Japanese Okonomiyaki
Japanese okonomiyaki are savory pancakes that delight with their combination of aromatic ingredients and a spicy sauce. With homemade okonomiyaki sauce, this Japanese classic becomes a special treat at home, too.
25 minutes
Total Time
10 minutes
Cooking Time
15 minutes
Preperation Time
Ingredients
| For the okonomiyaki batter | |
| 300 g | pointed cabbage |
| 2 | eggs |
| 4 tbsp | flour (approx. 40 g) |
| 1 tsp | baking powder |
| 80 ml | water |
| ½–1 tsp | dashi powder, depending on your preferred intensity |
| 2 | spring onions |
| A little | neutral oil for frying (e.g. sunflower oil) |
| For the homemade okonomiyaki sauce | |
| 3 tbsp | ketchup |
| 1½ tbsp | Worcestershire sauce |
| 1 tsp | honey |
| 1 tsp | rice vinegar |
| For the topping | |
| Japanese mayonnaise (Kewpie) or regular mayonnaise | |
| Japanese okonomiyaki sauce | |
| 1–2 tbsp | sesame seeds (toasted) |
| 1–2 tbsp | bonito flakes (katsuobushi) |
| A little | finely sliced spring onion |
Instructions
Step 1: Chop the vegetables
Cut the pointed cabbage into thin strips and the spring onions into rings.
Step 2: Mix the dough
Mix the eggs, flour, baking powder, water, and dashi powder. Fold in the cabbage and spring onions.
Step 3: For the quick okonomiyaki sauce
Mix 3 tbsp ketchup, 1½ tbsp Worcestershire sauce, 1 tsp honey, and 1 tsp rice vinegar.
Step 4: Fry until golden
Heat a little oil in a pan. Pour in the mixture so it completely covers the bottom of the pan, and fry over medium heat for about 4–5 minutes per side until golden brown.
Tip: Use a fork to easily pick up the batter and spread it around the pan.
Step 5: Serve
Brush with Okonomiyaki sauce, drizzle with mayo, and top with sesame seeds, bonito flakes, and spring onions.
