Saturday, February 21, 2009


Credit: with amendments!

Serves 4-6

Okonomiyaki is said to be Japanese-style pizza. This recipe makes Osaka-style okonomiyaki. There are lots of toppings. Okonomi means according to your taste, yaki means grilled. The only essential ingredients are the flour, stock, eggs, cabbage and spring onion. Any other ingredients can be added, according to your taste. I like to cook proscuitto ham and kimchi (pepperdew peppers from Sainsbury's work well instead of kimchi!)


  • 2 cup all purpose flour
  • 1 1/4 cup dashi soup stock, water, or any other stock
  • 4-6 eggs
  • 1 - 1 1/4 lb cabbage
  • 6 tbsps chopped spring onion
  • 2/3 cup bonito flakes, if liked
  • 12 - 18 strips of thinly sliced pork or beef
  • For toppings:
  • Ao-nori (ground or fine strips of green seaweed)
  • Okonomiyaki sauce, tonkatsu sauce, or fruity brown sauce
  • Mayonnaise


Pour the stock or water in a bowl. Mix the flour in the stock. Rest the batter for an hour in the refrigerator. Chop cabbage fairly finely. Take about 1/2 cup of the batter (to make one sheet of okonimiyaki) in another bowl. Mix chopped cabbage (about 1/4 lb) and chopped green onion (about 1 tbsp) in the batter. Make a hole in the middle of the batter and add an egg in the hole. Stir the batter. Add meat and kimchi or your choice of toppings in the batter. (Some people like to add meat and seafood). Heat a large frying pan and oil slightly. Pour the batter mixture over the pan and make a round. Cook 5-7 minutes , flip the okonomiyaki and cook for 5-7 more minutes. Flip the okonomiyaki again, spread okonomiyaki sauce on top and drizzle with mayonnaise in a criss-cross pattern. Sprinkle seaweed over the sauce. Sprinkle katsuobushi (bonito flakes) and beni-shoga (red ginger) if you like. Makes 4-6 sheets.

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