Okonomiyaki (Japanese Savory Pancake) Recipe

Flour: The base of the pancake batter, providing structure and texture.

Water: Combines with the flour to create the batter.

Eggs: Helps bind the ingredients together and adds richness.

Cabbage: Adds crunch and volume to the pancake.

Green onions: Provides a mild onion flavor and freshness.

Bacon: Optional, adds a savory and smoky flavor.

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a hint of spice.

Vegetable oil: Used for frying the pancakes to a golden brown.

Okonomiyaki sauce: A sweet and savory sauce that is drizzled on top.

Japanese mayonnaise: Creamy and slightly tangy, used as a topping.

Bonito flakes: Dried fish flakes that add umami and a unique texture.

Aonori: Seaweed flakes that provide a subtle oceanic flavor.

When making okonomiyaki, ensure that the cabbage is finely shredded. This allows the pancake to cook evenly and gives it a lighter texture. Additionally, when flipping the pancake, use a wide spatula to support its weight and prevent it from breaking apart.

• all-purpose flour - Substitute with rice flour: This will make the okonomiyaki gluten-free and give it a slightly different texture that is still delicious.

• water - Substitute with dashi stock: This will add a deeper umami flavor to the pancake.

• eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg. This is a good vegan alternative.

• shredded cabbage - Substitute with shredded Brussels sprouts: They have a similar texture and will provide a slightly different but still tasty flavor.

• sliced green onions - Substitute with chives: Chives offer a similar mild onion flavor and can be used in the same quantity.

• diced cooked bacon - Substitute with diced cooked ham: Ham provides a similar salty, savory flavor and can be used as a pork alternative.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with an extra layer of umami.

• pepper - Substitute with shichimi togarashi: This Japanese seven-spice blend adds a bit of heat and complexity.

• vegetable oil - Substitute with sesame oil: Sesame oil will add a nutty flavor that complements the Japanese savory pancake.

• okonomiyaki sauce - Substitute with Worcestershire sauce mixed with ketchup: This combination mimics the sweet and tangy flavor of okonomiyaki sauce.

• Japanese mayonnaise - Substitute with regular mayonnaise mixed with rice vinegar: This will replicate the tangy flavor of Japanese mayonnaise.

• bonito flakes - Substitute with nori seaweed strips: Nori provides a similar umami flavor and is a good vegetarian alternative.

• aonori - Substitute with crushed nori: Crushed nori can be used to provide a similar seaweed flavor and texture.

• Allow the okonomiyaki to cool completely at room temperature before storing. This prevents condensation and sogginess.
• Wrap each pancake individually in plastic wrap or aluminum foil to maintain freshness and prevent them from sticking together.
• Place the wrapped pancakes in an airtight container or a resealable plastic bag. This helps to keep out moisture and air, preserving the texture and flavor.
• Label the container or bag with the date to keep track of how long they have been stored.
• Store the okonomiyaki in the refrigerator if you plan to consume them within 2-3 days. For longer storage, place them in the freezer.
• When freezing, lay the wrapped pancakes flat in the freezer to prevent them from sticking together. Once frozen, you can stack them to save space.
• To reheat, thaw the okonomiyaki in the refrigerator overnight if frozen. Heat a frying pan over medium heat and add a little vegetable oil. Cook the pancake for a few minutes on each side until heated through and crispy.
• Alternatively, you can reheat in the microwave. Place the pancake on a microwave-safe plate and cover with a damp paper towel. Microwave on medium power for 1-2 minutes or until heated through.
• For best results, avoid reheating in the microwave for too long, as it can make the pancake soggy. Reheating in a pan helps to retain the crispy texture.
• Once reheated, drizzle with okonomiyaki sauce and Japanese mayonnaise, and sprinkle with bonito flakes and aonori before serving.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat and add a small amount of vegetable oil.
  2. Place the okonomiyaki in the skillet and cover with a lid to help retain moisture.
  3. Cook for about 3-4 minutes on each side, or until heated through and crispy on the outside.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the okonomiyaki on a baking sheet lined with parchment paper.
  3. Cover the okonomiyaki with aluminum foil to prevent it from drying out.
  4. Bake for about 10-15 minutes, or until heated through.

• Microwave Method:

  1. Place the okonomiyaki on a microwave-safe plate.
  2. Cover with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Microwave on medium power for 1-2 minutes, checking halfway through to ensure even heating.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Lightly brush the okonomiyaki with vegetable oil to help it crisp up.
  3. Place the okonomiyaki in the air fryer basket and cook for 5-7 minutes, flipping halfway through, until heated through and crispy.

• Steaming Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the okonomiyaki in the steamer basket and cover with a lid.
  3. Steam for about 5-7 minutes, or until heated through. This method helps retain moisture and keeps the okonomiyaki soft.

• Mixing bowl: A large bowl used to combine the flour, water, and eggs into a smooth batter.

• Whisk: A tool used to mix the batter ingredients until smooth.

• Knife: Used to slice the green onions and dice the cooked bacon.

• Cutting board: A surface to safely chop the green onions and bacon.

• Frying pan: A pan used to cook the okonomiyaki pancakes.

• Spatula: Used to flip the pancakes in the frying pan.

• Measuring cups: Used to measure the flour and water accurately.

• Measuring spoons: Used to measure salt and pepper to taste.

• Plate: A dish to transfer the cooked pancakes onto for serving.

• Squeeze bottles: Used to drizzle okonomiyaki sauce and Japanese mayonnaise over the pancakes.

• Tongs: Optional, for handling the cooked bacon if you prefer not to use your hands.

• Grater: Optional, if you need to shred the cabbage yourself.

Pre-shred the cabbage: Buy pre-shredded cabbage to save time on prep work.

Use pre-cooked bacon: Opt for pre-cooked bacon to eliminate cooking time.

Mix batter in advance: Prepare the batter ahead of time and store it in the fridge.

Preheat the pan: Ensure the frying pan is hot before adding the batter to speed up cooking.

Use a large pan: Cook multiple pancakes at once using a large pan to save time.