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Osaka-style Okonomiyaki Recipe

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4.2 from 82 reviews

A delicious and savory Japanese-style savory pancake called Osaka-style Okonomiyaki, featuring a crispy exterior with a tender interior packed with finely chopped cabbage, green onions, and a flavorful batter. Topped with classic Okonomiyaki sauce, Japanese mayonnaise, dried bonito flakes, aonori seaweed, and garnished with pickled ginger for a perfect balance of taste and texture.

  • Total Time: 25 minutes
  • Yield: 2 servings

Ingredients

Batter

  • 2/3 cup all-purpose flour
  • 1/4 tsp baking powder
  • 1 tsp salt
  • 2 eggs
  • 1/2 cup dashi broth

Vegetables

  • 3 1/2 cups finely chopped cabbage
  • 1 cup sliced green onion

Toppings

  • Okonomiyaki sauce (to taste)
  • Japanese mayonnaise (to taste)
  • Aonori (fine seaweed powder) (to taste)
  • Katsuobushi (dried bonito flakes) (to taste)
  • Finely sliced green onion (for garnish)
  • Beni shoga (red pickled ginger) (for garnish)
  • Optional: sunny side up egg (for serving)

Instructions

  1. Prepare the batter: In a large mixing bowl, combine the all-purpose flour, baking powder, salt, eggs, and dashi broth. Whisk thoroughly until you have a smooth, lump-free batter.
  2. Add vegetables: Incorporate the finely chopped cabbage and green onions into the batter. Mix everything together until they are well combined and evenly distributed.
  3. Heat the pan: Warm a non-stick pan or griddle over medium heat. Lightly grease the surface with oil to prevent sticking and promote even browning.
  4. Cook the first side: Pour half the batter onto the hot pan and spread it into a round shape about 1/2 to 3/4 inch thick. Repeat with the remaining batter to make a second Okonomiyaki.
  5. Steam and fry: Let the Okonomiyaki cook for 4-5 minutes on one side, then cover the pan to steam for an additional 3 minutes, ensuring the inside cooks through. Flip it carefully and cook until golden brown on both sides.
  6. Serve: Transfer the cooked Okonomiyaki onto a plate. Drizzle generously with Okonomiyaki sauce and Japanese mayonnaise. Sprinkle with katsuobushi, aonori, and additional sliced green onions.
  7. Garnish and enjoy: Add beni shoga on the side or on top for a tangy contrast. Optionally, top with a sunny side up egg for extra richness. Serve immediately while hot.

Notes

  • For a crispier crust, cook on medium heat and avoid moving the Okonomiyaki too often while frying.
  • Dashi broth imparts authentic umami flavor but can be substituted with vegetable broth for a vegetarian version (omit katsuobushi in that case).
  • Customize your toppings and fillings such as adding seafood, pork, or cheese according to preference.
  • Ensure the batter is not too runny to hold the structure during cooking.
  • Use a wide, flat spatula for easier flipping and handling.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Japanese

Find it online: https://allyumcooks.com/osaka-style-okonomiyaki-recipe/