Best 12 Okonomiyaki Recipes

OKONOMIYAKI

Steps:

• For the okonomiyaki batter: Whisk together the Okonomiyaki Flour Blend, water, eggs and salt in a large bowl. Fold in the cabbage.
• For serving: Heat a nonstick skillet over medium heat. Drizzle with a small amount of oil. Scoop 1/2 cup okonomiyaki batter into the center of the skillet. Drape 3 pieces of pork belly over the top, uncooked side of the pancake. Cook the pancake until the bottom is golden brown and crisp, 4 to 5 minutes. Carefully flip to the pork belly side. Cook until the belly is crispy and the center of the pancake is cooked through, 6 to 8 minutes. Slide out of the skillet and repeat with the remaining batter and pork belly to make 4 pancakes total.
• To finish the okonomiyaki: Heat some oil in a skillet and cook the eggs to desired doneness. We prefer sunny-side up because the runny yolk adds a delicious richness.
• Top each pancake with an egg. Drizzle each with Tokyo Sauce and mayonnaise. Sprinkle with tempura crunchies and finish with cilantro and scallions.
• Whisk together the high gluten flour, sweet potato starch, baking powder, nori powder and guar gum in a large bowl.
• Whisk together the flour, cornstarch and beer in a medium bowl.
• Heat about 2 inches of oil in a large pot and attach a deep fry fat thermometer to the side. Heat to 375 degrees F. Drizzle the tempura batter into the oil and fry, stirring, until golden brown, about 1 minute. Remove with a slotted spoon to a paper towel-lined plate. Let cool.

OKONOMIYAKI (JAPANESE PANCAKE)

Steps:

• Mix flour and water together in a bowl until smooth. Stir in cabbage, bacon, eggs, sausage, green onions, shrimp, cheese, and tenkasu.
• Preheat a griddle to 400 degrees F (200 degrees C); coat with oil. Pour in flour mixture in the shape of a pancake. Cook until golden brown, about 6 minutes per side. Transfer to a serving plate.
• Mix soy sauce, ketchup, and vinegar together in a small bowl to make okonomiyaki sauce. Drizzle over pancake. Garnish with panko and mayonnaise.

CLASSIC OKONOMIYAKI (JAPANESE CABBAGE AND PORK PANCAKES)

Steps:

• In a large bowl, combine hondashi with 1 cup water and whisk until dissolved. Whisk in eggs until well combined. Add flour, salt, baking powder and baking soda and whisk until smooth. Fold in cabbage, scallions and ginger until well incorporated.
• In an 8-inch nonstick skillet, heat 2 tablespoons oil. Add half the batter, spreading cabbage mixture into an even 6-inch round about 1-inch thick (resist the urge to push down on the mixture). Arrange half the pork belly over the cabbage, slightly overlapping. Cook over medium-low until pancake is set and golden brown underneath, 8 to 10 minutes. Reduce heat to low and carefully flip pancake by inverting onto a plate then slipping back into the skillet.
• Cook until golden brown on second side, pancake is cooked through in center and pork is lightly golden, about 8 minutes. Transfer pancake, pork side up, onto a large plate. Wipe out skillet and repeat with remaining oil, batter and pork belly.
• Drizzle pancakes with okonomi sauce and Kewpie mayonnaise, then top with a handful of shaved bonito and nori. Serve warm.

OKONOMIYAKI

Steps:

• In a large bowl, mix chicken, cabbage, carrots, green onions, green beans, green bell pepper and zucchini. In a separate bowl, beat together eggs, flour, chicken stock and soy sauce. Pour batter over chicken mixture and toss to thoroughly coat.
• Mix vegetable oil and sesame oil in a skillet over medium heat. Scoop about 1/4 cup batter into skillet, enough to make a 2 1/2 inch circle. Cover and cook 4 minutes, or until bottom is golden brown. Flip and continue cooking 4 minutes, or until cooked through. Drain on paper towels.

HIROSHIMA OKONOMIYAKI RECIPE BY TASTY

Steps:

• Combine the flour, water, and mirin in a bowl and whisk until combined.
• Brush oil on an electric griddle heated to 350˚F (180℃).
• Pour the batter onto the griddle into a paper-thin circle 8 inches (20 cm) wide.
• Place cabbage, tempura, bean sprouts, and scallions on top of the batter to fully cover it.
• Top with 4 slices of pork belly and drizzle a little batter on top.
• Gently flip the pancake using two okonomiyaki spatulas, and press down.
• Add oil to the griddle and add the yakisoba noodles.
• Drizzle with okonomi sauce and stir to coat all the noodles.
• Put cooked pancake with the cabbage on the noodles.
• Crack an egg on the griddle and scramble with the okonomi spatulas.
• Place the egg onto the yakisoba noodles and drizzle with okonomi sauce.
• Drizzle with mayonnaise, nori flakes, and bonito flakes.
• Nutrition Calories: 5228 Fat: 544 grams Carbs: 77 grams Fiber: 8 grams Sugars: 22 grams Protein: 22 grams
• Enjoy!

