Osaka Style Okonomiyaki
Okonomiyaki is essential Japanese comfort food. The literal translation is “grilled as you like it” and that holds true for the various regions of Japan. From Osaka to Hiroshima, you can find different variations of okonomiyaki that include a variety of ingredients like yakisoba noodles, fried eggs, ground pork and more.
Check out my video capturing the famous Hiroshima Style Okonomiyaki that is a massive layered pancake prepared by a skilled cook.
This dish has it all. The textures and flavors create an umami bomb like you’ve never had. Take a stab at the recipe below and be sure to source out all of the ingredients. The Yamaimo yam is crucial in creating the correct batter consistency while the okonomiyaki sauce simply cannot be substituted. A trip to the local Japanese food store should prove successful, even in finding the frozen boiled octopus. Enjoy!
INGREDIENTS:
1 cup all-purpose flour
¼ tsp baking powder
¼ tsp Kosher salt
3 TBSP grated Yamaimo Japanese mountain yam
2 cups diced cabbage
1 bunch green onions divided into white and green parts, diced
2 TBSP beni shōga, diced
5 large shrimp par boiled for 1 minute, chopped
4 TBSP frozen boiled octopus, thawed and chopped
2 TBSP dried baby shrimp
½ cup tenkasu crunchy bits of tempura
2 eggs
1 TBSP of vegetable oil
6 pieces thinly sliced pork belly
Okonomiyaki sauce
Japanese Mayonnaise
Aonori seaweed
Handful of dried bonito flakes
Check out my Awase Dashi Grits recipe to learn how to make homemade dashi!
Whisk together the all-purpose flour, baking powder, and salt in a large mixing bowl. until fully combined. Pour in the dashi stock slowly stir until fully combined. Stirring slowly helps to prevent lumps. Stir in the Yamaimo Japanese mountain yam until full incorporated.
Add in the diced cabbage, a ½ cup of the white parts of diced green onions, 1 TBSP diced beni shōga pickled ginger, chopped shrimp, chopped boiled octopus, dried baby shrimp, tenkasu crunchy bits of tempura, and 2 eggs. Stir the ingredients until they are just combined ensuring that you do not over mix as this will create a tough texture.
Place a large nonstick or cast iron pan over medium heat for 1 minute. Add in the vegetable oil along with half of the mixture. Form the ingredients into a circle pancake. Place strips of thinly sliced pork belly on top and lightly coat with about 1 TBSP of the remaining batter.
Cover and cook until slightly golden, about 3 minutes on medium high heat. Carefully flip the okonomiyaki over and reform into a circle as necessary. Cover and cook for another 3 minutes until the pork belly is fully cooked. Flip again and lower the heat to medium continuing cook for about another 2 minutes until the inside is fully cooked.
Finish by topping with okonomiyaki sauce, Japanese mayonnaise, green onions, aonori seaweed powder, bonito flakes, and beni shōga.
