How to Make Okonomiyaki: Japanese Style Pancakes
When I lived in Japan, these savoury pancakes were one of my favourite meals. What’s great, is that it it’s a “Choose Your Own Adventure” and you can add whatever ingredients you like!
We make these a lot at home, using this adaption from a Japanese cookbook called Japanese Family-Style Recipes, I bought when I was there.
When we were in London last year, we met up with a friend I knew in Japan, and we headed to a real okonomiyaki restaurant near the British Museum.
They cook them on the table right before you, adding in the ingredients of your choice.
Below is the recipe from the cookbook. Below that, I will include some quick cheats that we use for our own adaption of the recipe.
- 1/4 C flour
- 4 eggs
- 8 oz roast pork, cut in slivers (optional)
- 10 large cabbage leaves, cut in slivers
- 1 cup dried shrimp, or bite-size pieces of your favourite crustacean
- 1 1/2 Tbsp vegetable oil
- 4 Tbsp each Worcestershire sauce and ketchup
- Mayonaise (optional)
- Other ingredients as desired (corn, shredded carrot, etc)
- Mike flour, eggs, cabbage and optional ingredients, to make a pancake mix.
- Heat some oil in a frying pan, and pour the batter on it.
- Cook as if you were cooking pancakes.
- Serve warm.
- Spread mayonnaise over top (optional).
- Mix Worcestershire sauce with ketchup. Brush on top of pancakes.
To speed up the process, we generally use pancake mix and dump in a bag of coleslaw mix.
That is, until we discovered locally grown and produced, Randsland Super Salad mix!
This recipe has become SO SIMPLE!
Pancake mix + a bag of Randsland Super Salad Mix (minus the dressings) = Japanese-style Okonomiyaki
We are never going back!
As they say in Japanese, Let the Feast Begin: Itadakimasu!