Best 12 Okonomiyaki Recipes

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Okonomiyaki is a traditional Japanese savory pancake made with flour, cabbage, eggs, and meat or seafood. It is a versatile dish that can be customized to suit individual tastes and preferences. The name okonomiyaki literally means "cooked as you like it" or "grilled as you like it", reflecting the wide variety of ingredients and cooking methods that can be used. This article will guide you through the process of creating a delicious and authentic okonomiyaki, providing tips and variations to help you create the perfect dish for any occasion. Let's explore the world of okonomiyaki and discover the best recipe to satisfy your taste buds.

Let's cook with our recipes!

OKONOMIYAKI



Okonomiyaki image

Provided by Stephanie Izard

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 22

2 cups Okonomiyaki Flour Blend, recipe follows
1 1/2 cups water
4 large eggs
1 teaspoon salt
3 cups shredded cabbage
Oil, for cooking
4 ounces very thinly sliced pork belly (like bacon but not smoked)
4 large eggs
1/2 cup sweet-salty glaze, such as This Little Goat Went to Tokyo sauce
1/4 cup Japanese-style mayonnaise, such as Kewpie
2 cups Tempura Crunchies, recipe follows
1/4 cup fresh cilantro, roughly chopped
1/4 cup thinly sliced scallions
2 cups finely ground high gluten flour
1/2 cup sweet potato starch
2 tablespoons plus 1 1/2 teaspoons baking powder
1 1/2 teaspoons tablespoon nori powder
1 teaspoon guar gum
1 cup all-purpose flour
1 cup cornstarch
1 beer
Oil, for frying

Steps:

  • For the okonomiyaki batter: Whisk together the Okonomiyaki Flour Blend, water, eggs and salt in a large bowl. Fold in the cabbage.
  • For serving: Heat a nonstick skillet over medium heat. Drizzle with a small amount of oil. Scoop 1/2 cup okonomiyaki batter into the center of the skillet. Drape 3 pieces of pork belly over the top, uncooked side of the pancake. Cook the pancake until the bottom is golden brown and crisp, 4 to 5 minutes. Carefully flip to the pork belly side. Cook until the belly is crispy and the center of the pancake is cooked through, 6 to 8 minutes. Slide out of the skillet and repeat with the remaining batter and pork belly to make 4 pancakes total.
  • To finish the okonomiyaki: Heat some oil in a skillet and cook the eggs to desired doneness. We prefer sunny-side up because the runny yolk adds a delicious richness.
  • Top each pancake with an egg. Drizzle each with Tokyo Sauce and mayonnaise. Sprinkle with tempura crunchies and finish with cilantro and scallions.
  • Whisk together the high gluten flour, sweet potato starch, baking powder, nori powder and guar gum in a large bowl.
  • Whisk together the flour, cornstarch and beer in a medium bowl.
  • Heat about 2 inches of oil in a large pot and attach a deep fry fat thermometer to the side. Heat to 375 degrees F. Drizzle the tempura batter into the oil and fry, stirring, until golden brown, about 1 minute. Remove with a slotted spoon to a paper towel-lined plate. Let cool.

OKONOMIYAKI (JAPANESE PANCAKE)



Okonomiyaki (Japanese Pancake) image

Okonomiyaki is a Japanese pancake stuffed with yummy goodness! 'Okonomi' means what you like and 'yaki' means grilled. The ingredients provided are the basic okonomiyaki recipe. Feel free to add any vegetables or other meats. Have fun playing with the ingredients!

Provided by Stephanie Llamas

Categories     World Cuisine Recipes     Asian     Japanese

Time 37m

Yield 4

Number Of Ingredients 16

1 cup all-purpose flour
⅔ cup water
4 cups chopped cabbage
6 strips cooked bacon, crumbled
2 eggs
1 sausage, diced, or more to taste
½ cup chopped green onions
¼ cup cooked shrimp
¼ cup shredded cheese
¼ cup tenkasu (tempura pearls)
1 tablespoon vegetable oil, or to taste
2 tablespoons soy sauce
1 tablespoon ketchup
1 teaspoon white vinegar
1 tablespoon panko bread crumbs, or to taste
1 teaspoon mayonnaise, or to taste

Steps:

  • Mix flour and water together in a bowl until smooth. Stir in cabbage, bacon, eggs, sausage, green onions, shrimp, cheese, and tenkasu.
  • Preheat a griddle to 400 degrees F (200 degrees C); coat with oil. Pour in flour mixture in the shape of a pancake. Cook until golden brown, about 6 minutes per side. Transfer to a serving plate.
  • Mix soy sauce, ketchup, and vinegar together in a small bowl to make okonomiyaki sauce. Drizzle over pancake. Garnish with panko and mayonnaise.

