There are two versions of okonomiyaki. The Osaka-style version, such as this recipe, has all the ingredients mixed together, while the Hiroshima-style has ingredients layered on one another, is generally thicker and almost always comes with noodles.
This Japanese pancake usually comes with meat and seafood, and it is highly customisable. The name okonomiyaki is derived from the word okonomi, meaning “how you like” or “what you like”, and yaki generally means “cooked over heat”. So while this recipe uses bacon and octopus, you are free to use any ingredients you love.
This fritter-like pancake makes an easy snack for the whole family, and is made with simple ingredients that most kids would eat (Have a fussy kid? Let the kid choose the ingredients.)
- 500 g Cabbage, hard part, chopped into 5cm long slices
- 4 strips Bacon, streaky, cooked crisp, sliced in half
- 1 tbsp Red Pickled Ginger , julienned
- 1/2 cup Octopus, cooked and sliced thinly
- 1 cup Otafuku Sauce
- 1/2 cup Japanese Mayonnaise
- 30 grams Spring Onion , chopped
- 1 cup Bonito Flakes, loosely packed
- 1/2 teaspoon Dashi Stock, or salt
- 300 g Plain Flour
- 30 g Corn Flour, mixed with 80ml water
- 1 Egg
To make the Okonomiyaki batter, combine flour, potato or corn flour, dash stock or salt, eggs and water in a large bowl. Let sit in the fridge for 30 mins.
Combine the cabbage and pickled ginger and add to the batter. Mix well.
Brown the bacon in a lightly oiled pan. Arrange the sliced octopus around the bacon.
Spoon the batter mixture over the bacon and octopus and quickly spread out evenly. Cook on medium heat for about 6-7 mins, or until the base is browned.
Turn and cook, poking a few holes in the top of the pancake to allow steam to escape, for another 5 mins, or until the thick pancake is cooked through.
Serve hot with Otafuku sauce and drizzle lots of mayonnaise over the top. Sprinkle with spring onions and bonito flakes.