Okonomiyaki (お好み焼き o-konomi-yaki) is the ultra popular Japanese style savoury pancake, aka Japanese Pizza! Okonomi translates to “as you like” and yaki to “grilled” giving you “grilled as you like” and as the name indicates, you can make these with your favourite filling ad toppings!
At their base okonomiyaki consist of flour, water, egg, and shredded cabbage which is mixed into a batter and cooked similar to a pancakes on a grill until both sides are golden brown, crispy and good! They are so easy to make! The pancakes are traditionally topped with okonomiyaki sauce (similar to Worcestershire sauce but thicker), mayonnaise, beni shoga (red pickled ginger), katsuobushi (bonito flakes), and aonori (seaweed flakes).
Authentic okonomiyaki includes grated nagaimo (similar to a yam) that adds a creamy texture to the batter and if you can’t find it, feel free to omit it! You can add whatever you like to the batter with common additions being pork belly, shrimp, octopus, calamari, oysters, soba noodles, udon noodles, veggies, cheese, smoked salmon, etc “as you like”!
My two favourite ingredients are bacon (rather than pork belly) and shrimp! I also like to add seasonal grated vegetables to the batter such as zucchini, carrots, sweet potatoes, butternut squash, apples, etc.
Given that these pizzas are “as you like” there are many different versions with the two primary ones being these Kansai/Osaka-style okonomiyaki and the more layered Hiroshima-okonomi which differ in that they are made in layers and typically include yakisoba noodles.
No matter “how you like them” these Japanese style pancakes or pizzas are sure to please, and disappear quickly! It’s good that they only take 30 minutes to make, so you can make them often!
Okonomiyaki (Japanese Pancake)
Japanese “as you like” pancakes are savoury cabbage pancakes topped with bacon and grilled until golden brown before being topped with a tasty sauce and mayonnaise. aka Japanese Pancakes, aka Japanese Pizza!
ingredients
- 1 cup flour (gluten-free for gluten-free)
- 3/4 cup dashi or water
- 1 egg, lightly beaten
- 2 cups cabbage, shredded
- 1/2 cup shrimp, coarsely chopped (omit for vegetarian)
- 3 slices bacon (omit for vegetarian)
- 1 green onion, sliced
- 1 tablespoon okonomiyaki sauce, (optional garnish)
- 1 teaspoon mayonnaise, (optional garnish)
- 1 teaspoon beni shoga (red pickled ginger), (optional garnish)
- 1 tablespoon katsuobushi (dried bonito flakes), (optional garnish)
- 1 teaspoon aonori, (dried seaweed flakes), (optional garnish)
directions
- Mix the flour, dashi, egg, cabbage, and shrimp in a large bowl.
- Heat oil in a large pan over medium heat, pour in mixture, flatten, top with the bacon slices and cook until golden brown on both sides, about 10-15 minutes per side.
- Top with okonomiyaki sauce, mayonnaise, green onion slices, beni shoga, katsuobushi and, aonri.
Option: If you can get your hands on some nagaimo (a type of yam), add 4 tablespoons of grated nagaimo, a traditional ingredient!
Option: Add a cup of shredded seasonal vegetables like zucchini, sweet potato, butternut squash, carrots, etc. to the batter!
Option: Replace the shrimp with: squid, octopus, calamari, oysters, or other seafood!
Option: Make your own okonomiyaki sauce with the mixture of: 3 tablespoons ketchup, 1 tablespoon Worcestershire sauce, 1 teaspoon soy sauce, and 1 teaspoon honey.
Note: I like to make one big pancake and slice it up like a pizza to share but you can also make two smaller pancakes.
Note: Pork belly is more authentic but I like to go with bacon!
Okonomiyaki (Hiroshima Style)
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Japanese Souffle Pancakes with Lemon Curd and Blueberries
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kevin, I love this japanese wave you’re into! This dish looks so great: exotic yet not intimidating, and very filling. Thanks!
My teacher who is from Osaka, makes a mayonnaise-mustard-ketchup-soy sauce topping for her okonomiyaki. Sounds weird but is quite good.
What a beautiful looking okonomiyaki 🙂 I don’t crave it, but have made it on occasion. Yours looks picture perfect.
yum and great post learnt a lot thanks
An Osaka couple taught me how to make okonomiyaki many years ago when I lived in Japan. Where’s you’re katsuoboshi? I love how it waves back and forth in the heat.
My jaw LITERALLY dropped when I saw this. And my eyes bugged out. I am not kidding. This looks AMAZING.