Nutrition Facts : Calories 328.8 calories, Carbohydrate 33.3 g, Cholesterol 128 mg, Fat 15.1 g, Fiber 3.5 g, Protein 15.7 g, SaturatedFat 5 g, Sodium 879.1 mg, Sugar 4.8 g

OKONOMIYAKI



Okonomiyaki image

'Okonomi' means 'whatever you like' and 'yaki' means 'cook or fry.' Serve with your favorite sauce: sweet and sour, Tonkatsu, sweet chili, etc.

Provided by Sherbg

Categories     Appetizers and Snacks     Vegetable     Zucchini Appetizer Recipes

Time 27m

Yield 6

Number Of Ingredients 13

1 cup chopped cooked chicken
1 ½ cups thinly sliced napa cabbage
¼ cup shredded carrots
3 green onions, chopped
12 fresh green beans, cut into 1/2 inch pieces
1 small green bell pepper, cut into thin strips
1 small zucchini, cut into thin strips
3 eggs, lightly beaten
¾ cup all-purpose flour
¾ cup chicken stock
2 teaspoons soy sauce
1 teaspoon vegetable oil
¼ teaspoon toasted sesame oil

Steps:

  • In a large bowl, mix chicken, cabbage, carrots, green onions, green beans, green bell pepper and zucchini. In a separate bowl, beat together eggs, flour, chicken stock and soy sauce. Pour batter over chicken mixture and toss to thoroughly coat.
  • Mix vegetable oil and sesame oil in a skillet over medium heat. Scoop about 1/4 cup batter into skillet, enough to make a 2 1/2 inch circle. Cover and cook 4 minutes, or until bottom is golden brown. Flip and continue cooking 4 minutes, or until cooked through. Drain on paper towels.

Nutrition Facts : Calories 155.9 calories, Carbohydrate 16.1 g, Cholesterol 111.6 mg, Fat 4.5 g, Fiber 1.8 g, Protein 12.7 g, SaturatedFat 1.2 g, Sodium 279.4 mg, Sugar 1.9 g

CLASSIC OKONOMIYAKI (JAPANESE CABBAGE AND PORK PANCAKES)



Classic Okonomiyaki (Japanese Cabbage and Pork Pancakes) image

Crisp on the outside and custardy in the center, okonomiyaki are pan-fried Japanese pancakes that traditionally feature a filling of cabbage and pork belly. Here, bacon can be substituted for the pork belly, replaced with shrimp or omitted entirely. You can find the more unusual toppings like hondashi, Kewpie mayonnaise, okonomi sauce and dried bonito at any Japanese market. Similar to Worcestershire sauce but sweeter and less salty, the okonomi sauce is combined with Kewpie mayonnaise and umami-rich bonito flakes for a playful topping. This adaptable recipe is a great way to use up leftovers or other vegetables, such as shredded carrots, bean sprouts or chopped snap peas.

Provided by Kay Chun

Categories     pancakes, project, vegetables, appetizer, main course

Time 50m

Yield Two 7-inch pancakes

Number Of Ingredients 12

1 teaspoon hondashi (bonito soup stock) or instant dashi
2 large eggs
3/4 cup all-purpose flour
1 1/2 teaspoons kosher salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
4 cups finely shredded green cabbage (about 1/2 pound)
1 cup thinly sliced scallions (about 5 scallions)
1 tablespoon drained pickled red ginger (or finely chopped pickled sushi ginger)
1/4 cup safflower or canola oil
3 ounces sliced pork belly or bacon, cut crosswise into 5-inch pieces
Okonomi sauce, Kewpie mayonnaise, dried shaved bonito and shredded nori, for serving

