Best 2 Okonomiyaki Japanese Pizza Recipes

Okonomiyaki, a savory pancake dish from Japan, is comparable to a pizza thanks to its diverse ingredients and distinctive cooking technique. It goes by the name "Japanese pizza" for a reason. The dish, which originated in the Kansai area of Japan but has since gained popularity around the nation, is made with a batter made of flour, eggs, and cabbage. Other typical additions to this dish include pork, shrimp, and squid. Okonomiyaki is typically cooked on a hot griddle and finished with a combination of okonomiyaki sauce (a thick, Worcestershire-flavored sauce), Japanese mayonnaise, and dried seaweed. With its mouthwatering flavors, distinctive textures, and adaptable toppings, this dish is sure to please even the most discerning palate.

Let's cook with our recipes!

OKONOMIYAKI (JAPANESE PIZZA)

Okonomiyaki (Japanese Pizza) image

My mom used to make these savory "pancakes" when I was younger and now that I am mostly vegan I am missing them terribly. So I decided to try to make an eggless version and it turned out pretty good! The potato is the binding agent that replaces the eggs. I hope the amounts are okay, they seemed to work for me. The "ham slices" below are the veggie simulated kind. Enjoy!

Provided by Sealy

Categories Lunch/Snacks

Time 40m

Yield 3 pancakes

Number Of Ingredients 9

Ingredients

1/2 cup flour
1/2 cup water
4 tablespoons mashed potatoes
2 cups shredded cabbage
6 mushrooms (optional)
3 tablespoons oil
1 (155 g) package vegetarian ham (optional)
4 tablespoons mayonnaise
4 tablespoons barbecue sauce

Steps:

Mix together Flour, Water, and Mashed Potatoes and then lastly add the Cabbage. (I know people don't usually have mashed potatoes hanging about but if you don't have time to make them before hand, try another egg replacer to see what happens?).
Heat a skillet on medium, adding a little bit of oil. Cut up the Sandwich "Meat" and/or mushrooms and fry them slightly ( if you fry the veggie ham for too long they will become too crunchy). Right over the ham/mushroom pieces, pour in one third of the mix and spread it around in the frying pan so that it becomes a "pancake" shape (Conversely, you can mix the "ham" into the mix above and skip this step).
Cook for 5 mins (I usually cover it with a pan lid).
Flip. Cook for 5 more minutes.
Repeat steps 2 to 4 for the last two pancakes.
Mix together equal parts of mayonnaise and BBQ sauce for the sauce to spread on the "pizza".
If you're vegan, you're on your own for finding/making vegan mayo and bbq sauce, but I know it's doable!
Note for Eggless option you MUST use Vegan mayo. Mayo has eggs unless stated as Vegan.

Nutrition Facts : Calories 312.9, Fat 20.9, SaturatedFat 3.1, Cholesterol 5.4, Sodium 363.8, Carbohydrate 28.8, Fiber 2.1, Sugar 4, Protein 3.7

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

Ingredients

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.

Tips:

Use fresh ingredients: The fresher the ingredients, the better your okonomiyaki will taste. This is especially true for the cabbage, which should be crisp and green.
Don't overmix the batter: Overmixing the batter will make it tough. Just mix it until the ingredients are combined.
Cook the okonomiyaki over medium heat: Cooking the okonomiyaki over medium heat will help it cook evenly and prevent it from burning.
Flip the okonomiyaki carefully: When flipping the okonomiyaki, be careful not to break it. Use a wide spatula and flip it quickly and carefully.
Top the okonomiyaki with your favorite toppings: There are many different toppings that you can add to your okonomiyaki. Some popular toppings include okonomiyaki sauce, mayonnaise, dried seaweed, and bonito flakes.

Conclusion:

Okonomiyaki is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover vegetables and it is also a fun and easy dish to make. With a little practice, you can make okonomiyaki that is just as good as the okonomiyaki that you would find in a Japanese restaurant.