutes. Repeat until the batter is used up.To serve, brush the pancake with mayonnaise and tonkatsu sauce, or soy sauce. Sprinkle with the bonito flakes and crumbled nori. Eat while piping hot.

OKONOMIYAKI (VEGETABLE JAPANESE GRIDDLE CAKE)

Steps:

• Mix flour with water in medium size bowl.
• Stir eggs and vegetable ingredients in the batter.
• Heat oil on a griddle, a hot plate, or in a large skillet.
• Pour enough batter to make a single serving griddle cake (about 6" across and 1/2" thick.) Repeat for three more servings as room allows.
• Cook both sides on medium-low heat until golden brown (about 5 minutes each.).
• Move each griddle cake to a serving plate and immediately spread 1/4 cup of Okonomi sauce over the top of each one.
• Top the griddle cakes with the remaining ingredients evenly.

LAZY MINI-OKONOMIYAKI

Steps:

• In a non-stick skillet, saute the cabbage mix. Allow to cool to room temperature before adding to the batter.
• Mix flour, dashi, sake, soy sauce, and eggs together in a large bowl until smooth, although a few small lumps are fine.
• To the batter, add the cooled cabbage mixture, ham and the green onions. Mix well.
• Using the same non-stick skillet that you used to cook the cabbage, heat over medium, a small amount of oil or spray with cooking spray.
• Drop the batter by tablespoonfuls into the pan. Cook until golden on each side.
• Serve hot, room temperature, or cold with Kewpie mayonnaise and Bull-Dog tonkatsu sauce.

SWEET POTATO AND BRUSSELS SPROUT OKONOMIYAKI

Steps:

• Combine brussels sprouts, sweet potato, scallion, and egg in a large bowl; season with salt. Mix with your hands until vegetables are evenly coated. Sprinkle flour over vegetables and toss to combine (mixture shouldn't be gummy, but a handful should clump together).
• Heat 1 Tbsp. oil in a large nonstick skillet over medium-high. Add half of vegetable mixture; press into a thin even layer across bottom of skillet. Cook until pancake begins to set, about 1 minute. Drizzle 1 Tbsp. oil around edge and shake to ensure pancake can slide around; cook until golden brown underneath, about 2 minutes longer. Slide pancake onto a baking sheet or the underside of a flat pot lid, then invert pancake back into skillet. Drizzle 1 Tbsp. oil around edge of pancake and cook until second side is golden brown, about 2 minutes. Repeat with remaining vegetable mixture and 3 Tbsp. oil to make another pancake. Serve topped with Sriracha, mayonnaise, bonito flakes, and furikake.

OKONOMIYAKI

Steps:

• Crack the egg into a large bowl and tip in the flour, bouillon powder and 100ml water. Mix well. Stir in the shredded cabbage and season well.
• Heat the oil in a small, deep frying pan or skillet (ours was around 19cm) over a medium heat and fry the pork belly slices for 4-5 mins until golden and the fat has rendered. Pour the cabbage mixture over, stir everything together and fry for 5 mins until dark brown underneath and semi-cooked. Flip and cook for 5 mins more.
• Meanwhile, make the sauce by whisking all the ingredients. Season lightly.
• When the okonomiyaki is cooked, transfer to a serving plate and top with the sauce, mayo, green nori, spring onions and katsuobushi, if using.