1. Classic Okonomiyaki
Ingredients (for 1-2 servings)
・5.3 oz (150g) Cabbage
・3.5 oz (100g) Chinese yam (Naga-imo)
・1.7 oz (50g) Thinly sliced pork
・1-2 tbsp Tempura bits
・1 tbsp Red pickled ginger (Beni-shoga)
・1 tsp Oil
・1.7 oz (50g) Flour☆
・1 Egg☆
・3 tbsp Water☆
・1/2 tbsp Soy sauce☆
・1/2 tbsp Mirin☆
・1/2 tsp Dashi powder☆
Topping
・Okonomi sauce
・Mayonnaise
・Dried bonito flakes (Katsuobushi)
・Aonori
Direction
1. Mince cabbage (you don’t have to cut it that fine). Grate Chinese yam.
2. Put cabbage, yam, tempura bits, and red pickled ginger in a bowl and mix with half of the batter mixed with ☆. (Add half the amount of batter first, then add more as the dough comes together.)
3. Heat oil in a well-heated frying pan and arrange the slices of pork cut into bite-size pieces. Immediately put all the cabbage dough. Lightly shape into a pancake-like shape using a spatula or similar tool.
4. Cover and steam for 3 minutes, then flip over and cook for 5 minutes with the lid on.
5. Finally, remove the lid and cook for a few minutes to crisp the surface. Top with your favorite toppings such as okonomi sauce and mayonnaise.
2. Hiroshima-style Okonomiyaki
Ingredients (for 1-2 servings)
・6 oz (170g) Cabbage
・1 oz (30g) Green onion or Bean sprouts
・1.7 oz (50g) Thinly sliced pork
・1-2 tbsp Tempura bits
・1 tsp Oil
・1 Egg
・Noodles
・Okonomi sauce or Worcestershire sauce
・1 oz (30g) Flour
・4 tbsp Water
・Dried bonito flakes (Katsuobushi)
Topping
・Okonomi sauce
・Mayonnaise
・Aonori
Direction
1. Mince cabbage (you don’t have to cut it that fine). Beat an egg to make a thin omelet. Place the thin omelet on the plate.
2. Pan fry the noodles and season with okonomi sauce or Worcestershire sauce. Transfer the noodles over the egg.
3. Make batter with flour and water and cook one crepe. Spread the dried bonito flakes before the crepe hardens. Remove crepe once.
4. Spread thin slices of pork in a frying pan and place tempura bits, green onion (or bean sprouts), and cabbage on top. Finally, cover with the crepe you just made.
5. Cook until cabbage is wilted and tender, about 10 minutes. (Press down on the top of the crepe to release water from the cabbage.)
6. Cook until cabbage is wilted and tender, about 10 minutes. (Press down on the top of the crepe to release water from the cabbage.)
7. Transfer this cabbage over the noodles on the plate. Turn over top and bottom so that the egg is on top. Top with okonomiyaki sauce to complete the dish.
3. Extra Cheesy Okonomiyaki
Ingredients (for 1-2 servings)
・5.3 oz (150g) Cabbage
・1 oz (30g) Cheese
・1.7 oz (50g) Thinly sliced pork
・1.7 oz (50g) Flour☆
・4 tbsp Water☆
・1 tsp Soy sauce☆
・1 tsp Mirin☆
・A pinch of Dashi powder☆
・1 tsp Oil
Topping
・Cheese
・Okonomi sauce
・Minced green onion
・Egg yolk (Fried egg or Poached egg)
Direction
1. Mince cabbage (you don’t have to cut it that fine).
2. Mix ☆ in a bowl, add cabbage and cheese and mix well.
3. Heat oil in a well-heated frying pan and arrange the slices of pork cut into bite-size pieces. Immediately put all the cabbage dough. Lightly shape into a pancake-like shape using a spatula or similar tool.
4. Cover and steam for 3 minutes, then flip over and cook for 5 minutes with the lid on.
5. Finally, remove the lid and cook for a few minutes to crisp the surface. Top with your favorite toppings such as okonomi sauce and extra cheese.
