Okonomiyaki is a beloved Japanese dish that’s gaining international recognition. This Osaka-style recipe features unique ingredients, some of which may require a bit of explanation:
- Nagaimo: A starchy root vegetable, also known as Chinese yam or mountain yam. You can substitute dried nagaimo powder if fresh nagaimo is unavailable.
- Aonori: Dried, finely shredded green seaweed. Finely chopped regular nori can be used as an alternative.
- Katsuobushi: Dried bonito flakes, used as a topping for umami flavor and visual appeal.
- Okonomiyaki sauce: A sweet and savory sauce similar to Worcestershire sauce, often containing onions, spices, and fruits like apples. Tonkatsu sauce can be substituted.
- Japanese mayonnaise: A richer and tangier mayonnaise than Western varieties, adding creaminess and a touch of acidity.
- Dashi stock: A flavorful broth made from kombu (kelp) and bonito flakes. You can use dashi granules for convenience.
- Beni shoga: Pickled red ginger, adding a vibrant color and tangy flavor.
- Tenkasu: Crunchy bits of tempura batter, often used as a topping or ingredient in various Japanese dishes.
- Sakura ebi: Tiny dried shrimp, an optional but flavorful addition.
- Thinly sliced pork belly: This fatty cut of pork is similar to what is used for bacon.
Get Cooking!
Now that you’ve gathered your ingredients, let’s make Osaka-style okonomiyaki! This recipe yields 3 medium or 2 large okonomiyaki, perfect for sharing as a meal or as appetizers with beer. Simply adjust the quantities for larger servings.
Osaka-Style Okonomiyaki Ingredients
- Batter:
- 120g grated nagaimo (or dried nagaimo powder)
- 4-5 tablespoons dashi stock or water with a pinch of dashi powder
- 60g sifted all-purpose flour
- 3 large eggs
- Fillings:
- 2-3 tablespoons beni shoga (pickled red ginger)
- 4 tablespoons tenkasu (tempura scraps)
- 300g roughly chopped cabbage
- 6-8 thin slices pork belly
- Optional:
- 3 tablespoons chopped green onion
- 1 tablespoon sakura ebi (dried shrimp)
- Oil for cooking
- Toppings:
- Aonori (dried green seaweed flakes)
- Katsuobushi (dried bonito flakes)
- Okonomiyaki sauce or tonkatsu sauce
- Japanese mayonnaise (optional)
Instructions
Peel and grate the nagaimo. Mix it with dashi and flour, then add two eggs. The batter should be somewhat loose.
Heat oil in a small frying pan. Drizzle in some batter and cook until golden brown. These are your tenkasu. Drain the oil and let them cool.
Add the chopped cabbage to the batter.
Add the remaining egg and stir with a spoon or spatula to combine.
Add the remaining ingredients except for the pork, crumbling the tenkasu slightly before adding. Mix well.
Heat a griddle or large frying pan over medium-low heat. Lightly oil the surface.
Spread 1/3 to 1/2 of the batter onto the pan in a circle.
Arrange 2-3 slices of pork belly on top of the batter.
Cover with a lid and cook for 5-6 minutes, or until the pork lightens in color.
Carefully flip the okonomiyaki using two spatulas. Cook uncovered for another 3-4 minutes, adjusting the heat as needed. Avoid pressing down on the okonomiyaki to maintain its fluffiness.
Flip the okonomiyaki again so the pork side faces up. Brush with your sauce of choice.
Sprinkle generously with katsuobushi and aonori.
The okonomiyaki is ready when the inside is cooked through, not doughy or runny. Serve hot and enjoy!
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