Here find a recipe of Okonomiyaki Osaka-style. This uses some very Japanese ingredients which may need some explanation.

Nagaimo : This is a starchy root vegetable, which can be known under the name taro root. There is a dried yamaimo powder which can be used instead.
Aonori : This is a dried, very green version of nori seaweed. A substitute would be finely shredded regular nori. Used as a topping.
Katsuobushi : Dried bonito flakes. Used as a topping.
Okonomiyaki sauce : This is a sweet version of tonkatsu sauce (a Worcestershire sauce plus various ingredients: onions, spices, fruit such as apple, etc.) You can use tonkatsu sauce instead.
Japanese mayonnaise : Mayonnaise is used as the sauce on top of the okonomiyaki. It adds richness and a touch of acidity.
Dashi stock : You can use a pinch of dashi stock granules (such as hondashi).
Beni shouga : Pickled and red dyed ginger. Colorful, cheap, and cheerful.
Tenkasu? : This is little bits of batter that fall into the oil when you are frying tempura. It’s used as a flavoring ingredient in a surprising number of dishes.
Sakura ebi : Tiny dried shimp. This is an optional but nice ingredient to put in.
Thinly sliced pork belly. This is the part of pork that gets turned into bacon.
Cabbage, eggs and flour : You should have these around. Regular flour is fine – you only need a little bit of it as a binder.

By Andreea

So, if you’ve managed to get all the ingredients together, let’s make okonomiyaki.

This makes 3 medium or 2 big okonomiyaki. You can also cut them into slices to serve many as appetizers or beer snacks. Increase the amounts proportionately for more servings.


For 3 medium or 2 big size

・ 120g?grated nagaimo,

・ 4 to 5 tablespoons of dashi stock, or water with a pinch of dashi powder ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ??

・ 60g? all purpose flour, sifted

・ 3 ‘large’ (60g each) eggs

・ 2 to 3 tablespoons of beni shouga

・ 4 tablespoons of tenkasu

・ About 300g?roughly chopped cabbage

・ 6 to 8 thin slices of pork belly

・ 3 tablespoons of chopped green onion (optional)

・ 1 tablespoon of sakura ebi (optional)

・ Oil for cooking

The topping:

・ aonori

・ katsuobushi

・ okonomiyaki sauce or tonkatsu sauce plus optional mayonnaise

How to cook?
  1. Peel and grate the nagaimo. Mix with the dashi and flour, and add two of the eggs. It should be a rather loose batter.
  2. Heat up some oil in a small frying pan. Dribble some of the batter in the hot oil.
  3. Cook until golden brown. Drain off the oil?and allow the tenkasu to cool.
  4. Add the chopped cabbage to the batter.
  5. Add the other egg. Stir with a big spoon or a spatula to combine.
  6. Add the other ingredients except the pork. Crumble the tenkasu with your hands a bit before adding. Stir to combine.
  7. Heat up your griddle pan or big frying pan. Take a wad of cotton wool, and spread around a thin layer of oil.
  8. The heat should be about medium-low. Spread 1/3 to 1/2rd of the batter in a circle on the pan.
  9. Place 2 to 3 strips of pork as flat as possible on top of the batter.
  10. Put on a lid, and let it steam-cook for about 5-6 minutes.
  11. When the pork has lightened up in color, it’s time to flip the okonomiyaki.
  12. Take two spatulas and flip the thing over carefully. Voila! Continue cooking without a lid for about 3-4 more minutes. Lower the heat if it’s cooking too fast, or turn it up a bit if it isn’t. Try to resist the urge to press down on the okonomiyaki at this point – doing so will squeeze some air and fluffiness out of the okonomiyaki.
  13. Flip over once more, so the pork side is facing up. Brush with the sauce of your choice.
  14. Sprinkle on some katsuobushi and aonori liberally.

The inside should be just cooked through, not doughy or runny. Eat while piping hot and enjoy!

Here find below, a video how to make it!


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