Steps:

  • In a large bowl, combine hondashi with 1 cup water and whisk until dissolved. Whisk in eggs until well combined. Add flour, salt, baking powder and baking soda and whisk until smooth. Fold in cabbage, scallions and ginger until well incorporated.
  • In an 8-inch nonstick skillet, heat 2 tablespoons oil. Add half the batter, spreading cabbage mixture into an even 6-inch round about 1-inch thick (resist the urge to push down on the mixture). Arrange half the pork belly over the cabbage, slightly overlapping. Cook over medium-low until pancake is set and golden brown underneath, 8 to 10 minutes. Reduce heat to low and carefully flip pancake by inverting onto a plate then slipping back into the skillet.
  • Cook until golden brown on second side, pancake is cooked through in center and pork is lightly golden, about 8 minutes. Transfer pancake, pork side up, onto a large plate. Wipe out skillet and repeat with remaining oil, batter and pork belly.
  • Drizzle pancakes with okonomi sauce and Kewpie mayonnaise, then top with a handful of shaved bonito and nori. Serve warm.

Nutrition Facts : @context http, Calories 751, UnsaturatedFat 41 grams, Carbohydrate 47 grams, Fat 55 grams, Fiber 5 grams, Protein 18 grams, SaturatedFat 12 grams, Sodium 784 milligrams, Sugar 5 grams, TransFat 0 grams

HIROSHIMA OKONOMIYAKI RECIPE BY TASTY



Hiroshima Okonomiyaki Recipe by Tasty image

Here's what you need: oil, bonito powder, cabbage, bean sprout, tempura bit, scallions, pork belly, yakisoba noodle, egg, flour, water, mirin, okonomi sauce, mayonnaise, nori flake, bonito flakes, okonomi spatula

Provided by Spencer Kombol

Categories     Dinner

Yield 2 servings

Number Of Ingredients 17

oil
1 teaspoon bonito powder, to taste
⅔ cup cabbage, julienned
¼ cup bean sprout
tempura bit, to taste
1 tablespoon scallions, finely sliced
4 slices pork belly, thinly sliced
1 package yakisoba noodle
1 egg
½ cup flour
⅔ cup water
1 teaspoon mirin
okonomi sauce
mayonnaise
nori flake
2 tablespoons bonito flakes
okonomi spatula

Steps:

  • Combine the flour, water, and mirin in a bowl and whisk until combined.
  • Brush oil on an electric griddle heated to 350˚F (180℃).
  • Pour the batter onto the griddle into a paper-thin circle 8 inches (20 cm) wide.
  • Place cabbage, tempura, bean sprouts, and scallions on top of the batter to fully cover it.
  • Top with 4 slices of pork belly and drizzle a little batter on top.
  • Gently flip the pancake using two okonomiyaki spatulas, and press down.
  • Add oil to the griddle and add the yakisoba noodles.
  • Drizzle with okonomi sauce and stir to coat all the noodles.
  • Put cooked pancake with the cabbage on the noodles.
  • Crack an egg on the griddle and scramble with the okonomi spatulas.
  • Place the egg onto the yakisoba noodles and drizzle with okonomi sauce.
  • Drizzle with mayonnaise, nori flakes, and bonito flakes.
  • Nutrition Calories: 5228 Fat: 544 grams Carbs: 77 grams Fiber: 8 grams Sugars: 22 grams Protein: 22 grams
  • Enjoy!

Nutrition Facts : Calories 1119 calories, Carbohydrate 173 grams, Fat 28 grams, Fiber 12 grams, Protein 35 grams, Sugar 22 grams

BACON OKONOMIYAKI



Bacon Okonomiyaki image

An Americanized version of okonomiyaki, a classic Japanese dish! A savory pancake loaded with veggies and bacon. It can be customized to your liking but I prefer to keep mine simple. Top with okonomi sauce and mayonnaise if desired.