Another new dish to me. I love coming here and finding all these great meals you’re doing. Beautiful!
Have seen the same in one of my pal’s blog…yours look colorful and tempting kevin !!
I love how you’re not afraid to tackle any type of dish! Your okonomiyaki looks delicious – I saw it for the first time on Natasha’s blog and now I’m quite intrigued!
This is beautiful! I have never made this, but can’t wait to try.
http://www.cookincanuck.com
I’ve been seeing this around a lot lately. Yours looks great. I’ll have to try it soon.
You’re on my wavelength, and now I’m expecting a Tako-Yaki recipe from you next! I have a little tako-yaki pan and have yet to use it! Your okonomiyaki looks so good!
Amazing! Your omelet looks ever so beautiful!
Cheers,
Rosa
Look so yummy…….will be making this for brunch tomorrow, can’t wait. *giggle*
…buonissima…
This looks delicious!
Your dishes never cease to amaze me. I’m always seeing a new, gorgeous dish. Looks wonderful Kevin!
Now this is a great way to kick up a pancake. I have heard of this, but never saw one. I would love to try this at home. Can we eat the leftovers cold? lol
This looks really good, kind of like a more versatile frittata (what with all the shredded fruit and veggie options). I bet it would be great with some jicama in it as well!
That is gorgeous, totally gorgeous. I love coming to visit your site, you make such wonderful and interesting dishes!
This really looks good, and a nice way to use up leftover vegetables and fruits here and there.
nice. i’m so crazy for okonomiyaki.
Mmmm Yum – LOVE the look of that pancake Kevin!
I’ve never heard of this… it looks like it would be very good.
What a delicious and savory panckae. I love the way that you describe okonomiyaki sauce as being like thick Worcestershire sauce, what an apt description!
I love these Asian flavors you have been on lately. This is very inspiring…a bit intimidating, but inspiring.
This is fabulous! I often have a lot of leftover shredded cabbage from making another dish and never know quite what to do with it (other than just another stir fry). This is one to try immediately!
This is a great idea for cleaning out leftover veggies in the fridge! And since it’s a glorified fritter, it has to be good.
I just learned something! I’ve never made okonomiyaki before. Did I even spell it correctly lol?
Haha, so happen that I just had Okonomiyaki for my lunch. Now I am reading on the recipe about it. Thanks for sharing.
I really have not tried this.. Looks good!!! You are a great cook!
ooooh, this looks so yummy, I want to try this for some time but have not got round to make it yet, i should put this higher in my to cook list.
I tell yah Kevin I was looking for a recipe such as this the other day. This is exactly what I had in mind. I wanted something versatile. And this is versatility ten fold. You did a great job decorating this. It looks utterly amazing.
I never made the Japanese version of pancake, but I do love the Korean pancake. They are pretty similar, I think. I have the feeling That I am going to like this as well.
Have a wonderful one Kevin.
elra
What a great idea Kevin! I have never seen anything quite like that before, but the ingredients have me hooked 🙂
Yum! I’ve wanted to try making these since I saw them featured on Anthony Bourdain: Tokyo! Thanks for the recommendation, love your blog!
That looks fantastic! I love cabbage. I’ll have to try it!
Kevin, I use that method of flipping when I make an omelette, so I could totally picture you flipping your pancake!
I love the picture, I’ve never made anything like that before. Wonderful!
Great recipe, this looks really good. I love the presentation.
Very interesting,I have never heard not seem anything like it before.
I’ve seen Japanese pancake in Japanese eateries before but never felt like choosing it. Your photo is so appetizing though. It really makes me want to give it a go!
I had made the veg. version, without dashi. & made my own asian sauce to top it. This looks fantastic.
i don’t think i’ve ever heard of this! but i think i just love it! i have cabbage at home now that def. needs to be used up. i love how you’re so creative!
I’ve got some red cabbage that I need to use – I wonder if that would work…
I saw a recipe for okonomiyaki on 101 Cookbooks recently, and bookmarked it immediately! It looks so different from anything I’ve ever eaten. Your version looks REALLY yummy!
Looks good. Just blogged about Takoyaki, which shares a few key ingredients with this stuff.
I have had these once, in Toronto, good for you for making your own!
I wish you would have posted this last week when I had some extra cabbage! What a great way to use it up.
I’m not a big fan of Japanese cuisine, but Okonomiyaki is one of the dishes I love. I’ve never attempted it, but this is changing my mind.
