Okonomiyaki is a Japanese savory pancake containing eggs, shredded cabbage, your choice of protein in a flour-based batter topped with a variety of condiments. The name is derived from the word okonomi, meaning "how you like" and yaki meaning "cooked". It is a popular street food in Japan, and in some okinomiyaki restaurants, there is a flat top grill at the table and you can cook your okinomiyaki yourself, or someone will cook it in front of you. This pancake is super fun and easy to make and can be adjusted to different tastes. Finish the pancake with the toppings, okinomiyaki sauce (recipe in video as well), Japanese mayonnaise, chopped green onions, aonori, beni shoga….and create a masterpiece!

Timecodes:
0:00 - Intro
0:03 - Ingredients
0:06 - Okonomiyaki Sauce Recipe
0:32 - Chop Napa Cabbage and Scallions
0:51 - Pancake Mix Recipe
2:10 - Cooking Okonomiyaki
2:53 - Adding Okonomiyaki Toppings
3:29 - Okonomiyaki


Ingredients

2 cups All Purpose Flour
1 1/2 cup Chicken Stock
1 tsp Salt
1 tsp Baking Powder
2 tsp Sugar
1 lb Napa Cabbage (coarsely chopped)
1/4 cup Green Scallions (chopped)
4 Eggs

Okonomiyaki Sauce
1 tbsp Sugar
2 tbsp Oyster Sauce
3 tbsp Worcestershire Sauce
4 tbsp Ketchup

Mix the flour, chicken stock, salt, baking powder and sugar in a large bowl.
Add the chopped cabbage and mix well, until fully combined. Add the eggs and mix, for about 15 seconds.

Preheat a non-stick or cast iron pan at medium-low heat. Coat the surface of the skillet with oil.

Spoon the cabbage and batter mixture carefully into the skillet to form a pancake about 6 inches in diameter and about 1 inch thick. Spread the cabbage to the edge of the pancake. Don’t push down yet on the cabbage as you want to achieve a fluffy pancake.

Cook the pancake for about 3 minutes on one side. Then carefully flip the pancake, and press down lightly, then cook for another 3 to 4 minutes. Flip it one more time and cook for 1 to 2 minutes more. Pancake is ready when both sides are brown.

Transfer the pancake to a plate and add the toppings. The toppings I use are Japanese Kewpie Mayo, scallions (green onions), bonito flakes (Katsuobushi) and my homemade Okonomiyaki sauce (recipe provided in video). Other topping can be added such as, aonori (crushed dried green seaweed), Nori strips, furikake, siracha, siracha mayo.

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