After walking around University Village in Seattle, my husband took me to Boom Noodle to satisfy the hungry monster in my stomach. He ordered okonomiyaki and ramen for us to share. I remembered asking him what okonomiyaki was, and he said that it is like a pancake, a Japanese savory pancake. As the server brought our orders, I looked down and saw a round pancake topped with mayonnaise, green onions, pickled ginger and bonito flakes. I took a bite and have been craving for it days later.
Thanks to my husband and Wikipedia, I’ve learned that okonomiyaki is derived from the word okonomi meaning “what you like” and yaki meaning “grilled or cooked.” So it basically means you can use anything you want, and I did just that. Don’t be scared of this recipe, you are going to love it trust me! Especially if you love Japanese mayo.
Let’s hop onto the best okonomiyaki recipe that you can easily
- 3/4 cup all-purpose flour
- 1/4 tsp baking powder
- pinch of salt
- 3/4 cup water
- 1 1/2 cup chopped cabbage
- 5 pcs cooked shrimp, chopped
- 1 egg
- 3 pcs bacon or sliced deli cut in 4 pieces(optional)
- 3 green onions, chopped
- Tonkatsu or Okonomiyaki sauce
- Japanese Mayonnaise
- Bonito flakes
- Pickled ginger (optional)
- 1 tsp vegetable oil
- In a large bowl, whisk flour, salt, baking powder and water until the batter is thoroughly combined. Add chopped cabbage, some bacon, shrimp, some green onions and egg, then toss to thoroughly coat.
- Heat vegetable oil in a skillet over medium heat. Pour the batter into the skillet, enough to make about a 4-inch circle. Cover and cook for 4 minutes or until the bottom is brown. Flip and continue to cook for a few minutes. While cooking the other side, top with remaining bacon slices.
- Top with tonkatsu sauce, mayonnaise, green onions, pickled ginger, and bonito flakes. Transfer to a plate and enjoy!