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BAM 40: Ikura Don (Salmon Roe Rice Bowl), Shitake and Green Onion Osumashi and Salad.

BAM 39: Teriyaki Chicken, Okara salad, Daikon with Chirimen jyako and Rice.

BAM 38: Shake (Salmon) Rice, Satoimo and shimeji miso shiru, hiyayakko with komatsuna and salmon skin daikon oroshi

BAM 37: Sui-gyoza 3 (3 of 3)

BAM 36: Sui-gyoza 2 (2 of 3)

BAM 35: Cabbage Salad with Sesame Dressing, Suigyoza Soup, Eggplant and Bell Pepper Miso Stir fry and Rice

Matsutake Gohan

BAM 33: Yakiniku, Kimchi, Kimchee, Soy Bean Soup and Rice

BAM 32: Wafū Pasta 3: Sansai (Mountain Vegetable) Pasta

BAM 31: Nasu no Tuskemono (Fast and Easy), Turkey Hijiki Niku Dango (Meat Ball), Negitama (Egg and green onion) Miso Soup and Rice

Cooking Perfect Stove Top Japanese Rice (Update)

BAM 30: Okonomiyaki (American-Kitchen)

BAM 29: Okonomiyaki (Buta Tama) (Easy Breezy)

BAM 28: Classic Osaka-Style Okonomiyaki (Buta tama)

BAM 27: Hiyashi Chuka

BAM 26: Southern-Japanese Build-a-Meal featuring Fried Chicken with Umeboshi Honey Dipping Sauce, Tofu Macaroni Salad and Okara Cornbread

BAM 25: Vegan Build-a-Meal Nagaimo Pancake, Lemon Daikon, Myoga and Red Potato Miso Soup and Rice.

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BAM 30: Okonomiyaki (American-Kitchen)

Sunday, October 10th, 2010
The is the fourth post and the third okonomiyaki recipe in a four-part Osaka-style okonomiyaki posting. See Classic Osaka-style Okonomiyaki for the first post and Okonomiyaki Equipment for the second post and See Okonomiyaki (Easy Breezy) for the third post.

I wanted to come up with a recipe that could easily be made with ingredients from a typical American grocery store. Therefore, katsuobushi (dried bonito flakes) are not a part of this recipe but if you can find it, it will make a big difference since it's used as the stock and one of the topping items. Okonomiyaki is one of those Japanese dishes that is slowly growing in popularity and I think it should be accessible to everyone. So here's my best attempt at substitution but if you have a Japanese market nearby, please follow the Classic Osaka-style recipe.

The chart below summarizes the major differences between the types of Okonomiyaki I am posting:

Osaka-style Okonomiyaki for the American Kitchen (Buta tama) Ingredients (Servings 1)
150 grams of cabbage
1/4 cup of chopped green onions
1/2 tsp. baking soda
1 egg
50 grams of all purpose flour
100 ml of any seafood stock. (Shrimp stock or any fish stock will do.)
1.5-2 slices of good bacon

Okonomiyaki Sauce Ingredients
1.5 tbsp. ketchup
1.5 tbsp. tonkatsu sauce (You can find tonkatsu sauce in the Asian food aisle)
1.5 tbsp. honey
1 tsp. of oyster sauce (Also on the Asian aisle)
*Combine all ingredients in a bowl and mix well.

1/2 a sheet of Nori (This is a substitute for aonori which is a type of seaweed. Most grocery stores carry regular sushi style seaweed. Cut the seaweed into small pieces using kitchen sheers. See photo below.)
Okonomiyaki Sauce (See recipe above)
2 tbsp. mayonnaise

1) Frying pan.
2) Spatulas

1) Make the fish stock/seafood stock (shrimp stock will be nice). Seafood stock takes a lot of time so prepare in advance. You can also substitute with canned or boxed stock.
2) Measure the stock and egg and add to a mixing bowl. Make sure the stock or stock is cooled so it doesn't cook the egg.
3) Sift the flour directly into the bowl and add the baking powder.
4) Chop the cabbage into 1/8 of an inch slices. The thickness of the cabbage is important for the cooking time I have here. It shouldn't be too thick or paper thin so that it cooks just right. Tip: remove the core before slicing so that you don't end up with tough pieces in the okonomiyaki. Toss the cabbage into the bowl.
5) Chop the green onions finely and add them to the bowl. At this point add in any other ingredients that you like such as shrimp, squid, oysters, beef, etc.
6) Mix lightly until combined but don't over mix. This helps to keep it light and fluffy.
7) Heat your frying pan to medium.
8) Lay the bacon on the pan and immediately top it with the cabbage and form a round circle.
9) Allow it to cook for 4-5 minutes or until golden brown and then flip using two spatulas.
10) Cover and continue to cook for 3-5 more minutes and turn up the heat slightly to medium-high.
** If you decide to add other ingredients in step 5, you may want to increase the cooking time and keep it on medium so that the ingredients cook inside.
11) Top with okononiyaki sauce, aonori, mayo!

Add the egg and stock to a measuring cup. It shouldn't exceed 2/3 cup or should be 150ml. Make sure the stock is cooled so it doesn't cook the egg.
Okonomiyaki-egg and dashijiru

Slice the cabbage in 1/8 inch slices. Remove the core before slicing.

Add the stock-egg mix and sift the flour directly into a mixing bowl. Don't forget the baking soda.
Okonomiyaki-egg_broth_flour_baking powder

Add the cabbage, green onions and any other "gu" ingredients that you would like to add. See the Fugetsu menu link for ideas.
Okonomiyaki-add cabbage and green onions

Mix lightly until ingredients are combined to keep it light and fluffy.

Add the bacon to the frying pan and immediately (before the bacon starts to curl) add the okonomiyaki mix on top.
Okonomiyaki-bacon in pan

Fry on medium heat for 4-5 minutes or until golden brown.
Okonomiyaki-frying pan

Flip, cover and increase the temp to medium high and cook for 3-5 more minutes or longer if you add extra ingredients in step 5.
Okonomiyaki-cover frying pan

Combine the okonomiyaki ingredients above into a bowl and mix.
Okonomiyaki-homemade sauce

Fold half of a nori sheet into 4 even pieces and cut into thin slivers.
Okonomiyaki-cut the seaweed

Serve it up with finely cut seaweed, mayo and okonomiyaki sauce.

Bird's-Eye View

Wow, that’s a relaly clever way of thinking about it!
— Jenibelle, July 13th, 2011
My daughter spent several months in Japan as a foreign exchange student through Rotary. Okonomiyaki and sukiyaki were 2 of the dishes she brought home with her and shared. YUM! This was years ago, but we still make them. We will try your recipe! I just found your blog and noted you haven't written in a while. Are you still active? Thanks!
— Mary Ajzenman, August 25th, 2013
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tags (categories)
Soy Sauce [25]
Dashijiru [23]
Rice [19]
Daikon [14]
Egg [14]
Vegan [13]
Sesame Seed Oil [12]
Katsuobushi [11]
Chicken [11]
Kyuri [9]
Shiso [9]
Mayonnaise [8]
Miso [8]
Tofu [8]
Shoga [8]
Sake [8]
Cabbage [7]
Garlic [7]
Beef [7]
Vegetarian [7]
Pork [6]
Miso soup [6]
Vinegar [6]
Mirin [6]
Age [5]
Umeboshi [5]
Carrots [5]
Carrot [5]
Green Onion [5]
Hakusai [5]

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