Authentic Osaka-Style Okonomiyaki

This is my special Okonomiyaki recipe that I have perfected over time as a resident of Osaka, the birthplace of this dish. It maintains a light and airy texture on the inside while crisping up on the outside, and I made sure the batter is flavorful without relying too heavily on the taste of sauce.

Jump to:

• What is Okonomiyaki?
• Key ingredients
• Adding grated yam?
• Creating okonomiyaki sauce
• Difference from Hiroshima-style
• 📋Step-by-step recipe
• Tips on how to make
• Recipe card

What is Okonomiyaki?

Okonomiyaki is a Japanese dish made by mixing flour and dashi broth to create a batter, then adding ingredients such as green cabbage and protein, and cooking it into a circular shape. It is coated with a savory, slightly sweet, and thick sauce. "Okonomi" means preference, and "yaki" refers to grilling or cooking, and its name comes from the practice in which customers at restaurants would add their preferred ingredients to the batter and cook it according to their preferences.

Today, although the cooking method has become settled, various ingredients are still added according to personal taste, just as the name suggests. Pork is most commonly used, but beef, squid, shrimp, oysters, and octopus are also popular choices. Some people even add cheese, mochi (Japanese rice cakes), kimchi, and natto (fermented soybeans). Yakisoba noodles are sometimes included, and a variation is known as "Modanyaki."

This dish is often translated as 'Japanese savory pancake' or 'Japanese pizza,' but neither term fully captures the essence of okonomiyaki. Its unique texture, flavor, and compatibility with sauce offer a taste experience unlike any other. I encourage you to try it and enjoy its uniqueness with your own taste buds.

Key ingredients

To make delicious okonomiyaki, it is important to enhance the flavor of the batter and cook it to a light and airy texture. For boosting the flavor, dashi broth is crucial, while green cabbage is key to achieving the desired texture.

Okonomiyaki lacking dashi flavor can end up tasting bland, relying solely on the sauce for taste. Therefore, it is recommended to use a stronger dashi for this dish than is typically used in Japanese dishes like miso soup. Bonito dashi is a suitable type. Its flavor pairs well with the protein ingredients in okonomiyaki.

As for cabbage, it is advisable to add a larger amount of coarsely chopped cabbage. This not only enhances the sweetness but also adds volume. The gaps between the cabbage pieces contribute to creating an airy texture of okonomiyaki.

By properly utilizing these two ingredients, you can set the stage for a delicious okonomiyaki. Conversely, neglecting these preparations can result in the dish that fails to be delicious, so be sure to prepare them appropriately.

Adding grated yam?

You might have seen recipes that use grated Japanese mountain yam (yamaimo or nagaimo) when making this dish in books or on other websites. Indeed, in Japan, it is common to add it to the batter to achieve a light texture for okonomiyaki.

However, in this recipe, I have deliberately omitted it. This is because the yam can be a hard-to-find ingredient depending on the country or region where the reader resides, and I want as many people as possible to enjoy this dish.

Whether you add the yam or not, the cooking process slightly changes.

When adding the yam, it is necessary to thoroughly mix the base batter ingredients (flour, dashi broth, and the yam), as the yam itself has a slimy, batter-like texture and needs to hold everything together with ingredients to be added later like cabbage. The amount to add is 0.35 ounces (10g) per serving, and there is no need to alter the other ingredients in the recipe.

If the yam is not added, be careful not to overmix when combining the base batter ingredients (flour and dashi). This is because overmixing can result in the gluten in the flour becoming too strong, which might make the batter tough.

Ideally, adding grated Japanese mountain yam can achieve a lighter texture, but rest assured, even if omitted, you can still achieve a sufficiently light outcome. I also always make okonomiyaki using this recipe without the yam.

Creating okonomiyaki sauce

Okonomiyaki is enjoyed with sauce. The sauce used is known as "Okonomiyaki Sauce," which gives it a savory and slightly sweet flavor with a thick texture. In Japan, commercially available varieties are commonly used, but you can also create it from scratch.

This recipe includes instructions on how to make okonomiyaki sauce for those who don't have access to store-bought options. Since it can be quick and easy to prepare, I encourage you to give it a try. For a detailed guide on making okonomiyaki sauce, please refer to the linked page.

