Homemade Customizable Okonomiyaki
My Way Okonomiyaki Recipe for a Fun Gathering
After enjoying Okonomiyaki at a delicious Japanese restaurant with friends, I decided to create my own version at home, tailored to my preferences! This recipe is perfect for using up leftover vegetables and adding your favorite toppings for a unique twist.
Main Ingredients- 4 strips of bacon
- 1/4 head of fresh napa cabbage
- 1/2 medium onion
- 2 fresh eggs
- 1/2 cup all-purpose flour (for batter)
- 1/2 cup potato starch
- Katsuobushi (bonito flakes, for garnish)
- 1/2 cup cold water
- Cooking oil, as needed
Sauce Ingredients- 1/2 cup mentsuyu (Japanese dipping sauce)
- 2 Tbsp sugar
- 3 Tbsp oligodang (corn syrup or rice syrup)
- 1 cup water
- 1/2 cup mentsuyu (Japanese dipping sauce)
- 2 Tbsp sugar
- 3 Tbsp oligodang (corn syrup or rice syrup)
- 1 cup water
Cooking Instructions
Step 1
First, let’s prepare the delicious Okonomiyaki sauce. In a saucepan, combine the mentsuyu, sugar, oligodang, and 1 cup of water. Bring it to a boil over medium-high heat and let it simmer until it slightly thickens. Once reduced, remove from heat and let it cool. This pre-made sauce will add a rich depth of flavor.
Step 2
Now, it’s time to prepare the filling ingredients. Thoroughly wash the napa cabbage and thinly slice it into 2-3 cm long shreds. Slice the onion thinly as well. Cut the bacon into bite-sized pieces, about 2-3 cm long.
Step 3
In a large bowl, crack the 2 fresh eggs. Add the all-purpose flour and potato starch to the bowl. Gradually pour in the 1/2 cup of cold water while preparing to mix the batter.
Step 4
Using a whisk or spatula, mix the ingredients thoroughly to ensure there are no lumps. Aim for a smooth, lump-free batter with a consistency similar to thin pancake batter. Even mixing is key for a perfect texture.
Step 5
Now, let’s get ready to cook the Okonomiyaki! Heat a frying pan over medium heat and add a generous amount of cooking oil. Once the oil is hot, pour one ladleful of the batter onto the pan, forming a circle.
Step 6
After pouring the batter, arrange the shredded cabbage, onion, and bacon evenly over the top. Cooking over medium heat allows the inside to cook thoroughly without burning the outside. Grill until both sides are golden brown and the edges are slightly crispy, which usually takes about 5-7 minutes per side. Patience ensures a delicious result!
Step 7
Finally, let’s prepare the mayonnaise drizzle. Place some mayonnaise in a small plastic bag and snip off a tiny corner to create a small opening. Securely tie the top of the bag. Then, use a toothpick to poke about 5 small holes in the snipped tip. This will allow for an even and decorative drizzle.
Step 8
Carefully transfer the golden-brown Okonomiyaki to a serving plate. Generously drizzle 2-3 spoonfuls of the prepared sauce over the top. Sprinkle a good amount of katsuobushi flakes for that authentic touch. Finish by artistically piping the mayonnaise in a zigzag pattern. Your homemade, personalized Okonomiyaki is now ready to be enjoyed!
