Chewy and Flavorful Okonomiyaki: Your Authentic Japanese Savory Pancake Recipe
Authentic Okonomiyaki Recipe
Experience the delightful textures and tastes of Okonomiyaki, a classic Japanese savory pancake, right in your own kitchen! This recipe is packed with chewy squid, savory bacon, plump shrimp, and crisp cabbage, creating a truly satisfying meal. Our special Okonomiyaki flour blend contains natural yam powder, shrimp, squid, bonito, tempura bits, and ginger powder, ensuring an authentic and deep flavor profile. Perfect for a rainy day treat, a special gathering, or a hearty snack, this Okonomiyaki recipe is sure to be a hit with your family and friends.
Main Ingredients- 1/2 mini cabbage head (approx. 300g)
- 1 packet Okonomiyaki flour (approx. 200g)
- 1 squid (body)
- 2 handfuls cocktail shrimp (frozen or fresh)
- 2 large eggs (room temperature)
- 100cc water (approx. 1/2 standard cup)
- 70g bacon (about 3-4 strips)
- 4 stalks green onions
- Vegetable oil (e.g., grapeseed oil) for cooking
- Dried seaweed flakes (Aonori) to taste
- Bonito flakes (Katsuobushi) to taste
Sauces and Toppings- Mayonnaise to taste
- Okonomiyaki sauce to taste (store-bought recommended)
- Mayonnaise to taste
- Okonomiyaki sauce to taste (store-bought recommended)
Cooking Instructions
Step 1
In a large bowl, crack in the 2 eggs and whisk them together with 100cc of water. Add the 1-packet Okonomiyaki flour and mix with a whisk or spatula until a thick, smooth batter forms with no dry pockets of flour. Ensure the batter isn’t too thin, as this could cause the pancake to break.
Step 2
Remove the outer leaves from the cabbage, wash it thoroughly, and finely chop it. Using a food processor can make this step much quicker. Add the chopped cabbage to the Okonomiyaki batter and mix well to combine. Add the prepared squid, cut into bite-sized pieces (about 1cm wide), and the cocktail shrimp to the batter as well, mixing everything together.
Step 3
Stir in the bacon, cut into manageable pieces, and the finely chopped green onions into the batter. Heat a frying pan over medium-low heat and add a generous amount of vegetable oil. Ladle about 1 to 1.5 ladlefuls of the batter onto the hot pan, spreading it into a round, flat pancake shape. Aim for a thickness that allows for even cooking.
Step 4
Maintain low heat and cook one side until golden brown and set, about 5-7 minutes. Once the bottom is firm, carefully flip the Okonomiyaki using a spatula or by inverting it onto a plate, then flip it back into the pan to cook the other side until golden. Ensure both sides are cooked evenly. Once the Okonomiyaki is fully cooked, and while it’s still hot on the pan, generously brush Okonomiyaki sauce over the top surface.
Step 5
Transfer the cooked Okonomiyaki to a serving plate. Use the back of a spoon to spread the Okonomiyaki sauce evenly across the entire surface. Sprinkle a good amount of dried seaweed flakes (Aonori) over the sauce for added flavor and aroma. Drizzle mayonnaise over the seaweed flakes in a zig-zag pattern or your desired design.
Step 6
Finally, generously top the Okonomiyaki with a large pile of bonito flakes (Katsuobushi). Watch as the heat makes the bonito flakes ‘dance’ – it’s a delightful sight! For an extra touch, you can sprinkle a little parsley flakes for added color.
Step 7
Your piping hot, authentic Japanese Okonomiyaki is ready! The best way to enjoy Okonomiyaki is fresh off the heat, with plenty of bonito flakes to enhance its savory umami flavor. Make your day special with this unique and delicious savory pancake, perfect for a cozy day or any occasion!