Provided by whitney

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 1h

Yield 4

Number Of Ingredients 11

4 eggs
½ cup water
½ cup all-purpose flour
2 teaspoons soy sauce
1 teaspoon baking powder
1 teaspoon salt
3 tablespoons vegetable oil
1 onion, diced
2 cups shredded cabbage
1 (8 ounce) package dried soba noodles
1 (8 ounce) package bacon, chopped

Steps:

  • Mix eggs, water, flour, soy sauce, baking powder, and salt together to make the batter.
  • Heat oil in a pan over medium heat. Add onion; cook until soft and translucent, about 5 minutes. Add to the batter. Cook cabbage in the same pan until slightly wilted, 5 to 7 minutes. Add to the batter.
  • Bring a large pot of water to a boil. Cook soba in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 5 to 7 minutes. Drain and cut noodles into shorter pieces; add to the batter.
  • Heat a flat frying pan over medium-high heat. Cook 1/4 cup of bacon until starting to crisp, 2 to 3 minutes. Arrange it in a small circle in the middle of the pan; add 1 cup of the batter. Cook until brown and crispy, flipping pancake halfway and pressing down with a spatula, about 5 minutes per side. Repeat with remaining bacon and pancake batter.

Nutrition Facts : Calories 531.1 calories, Carbohydrate 60 g, Cholesterol 206.4 mg, Fat 23.5 g, Fiber 1.8 g, Protein 23.8 g, SaturatedFat 5.8 g, Sodium 1807.7 mg, Sugar 2.8 g

JAPANESE VEGETABLE PANCAKES (OKONOMIYAKI)



Japanese Vegetable Pancakes (Okonomiyaki) image

My Japanese friend served these up one day and they were just amazing. The kids gobbled them up, and I even found myself making them as a "on the go" food for the kids, minus the sauce. A great way to get some veggies in. Feel free to add other stuff to the mix, such as cooked shrimp, bacon, pork or noodles. The amounts are guesses since I'm a bit of a dump cook. If you are not going to cook it all immediately, you may need to add some extra flour or drain the additional liquid that the salt pulls from the cabbage.

Provided by C. Taylor

Categories     Lunch/Snacks

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 1/2 cups green cabbage, chopped super fine
1 cup mushroom, finely chopped
1 scallion, finely chopped
2 eggs, beaten
1/2 cup flour
2 tablespoons soy sauce
3 tablespoons bonito flakes
1 tablespoon dashi, granules
1/4 cup oil, for pan frying
1/4 cup ketchup
1/4 cup mayonnaise
1 tablespoon Worcestershire sauce (japanese if you can get it)
dried seaweed flakes (optional)

Steps:

  • While oil is heating over medium high heat, make vegetable mixture. In a large mixing bowl, mix all the vegetables, eggs, flour, soy sauce, bonito and dashi.
  • When oil is hot drop vegetable mixture into pan flatening it into a small pancake shape. This needs to be no thicker than 1/3 of an inch so that it has time to cook through. Fit as many as you can in your pan without overcrowding or dropping the temperature too much. Once browned on one side, flip and brown the other side. Remove to drain on a paper towel.
  • For the sauce, mix the mayo, ketchup and worcestershire sauce together and then drizzle over the hot pancakes. Top with the dried seaweed and serve.

EASY JAPANESE OKONOMIYAKI



Easy Japanese Okonomiyaki image

Okonomiyaki, a Japanese pancake, is a wonderful Japanese 'street food' made from a batter with shredded cabbage (a must) and other assorted shredded vegetables.

Provided by The Viking Bunny

Categories     World Cuisine Recipes     Asian     Japanese

Time 30m

Yield 4

Number Of Ingredients 11

1 cup whole wheat flour
¾ cup prepared dashi stock
1 egg
1 small zucchini, grated
¼ head cabbage, shredded
1 carrot, grated
2 green onions, chopped, divided
2 teaspoons vegetable oil, or as needed
3 slices bacon
1 tablespoon okonomiyaki sauce, or to taste
1 tablespoon mayonnaise, or to taste

Steps:

  • Mix flour, dashi, egg, zucchini, cabbage, carrot, and 1 green onion in a large bowl for the batter.
  • Heat oil in a pan over medium heat. Pour in batter. Top with bacon slices. Cook until golden brown, 5 to 15 minutes per side. Top with okonomiyaki, mayonnaise, and remaining green onion.