Difference from Hiroshima-style

There are actually two main types of okonomiyaki: Osaka-style and Hiroshima-style. Osaka-style is the more common one throughout Japan, made by mixing ingredients like chopped cabbage and an egg into a base batter, and then cooking it. On the other hand, Hiroshima-style is primarily popular in Hiroshima and is made by first pouring the base batter, then layering other ingredients on top of it as it cooks.

When making it at home, Osaka-style is definitely easier. However, if you are curious about Hiroshima-style okonomiyaki, don't hesitate to try it.

📋Step-by-step recipe

Ingredients

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Instructions

🕒 Total: 55 mins mins for 1 serving (The cooking time increases by approximately 13 minutes for each additional serving)

If you already have okonomiyaki sauce, skip step 3.

Step 1
Put water in a pot and bring it to a boil. Once boiling, reduce the heat to low, add bonito flakes, and let it simmer for 2 minutes.

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Step 2
Turn off the heat and strain the mixture through a fine mesh sieve into a bowl or measuring cup. The bonito dashi for okonomiyaki is ready. Mix in salt and let the mixture sit until it cools, for about 30 minutes.

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Step 3
In a small bowl, mix Japanese Worcestershire sauce, ketchup, and sugar. Loosely cover the bowl with plastic wrap and microwave it on medium power (500W) for 30 seconds. Okonomiyaki sauce is ready.

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Step 4
Coarsely chop cabbage. Finely chop beni shoga. Cut pork belly into 4-inch (10cm) lengths.

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Step 5
In a large bowl, lightly combine flour and baking powder with the cooled dashi (⅔ cup/160 ml per 2 servings) until the powder disappears. Divide the combined batter evenly into small bowls, one for each serving. On top of the batter in each bowl, place the chopped cabbage, beni shoga, tenkasu, and a cracked egg.

Important note: Do not mix the contents of each bowl at this stage.

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Step 6
(Cook one serving per pan unless you have a large griddle.) Heat oil in a pan over medium heat. Once the pan is hot, quickly mix the contents of one serving bowl until the egg yolk is lightly and uniformly blended. Place the mixture in the pan and shape it into a circular form about ⅘-inch (2cm) high using a spatula, then place the pork on top without overlapping as much as possible, and cook for about 5 minutes.

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Step 7
Once the underside of the mixture is crisply browned, carefully flip it over using a spatula and cook the pork side for about 5 minutes.

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Step 8
Once the pork side is crisply browned, carefully flip it over again. Continue cooking for about a minute to absorb the pork fat.

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Step 9
Serve on a plate, spread with okonomiyaki sauce, and top with Japanese mayonnaise, aonori, and bonito flakes to taste. Continue to cook the next okonomiyaki.

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To Store

You can store it in the refrigerator for up to 2 days.

Tips on how to make

When making okonomiyaki, if mistakes are made in preparing the ingredients or cooking, it can end up with a dense or runny texture. To achieve a delicious result, be sure to pay particular attention to the following points:

• Bonito dashi should be used after it has cooled down.

When making the okonomiyaki base batter, combining warm dashi with the flour can cause the gluten in the flour to become sticky, resulting in a hard texture for okonomiyaki. To achieve a light texture, it is necessary to use cooled dashi. While the recipe calls for using dashi at room temperature, if time permits, chilling it in the refrigerator is even preferable.

• Removing moisture from the cabbage.

Cabbage is a vegetable with a high water content. While the recipe calls for using freshly chopped cabbage, if you desire the best result, let the chopped cabbage sit in the refrigerator for about an hour. This can help remove excess moisture from the cabbage, resulting in a lighter and airier texture for your okonomiyaki.

• Mix the ingredients for the batter quickly just before cooking.

Cabbage tends to release moisture when mixed with the base batter, so it is crucial to add it just before cooking. Additionally, be careful not to overmix the base batter and cabbage, as excessive blending can also cause the cabbage to release its moisture.

• When cooking okonomiyaki, avoid pressing it down.

If you press down on the okonomiyaki, the air inside will escape, resulting in a dense texture. The key to achieving an airy texture is to ensure that the air in the batter and cabbage is retained.

Recipe card