This recipe for Japanese Okonomiyaki is a classic pancake dish that’s perfect for lunch or dinner. With a crispy outer layer and a soft, savory center, this dish is sure to be a crowd-pleaser. The combination of flour, dashi granules, water, egg, and vegetables creates a flavorful batter that’s packed with nutrients. Top it off with Japanese Kewpie mayonnaise, Tonkatsu sauce or BBQ sauce, and a sprinkle of nori or bonito flakes and sesame seeds, and you’ve got a delicious and satisfying meal that’s quick and easy to make. So why not give it a try and impress your family and friends with this authentic Japanese dish!
- Flour – You can substitute all-purpose flour with gluten-free flour or almond flour for a gluten-free version of the recipe.
- Dashi granules – You can substitute dashi granules with chicken or vegetable bouillon cubes or powder, or with fish sauce for a different flavor.
- Spring onions – You can substitute spring onions with chopped scallions or chives.
- Chinese cabbage – You can substitute Chinese cabbage with Napa cabbage, bok choy, or kale.
- Japanese Kewpie mayonnaise – You can substitute Japanese Kewpie mayonnaise with regular mayonnaise or sour cream.
- Tonkatsu sauce or BBQ sauce – You can substitute Tonkatsu sauce with Worcestershire sauce, hoisin sauce, or teriyaki sauce. BBQ sauce can be substituted with any other sauce of your choice.
- Nori or bonito flakes – You can substitute nori or bonito flakes with dried seaweed or sesame seeds, or omit them altogether.
Recipe by Kirsty Marwood, Images By Jo O’Keefe for ele Magazine
Japanese Okonomiyaki Recipe
1/2 cup of plain flour
1 tbsp Dashi granules
1 cup water
1 cup spring onions thinly sliced
2 cups Chinese cabbage finely sliced
1/4 cup Japanese Kewpie mayonnaise
1/4 cup Tonkatsu sauce or BBQ sauce
Thin sliced nori or bonito flakes and sesame seeds (optional extras to serve)
1. Combine the flour and dashi granules in a bowl. Add in the egg and the water whisking until lump free. Stir through the sliced cabbage and spring onions.
2. Heat a non-stick frypan over medium heat with a tablespoon of vegetable or olive oil to prevent sticking and add to crisping.
3. Pour in batter and use a spatula to make a dinner plate size circle, cooking for 5 minutes before turning over and cooking for another 5 minutes on the other side. Slide on to a serving plate.
4. Squeeze the mayonnaise making lines across the top of the pancake repeating with tonkatsu and then sprinkle over bonito or nori (or both!) and some sesame seeds if you like.
Okonomi means “as you like it” and Yaki “grilled” so substitute “as you like it” ingredients adding in prawns or crispy bacon, some left over sliced pork or cooked chicken. Whatever you have on hand.
ele Tip: If you can’t get Tonkatsu, you can swap it out for BBQ sauce