BACON OKONOMIYAKI

Steps:

• Mix eggs, water, flour, soy sauce, baking powder, and salt together to make the batter.
• Heat oil in a pan over medium heat. Add onion; cook until soft and translucent, about 5 minutes. Add to the batter. Cook cabbage in the same pan until slightly wilted, 5 to 7 minutes. Add to the batter.
• Bring a large pot of water to a boil. Cook soba in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 5 to 7 minutes. Drain and cut noodles into shorter pieces; add to the batter.
• Heat a flat frying pan over medium-high heat. Cook 1/4 cup of bacon until starting to crisp, 2 to 3 minutes. Arrange it in a small circle in the middle of the pan; add 1 cup of the batter. Cook until brown and crispy, flipping pancake halfway and pressing down with a spatula, about 5 minutes per side. Repeat with remaining bacon and pancake batter.

EASY JAPANESE OKONOMIYAKI

Steps:

• Mix flour, dashi, egg, zucchini, cabbage, carrot, and 1 green onion in a large bowl for the batter.
• Heat oil in a pan over medium heat. Pour in batter. Top with bacon slices. Cook until golden brown, 5 to 15 minutes per side. Top with okonomiyaki, mayonnaise, and remaining green onion.

JAPANESE VEGETABLE PANCAKES (OKONOMIYAKI)

Steps:

• While oil is heating over medium high heat, make vegetable mixture. In a large mixing bowl, mix all the vegetables, eggs, flour, soy sauce, bonito and dashi.
• When oil is hot drop vegetable mixture into pan flatening it into a small pancake shape. This needs to be no thicker than 1/3 of an inch so that it has time to cook through. Fit as many as you can in your pan without overcrowding or dropping the temperature too much. Once browned on one side, flip and brown the other side. Remove to drain on a paper towel.
• For the sauce, mix the mayo, ketchup and worcestershire sauce together and then drizzle over the hot pancakes. Top with the dried seaweed and serve.

OKONOMIYAKI - JAPANESE PIZZA

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.

JAPANESE OKONOMIYAKI

Steps:

• Fry the bacon in a large skillet over medium heat until slightly crispy. Remove to paper towels to drain and set aside.
• In a large bowl, stir together the water and eggs. Gradually stir in the flour and salt until smooth. Add the cabbage and ginger; stir until evenly distributed.
• Heat a skillet over medium heat and coat with cooking spray. Pour about 1/4 of the batter into the center of the skillet. Place 4 slices of cooked bacon in the center. Use a spatula to shape the pancake into a circle. Fry for about 5 minutes or until the edges are dry. Flip and cook on the other side until the center is stable and it is browned on both sides. Remove from the pan and drizzle with tonkatsu sauce to serve. Continue with remaining batter and bacon.

OKONOMIYAKI

Steps:

• Cut out the hard core part of the cabbage then slice it thinly along its length. Slice it further into smaller sizes by cutting the shredded pieces along its width. For the scallions, slice it thinly diagonally.
• In a large bowl, combine flour, baking powder, salt. Whisk eggs then add it in the bowl. Add red pickled ginger or beni shoga then mix the ingredients until lumps of flour are no longer visible. Once it is mixed well, add the sliced cabbage and scallions into the bowl then mix all the ingredients.
• Heat a skillet using a medium fire then add vegetable oil. Take a good portion for a single person of the cabbage mixture then pour it in the pan. Add a few pieces of the thinly sliced pork on top of the okonomiyaki. Cover the pan then fry until the bottom part turns brown and firm which takes about 5 minutes.
• After 5 minutes, take the cover then flip the okonomiyaki to fry the other side. Put back the lid of the pan then cook until the bottom side and the pork slices becomes brown which takes about 5 minutes.
• Once the bottom part is cooked, transfer the okonomiyaki onto a serving plate. Drizzle it with tonkatsu sauce and mayonnaise on top then further top it with katsuoboshi and aonori.

OKONOMIYAKI

Steps:

• Combine the flour, water, egg, salt & pepper.
• Add shredded ham or bacon and cabbage.
• Pour enough oil into a pan to cover base.
• When oil is heated, add all or half the mixture.
• Brown on both sides.
• Combine the barbecue sauce and mayonnaise and smear on the fritters to serve.