Okonomiyaki recipe: The savory pancake from Japan

Okonomiyaki is a traditional Japanese pancake made with cabbage, batter, and individual ingredients. The name is a combination of "okonomi" (meaning "as desired") and "yaki" (meaning "fried") – and that's precisely what makes the dish so special. The recipe originated in Osaka, where all the ingredients are mixed together and fried in a pan.

Okonomiyaki is one of Japan's most famous street food classics. The basic ingredients are simple: white cabbage, flour, broth, and egg. Toppings such as pork belly, seafood, or cheese are added depending on taste. The dish is rounded out with typical ingredients such as okonomiyaki sauce, Japanese mayonnaise, bonito flakes, and seaweed powder.

Ingredients for 2 servings:

• 200 g white cabbage, very finely shredded
• 100 g wheat flour (type 405) or special okonomiyaki flour
• 120–130 ml dashi broth or alternatively water
• 2 eggs
• 2 spring onions, cut into fine rings
• 2 tbsp Tenkasu (fried dough crumbs, optional)
• 2 thin slices of uncured pork belly or bacon
• Vegetable oil for frying

For the topping:

• Okonomiyaki sauce (e.g. Otafuku)
• Japanese mayonnaise (e.g. Kewpie)
• Aonori (dried seaweed flakes)
• Katsuobushi (bonito flakes)

1. Mix the flour with the stock or water until smooth, then fold in the eggs.
2. Add cabbage, spring onions and optional tenkasu to the batter and mix well.
3. Heat a nonstick pan with a little oil. Pour half of the mixture into it and form it into a round pancake (about 2-3 cm thick). Place a slice of pork belly or bacon on top and press down lightly.
4. Fry over medium heat for about 5–7 minutes, then carefully flip (ideally using two spatulas) and fry for another 5–7 minutes until golden brown. The batter should be cooked through.
5. Place on a plate and garnish with okonomiyaki sauce and Japanese mayonnaise. Sprinkle with aonori and bonito flakes and serve immediately.

• The white cabbage should be chopped very finely – this ensures a loose texture.
• Do not stir too vigorously so that the dough does not become tough.
• Pork belly can be replaced with shrimp, cheese or vegetarian alternatives.
• Japanese mayonnaise is creamier and slightly sweet – regular mayonnaise can be refined with a little rice vinegar and a pinch of sugar.
• Okonomiyaki sauce is thick, sweet and spicy, and based on soy sauce, Worcestershire sauce, fruit, and sugar. A suitable substitute is a mixture of Worcestershire sauce, ketchup, and a little honey.

When things have to happen quickly

In contrast to the Osaka style, Hiroshima okonomiyaki layers the ingredients rather than blending them together. The base is a crepe-like batter, followed by cabbage, sprouts, fried noodles (e.g., yakisoba), and egg. This version is more elaborate but offers a particularly diverse flavor experience.