Have you seen or heard of Okonomiyaki in any Japanese restaurant? Okonomiyaki (お好み焼き okonomiyaki) is a Japanese savoury pancake containing a variety of ingredients. The name is derived from the word okonomi, meaning “what you like” or “what you want”, and yaki meaning “grilled” or “cooked”
Okonomiyaki restaurants can be found anywhere in Japan, but are big in the Osaka area in western Japan and it is often called “Osaka Soul Food”. Okonomiyaki is also a popular dish to make at home with the whole family.
While it tastes amazing, anyone can make it easily! I made it with some friends at my kitchen in America, but it was so simple and easy even for cooking beginners. I will show you the 7-step simple recipe for a basic Okonomiyaki below. You might need to drive International Market to get some ingredients, but I would highly recommend to try this authentic Japanese taste!!
Mix Powder 30g
Pork belly or sliced bacon 40g
Green onion 5g
Tempura crisps 10g (optional)
Otafuku Okonomi Sauce as needed
Kewpie mayo as needed
Aonori (Seaweed Flakes) as needed
Katsuobushi (Bonito Flakes) as needed
1, Put water and Otafuku Okonomiyaki Mix Powder into a bowl and mix together.
2, Add the cabbage (chopped), green onion (sliced cross-section-wise), tempura crisps and egg to (1) and mix evenly together with a spoon, taking care to incorporate air into the mixture
3, Pour the batter onto a hot plate heated to approximately 200 degrees C, and spread out to a thickness of approximately 2cm using the edge of a spoon.
4, Pour the batter onto a hot plate heated to approximately 200 degrees C, and spread out to a thickness of approximately 2cm using the edge of a spoon.
5, Heat the hot plate to 240 degrees C, turn the okonomiyaki over and cover with a lid to steam-grill. (Approximately 4 minutes)
6, After 4 minutes, remove the lid, turn over and cook for a further 3 minutes.
7, Spread with Okonomi Sauce and Kewpie mayo,and sprinkle on aonori and katsuobushi.
CAM Asia Supermarket
Jungle Jim’s International Market
It’s simple enough, right? If you don’t decide what you would eat tonight, why don’t you try this authentic Japanese taste for dinner?
Written by: Yuta Murase, GCWAC Intern