This is the most wonderful, delicious, quick dinner ever. Or lunch. I had it for lunch because Andrew didn’t feel like it and boy did he miss out.
To be honest, I’ve never had okonomiyaki that hasn’t been made by me so I can’t say if it tastes like the real thing? Never had it at a restaurant, and I’ve never been to Japan to have it either. But it tastes amazing, super easy to make, and economical. I always end up buying green cabbage when it goes on sale and I never know what to do with it. This, this is the reason green cabbage exists.
It could be a fun party food too with people mixing in their own ingredients and toppings. I keep it simple with bacon but I hope to mix in some kim-chi one day (friend’s genius idea). And if bacon isn’t your thing (….) you could use shrimp, or whatever seafood tickles your fancy. Or maybe none at all and just putting in more vegetables!
But honestly, bacon… mmmmm.
A note about bacon: I find it easier to chop it in tiny chunks and mix with the batter. However, it doesn’t get as crunchy. So for a crispy bacon topping don’t chop up the bacon and just slice them in half. Don’t add it into the bowl of batter and filling. Once you place the batter into the skillet/griddle, top the mixture with the sliced bacon and cover the okonomiyaki to cook.
Recipe adapted from No Recipes
Can serve 2
1/2 cup flour
1/3 cup water
1/4 teaspoon kosher salt (different from table salt!)
2 cups green cabbage, chopped
2 scallions, chopped
2 slices bacon, chopped
katsuobushi (Shaved bonito flakes that makes it look like it’s dancing! Adds a light salty, fish taste)
Japanese mayonnaise (~Kewpie)
Okonomiyaki/Tonkatsu Sauce, THE SAUCE:
1 Tablespoon sugar
1 Tablespoon soy sauce
1 Tablespoon Worcestershire sauce
1 Tablespoon ketchup
- Combine batter ingredients in a medium sized bowl and mix.
- Mix in the filling ingredients with the batter.
- Over medium heat, heat up a medium sized skillet or griddle. (I find the griddle allows room for the two spatulas for flipping later.) Heat up a teaspoon of canola oil.
- Pour the entire bowl into the hot skillet/griddle. Shape into a circle, pancake shape and flatten to about an inch or so thickness. Don’t fret if you don’t think it’s thick/thin enough, just makes sure it’s gathered together.
- Cover the okonomiyaki with a lid and let cook for 5-10 minutes.
- Once the bottom is cooked (check by lifting the edge), flip the entire thing over with the aid of two spatulas. Press down on the okonomiyaki to ensure all is being cooked.
- In a small bowl, combine all sauce ingredients and mix throughly.
- Transfer the cooked okonomiyaki on a plate and top however you’d like! Spread some of the sauce, Japanese mayonnaise, and sprinkle katsuobushi on top.