A combination of Japanese pancake and omelet.
Okonomiyaki is one of the must try street food if you are in Osaka. Walking along the street in Osaka Dotonbori area, you will see a lot of variations and flavors for just this simple dish. Each of them have its own characteristics I’d say it definitely represents the culture and of course the taste of Osaka.
History for Okonomiyaki
I was curious and did some reading on internet about this cuisine.
” The simpler version of okonomiyaki, made with readily available ingredients, became popular in Japan during WWII when there was a short supply of rice.
The wheat pancake was nutritious, filling, and inexpensive and was often served as a snack to children. ” —Wikipedia —
Keys in Okonomiyaki
When I did some research online on a good okonomiyaki, there are few key ingredients :
” Nagaimo (Japanese yam), dashi, eggs, shredded cabbage , pork belly (or some kind of proteins)”
However, since the shelter-in-place policy (SIP) is still on hold, I did not have all of the ingredients available. Therefore, I decided to simplify the recipe into a version where you can make it with just some basic ingredients.
Okonomiyaki Recipe (Simplified version)
Yield : 2 6-inch Okonomiyaki with 0.75-inch thick
Time : 15 minutes preparation + 20 minutes cooking
- 1/3 of a cabbage
- 1/2 carrot
- 40g corn
- 80g of all-purpose-flour
- 2 eggs
- 150g pork belly
(can substitute with any proteins)
- 100ml of water
* I added a little bit of hondashi powder here. You can skip this step or maybe replace with some chicken stock
- Dashes of salt, sugar and pepper
- Sesame oil for marination
Preparation and Cutting
- Cut the pork into thin slices (~3 to 5mm). Marinate it with salt, pepper and sesame oil for ~15 minutes.
- Meanwhile, shred the cabbage and carrot. Mix them together with the corn. Dissolve the hondashi into 100ml of water. Let it cools.
* You can be creative here. Add in your favorite vegetable here.
- Mix the flour, salt and sugar. Then, mix in the liquid together with vegetables in (2).
- Separate the batter into 2 portions and add in an egg into each portion.
- Grill the pork belly until it is half done. Set aside for later use.
- Heat the pan. Make sure that it is hot before you start. Pour some oil into the pan.
* You can also use the leftover oil from your grilled pork belly here.
- Then, spread the batter and shape it into round. I had it ~3/4 inch tall. *Since I was using cast-iron, it retains the heat. I turned to medium heat after 30s the batter is in.
- When the batter is half set (~3minutes), top it with okonomiyaki with the pork belly. Cover it for ~3 minutes.
- When the base is nicely brown and the batter is ~90% cooked, FLIP it.
- Grill your okonomiyaki for another 3 minutes until it is brown.
- It is now ready to serve with okonomiyaki sauce and Mayonnaise. Please be generous about this!! 🙂
Note : The timings are just estimation.
If you worry that you do have any okonomiyaki sauce, I do not have it either. So stay calm. You will just need the following :
2 tbsp of ketchup + 2 tbsp of oyster sauce + some sugar for taste.
* I used unagi sauce here cause I did not have any options.