Watching Netflix’s street food series has me itching to try my hand at making okonomiyaki. I could browse the interwebs, but thought some folks here may have a good recipe/tips to share. Thanks in advance!
Okonomiyaki recipe
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ojisan
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I’m from Tokyo so not a specialist of okonomiyaki, but here’s my two cents.
I usually get a prepared flour mix at the Japanese grocery store when I make okonomiyaki. It’s the easiest and stable way to cook okonomiyaki and I think most people in Japan do the same. You should be able to find special flour mix for okonomiyaki from Otafuku-sauce or Nisshin at local Japanese stores or on Amazon.
Hiroshima-style okonomiyaki cooked with noodle is also good.
In Tokyo, Monjayaki is also popular along with okonomiyaki (okonomiyaki restaurants usually have both).
A fun video of Okonomiyaki: https://www.youtube.com/watch?v=H4OuJrNXl0
I usually get a prepared flour mix at the Japanese grocery store when I make okonomiyaki. It’s the easiest and stable way to cook okonomiyaki and I think most people in Japan do the same. You should be able to find special flour mix for okonomiyaki from Otafuku-sauce or Nisshin at local Japanese stores or on Amazon.
Hiroshima-style okonomiyaki cooked with noodle is also good.
In Tokyo, Monjayaki is also popular along with okonomiyaki (okonomiyaki restaurants usually have both).
A fun video of Okonomiyaki: https://www.youtube.com/watch?v=H4OuJrNXl0
Michi
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slickmamba
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I’ve been making both types of okonamiyaki for years now, which one are you interested in?
I also recommend buying the mix at first. You can make it with dashi and yamaimo later once you get a feel for it. Use a lid to help steam the cabbage a bit, especially for Hiroshima style. Cabbage has a lot of sweetness that comes through differently depending on water content and season. Mess around with doing a batch thinly slicing the cabbage and another with thicker cuts.
The dried bonito flakes(katsuobushi) can get expensive. Just get the cheapest one that isn’t super thick or dark in color. Not everyone likes the red pickled ginger so taste some before you add it into the mix or okonomiyaki.
I also recommend buying the mix at first. You can make it with dashi and yamaimo later once you get a feel for it. Use a lid to help steam the cabbage a bit, especially for Hiroshima style. Cabbage has a lot of sweetness that comes through differently depending on water content and season. Mess around with doing a batch thinly slicing the cabbage and another with thicker cuts.
The dried bonito flakes(katsuobushi) can get expensive. Just get the cheapest one that isn’t super thick or dark in color. Not everyone likes the red pickled ginger so taste some before you add it into the mix or okonomiyaki.
slickmamba
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Haha ojisan I like your name. Otafuku is called ota-joy in some markets, it’s the rebranded western name
Xenif
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I make okonomiyaki at least twice a month, my favorite type is the hiroshimayaki. Don't really need to over think too much.
My base batter is pretty easy, just dashi, eggs, flour, baking powder, salt, mirin, soy sauce. Make it a bit thicker as the cabbage shed water and make it thinner.
Add shrimp and squid if you want more depth of flavour. I like LOTS of green onions and the pork on top (see pictures) that way after you flip it, it cooks up crispy.
Carbon or cast iron both works really well, as mentioned earlier, lid helps steam the cabbage for faster cooking.
I dont like otafufu sauce ... I know I may be the odd one .... I make my own sauce, no cooking required: 1/2 cup Black Rice Vinegar and Maple syrup, 1tbp ketchup, hoi sin sauce and oyster sauce, dash of white pepper and sesame oil (not to much to over power), brush liberally on to okonomiyaki hot.
Oh and you want AO NORI, almost like the powder version of seaweed, this is the one thing I never have on hand.
My base batter is pretty easy, just dashi, eggs, flour, baking powder, salt, mirin, soy sauce. Make it a bit thicker as the cabbage shed water and make it thinner.
Add shrimp and squid if you want more depth of flavour. I like LOTS of green onions and the pork on top (see pictures) that way after you flip it, it cooks up crispy.
Carbon or cast iron both works really well, as mentioned earlier, lid helps steam the cabbage for faster cooking.
I dont like otafufu sauce ... I know I may be the odd one .... I make my own sauce, no cooking required: 1/2 cup Black Rice Vinegar and Maple syrup, 1tbp ketchup, hoi sin sauce and oyster sauce, dash of white pepper and sesame oil (not to much to over power), brush liberally on to okonomiyaki hot.
Oh and you want AO NORI, almost like the powder version of seaweed, this is the one thing I never have on hand.
Keith Sinclair
Senior Member
Thanks for that fun video Ojisan.
At the Japanese grocery store here they make on a smaller flat top grill so far we tried the shrimp was tasty.
One was more than enough for the two of us.
At the Japanese grocery store here they make on a smaller flat top grill so far we tried the shrimp was tasty.
One was more than enough for the two of us.
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Don’t make it myself that often but one of my favorite places has a mochi cheese potato okonomiyaki that is delicious
Thx for the tips. Osaka style is the most basic from what I understand. I think that’s where I’ll start. Time to make a list for the Asian grocery.
Luftmensch
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Love okonomiyaki! I make it quite frequently, lots of fun chopping, super easy, and very tasty. Also incredibly filling!
I use the premade mix I find at my local asian grocer. My main trick is to put lots of oil in my skillet, i really love the crispy edges and it helps it cook in my experience.
Try adding wasabi or another flavored nori instead of plain for a nice kick. I love unsmoked porkbelly as a topping.
If you can find one, get a katsoubushi block and shaver and shave it fresh. the flavor difference is absolutely immense. So intensely smoky and umami-y.
I've only had them with seafood in Japan, but will try some seafoods soon. I'll probably cook some tomorrow now, I'm getting hungry!
I've also always wanted to shred some potatoes and combine them with the cabbage. Okonomihashbrowns
I use the premade mix I find at my local asian grocer. My main trick is to put lots of oil in my skillet, i really love the crispy edges and it helps it cook in my experience.
Try adding wasabi or another flavored nori instead of plain for a nice kick. I love unsmoked porkbelly as a topping.
If you can find one, get a katsoubushi block and shaver and shave it fresh. the flavor difference is absolutely immense. So intensely smoky and umami-y.
I've only had them with seafood in Japan, but will try some seafoods soon. I'll probably cook some tomorrow now, I'm getting hungry!
I've also always wanted to shred some potatoes and combine them with the cabbage. Okonomihashbrowns
We usually make ours with pork, squid and dried shrimp. A couple of things that I find absolutely necessary (along with bonito and nori flakes) are Kewpie mayo and Bulldog sauce.