Nutrition Facts : Calories 247.6 calories, Carbohydrate 31.1 g, Cholesterol 55.7 mg, Fat 10.2 g, Fiber 6.5 g, Protein 10.8 g, SaturatedFat 2.3 g, Sodium 372.5 mg, Sugar 5.7 g

JAPANESE OKONOMIYAKI



Japanese Okonomiyaki image

Japanese style dinner 'pancake' integrating cabbage and meat for a delicious meal!

Provided by SHEVAUN1

Categories     World Cuisine Recipes     Asian     Japanese

Time 45m

Yield 4

Number Of Ingredients 8

12 ounces sliced bacon
1 ⅓ cups water
4 eggs
3 cups all-purpose flour
1 teaspoon salt
1 medium head cabbage, cored and sliced
2 tablespoons minced pickled ginger
¼ cup tonkatsu sauce or barbeque sauce

Steps:

  • Fry the bacon in a large skillet over medium heat until slightly crispy. Remove to paper towels to drain and set aside.
  • In a large bowl, stir together the water and eggs. Gradually stir in the flour and salt until smooth. Add the cabbage and ginger; stir until evenly distributed.
  • Heat a skillet over medium heat and coat with cooking spray. Pour about 1/4 of the batter into the center of the skillet. Place 4 slices of cooked bacon in the center. Use a spatula to shape the pancake into a circle. Fry for about 5 minutes or until the edges are dry. Flip and cook on the other side until the center is stable and it is browned on both sides. Remove from the pan and drizzle with tonkatsu sauce to serve. Continue with remaining batter and bacon.

Nutrition Facts : Calories 659.1 calories, Carbohydrate 90.7 g, Cholesterol 216.9 mg, Fat 19.4 g, Fiber 8.3 g, Protein 29.3 g, SaturatedFat 5.6 g, Sodium 1531.1 mg, Sugar 11.2 g

OKONOMIYAKI - JAPANESE PIZZA



Okonomiyaki - Japanese Pizza image

Make and share this Okonomiyaki - Japanese Pizza recipe from Food.com.

Provided by Strawberry Girl

Categories     Lunch/Snacks

Yield 4 serving(s)

Number Of Ingredients 17

1 sheet nori (seaweed, about 8x7 inches)
1/4 cup catsup
1 1/2 tablespoons Worcestershire sauce
1/4 teaspoon Dijon mustard
2 tablespoons sake
1 teaspoon soy sauce
2 eggs
1 cup flour
1 cup water
2 tablespoons sake
1 pinch salt
2 cups cabbage, shredded (about 1 1/2 inch strips)
1/4 cup carrot, shredded (1 1/2 inch strips)
4 scallions, cut in half lengthwise and into 1-inch strips (about 1 cup)
1/4 cup vegetable oil
1/2 cup chicken, cooked or bacon, cooked, cut in 1/2-inch pieces (whatever meat you like)
4 teaspoons mayonnaise

Steps:

  • Toast the nori by waving it over a flame until it stiffens slightly, but be careful--it burns easily. Crumble into little pieces and set aside.
  • Combine all the sauce ingredients in a small saucepan and simmer for 30 seconds, stirring constantly.
  • Remove from the heat and cool to room temperature.
  • Beat the eggs in a large bowl.
  • Add the flour and water and continue beating until you have a batter the consistency of pancake batter.
  • Add the sake and salt.
  • Fold in the cabbage, carrots, and scallions. Be sure to mix the batter and vegetables together evenly. Each okonomiyaki will use 1/4 of this mixture.
  • Heat 1 tbsp. of the oil in a standard 10-inch skillet. Spoon 1/4 of the batter onto the hot skillet (like a pancake) making sure the vegetables are evenly distributed.
  • Then sprinkle 1/4 of the shrimp or meat of you choice on top.
  • Cook each side on medium heat for 2 minutes, until lightly browned. Reduce the heat to low and cook, covered, for another 5 minutes, occasionally turning and gently pressing the okonomiyaki with a spatula.
  • Prepare three more okonomiyaki as above. Keep the finished pancakes warm in a low oven while making the rest, or use two skillets and make two okonomiyaki at a time.
  • Serve hot with the sauce to taste--I recommend 1 tbsp. per okonomiyaki-- and top with about a tsp. of mayonnaise and a sprinkling of toasted nori.

