Okonomiyaki - Japanese soul food for your home

Okonomiyaki is like the Japanese best friend you haven’t met yet: warm-hearted, flexible, and always full of surprises. This savory “Japanese pizza” or “pancake” is a mix of batter, cabbage, and a variety of ingredients that you can add based on your mood (or whatever’s in your fridge). The name itself roughly translates to “grill what you like” – doesn’t that sound like a dream dish?

You don’t need fancy ingredients or professional cooking skills – just a pan, a good mood, and an appetite!

Overview

1. Japanese Culinary Culture and Tradition
2. The History of Okonomiyaki
3. Osaka vs. Hiroshima Style
4. Osaka-style Okonomiyaki
5. The Art of Improvisation
6. The Recipe
7. Insider tips

Japanese Culinary Culture and Tradition

Eating in Japan is not merely about consuming food – it’s a philosophy, almost a ritual. Every meal tells a story, whether through its ingredients, preparation, or presentation. Harmony is the key: sweet, salty, umami – everything should be perfectly balanced.

Okonomiyaki may not be as elegant as sushi or as artful as a kaiseki dinner, but it is just as significant. It symbolizes community and joy, as it is traditionally prepared on a large teppanyaki grill in the center of the table, with everyone watching and chatting. Cooking becomes an experience in itself.

The History of Okonomiyaki

The origins of Okonomiyaki date back to the Edo period (1603–1868), where an early version called “Funoyaki” was known – a thin pancake usually spread with miso. However, the modern Okonomiyaki we know today didn’t emerge until much later, after World War II. Food was scarce, so people mixed whatever they had into a simple batter and cooked it on a hot plate.

What started as a practical solution quickly evolved into a beloved delicacy. Today, there are even specialized restaurants, known as “Okonomiyaki-ya,” entirely dedicated to this dish – not just in Japan, but around the world.

Osaka vs. Hiroshima Style

As with many iconic dishes, Okonomiyaki has regional variations, and none is more prominent than the difference between Osaka and Hiroshima styles. In Osaka, the unofficial capital of Okonomiyaki, everything is mixed together: batter, cabbage, and the other ingredients.

In Hiroshima, however, the dish is layered – starting with the batter, followed by cabbage, meat or seafood, and finally a layer of stir-fried yakisoba noodles. Both versions are delicious, but the Osaka style is easier to prepare, especially for newcomers to the world of Okonomiyaki. Don’t worry, Hiroshima fans – you can give your version a try next time!

Osaka-style Okonomiyaki

It’s simple: it’s straightforward, quick to prepare, and a true crowd-pleaser. The focus is on the ingredients and their harmony. The cabbage adds freshness and crunch, the batter is light and fluffy, and the toppings like Okonomiyaki sauce, Kewpie mayonnaise, and bonito flakes elevate the flavors to the next level.

Osaka-style Okonomiyaki is also perfect for learning the basics and getting a feel for the dish. Once you’ve mastered it, you can experiment with more creative variations.

The Art of Improvisation

One of the biggest advantages of Okonomiyaki is its versatility. You can use just about anything you have in your fridge. Leftover vegetables? Perfect! Some remnants from your last BBQ? Throw them in! Even unconventional ingredients like cheese or spicy chilies work wonderfully. There are no strict rules, and that’s what makes it so exciting. Okonomiyaki is an open invitation to get creative and infuse it with your own taste. It’s a dish that adapts to you, not the other way around.

The Recipe

Ingredients (for 2 servings):

• 100 g flour
• 75 ml Dashi broth
• 1 tsp milk
• 1 tsp Tsuyu sauce
• 3 eggs
• 200 g white cabbage, finely chopped
• 100 g bacon (thinly sliced)
• 2 spring onions
• Okonomiyaki-Soße (or BBQ sauce as an alternative)
• Kewpie mayonnaise
• Bonito flakes (Katsuobushi)
• Nori (dried seaweed), finely ground

Preparation

In a bowl, whisk the flour (preferably sifted), dashi broth, milk, tsuyu sauce, and 2 eggs until a smooth batter forms. Tip: You can easily make your own dashi broth and tsuyu sauce, but both are also available ready-made.

Add the finely chopped cabbage and half of the spring onions to the batter and mix well. Finally, add the third egg and stir the mixture briefly.

Now it’s time to head to the pan! Pour half of the batter into the pan and press it flat, creating an even pancake.

Cover the top with bacon slices while the bottom is frying.

After about 5 minutes, carefully flip the pancake and cook the other side until it’s fully cooked and golden brown.

Place the finished pancake on a plate, brush with okonomiyaki sauce, then add a little mayonnaise on top. Finally, garnish with bonito flakes, nori, and the remaining spring onions. Serve warm and enjoy!