I love okonomiyaki! Made it last week and haven’t managed to get it up yet. I found some fried pork belly to be a terrific addition, too.
Dawn: I have enjoyed the leftovers cold. They are also good after a few seconds in a microwave.
Hummm I’ll have it, but without the mayonnaise 🙂
I’ve never heard of this! It sounds so good. I often have leftover cabbage. I’ll have to keep this in mind for later!
I looooooooove okonomiyaki! Yours looks super delicious. My favourite is at this local restaurant where they put gyoza in it. Mmm.
u’ve definitely won my heart with this one. perfectly made!
Looks interesting – never quite tried something like this. It will be a first for me!
Mark Garso
This reminds me of a British dish called “Bubble and Squeak.” This is cabbage and other left over vegetables, and anything else you might want to add, fried into a kind of pancake. It doesn’t look nearly so glamorous as it’s Japanese counterpart but it tastes great. I will have to post about it sometime.
Tried and LOVED it! I diluted some Hoisin sauce to loose ketchup consistency and found it to be an excellent substitute for the usual oko sauce.
She'saPistol: Using the hoisin sauce is an good idea!
Kevin, is japanese mayonnaise different than Hellman's?
Janet: It is a little different but the Hellman's will work just as well.
I am so surprised posting many people of the world about Okonomiyaki.And you learn very much about hou to make it. thanks for information about Japanese food.
Awesome looking Okonomiyaki and great photos – if you want to learn some more about other Okonomiyaki recipes and history, check out http://www.okonomiyakiworld.com
I love Okonomiyaki, so I tried your recipe – it was great!
Though not exactly traditional, I added a dipping sauce that I think you'd really like!
Thanks for the recipe!
I love okonomiyaki – but I always buy a mix to make the batter with. Real okonomiyaki is made partially with mountain yam powder, which is a weird tuber that smells like fish when raw. It lends a really unique texture to the batter and makes it easy to get the consistency right… you just can't substitute it with anything else. I like throwing some mochi on mine to go with the bacon.
WOW ! WOW ! WOW !
Thank you !
That's great !
Keep it up !
Love it !
I made it the other night and it turned out great! My old college roommate was from Osaka and she used to make these for us all the time. When we moved out, I found myself craving the pancake (I call it Japanese pizza) and searching the city for it w/ no success. Next time I think I will add small shrimp or squid pieces on top to give it some seafood flavor. Great recipe using ingredients found at local grocery stores.
I plan on trying a few more of your ideas soon 🙂
If you make this the Hiroshima way, you would add some Yakisoba to it… which is quite good but different.
Try adding some pickled red ginger on top also, or some Bonito flakes.
Tenkasu adds a nice bit of crunch on top.. thats basically the bits left over from Tempura batter
interesting, that looks delicious. your are the great cooks.
regards,
Nice blog, This is my first time visiting here.
regadrs,
Kenali dan Kunjungi Objek Wisata di Pandeglang
When I saw this recipe, I had to make it! I love cabbage. I tried something similar, though with different vegetables and a bit more egg in the batter link here and I referenced your post too. It was fabulous.
Zuchinni and carrots eh? Thats a western version of the japanese version!
I've went through many okonomiyaki restaurants in japan, but never seen a carrot and zuchinni one. I will try this, and they idea of grating them is interesting.
Interesting okonomiyakis out there in japan although most are unknown other than the traditional, shrimp, beef, pork, squid outside japan are cheese balls, popcorn kernels (that pop when you cook) just to name a couple.
To add more flavor, add a tablespoon of soy into the water, and/or powdered shrimp (dried tiny sakura shrimps heated on a pan then crushed into powder)and beni shoga strips (red ginger) on your preference.
And my latest one i had mayo mixed with basil sauce.A first on my part. Mmmm try that one.
and wheres aonori? the flaked seweed on the topping?
can't wait to try this recipe! my partner and i love okonomiyaki so much, we call it "okonomiyummy"
i really do love good okonomiyaki. so simple yet so delicious!
This looks great. It is my first time visiting the blog and the comments indicate it's a great place to be, so I'll be back!
Wonderful! I got some great baby cabbages from the farmer so I'm going to give this a try!
I tried this today! I love it! I made some changes to make it suit my family n my tastebuds better.
http://sweetrings.blogspot.com/2009/11/d-i-y-okonomiyaki-japanese-pancake.html
Soooo easy & tasty.
Gonna try ur garlic mash tmr!
Thanks =)
I had the instant mix version with dried bits of squid in it. A Japanese exchange student made it for us and we loved it. I've never had it since and never knew what it was called.