OKONOMIYAKI



Okonomiyaki image

Okonomiyaki is a popular Japanese street food made mainly with cabbage, meat and flour. It is usually sold with other popular Japanese street food like takoyaki and yakisoba. This recipe makes use of soy milk which makes this recipe healthier. It's easy to make and doesn't take much time to be cooked. Enjoy it with your favorite Japanese topping in which you have plenty of options.

Provided by Pearl Ishizaki

Categories     Japanese

Time 27m

Yield 2-3 serving(s)

Number Of Ingredients 13

1/4 head cabbage
1/3 piece scallion
1 cup all-purpose flour
1/2 teaspoon baking powder
1 cup soymilk (non-adjusted)
1/4 teaspoon salt
1 tablespoon red pickled ginger (beni shoga)
2 eggs
2 tablespoons vegetable oil
100 g thinly sliced pork
Tonkatsu sauce
mayonnaise
dried bonito flakes (katsuoboshi)

Steps:

  • Cut out the hard core part of the cabbage then slice it thinly along its length. Slice it further into smaller sizes by cutting the shredded pieces along its width. For the scallions, slice it thinly diagonally.
  • In a large bowl, combine flour, baking powder, salt. Whisk eggs then add it in the bowl. Add red pickled ginger or beni shoga then mix the ingredients until lumps of flour are no longer visible. Once it is mixed well, add the sliced cabbage and scallions into the bowl then mix all the ingredients.
  • Heat a skillet using a medium fire then add vegetable oil. Take a good portion for a single person of the cabbage mixture then pour it in the pan. Add a few pieces of the thinly sliced pork on top of the okonomiyaki. Cover the pan then fry until the bottom part turns brown and firm which takes about 5 minutes.
  • After 5 minutes, take the cover then flip the okonomiyaki to fry the other side. Put back the lid of the pan then cook until the bottom side and the pork slices becomes brown which takes about 5 minutes.
  • Once the bottom part is cooked, transfer the okonomiyaki onto a serving plate. Drizzle it with tonkatsu sauce and mayonnaise on top then further top it with katsuoboshi and aonori.

Nutrition Facts : Calories 614.3, Fat 25.8, SaturatedFat 5.2, Cholesterol 228, Sodium 563.6, Carbohydrate 62.5, Fiber 5.3, Sugar 8.8, Protein 31.9

OKONOMIYAKI



Okonomiyaki image

These Japanese fritters make a quick & delicious snack. A Japanese exchange student gave me this recipe when I was at school.

Provided by Marli

Categories     Lunch/Snacks

Time 7m

Yield 1-2 serving(s)

Number Of Ingredients 8

2/3 cup all-purpose flour
100 g shredded cabbage
1/3 cup water
1 slice ham or 1 slice bacon, diced
1 egg
salt and pepper
1 tablespoon barbecue sauce
1 tablespoon mayonnaise

Steps:

  • Combine the flour, water, egg, salt & pepper.
  • Add shredded ham or bacon and cabbage.
  • Pour enough oil into a pan to cover base.
  • When oil is heated, add all or half the mixture.
  • Brown on both sides.
  • Combine the barbecue sauce and mayonnaise and smear on the fritters to serve.

Tips:

  • Use fresh, high-quality ingredients for the best flavor.
  • Don't overmix the batter, as this will make the okonomiyaki tough.
  • Be patient when cooking the okonomiyaki, as it takes a few minutes to cook through.
  • Flip the okonomiyaki only once, as flipping it too often will make it break apart.
  • Serve the okonomiyaki immediately with your favorite toppings.

Conclusion:

Okonomiyaki is a delicious and versatile dish that can be enjoyed by people of all ages. With its endless variations, there's sure to be an okonomiyaki recipe that everyone will love. So next time you're looking for a new and exciting dish to try, give okonomiyaki a try. You won't be disappointed!

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