Okonomiyaki, Episode 6.2

VDuring a foodie tour in Japan a few years ago, we ate some phenomenal food! One of the dishes on our must-try list was Okonomiyaki prepared in the traditional Kansai style. We were fortunate enough to visit Okonomi-mura in Hiroshima. This is essentially an Okonomiyaki village, featuring multiple floors with 24 different Okonomiyaki restaurants, each with their own unique specialities. It was an amazing experience. The chef didn't speak English and I don't speak Japanese, but the universal language of food prevailed. The meals are prepared and cooked right in front of you! We enjoyed Okonomiyaki across Japan; it is often served in restaurants or by street vendors. Although typically made with wheat flour, this dish can easily be converted to gluten-free by directly swapping with gluten-free plain flour.

The name Okonomiyaki is derived from the word 'okonomi', which translates to "how you like" or "what you like", and 'yaki' meaning "cooked" (usually grilled). It typically includes cabbage, eggs and flour. The toppings are endless, but commonly include pork belly, octopus, squid, prawns or vegetables. Some varieties add a layer of fried noodles, and these are then referred to as modan-yaki, meaning "a lot" or "piled high", signifying the volume of food resulting from having both noodles and Okonomiyaki. In some ways, this dish reminds me of my childhood favourite - "bubble and squeak" - each time you cook it, it turns out different yet delicious!

This dish incorporates a few Japanese ingredients. Most can be sourced from local supermarkets, and if they are not available there, Asian grocery stores will certainly carry them. 

1. Enoki mushrooms are highly regarded in Japan for their delicate flavour and crisp texture when eaten raw.

2. Japanese mayonnaise - this egg yolk mayonnaise is often used in sushi.

3. Okonomiyaki sauce, also known as Otafuku, is similar in taste and texture to Worcestershire sauce. It is worth the effort to find this traditional sauce, as it certainly enhances the dish.

4. Bonito flakes are finely shaved dried fish, usually skipjack tuna, which add a distinct umami flavour to the dish.

It is crucial to use a shallow frying pan or flat grill to make these Okonomiyaki. I use my crêpe pan, as it makes flipping the "pancake" during cooking easier. The wider your flipping tool the better - a wide egg slide is ideal. In Japan, a metal slide is used which also serves to cut the pancake for serving. For all my tips, check out this recipe on my YouTube at the link below.

Serves 4

1 cup plain flour
330 ml water
250 g pork mince
4 eggs, beaten
170 g cabbage finely shredded
2 spring onions, thinly sliced with whites and green sections separated
1 tbl vegetable oil
50 g enoki mushrooms

To serve:
Japanese mayonnaise
Okonomiyaki sauce
Bonito flakes

Place the flour in a bowl. Add water and mix until smooth. Cover, and place in the fridge to rest for half an hour.

Meanwhile, heat the oil in a frying pan, and brown the pork mince for approximately 5 minutes. Add the whites of the spring onions and cook a further 2 minutes. Turn off the heat and stir through the separated enoki mushrooms.

Add the eggs to the batter and mix well. Stir in the cabbage, ensuring that it is well coated.

Heat a non stick, shallow frypan or flat skillet. Add 1/2 cup of batter. Place 1/4 of pork mixture on top. Cook for 3-4 minutes until golden brown. Carefully flip the pancake and cook for another 2-3 minutes. Transfer the pancake to a serving plate and repeat with remaining batter making sure you mix the batter well to ensure that all the cabbage is coated each for each pancake.

To serve, sprinkle green spring onions on to each okonomiyaki. Drizzle in a decorative pattern the mayonnaise and okonomiyaki sauce. Top with bonito flakes and enjoy!

Updated July 2023