49. Osaka-Style Okonomiyaki

Name: 49. Osaka-Style Okonomiyaki
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Asian, Japanese
Ingredients: 90g okonomiyaki flour; 3 eggs; 100ml water; 1/2 cabbage, finely cut; 2 tbsp benishoga; 60g tenkasu; 4 tbsp vegetable oil; 100g mushrooms, sliced; 4 kiri mochi; 150ml okonomiyaki sauce; 100ml kewpie mayonnaise; 2 tsp aonori flakes

4 steps

Prep:30minCook:30min

Typical Osaka style okonomiyaki will use pork belly as a filling - mochi and mushrooms is more than match for that! If you don’t have okonomiyaki flour, use a half/half mixture of plain flour and potato starch (or corn starch), plus a pinch of stock powder or salt. If you don’t have benishoga just leave it off. If you don’t have tenkasu, use panko or even rice bubbles. Tonkatsu sauce can be used instead of okonomiyaki sauce, but it isn’t quite the same. I really don’t have a substitute for kewpie mayonnaise. If you can’t find aonori, just blitz up some sushi nori in a spice grinder to make flakes.

Updated at: Thu, 17 Aug 2023 04:45:19 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories718.9 kcal (36%)

Total Fat44.5 g (64%)

Carbs64.6 g (25%)

Sugars24.7 g (27%)

Protein13.7 g (27%)

Sodium572.8 mg (29%)

Fiber4.8 g (17%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

90gokonomiyaki flour

3eggs

100mlwater

0.5cabbage

finely cut

2 Tbspbenishoga

60gtenkasu

4 Tbspvegetable oil

100gmushrooms

sliced

4kiri mochi

150mlokonomiyaki sauce

100mlkewpie mayonnaise

2 tspaonori flakes

Instructions

Step 1

Mix the okonomiyaki flour, eggs and water (don’t mix too much), and place it in the fridge for at least 30 minutes to rest and get nice and fluffy.

Step 2

When ready to cook, start by heating your fry pan and then at the very last minute, mix the cabbage, benishoga and tenkasu into the batter. Dollop a good quarter of the mixture in the fry pan, flattening it out gently to make a pancake about 2cm thick, and about 15-20cm in diameter.

Step 3

Cook on the first side on low to medium heat for about 10 minutes, gently moulding it into shape. Add your mushrooms and mochi, pressing them gently into the top of the okonomiyaki before flipping it, and cooking for a further 5 minutes or so. Try to have two going at the same time. Ensure the pancake is fully cooked by using a bamboo skewer or chopstick and checking through the middle - if it comes out clean you’re good, and it’s ready to serve.

Step 4

To serve, spread one side of the okonomiyaki with a layer of okonomiyaki sauce, the use the kewpie bottle to draw lines of mayonnaise on top. You can use a chopstick to drag lines in the pattern to make it look even more artistic. Then sprinkle with aonori and serve.