Hailing from Osaka, Okonomiyaki is a delicious Japanese savory pancake and it is an iconic Japanese street food dish.

It’s made with flour, eggs, cabbage and topped with a variety of condiments like okonomiyaki sauce, Japanese kewpie mayonnaise. 

If you don’t eat meat pork or prefer another protein choice, the beauty of this dish is that it is very adaptable. The are endless possibilities for the filling and topping, which is why this dish in Japanese translates to “grilled as you like it” 

Light the fire, heat the griddle and start make this popular and super tasty street food at home!

4 servings 

Okonomiyaki sauce: 

  • 1/2 dl Japanese soy sauce
  • 1/2 dl Worcestershire sauce
  • 1/2 dl water
  • 2 tbsp granulated sugar
  • 2 tbsp white wine vinegar
  • 2 tsp finely grated fresh ginger
  • 1 tsp cornstarch 

Okonomiyaki pancake:

  • 4 eggs
  • 4 dl wheat flour
  • 2½ dl water
  • 1 tsp salt
  • 500 g white cabbage
  • 3 scallions
  • 2 tbsp Gari
  • pickled ginger
  • 1 bag of dashi broth
  • 2 tbsp oil for frying

Okonomiyaki sauce
Mayonnaise, preferably Japanese, e.g. kewpie 
Sesame seeds

This is how we did it:

Okonomiyaki sauce:
Put all the ingredients except the cornstarch in a saucepan. Bring to the boil while stirring. Whisk the cornstarch in a little cold water. Pour into the sauce and simmer until it thickens. Remove from the heat and leave to cool.

Okonomiyaki pancake:
Whisk together the eggs, wheat flour, water and salt. Shred the cabbage with a mandolin, for example. Slice the scallions and finely chop the garlic. Add the dashi, cabbage, onion and gari to the batter and cook on a griddle with a little oil. Cook for a few minutes on each side over medium/medium-high heat until done.

For the serving garnish with mayonnaise, okonomiyaki sauce and garnish with scallions.

Cook on the griddle in the garden or outdoors. A tip is to mix all the ingredients at home, so it's easy to prepare out in the wild.

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