4. Negiyaki
Ingredients (for 1-2 servings)
・2.5 oz (70g) Green onion or Leek
・2.5 oz (70g) Cabbage
・2 oz (60g) Thinly sliced pork
・1-2 tbsp Tempura bits
・1 tbsp Red pickled ginger (Beni-shoga)
・1.7 oz (50g) Flour☆
・4 tbsp Water☆
・A pinch of Dashi powder☆
・A pinch of Salt☆
・A pinch of Sugar☆
・1 tsp Oil
Topping
・Okonomi sauce (Mix 1 tbsp Okonomi sauce + 1 tbsp Mentsuyu*)
・Dried bonito flakes (Katsuobushi)
・Fried egg
・Minced green onion
*Mentsuyu = 1/2 tbsp Soy sauce + 1/2 tbsp Mirin + A pinch of Dashi powder
Direction
1. Mince green onion and cabbage (you don’t have to cut it that fine).
2. Mix ☆ in a bowl, add green onion, cabbage, tempura bits, and red pickled ginger and mix well.
3. Heat oil in a well-heated frying pan and arrange the slices of pork cut into bite-size pieces. Immediately put all the cabbage dough. Lightly shape into a pancake-like shape using a spatula or similar tool.
4. Cover and steam for 3 minutes, then flip over and cook for 5 minutes with the lid on.
5. Finally, remove the lid and cook for a few minutes to crisp the surface. Top with your favorite toppings such as okonomi sauce and fried egg. (This is optional, but it is delicious with a 1:1 mix of mentsuyu and okonomi sauce!)
5. Seafood Okonomiyaki
Ingredients (for 1-2 servings)
・6 oz (170g) Cabbage
・4.6 oz (130g) Chinese yam (Naga-imo)
・2.8 oz (80g) Seafood mix
・1 oz (30g) Thinly sliced pork
・3 tbsp Flour☆
・2 tbsp Water☆
・1 Egg☆
・1 tsp Shantung (Any stock powder is fine)☆
・A pinch of Salt and pepper☆
・1 tsp Oil
Topping
・Okonomi sauce
・Mayonnaise
・Red pickled ginger (Beni-shoga)
・Dried bonito flakes (Katsuobushi)
・Aonori
Direction
1. Mince cabbage (you don’t have to cut it that fine). Grate Chinese yam.
2. Mix ☆ in a bowl, add cabbage, yam, and seafood and mix well.
3. Heat oil in a well-heated frying pan and arrange the slices of pork cut into bite-size pieces. Immediately put all the cabbage dough. Lightly shape into a pancake-like shape using a spatula or similar tool.
4. Cover and steam for 3 minutes, then flip over and cook for 5 minutes with the lid on.
5. Finally, remove the lid and cook for a few minutes to crisp the surface. Top with your favorite toppings such as okonomi sauce and mayonnaise.
6. Vegetarian Okonomiyaki
Ingredients (for 1-2 servings)
・5.3 oz (150g) Cabbage
・2.8 oz (80g) Konjac (Konnyaku)
・1-2 tbsp Tempura bits
・1 tbsp Red pickled ginger (Beni-shoga)
・1.7 oz (50g) Flour☆
・4 tbsp Water☆
・1 tsp Soy sauce☆
・A pinch of Dashi powder (Kombu)☆
・A pinch of Salt☆
・1 tsp Oil
Homemade okonomi sauce
・1 tbsp Ketchup
・1 tbsp Tonkatsu sauce or Worcestershire sauce
・1 tsp Honey
・1/2 tsp Soy sauce
・A pinch of White pepper
Direction
1. Mince cabbage (you don’t have to cut it that fine). Cut konjac into small pieces.
2. Mix ☆ in a bowl, add cabbage, konjac, tempura bits, and red pickled ginger and mix well.
3. Heat oil in a well-heated frying pan and put all the cabbage dough. Lightly shape into a pancake-like shape using a spatula or similar tool.
4. Cover and steam for 3 minutes, then flip over and cook for 5 minutes with the lid on.
5. Finally, remove the lid and cook for a few minutes to crisp the surface. Top with your favorite toppings such as okonomi sauce and mayonnaise.
