Okonomiyaki
A savory Japanese pancake containing a variety of ingredients.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
konyhouse
Okonomiyaki's origins can be traced back to simple flour-based crepes during the Edo period. These evolved over time, incorporating various ingredients and regional styles, becoming a popular and affordable meal, especially after World War II when food was scarce. The name itself reflects its adaptable nature.
Okonomiyaki is deeply ingrained in Japanese culture as an accessible, customizable, and comforting food. It's often associated with communal cooking and sharing, particularly in the Kansai region where it originated. Okonomiyaki restaurants often have griddles built into the tables, allowing customers to participate in the cooking process.
Regional Variations
Okonomiyaki styles vary significantly by region. The two most prominent are Osaka-style (Kansai-style), where all ingredients are mixed into the batter before cooking, and Hiroshima-style, where the ingredients are layered, typically starting with a crepe-like base.
Social Gathering
Cooking and eating okonomiyaki is often a social activity. Many restaurants feature teppanyaki-style cooking where customers can cook their own okonomiyaki at the table, fostering a sense of community and shared experience.
Festival Food
Okonomiyaki is a common sight at Japanese festivals (matsuri) and street food stalls, offering a quick, delicious, and affordable meal for festival-goers.
Okonomiyaki is a savory pancake characterized by a delightful mix of flavors: umami from the dashi and Worcestershire-like sauce, sweetness from the cabbage, and richness from the pork or other protein. The combination of textures, from the slightly crispy exterior to the soft interior, adds to the overall experience.
The foundational flavor comes from the dashi-infused batter, usually made from flour, water, and sometimes grated nagaimo (mountain yam) for added fluffiness. The savory element is significantly amplified by the okonomiyaki sauce, a thick and sweet-savory sauce similar to Worcestershire sauce. Cabbage provides sweetness and a slightly crunchy texture. Pork belly is a common protein, lending richness and depth. Other ingredients like seafood (shrimp, squid), mochi, cheese, and various vegetables further contribute to the complex and satisfying flavor profile. Toppings, such as bonito flakes (katsuobushi), Japanese mayonnaise, and aonori (dried seaweed flakes), add further layers of flavor and texture.
Batter Consistency
The batter should be thick enough to hold the ingredients together but thin enough to spread easily on the griddle. Avoid overmixing, as this can develop gluten and make the okonomiyaki tough. Some recipes call for adding yam to make it fluffier.
Griddle Temperature
Maintain a medium heat on your griddle or pan. Too high, and the outside will burn before the inside cooks through. Too low, and the okonomiyaki will become soggy.
Pressing Technique
Gently press down on the okonomiyaki with a spatula while cooking to ensure even cooking and a slightly crispy exterior. Avoid pressing too hard, as this can squeeze out the moisture.
Ingredient Prep
Chop ingredients into bite-sized pieces for even cooking. Ensure the cabbage is finely shredded for a tender texture.
The Flip
The flip is a crucial step. Make sure the bottom of the okonomiyaki is golden brown before attempting to flip. Use two spatulas or a large spatula and your hand (protected, of course!) for a smooth and confident flip.
Explore additional Savory Pancake dishes and restaurants
Explore Savory PancakeDiscover top dining spots and culinary experiences in Paulista.
Explore PaulistaLearn more about the food culture, restaurant scene, and culinary heritage of Brazil.
Explore Brazil