Tess Stomski from Niseko Gourmet fine dining and Sachiko from Niseko Gourmet Japanese cooking workshops share their okonomiyaki recipe.
Okonomi means ‘as you like’ referring to the ingredients that are mixed with the batter to make this Japanese savoury pancake, okonomiyaki. Said to have originated in Osaka, okonomiyaki can now be found all over Japan and with its crisp outer layer and moist filling, will satisfy the taste buds of any hungry traveller.
Tess Stomski from Niseko Gourmet fine dining and Sachiko from Niseko Gourmet Japanese cooking workshops share their okonomiyaki recipe.
Okonomi means ‘as you like’ referring to the ingredients that are mixed with the batter to make this Japanese savoury pancake, okonomiyaki. Said to have originated in Osaka, okonomiyaki can now be found all over Japan and with its crisp outer layer and moist filling, will satisfy the taste buds of any hungry traveller.
‘Yaki’ refers to the grilling of the pancake after it has been mixed with your choice of ingredients, most commonly pork, cabbage, shrimp, squid, mushroom, kimuchee, rice cake, spring onion, tempura flakes or ‘whatever you like.’ When cooked, okonomiyaki is topped with Japanese mayonnaise, okonomiyaki sauce, bonito fish flakes, nori flakes and pickled ginger. Try making okonimiyaki and sharing it in the centre of the table as part of a casual Japanese dinner with friends.
Ingredients (serves 4 people)
1 ¾ cup flour
350ml water
½ pack (4g) sea kelp (konbu) stock powder
½ pack (2 ½g) bonito fish stock powder
¼ cabbage
1 leek
4 eggs (one per pancake)
1 tablespoon dry sea weed flakes (aonori)
2 tablespoons fried tempura balls (tenkasu)
Japanese mayonnaise to taste
Okonomiyaki sauce to taste
Topping ideas: Mushrooms (shimeji, maitake, white button), Pickled ginger, Pork or bacon, shrimp, squid, scallops, cheese, kimchi, bonito flakes
1. To make the batter whisk the flour, stock powder and water in a mixing bowl. Mix well until all ingredients are blended together to form a smooth batter.
2. Cut cabbage and leek into bite size pieces, as well as any other toppings cut to the same size.
3. In a separate mixing bowl take 1 ladle (100ml) of batter, 1 handful of cabbage, a few pieces
of leek, 1 egg, a pinch of seaweed flakes, some tempura balls, any other toppings and mix lightly. Be careful not to add too many toppings. Coat all ingredients well with batter.
4. Heat one teaspoon of vegetable oil in a fry pan on medium heat. Once hot place the mixed ingredients into the center and spread out into a 15 to 20cm circle. Cook until base is golden brown (approx. 10 minutes). Flip over and lightly flatten out the pancake with a spatula. Don’t press too hard or you will crack the pancake.
5. Once the pancake is cooked (approximately 5 to 10 minutes) you can then top the pancake with okonimiyaki sauce (similar to Worcestershire sauce but thicker and sweeter), followed by Japanese mayonnaise. Spread these sauces over the entire surface of the pancake and don’t be shy with the sauce.
6. Finally top it off with aonori and bonito flakes if you like and serve immediately.
Itadakimasu!!