An easy dish that consists of okonomiyaki batter mixed with eggs and cabbage, ingredients such as fish and meat, and toppings such as sauce, aonori (dried green seaweed), and katsuobushi (dried bonito flakes). The recipe varies depending on the area of origin: to make Kansai-style okonomiyaki you need to mix the ingredients into the batter before cooking, while the Hiroshima-style okonomiyaki is a thin layer of batter topped with cabbage and yakisoba (fried noodles). The availability of different variations is one of the many reasons for its popularity among Japanese people.
It's said that the roots of okonomiyaki come from senbin in ancient China, until it eventually evolved into its modern form during the 20th century. During the 1920s and 1930s when yoshoku (western food) became a cultural phenomenon in Japan, Issen Yoshoku, cooked batter made from water and flour rolled around chopsticks, gained popularity. During the post-WWII period in the 1940s, people mixed different ingredients into the batter in order to escape hunger, creating the modern day okonomiyaki. Since then, okonomiyaki has been ever-evolving as part of an important food culture that flourishes in different regions of Japan.
How to enjoy
The best part of making okonomiyaki is the freedom to arrange the taste and shape to your own preference. For example, you can put cheese or corn into the batter to change the texture. Another option is to build your own unique okonomiyaki by making them into different shapes, such as a heart or a star shape. Sitting around an electric grill with others and making okonomiyaki is perfect for gatherings with friends and family. Easy to make with various arrangements, they can also be served as appetizers at parties.
2 servings yakisoba noodles *alternative: 1 serving (1.7oz) of thin pasta, such as cappellini
aonori (dried green seaweed) *optional topping, add to your liking
STEP1Pour water into a mixing bowl.
STEP2Add okonomiyaki powder, mix well.
STEP3Use a mixer and mix until smooth.
STEP4Chop cabbage into thin slices.
STEP5Chop spring onions into small pieces.
STEP6Pour oil into an electric griddle *If you don't have an electric griddle, use a frying pan.
STEP7 Scoop the okonomiyaki batter with a ladle and pour into the middle of the gradle.
Spread the batter into a thin, round shape and sprinkle some katsuobushi (dried bonito flakes) on top. TipStart spreading the batter from the center first.
STEP8Add cabbage, tenkasu (tempura scraps), spring onions and bean sprouts.
STEP9Spread 3 pieces of thin-sliced pork belly on top.
STEP10Pour another ladle-full of okonomiyaki batter on top.
STEP11When the batter is ready, turn over the okonomiyaki and wait until the meat is well-cooked.
STEP12 When the meat is cooked, use a spatula to steam the vegetables in the middle. TipSend air into the okonomiyaki from either side by pushing gently with a spatula(s).
STEP13When the vegetables are steamed, move the okonomiyaki to the side and fry the noodles in remaining space.
STEP14Add sauce to the noodles while frying. When the sauce is evenly distributed, gather the noodles so they match the size and shape of the okonomiyaki.
STEP15Place the okonomiyaki on top of the noodles, then move to the side. In the remaining space, crack open one egg onto the griddle.
STEP16Break the yolk and adjust the egg's size and shape to that of the okonomiyaki.
STEP17Put okonomiyaki on top of the egg and hold everything down with a spatula. TipStep 17 should be done when the egg is still half-cooked.
STEP18When the egg is cooked, turn over the okonomiyaki with a spatula(s).
STEP19Serve onto a plate and garnish with toppings such as okonomiyaki sauce and aonori (dried green seaweed).