Okonomiyaki — Savory Pancake
Crispy edges, custardy center, and a burst of umami: this Osaka-style okonomiyaki is a flavor explosion in every bite. The secret? Nagaimo (mountain yam) for an unforgettable fluffy texture.
Okonomiyaki — Savory Pancake
Crispy edges, custardy center, and a burst of umami: this Osaka-style okonomiyaki is a flavor explosion in every bite. The secret? Nagaimo (mountain yam) for an unforgettable fluffy texture.
The Key Move
Don't skip the nagaimo; it's essential for the light, airy texture that defines great okonomiyaki.
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The Setup
- Large Bowl
- Whisk
- Griddle or Skillet12-inch
- Spatula
The Mise en Place
5 of 12Your prep station before cooking begins
The Dry Mix (0/10)
Okonomiyaki is too dense.
Make sure you're using enough nagaimo and not overmixing the batter.
Okonomiyaki is burning on the outside but still raw inside.
Reduce the heat to medium-low and cook for a longer time. You can also cover the skillet with a lid to help cook the inside through.
The Method
COMBINE
In a large bowl, whisk together the grated nagaimo, flour, and dashi powder (1 tsp).
ADD
Gradually add water (¾ cups) while whisking to form a smooth batter. Be careful not to overmix.
FOLD
Gently fold in the sliced cabbage (4 cups), green onions (½ cups), and eggs (2 large) until just combined.
HEAT
Heat a large griddle or skillet over medium heat. Add vegetable oil (2 tbsp).
POUR
Pour 1/2 cup of batter onto the hot griddle for each okonomiyaki. Spread into a round shape.
COOK
Cook for 4-5 minutes per side, or until golden brown and cooked through.
Golden brown and crispy edges
FLIP
Carefully flip the okonomiyaki and cook the other side.
TRANSFER
Transfer the cooked okonomiyaki to a plate.
DRIZZLE
Drizzle generously with okonomiyaki sauce (½ cups) and Japanese mayonnaise (¼ cups).
Breaking: Add fat slowly while whisking to keep it smooth. Too fast can split the sauce.
SPRINKLE
Sprinkle with bonito flakes (2 tbsp) and aonori.
Bonito flakes dancing in the heat
SERVE
Serve immediately and enjoy!
Savory and umami aroma
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