Osaka - style Okonomiyaki

Name: Osaka - style Okonomiyaki
Total time: 1800 s
Yield: Serves 2 servings
Cuisine: British
Ingredients: 100 g okonomiyaki flour; 100 ml water; 1 egg; 1/4 cabbage; 2 spring onion; Meat / seafood / bacon /; Kewpie mayonnaise; Okonomiyaki sauce; Dried bonito flakes; Aonori seaweed powder

Santy Coy @chefsantycoy

Gold Coast, Australia

The difference of Osaka style recipe is that the shredded cabbage and green onion are mixed and folded into the batter and your choice of protein unlike Hiroshima style recipe in which the ingredients are fried in layers. Also, the Osaka style has a larger portion of shredded cabbage than Hiroshima style.

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Santy Coy @chefsantycoy

Gold Coast, Australia

#japanesefood #okonomiyaki #osakaokonomiyaki #dinner #cabbage #bonitoflakes #kewpiemayonnaise #okonomiyakiflour #springonion #seaweedpowder #osaka #japanesepancake #chefathome #asianfood

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Ingredients

30 minutes

Serves 2 servings

For the batter:
100 gokonomiyaki flour
100 mlwater
1egg
1/4cabbage
2spring onion
Toppings:
Meat / seafood / bacon /
To serve:
Kewpie mayonnaise
Okonomiyaki sauce
Dried bonito flakes
Aonori seaweed powder

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Steps

30 minutes

1

Mix okonomiyaki flour with the water together and set aside.
2

Chop the cabbage and spring onion into fine pieces and add to batter mix.
3

Add the egg and mix until everything is evenly combined. Take care not to over mix or this will result in a tough and chewy pancake.
4

Heat up frying pan with a little oil on medium high heat.
5

Pour the okonomiyaki batter into a round pancake shape in the centre of the pan.
6

If using meat / seafood, start cooking the meat / seafood separate from the pancake. Cook the pancake for 3 - 4 minutes until the bottom is light brown.
7

Once the bottom of the pancake is cooked, add the meat / seafood on the top and flip over to finish cooking. Do not press down with spatula or the pancake will not be light and fluffy. Cook for a further 3 - 4 minutes and remove from the pan when finished.
8

Smother with okonomiyaki sauce and mayonnaise, sprinkle with bonito flakes, aonori and seaweed powder.
9

Tips:
If you cannot find okonomiyaki flour, use 100 g plain flour mixed with 2 g of dashi stock powder and 1 tsp baking powder.

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Santy Coy @chefsantycoy

on September 13, 2021 18:15

Gold Coast, Australia

I’m a retired chef living in the beautiful Gold Coast, Australia, with a lifelong passion for cooking and baking. Even after hanging up my professional apron, I continue to find joy in my kitchen — creating pastries, Asian-inspired dishes, and fine dining plates right at home. For me, food isn’t just about eating; it’s about creativity, comfort, and sharing love through every bite.🇬🇧 Cookpad UK Ambassador!