Okonomiyaki is a savory Japanese pancake that originated in the Kansai region, best known in Osaka. This versatile dish offers an explosion of flavors and can be customized to your liking with different ingredients. Today we are making a vegetarian okonomiyaki.
Okonomiyaki
20 minutes
What is okonomiyaki?
Okonomiyaki is one of the most iconic and beloved dishes from Japan. This savory pancake is often described as the Japanese version of a pizza or omelet, but it has a unique flavor and texture that elevates it to a category of its own. The name "okonomiyaki" is an amalgamation of the words "okonomi" (what you like) and "yaki" (fried), which literally means "fried the way you like it." This refers to the versatility of the dish, where you can add different ingredients.
The origins of okonomiyaki are in the Kansai region, specifically in the city of Osaka, which is known as the culinary heart of Japan. Here the dish originated in the early 20th century, but it only really became popular after World War II, when flour was an inexpensive and accessible ingredient. There is also a well-known variant in Hiroshima, where the pancake is built up in layers with noodles.
A basic okonomiyaki consists of a batter of flour, egg and water mixed with cabbage and other ingredients such as pork, seafood, or cheese. The whole thing is fried on a hot griddle (teppan) and served with okonomiyaki sauce, Japanese mayonnaise, nori (seaweed flakes) and bonito (dried fish flakes).
Okonomiyaki offers a unique culinary experience that reflects Japan's rich food culture. The dish is simple but bursting with flavor, and offers endless possibilities to customize it to your liking. The way I make it makes for a vegetarian okonomiyaki, but you can also add pork or tuna.
More Asian recipes
Looking for more Asian inspiration? How about one of my other favorites, for example Pad Thai with chicken! Or how about this tuna fried rice?
What you need:
2
250 gr Chinese cabbage
30 gr carrot julienne
75 gr sliced spring onion
+ extra for garnish
115 gr flour
150 ml chicken stock
2 eggs
2 tbsp neutral oil
2 tbsp ketchup
2 tbsp hoisin
2 tsp soy sauce
1 tbsp seaweed flakes or finely chopped nori skin
2 tbsp kewpie mayo
fresh chives
Additional addition: bonito flakes
(not vega)
What to do:
1
Finely chop the Chinese cabbage and chop the spring onion into thin rings.
2
Put the flour in a bowl and add the broth and eggs. Mix everything into a porridge.
3
Put the Chinese cabbage, spring onion and carrot together in a bowl and add the porridge to it. Mix everything together.
4
Heat the oil in a pan with good non-stick coating and spoon some of the mixture into the pan. Form a round pancake and spread evenly. Now fry for about 5 minutes over medium-high heat until golden brown, then carefully flip. Repeat for the remaining batter.
5
For the sauce, mix the ketchup with the hoisin and soy sauce. Also finely chop the chives.
6
Serve the okonomiyaki warm with the kewpie mayo, sauce, chives, extra spring onion and seaweed or bonito flakes.
7
Enjoy and don't forget to share your dish in your Instastory with the tag @easyculi!
