Making Okonomiyaki at Home

 

Recreating an authentic okonomiyaki experience at home is both feasible and rewarding. This savory Japanese pancake can be made in various styles, most notably Osaka-style and Hiroshima-style. Below is a step-by-step guide that includes essential ingredients, cooking techniques, and a basic recipe to get you started.

To make Osaka-style okonomiyaki, you will need the following ingredients: 1 cup of all-purpose flour, 2/3 cup of dashi broth (or water), one egg, 1 cup of finely shredded cabbage, 1/4 cup of green onions (chopped), 1/4 cup of tenkasu (tempura scraps), and your choice of proteins, such as pork belly or shrimp. For Hiroshima-style okonomiyaki, layer additional ingredients on top of the base: similar to the previous mixture, but add yakisoba noodles and a layer of egg on top.

Start by creating the batter. In a mixing bowl, combine the flour, dashi broth, and egg until well blended. Then, stir in the cabbage, green onions, tenkasu, and any chosen protein. Heat a non-stick skillet or griddle over medium heat and lightly oil it.

Pour a ladleful of the batter onto the skillet, forming a thick pancake. Cook for about 4-5 minutes per side, flipping carefully to achieve an even golden-brown color. For Hiroshima-style, place cooked yakisoba noodles on the base before adding the egg layer. When the egg is cooked, flip the entire pancake to ensure proper cooking.

Once cooked, transfer the okonomiyaki to a serving plate and top it with okonomiyaki sauce, Japanese mayo, aonori (seaweed flakes), and katsuobushi (bonito flakes). These toppings can be customized based on personal preference. Experiment with different ingredients to adapt the flavors to your liking, ensuring your homemade okonomiyaki captures the essence of this beloved dish from Japan.