Easy Japanese Pancake (Okonomiyaki) Recipe - Step by Step Instructions - Mon Mack Food (2024)

FAQs

What is a basic okonomiyaki pancake made of? ›

Enjoy one of the easiest and most delicious delicacies in Japanese cuisine with this okonomiyaki savoury pancake recipe. Okonomiyaki literally means 'grilled as you like it', and is made from seasoned flour, cabbage, and various fresh meats and vegetables mixed together and cooked in a frying pan just like a pancake.

Pancake mix: I use Bisquick, but you can use any other box mix, or make your own from flour and baking soda if you prefer. Oil or butter: This keeps the pancake from sticking to the pan. I tend to use olive oil, but any vegetable oil or butter will work. Condiments: The sky is the limit here.

Okonomiyaki flour is made of unbleached wheat and soy flours, leavening and spices such as kelp for flavor. It's designed to rise naturally on its own, meaning you don't need to add extra ingredients like nagaimo to get thick, fluffy pancakes.

Okonomiyaki (お好み焼き) is a popular pan-fried dish that consists of batter and cabbage. Selected toppings and ingredients are added which can vary greatly (anything from meat and seafood to wasabi and cheese). This variability is reflected in the dish's name; "okonomi" literally means "to one's liking".

The batter is made of flour, grated nagaimo (a long type of yam), dashi or water, eggs, shredded cabbage, and usually contains other ingredients such as green onion, meat (usually thinly sliced pork belly or American bacon), octopus, squid, shrimp, vegetables, konjac, mochi, or cheese.

The main difference is in how they are prepared and the relative amounts of each ingredient. In Osaka style okonomiyaki, all of the ingredients are mixed together and cooked together. In Hiroshima style okonomiyaki, all of the ingredients are layered almost like a cake.

Once the okonomiyaki starts to slide in the pan when you shake it (about 5 to 6 minutes), lift up the edge to see if it's a nice dark brown. Once it is, flip the whole thing over using two flat spatulas.

Okonomiyaki is traditionally made with dashi, the essential Japanese soup stock, so if you have it, please use it in place of the vegetable stock. Half a regular-sized cabbage is all you'll need for this recipe and you could also substitute with purple cabbage.

If you must, you can prepare the batter and vegetables, store them separately, then combine them just before frying.

Japanese yam (either yamaimo which is mountain yam or nagaimo which is long yam), help give the batter a fluffy, bouncy texture. Sometimes people make okonomiyaki without it (just add more baking powder), but I prefer it since it really makes the texture much better.

What is a substitute for Japanese yam in okonomiyaki? ›

If you find it impossible to get your hands on Japanese Mountain Yams (Yamaimo), they can be substituted by White Rice Flour, but then your Okonomiyaki will in fact turn into Korean Pancakes instead. Perhaps just check a normal Okonomiyaki recipe, and if you are gluten intolerant, keep looking for those Mountain Yams.

Nagaimo (Yamaimo)

This is Japanese long yam (nagaimo) and it's the most important ingredient to yield a non-doughy, fluffy okonomiyaki. Grated nagaimo yields a slimy, slippery, thick liquid, akin to lightly beaten egg whites. When cooked, it adds volume to the batter and creates a fluffy okonomiyaki.

Hiroshima Yaki, native to Hiroshima, is similar to okonomiyaki but is distinguished by its well-defined layers of ingredients, including a generous serving of yakisoba noodles. Each dish represents its region's distinct approach to these savory "pancakes," showcasing unique textures and flavors.

Cheese and mentaiko (seasoned cod roe) or cheese and mochi (rice cakes) are common pairings, while kimchi, corn, and mushroom are popular vegetable choices.

Katsuobushi (Japanese: 鰹節) is simmered, smoked and fermented skipjack tuna (Katsuwonus pelamis, sometimes referred to as bonito). It is also known as bonito flakes or broadly as okaka (おかか).

More like hash browns than the style of pancake made using leftover mashed potatoes, the primary ingredient here is uncooked shredded potato that's combined with onion, egg, and flour. The potato mixture is then formed into patties and fried until each round is crisp and golden brown.

The most common ingredients are flour, eggs, salt, baking powder, tempura scraps, cabbage, a protein of choice (octopus, pork belly, etc.), and okonomiyaki sauce. If you can't find okonomiyaki sauce at your local store, you can make a version at home which uses Worcestershire sauce, oyster sauce, sugar, and ketchup.

Unlike traditional pancakes, Japanese versions often incorporate soufflé-like qualities, creating a unique sensory experience. The key lies in using egg whites, whipped to stiff peaks, and abundant eggs in the batter. This meticulous approach results in a texture that is light, airy, and almost ethereal.