Simple Osaka-style Okonomiyaki (お好み焼き) Recipe - EricTriesIt (2024)

If you're craving a taste of Osaka's vibrant street food scene, then get ready to dive into the mouthwatering world of Osaka-style Okonomiyaki. Having recently visited the bustling streets of Dotonbori, I can't wait to share with you the secrets of this iconic Japanese pancake. This recipe does not use Chinese yam (nagaimo) as it is difficult to find in some cities.

What is a okonomiyaki (お好み焼き)?

What Makes Osaka-Style Okonomiyaki Special?

Osaka-style Okonomiyaki is a beloved local specialty that captures the heart and soul of this vibrant city. The name itself, "Okonomiyaki," translates to "grilled as you like it," which perfectly sums up the beauty of this dish. Osaka-style Okonomiyaki is characterized by a thick and fluffy batter that includes ingredients such as shredded cabbage, green onions, and your choice of proteins like pork belly or shrimp. It's all mixed together and cooked to perfection on a hot teppan grill.

Key Ingredients

• Dashi broth: Dashi is a traditional Japanese broth made from simmering ingredients like dried bonito flakes, kombu (seaweed), and sometimes dried shiitake mushrooms. It forms the base for many Japanese dishes, including soups, stews, and sauces, and adds a rich umami flavor.
• Okonomiyaki sauce: Okonomiyaki sauce is a thick and savory sauce specifically made for drizzling over Okonomiyaki. It is similar to a Worcestershire sauce but with a sweeter and tangier taste. The sauce adds a deliciously tangy and savory element to the Okonomiyaki.
• Aonori: Aonori is a type of powdered seaweed that is often used as a topping for various Japanese dishes, including Okonomiyaki. It has a vibrant green color and adds a subtle sea-like flavor and a touch of visual appeal to the dish.
• Katsuobushi: Katsuobushi is dried, fermented, and smoked skipjack tuna that is shaved into thin flakes. It is a key ingredient in Japanese cuisine and is often used as a topping for Okonomiyaki. The flakes have a unique smoky flavor and add a wonderful umami taste to the dish.
• Benishoga: Benishoga refers to pickled ginger that is thinly sliced into long, reddish strips. It is commonly used as a garnish for Okonomiyaki and other Japanese dishes. Benishoga adds a refreshing and tangy flavor that complements the richness of the Okonomiyaki.

The Essence of Dotonbori Street Food

A Gastronomic Wonderland

As you step foot into Dotonbori, prepare to be dazzled by a feast for both your eyes and taste buds. The bustling streets are lined with vibrant food stalls, beckoning you to indulge in a mouthwatering array of street food delights. From the sizzling grills to the aromatic scents wafting through the air, it's a sensory adventure like no other.

The Okonomiyaki Experience

One cannot truly appreciate the culinary wonders of Dotonbori without trying Osaka-style Okonomiyaki. Picture this: a thick and fluffy pancake packed with cabbage, your choice of protein, and a harmonious blend of savory flavors. The real magic happens as you watch the skilled chefs expertly flip the Okonomiyaki on the grill, creating that perfect golden crust. It's a dish that captures the spirit of Osaka and leaves a lasting impression on your taste buds.

Osaka-Style Okonomiyaki: A Flavor-Packed Pancake

The Art of Okonomiyaki Creation

Making Osaka-style Okonomiyaki is a thrilling experience in itself. At a local eatery in Dotonbori, I watched as the chef mixed the batter with precision, adding the freshest ingredients, including shredded cabbage, green onions, and slices of succulent pork belly. The batter was poured onto a hot teppan grill, and the aroma filled the air, creating a sense of anticipation.

Customizing Your Okonomiyaki

One of the things I love most about Osaka-style Okonomiyaki is the opportunity to customize it according to my preferences. From the choice of toppings to the drizzle of tangy Okonomi sauce and creamy Japanese mayonnaise, you have the power to create a unique flavor combination that suits your taste buds. Don't forget the final touch – a sprinkle of bonito flakes and aonori for that added visual and flavor appeal.

Takoyaki: The Irresistible Octopus Balls

Discovering the Takoyaki Stalls

As I continued my culinary exploration through Dotonbori, I couldn't resist trying Takoyaki – another street food sensation. Comparable to okonomiyaki in flavor as they use similar ingredients and sauces. These bite-sized octopus balls are cooked to perfection in special round molds, resulting in a crispy exterior and a soft, gooey center. The aroma of sizzling batter filled the air, drawing me closer to the lively Takoyaki stalls.

Unveiling the Takoyaki Delight

I eagerly bit into a piping hot Takoyaki ball, and it was pure bliss. The combination of tender octopus, flavorful batter, and a drizzle of savory sauce created an explosion of flavors in my mouth. With each bite, I understood why Takoyaki has become an iconic street food in Osaka – it's the perfect snack to satisfy your cravings and keep you going as you explore Dotonbori's wonders.

Cooking Osaka-Style Okonomiyaki

Ingredients You'll Need

To recreate the Osaka-style Okonomiyaki magic at home, you'll need the following ingredients:

• ⅔ cup all-purpose flour
• ¼ tsp baking powder
• 1 tsp salt
• 2 eggs
• ½ cup dashi broth
• 3 ½ cups finely chopped cabbage
• 1 cup sliced green onion
• Okonomiyaki sauce
• Japanese mayonnaise
• Aonori (fine seaweed powder)
• Katsuobushi (dried bonito flakes)
• Finely sliced green onion
• Beni shoga (red pickled ginger)
• Optional: sunny side up egg

Step-by-Step Preparation

1. In a large mixing bowl, combine the all-purpose flour, baking powder, salt, eggs, and dashi broth. Whisk until you have a smooth batter.
2. Add the finely chopped cabbage and green onions to the batter. Mix everything together until well combined.
3. Heat a non-stick pan or griddle over medium heat. Grease it lightly with oil.
4. Pour half of the batter onto the hot pan and spread it out into a round shape, about ½ to ¾ inch thick. Repeat with the remaining batter.
5. Cook the Okonomiyaki for about 4-5 minutes one side, then cover and steam for 3 minutes. Flip and fry until golden brown on both sides and cooked through.
6. Once cooked, transfer the Okonomiyaki to a serving plate.
7. Drizzle Okonomi sauce and Japanese mayonnaise generously over the top. Sprinkle with katsuobushi, green onion, and aonori for that final touch of flavor and visual appeal.
8. Serve immediately while hot and enjoy the mouthwatering experience!

Osaka-Style vs. Hiroshima-Style Okonomiyaki: The Difference

While Osaka-style Okonomiyaki is known for mixing the ingredients into the batter, Hiroshima-style Okonomiyaki takes a slightly different approach. In Hiroshima-style, the ingredients, including the cabbage, are layered on top of a thin crepe-like pancake. Noodles, usually yakisoba, are also added to Hiroshima-style Okonomiyaki, creating a delightful combination of flavors and textures. So, the main distinction lies in the preparation and layering of ingredients, giving each style its own unique taste.

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