Okonomiyaki Recipe

Flour: The base of the batter, providing structure to the pancake.

Water: Combines with the flour to create the batter.

Eggs: Adds richness and helps bind the ingredients together.

Cabbage: Shredded and mixed into the batter for texture and flavor.

Bacon: Placed on top of the pancake, adding a savory and crispy element.

Okonomiyaki sauce: A sweet and savory sauce drizzled on top of the cooked pancake.

Kewpie mayonnaise: A creamy Japanese mayonnaise that complements the okonomiyaki sauce.

Bonito flakes: Dried fish flakes that add umami flavor and a unique texture.

Aonori: Seaweed flakes sprinkled on top for an additional layer of flavor.

When mixing the batter for okonomiyaki, ensure that the flour is fully incorporated with the water and eggs to avoid lumps. For a fluffier texture, let the batter rest for about 10 minutes before adding the shredded cabbage. This allows the flour to fully hydrate and results in a smoother, more cohesive mixture.

• all-purpose flour - Substitute with rice flour: This will give a similar texture and is gluten-free, making it suitable for those with gluten intolerance.

• water - Substitute with dashi stock: Adds a deeper umami flavor to the batter, enhancing the overall taste of the okonomiyaki.

• eggs - Substitute with flaxseed meal: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water for each egg. This is a good vegan alternative that helps bind the ingredients together.

• shredded cabbage - Substitute with shredded Brussels sprouts: Provides a similar texture and slightly different flavor, while still maintaining the crunchiness.

• bacon - Substitute with tempeh bacon: For a vegetarian option, tempeh bacon offers a smoky flavor and crispy texture similar to traditional bacon.

• okonomiyaki sauce - Substitute with Worcestershire sauce and ketchup mixture: Combine equal parts Worcestershire sauce and ketchup for a quick and easy alternative.

• kewpie mayonnaise - Substitute with regular mayonnaise: Regular mayonnaise can be used, though it may lack the slight sweetness and umami of Kewpie. Add a pinch of sugar and a dash of rice vinegar to mimic the flavor.

• bonito flakes - Substitute with shiitake mushroom flakes: For a vegetarian option, dried shiitake mushroom flakes provide a similar umami flavor.

• aonori - Substitute with nori sheets: Crumble nori sheets to use as a substitute, offering a similar seaweed flavor and texture.

• Allow the okonomiyaki to cool completely at room temperature before storing. This prevents condensation, which can make the pancakes soggy.
• Wrap each okonomiyaki individually in plastic wrap or aluminum foil. This helps maintain their shape and prevents them from sticking together.
• Place the wrapped okonomiyaki in an airtight container or a resealable plastic bag. This ensures they stay fresh and prevents any unwanted odors from seeping in.
• Label the container or bag with the date. This helps you keep track of how long they have been stored.
• Store the okonomiyaki in the refrigerator if you plan to consume them within 2-3 days. For longer storage, place them in the freezer.
• When freezing, ensure the okonomiyaki are laid flat in the freezer until they are fully frozen. This prevents them from sticking together and makes it easier to reheat individual portions.
• To reheat refrigerated okonomiyaki, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes or until heated through. Alternatively, you can reheat them in a microwave on medium power for 2-3 minutes.
• For frozen okonomiyaki, thaw them in the refrigerator overnight before reheating. Once thawed, follow the same reheating instructions as for refrigerated okonomiyaki.
• If you prefer a crispy texture, reheat the okonomiyaki in a non-stick skillet over medium heat for a few minutes on each side until warmed through and crispy.
• Serve the reheated okonomiyaki with fresh okonomiyaki sauce, kewpie mayonnaise, bonito flakes, and aonori to enhance the flavors.

• Stovetop Method:

  1. Preheat a non-stick skillet over medium heat.
  2. Lightly oil the skillet with a bit of vegetable oil.
  3. Place the leftover okonomiyaki in the skillet.
  4. Cover with a lid to help retain moisture.
  5. Heat for about 3-4 minutes on each side, or until warmed through and crispy.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the okonomiyaki on a baking sheet lined with parchment paper.
  3. Cover the okonomiyaki with aluminum foil to prevent it from drying out.
  4. Bake for 10-15 minutes, or until heated through.
  5. Remove the foil for the last 2-3 minutes to crisp up the edges.

• Microwave Method:

  1. Place the okonomiyaki on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to trap steam.
  3. Microwave on medium power for 1-2 minutes, checking halfway through.
  4. If not fully heated, continue in 30-second intervals until warm.

• Air Fryer Method:

  1. Preheat the air fryer to 350°F (175°C).
  2. Place the okonomiyaki in the air fryer basket.
  3. Heat for 3-5 minutes, or until crispy and heated through.
  4. Check halfway through to ensure it doesn't overcook.

• Steaming Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the okonomiyaki in the steamer basket.
  3. Cover and steam for about 5-7 minutes, or until heated through.
  4. This method retains moisture but won't crisp up the okonomiyaki.

• Toaster Oven Method:

  1. Preheat the toaster oven to 350°F (175°C).
  2. Place the okonomiyaki on the toaster oven tray.
  3. Heat for 8-10 minutes, or until warmed through and crispy.
  4. Flip halfway through for even heating.

• Mixing bowl: A large bowl used to combine the flour, water, and eggs into a smooth batter and to mix in the shredded cabbage.

• Whisk: A tool used to mix the flour, water, and eggs until smooth.

• Frying pan: A flat-bottomed pan used to cook the okonomiyaki on medium heat.

• Spatula: A utensil used to flip the okonomiyaki to ensure both sides are cooked evenly.

• Measuring cup: Used to measure the correct amount of flour and water.

• Knife: Used to shred the cabbage into fine pieces.

• Cutting board: A surface used to safely shred the cabbage.

• Tongs: Used to handle the bacon slices and place them on top of the pancake.

• Oil brush: Used to lightly oil the frying pan before cooking the okonomiyaki.

• Serving plate: A plate used to serve the hot okonomiyaki once it is cooked.

• Squeeze bottles: Used to drizzle okonomiyaki sauce and kewpie mayonnaise over the finished pancake.

• Kitchen timer: Used to keep track of cooking time to ensure the okonomiyaki is cooked perfectly.

Prepare ingredients in advance: Chop the cabbage and measure out the flour and water ahead of time to streamline the cooking process.

Use pre-shredded cabbage: Save time by buying pre-shredded cabbage from the store instead of shredding it yourself.

Cook multiple pancakes at once: If you have a large griddle or multiple pans, cook several okonomiyaki at the same time to speed up the process.

Pre-cook bacon: Partially cook the bacon before adding it to the pancake to reduce overall cooking time.

Use squeeze bottles: Put okonomiyaki sauce and kewpie mayonnaise in squeeze bottles for quick and easy application.