Best 3 Okonomiyaki Japanese Pizza Recipes

Okonomiyaki, a delectable Japanese savory pancake, is a symphony of flavors and textures that has captured the hearts of food enthusiasts worldwide. This versatile dish, often referred to as "Japanese pizza," offers a boundless canvas for creativity, allowing home cooks to express their culinary flair. With its humble origins as a humble street food, okonomiyaki has evolved into a beloved delicacy served in countless restaurants and homes across Japan and beyond.

This comprehensive guide to okonomiyaki delves into the intricacies of preparing this iconic dish, providing step-by-step instructions for a classic okonomiyaki recipe and a mouthwatering vegan variation. Embark on a culinary journey as we explore the secrets behind the perfect okonomiyaki batter, the art of layering ingredients, and the techniques for achieving that irresistible golden-brown crust. Along the way, discover the fascinating history of okonomiyaki, its regional variations, and the cultural significance it holds in Japan.

Check out the recipes below so you can choose the best recipe for yourself!

OKONOMIYAKI (JAPANESE PIZZA)

Okonomiyaki (Japanese Pizza) image

My mom used to make these savory "pancakes" when I was younger and now that I am mostly vegan I am missing them terribly. So I decided to try to make an eggless version and it turned out pretty good! The potato is the binding agent that replaces the eggs. I hope the amounts are okay, they seemed to work for me. The "ham slices" below are the veggie simulated kind. Enjoy!

Provided by Sealy

Categories Lunch/Snacks

Time 40m

Yield 3 pancakes

Number Of Ingredients 9

Ingredients

1/2 cup flour
1/2 cup water
4 tablespoons mashed potatoes
2 cups shredded cabbage
6 mushrooms (optional)
3 tablespoons oil
1 (155 g) package vegetarian ham (optional)
4 tablespoons mayonnaise
4 tablespoons barbecue sauce

Steps:

Mix together Flour, Water, and Mashed Potatoes and then lastly add the Cabbage. (I know people don't usually have mashed potatoes hanging about but if you don't have time to make them before hand, try another egg replacer to see what happens?).
Heat a skillet on medium, adding a little bit of oil. Cut up the Sandwich "Meat" and/or mushrooms and fry them slightly ( if you fry the veggie ham for too long they will become too crunchy). Right over the ham/mushroom pieces, pour in one third of the mix and spread it around in the frying pan so that it becomes a "pancake" shape (Conversely, you can mix the "ham" into the mix above and skip this step).
Cook for 5 mins (I usually cover it with a pan lid).
Flip. Cook for 5 more minutes.
Repeat steps 2 to 4 for the last two pancakes.
Mix together equal parts of mayonnaise and BBQ sauce for the sauce to spread on the "pizza".
If you're vegan, you're on your own for finding/making vegan mayo and bbq sauce, but I know it's doable!
Note for Eggless option you MUST use Vegan mayo. Mayo has eggs unless stated as Vegan.

Nutrition Facts : Calories 312.9, Fat 20.9, SaturatedFat 3.1, Cholesterol 5.4, Sodium 363.8, Carbohydrate 28.8, Fiber 2.1, Sugar 4, Protein 3.7

OKONOMIYAKI - JAPANESE PIZZA

Okonomiyaki - Japanese Pizza image

Make and share this Okonomiyaki - Japanese Pizza recipe from Food.com.

Provided by Strawberry Girl

Categories Lunch/Snacks

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

1 sheet nori (seaweed, about 8x7 inches)
1/4 cup catsup
1 1/2 tablespoons Worcestershire sauce
1/4 teaspoon Dijon mustard
2 tablespoons sake
1 teaspoon soy sauce
2 eggs
1 cup flour
1 cup water
2 tablespoons sake
1 pinch salt
2 cups cabbage, shredded (about 1 1/2 inch strips)
1/4 cup carrot, shredded (1 1/2 inch strips)
4 scallions, cut in half lengthwise and into 1-inch strips (about 1 cup)
1/4 cup vegetable oil
1/2 cup chicken, cooked or bacon, cooked, cut in 1/2-inch pieces (whatever meat you like)
4 teaspoons mayonnaise

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.

OKONOMIYAKI

Okonomiyaki image

Hailing from Osaka, Okonomiyaki is a delicious Japanese savory pancake made with flour, eggs, cabbage, and protein, and topped with a variety of condiments.

Provided by Namiko Chen

Categories Main Course

Time 2h

Number Of Ingredients 22

Ingredients

1 cup all-purpose flour (plain flour)
¼ tsp kosher salt (Diamond Crystal; use half for table salt)
¼ tsp sugar
¼ tsp baking powder
5.6 oz nagaimo/yamaimo (mountain yam) ((2-3 inches, 5-8 cm))
¾ cup dashi (Japanese soup stock; click to learn more)
4 large eggs (50 g each w/o shell)
½ cup tenkasu/agedama (tempura scraps) ((24 g))
¼ cup pickled red ginger (beni shoga or kizami beni shoga)
1 head cabbage ((large; 1.6 lb, 740 g))
½ lb sliced pork belly
neutral-flavored oil (vegetable, rice bran, canola, etc.) ((for cooking the okonomiyaki))
1½ Tbsp sugar
2 Tbsp oyster sauce
4 Tbsp ketchup
3½ Tbsp Worcestershire sauce
Okonomiyaki Sauce (homemade or store bought)
Japanese mayonnaise
katsuobushi (dried bonito flakes) ((skip for vegetarian))
aonori (dried green laver seaweed)
green onions/scallions
pickled red ginger (beni shoga or kizami beni shoga)

Steps:

Gather all the ingredients.

Nutrition Facts : Calories 725 kcal, Carbohydrate 62 g, Protein 21 g, Fat 44 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 227 mg, Sodium 643 mg, Fiber 9 g, Sugar 12 g, UnsaturatedFat 21 g, ServingSize 1 serving

Tips:

Choose the right ingredients: Use fresh, high-quality ingredients for the best results. Look for Japanese mayonnaise, okonomiyaki sauce, and katsuobushi (bonito flakes) at your local Asian grocery store.
Prepare your cabbage: Shred the cabbage finely so that it cooks evenly. You can use a food processor or a sharp knife to do this.
Don't overmix the batter: Overmixing the batter will make the okonomiyaki tough. Mix just until the ingredients are combined.
Cook the okonomiyaki over medium heat: This will help to prevent the outside from burning before the inside is cooked through.
Flip the okonomiyaki carefully: Use a spatula to carefully flip the okonomiyaki halfway through cooking. Be careful not to break it.
Top with your favorite toppings: After the okonomiyaki is cooked, top it with your favorite toppings. Some popular choices include okonomiyaki sauce, mayonnaise, katsuobushi, and aonori (dried seaweed).

Conclusion:

Okonomiyaki is a delicious and versatile Japanese dish that can be enjoyed for breakfast, lunch, or dinner. With its endless topping possibilities, there's sure to be an okonomiyaki that everyone will enjoy. So next time you're looking for something new to try, give okonomiyaki a try. You won't be disappointed!