Can't wait to make this!!
I went to Tokyo two weeks ago, and I learned that you can make OCTOPUS BALLS with okonomiyaki flour and an aebleskiver pan. Just a thought – it's practically the same thing, but round and with a chunk of octopus in the middle. I'm gonna give it a try, but I thought you might get a kick out of it too.
OH we'll have to try your version.. sounds very good.. the family would love to have it with bacon.
We've mastered HM Tonkatsu, that we love, though.. 🙂
~Heidi
A good friend of mine studied in Japan in the mid 90s and still talks about Okonomiyaki. I will have to make this for her! She will love it.
Kevin, We made our version tonight. since my sister in law, who is Japanese was in charge, we used pork belly strips, same as bacon but not smoked, etc. We also made a veggie okonomiyaki and used bonito flakes on top. Both were amazing and so great for people that have specialized dietary needs.
I feel that "1/4 of a cabbage" is an incredibly imprecise measurement. Could you describe it in terms of volume by cup, or something?
Celia: Sorry about that. This is one of those recipes that I usually just eye ball. I have added the cup units to the recipe.
Wowzers! I just made mine with sweet ham, roast pork, shrimp and crab surimi with peppers and onions. Holy Socks! I'll totally be making this again! Your plate to plate to pan tip was EXTREMELY helpful! Thanks for sharing this!
ew meat
yo, i eat this shiz on the reg for eve's, what.
My boyfriend and I made this last weekend and let me tell you, Oh my gosh!!! It was so good!!! And easy and healthy (minus the bacon).
We made it twice, the second time using up leftover crabmeat. My boyfriend had a hard time flipping it, so he made it into 4 smaller pieces and flipped those.
I can't believe I've never even heard of this until now. Thanks for sharing it!
Thanks for the recipe! I just made this for lunch and really enjoyed. We're veg so I left out the bacon and added a bit of soy sauce and topped with Thai chili mayo to compensate.
Made this for dinner tonight – it was awesome! I've never had this before. Thanks for the recipe, this will definitely be in rotation.
i flavored the batter a bit more by using garlic powder, a pinch of salt, and pepper. and instead of just water i used a pinch of chicken msg and water and soy sauce.
and then for sauce i tried sweet and sour sauce.
topping was sardines. haha.
thank you for the recipe. :]
Very yummy!
That's looks amazing! I have a friend who travels to Japan twice a year and raves about okonomiyaki and takoyaki. By the way, I've seen a Japanese mayonnaise (looks like a baby bottle) but never brought myself to buy it, do you know if there's any difference between that and the "american" mayo?
Alexandra: The wikipedia that Japanese mayo is generally made with rice wine vinegar or cider vinegar rather than distilled vinegar giving it a slightly different taste.
Thanks!
My mother was Japanese, so this is the kind of food I consider comfort food. We made our own variation of this due to the limited amount of true Japanese ingredients available when I was younger. Now, there are oriental stores that offer much variety. I had left over cabbage that didn't get used on St. Patrick's Day, so every time I saw that head of cabbage in the fridge, I thought of making Japanese pancakes. I modified a recipe and used a can of crab meat (juice and all) instead of the fish stock. They turned out really tasty. Like I said, comfort food for me!
My brother made this for me when he came back from living in Japan for 6 months. I was skeptical at first but it was delicious! Now I can make it for myself 🙂 Mai-Yan
yummy!! i love okonomiyaki.
My Japanese friends introduced me to this at a restaurant where they give you the ingredients and you cook your own at your table, so fun! And yummy.
I never even thought about giving it a try but your recipe inspires me to 🙂
They also said in Japan it's a popular late night food, after a night of partying.
I love, love, love Okonomiyaki! Gotta make some again soon, I'm craving some NOW! 🙂
hi Kevin!
what a beautiful Japanese pancake . it looks wonderful okonomiyaki's recipe is so yummy .it's presentation is so nice . i really try to make this.
Having lived in Osaka for awhile, I grew to love okonomiyaki. I like to throw an egg on to the grill while the okonomiyaki is on the plate and then put it on top of the egg. Hard to explain, but the result is quite tasty. I especially like to do the fried egg trick if I don't have any meat to make it more flavorful.
I've got absolutely to translate this recipe and try it!!!I'm sure this pancake is amazing
mmmmmm…it looks very tasty:)i'm glad that i found your blog,it's awesome
Kevin, You're an amazing cook (and photographer)! I just bookmarked at least 10 of your recipes and I want to try them all! Thanks for the motivation!
