“It will leave you feeling full, warm and content,” of the country’s legendary okonomiyaki, and we have to agree.
Whether this savoury pancake is made Osaka-style (also known as Kansai-style, with the ingredients mixed together then cooked) or (with the ingredients layered), or in , it’s always downright delicious. What else would you expect from a dish where the name means “what you like, grilled”?
And if you’ve only ever had this shredded cabbage wonder while eating out, here’s the good news: you can satisfy your okonomiyaki craving at home in under an hour. Here’s how.
Start with simple: okonomiyaki, Osaka-style
There are many dishes that make the city of Osaka a magnet for food lovers, but okonomiyaki holds a special place on the list. This crepe-meets-pancake (often also described as Japanese pizza) became popular in Japan in the 1930s, when rice was scarce and cooks had to use other ingredients. In the cabbage and other ingredients are mixed into a batter and grilled, then topped it with a range of extras - Kewpie mayonnaise is highly recommended!
Give it a go with from Destination Flavour Japan. “This simple and original Osaka-style pancake is cheap, fast and absolutely delicious,” says Adam Liaw. If you’ve got a grill plate big enough to cook four at once, you can have these on the table in under an hour (and only a few minutes over the hour if you cook in two batches). It’s a great recipe for busy weeknights, because you can get on with other things while the batter rests in the fridge.
Give the Hiroshma style a flip
Osakan-style pancakes are mixed and then grilled. Source: Getty Images
A layer of crispy noodles adds to the appeal of this Hiroshima-style flip and stack recipe made with tuna, egg and pancetta. There are more stages to this method than the Osaka style, but will guide you through it, step-by-step.
The really crisp version for noodle lovers
Hiroshima okonomiyaki with tuna. Source: Benito Martin
This , made with prawns, pork and caramelised onion, is all about the noodles. Great for a shared snack.
Okonomiyaki for nose-to-tail eating
This noodle pancake features pork and prawns Source: Feast Magazine
and host Matthew Evans says okonomiyaki are great for using up small amounts of leftover meat or lesser-used cuts.
“Pork belly is popular, but if you want to adopt a nose-to-tail approach to eating, let’s start thinking about using other bits, like pork trotters. Ask your butcher for the front legs of the pig, which are meatier than the back legs. If trotters are too much of a leap, you could substitute them with a pork knuckle." Try his , which includes a recipe for home-made okonomiyaki sauce.
A lighter style
Use up leftover meat with this version from Matthew Evans Source: Alan Benson
combines pork or chicken mince, mushroom, cabbage, carrot and eggs for a protein-packed lunch, dinner or snack.
Or you could try this
This lighter version uses soy sauce instead of mayonnaise. Source: Murdoch Books
"The toppings used with okonomiyaki are also fantastic in a baked potato. Try these with bacon and cheese, grilled prawns or any leftovers you may have in the fridge," says Adam Liaw. We like your thinking!
Adam Liaw's okonomipotato. Source: Hachette