Have you ever tried the pre-made mix? They are actually pretty good. I discuss it on my blog:
http://ikkin-bot.blogspot.com/2010/06/okonomiyaki.html
Please disregard the fact that I burned that one . . . it has everything to do with my complacency with making okonomiyaki and nothing to do with the product
I just made this tonight…delicious! I'm a vego so I skipped the bacon, and I put in sweet potato (aka kumara and also ambiguously called a yam) instead of zucchini. I've eaten okonomiyaki before, and I know how yummy the sauces are, but because I'm trying to avoid filling my fridge with more condiments (there's no room left in the door, put it that way) we topped them with whole egg mayonnaise and smoky bbq sauce…unconventional but very moreish!
(In the ingredients, you list 1 green onion and also chopped green onion at the end – I interpreted this as meaning that the 1 green onion went into the mix, although the instructions don't mention it, and there is extra to garnish at the end. Well, at least, that's what I did and it worked out fine.)
What I like about this recipe is the "what you like" part. Because of this it transcends all borders of cooking and cultures because everyone can make their Okonomiyaki with their own personal touch. Thanks for this recipe. Will definitely try it.
Hello; I absolutely love your blog, and THIS particular recipe got me to give cooking a go.
A friend took me to an okonomiyaki restaurant in Kyoto and it was one of my favorite foods during my entire trip to Japan!
I can get both sides of the okonomiyaki golden brown, but the inside is still mushy and doughy…any tips? (I'm a novice cook, if you couldn't tell).
Is the Japanese mayo spicey? I've never tried it. I've yet to go to the local asian store which is a few miles away, but any favorite brand that you like above the others?
Victoria: If you are finding that the inside does not finish cooking you can try making them thinner and or cooking at a lower temperature for longer.
MrsQ: The main difference between the Japanese mayonnaise and North American Mayonnaise is that it commonly uses either rice wine vinegar or cider vinegar rather than distilled vinegar so there is only a minor flavour difference and it is not spicy. My favorite brand is the Kewpie brand that comes in a squeezable bottle so that you can get those nice thin lines as seen in the photo.
Your Okonomiyaki came out just beautiful! This is my absolute favorite Japanese dish, and is very hard to find. I make my own too. I have used a Gluten Free pancake mix called Pamela's for the batter and it turned out great. (Don't forget the egg…) There is a restaurant in San Francisco called Izumiya (in the Japan town Shopping center http://www.sfjapantown.org/ that makes this and it is amazing. If your readers have not made this yet, they MUST! It is really not that hard. I have had Oko parties before where we kind of eat as we cook.
What a delicious version of a pancake. We are fond of Japanese flavours and pancakes of all sort so this recipe sounds like one we'll be enjoying soon. Thank you!
love this JP pancake!!! grt blog/ loving the food and recipes!
thats really looks nice, i would want to eat it agen!! xx
This recipe reminds me of my time at University. I have a friend who spent a year in Japan and came back with this recipe, as students the idea of mixing vegetables with bacon and pancake was something which blew our tiny little minds.
then again, he also came up with the ultimate "morning after the night before" breakfast:
Naan bread, grilled with cheese, bacon and an egg on top. Smothered in either tomato sauce or baked beans. Culinary win.
I <3 this recipe ~ thanks for sharing!
I've never heard of okonomiyaki before but that looks really nice. Thank you for sharing the recipe, I'll be sure to try it out later this month 🙂
Very unique recipe!! Just wanted to say that I made and blogged about your Greek Pulled Lamb! It was delicious– check it out!! (http://food-hound.blogspot.com/2010/12/greek-system-lamb-and-tzatziki.html)
Searching for the perfect Okonomiyaki recipe. Nice post and nice pic, planning to make this over weekend. didn't know I can use a broth instead of water. Thanks!
wht the process to be your assistant.
u rocks dude.
namste
Hello,
Thanks for posting this recipe. I found it a few weeks ago and we made it at home. Not only is it delicious — it's becoming one of our standbys when we have odds and ends of vegetables that we need to use.
Thanks!
Happy Valentines Day! I made this today for my honey for breakfast. Delicious! I have been wanting to make it since reading the recipe some time ago. Today it was the perfect way to start the day. Mine did not look as beautiful as your photo shows but this is one I will be making often and changing up the ingredients to use what ever we have on hand. Thanks for the inspiration and great "new to me" recipes!
Looks delicious and a great way to use up leftover cabbage! Yum!
Did you know your recipe and photo are being copied? http://healthrecipes.com/okonomiyaki-japanese-style-pancake.htm
Anonymous: Thanks for the heads up!
I made this on a whim and at all points in the cooking process I wasn't particularly excited about it. However, I then tasted it and just have to say it was FANTASTIC.
I can't believe I never knew of a recipe like this before but this is something I'll make over and over, with many different ingredients for the rest of my life. Thank you for introducing it to me!
whoa – so surprised to fin this here. i just got back from a trip to japan and we had okonmiyaki twice – once in tokyo and once in hiroshima. did you know that every region has its own versions? the one in tokyo was okay, but in hiroshima they were awesome – buckwheat pancake topped with cabbage and noodles, fillings of choice, egg, sauce, scallions, ginger….. whoa. we went to a 4 story building where every floor was only Okonomiyaki stalls. i took a lot of pictures and described it in a post on my blog under the Japan tag. check it out if your interested
I can't believe how many recipes you write up that contain ingredients that I use regularly. I use cabbage in all kinds of ways, but putting it in a pancake sounds brilliant! I obviously live under a rock, haha.
Awesome. Made this the other day and wish I had more now. I love okonomiyaki, and this was a great and easy intro to get me started making it myself.
Wow, it's very delicious food from japan.
After my early post about eggs
a. I have to admit I didn't know about this delicious okonomayaki
b. Now I know and I am making it for lunch.
Keep on,
N.
Sucess! Loved how this turned out and will be making this again. I didn't have dashi on hand, just used water, but I hope to use dashi next time. Thank you for a great recipe!
Erhmehgerd!!! Pregnant and had a massive craving for this. Turned out well and fit the bill nicely – searched, cooked and bolted down within 20 minutes
Haha…. that's exactly how I "flip" the pancake too! No skill to do the proper flip =p
Can't wait to try this recipe for something different as a side, and to get my husband to eat cabbage. How much oil should I use in the pan to fry these?
We make this every now and then. Thank you for your ace recipes, you have often been a dinner-oriented lifesaver! 🙂
From the first moment I had okonomiyaki, it was a love hate relationship. I loved the concept, but hated the way it tasted. Through trial and error, I found the perfect combination. I made the pancake as usual, but mixed green onion in and topped it with cheddar along with bacon, the sauces. I also make one with smoked bacon and sweet corn. I reserve the bulk of the bacon for the top, but having a little mixed in it tasty.
I make Swedish pancakes in a variety of ways. Happen to have left over cabbage and the other ingredients as well. I'm going to top the pancake/frittata with rice noodles and some delicious sauce left over from sweet and sour meatballs I had the other day. Garnish with green onion for presentation. Can't wait to see and taste! Thanks for all the ideas, folks!
I make Swedish pancakes in a variety of ways. Happen to have left over cabbage and the other ingredients as well. I'm going to top the pancake/frittata with rice noodles and some delicious sauce left over from sweet and sour meatballs I had the other day. Garnish with green onion for presentation. Can't wait to see and taste! Thanks for all the ideas, folks!
I make this and sub. finely shredded peeled potato for some of the flour, and add a bit fish sauce for flavoring since I don't have dashi. Red ginger shreds and nori shreds are great in/on it, too.
Nance: Good call on the fish sauce!
Yum! This sounds amazing! I just posted a recipe about kimchi pancakes that a friend said reminded her of okonomiyaki so I had to check it out! As soon as I can get some great veggies from the farmer's market this is going on the list!
I had an exchange student from Japan stay with us (like 15 years ago) and she made something like this. She wasn't able to tell me what it was called. I finally decided to look up the ingredients. I do believe this is it. I remember it having cabbage and chicken and being a pancake. I kept asking her what do you need to make it and she said kept saying 'anything you like' Very frustrating at the time, but this kind of explains it.
Absolutely Love this recipe and page and come back to it often as i desire okonomyaki for lunch sometimes and live where its not made local.
Thank you
Wendy
Great recipe! May I say that Kewpie mayo is essential? As is a nice cold glass of sake and dancing bonito flakes on top.
Five stars! We have been making this Okonomiyaki recipe almost every week for years, adding the shredded zucchini to the mix. The kewpie Japanese Mayo and sushi sauce (eel sauce/unagi) on top with bacon make this dish a hit. Healthy, easy, and delicious. My kids love it!
I’m making this recipe interestingly today. I’ve fluctuated the formula somewhat by delicious stuff.