Recipe: Okonomiyaki aka Japanese Pizza 🇯🇵

okonomiyaki recipe japan glasgow foodie explorers

 

This is Japan on a plate for me.  Creamy Kewpie mayo, fishy bonito flakes and okonomiyaki sauce – full of umami flavours.

Okonomiyaki means ‘grilled as you like it’, and is made from seasoned flour, cabbage, and whatever you have in the fridge.  An easy and quick meal to make.

Our Japanese friends showed us how it is made.

okonomiyaki recipe japan glasgow foodie explorers

The flour and egg is used to bind the ingredients, not a pancake like gloop.

okonomiyaki recipe japan glasgow foodie explorers

Cooking away on the grill.

okonomiyaki recipe japan glasgow foodie explorers

Press down and flip when brown.

okonomiyaki recipe japan glasgow foodie explorers

Cover with mayo and okonomiyaki sauce. HP/Brown sauce can be used.

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Recipe: Okonomiyaki aka Japanese Pizza

Ingredients
  

  • Ingredients
  • 100 g okonomiyaki flour
  • 100 ml water
  • 1 egg
  • 1/4 cabbage finely chopped
  • 1 carrot finely chopped
  • 1 spring onion finely chopped
  • 1 tbsp mayonnaise
  • 1 tbsp okonomiyaki sauce
  • dried bonito flakes
  • meat / seafood

Instructions
 

  • Mix 100g okonomiyaki flour and 100ml water together and set aside.
  • Add cabbage, spring onion and carrot to batter mix.
  • Add your chosen fillings.
  • Add egg and mix the ingredients together.
  • Heat up a frying pan with a little oil.
  • Pour mixture into a round pancake shape in the centre of the pan.
  • If using meat, start cooking your meat strips separate from the pancake.
  • Once the underside of the pancake is brown in colour, add the cooked meat to the top and flip over to finish cooking.
  • Press down on mixture with a spatula to make it an even thickness.
  • When both sides of the okonomiyaki are golden brown, flip on to a plate and cut into slices like a pizza.
  • Smother with okonomiyaki sauce and mayonnaise, sprinkle with bonito flakes, and eat!

 

emma

Emma

Hello!

I am Emma and with my husband Mark write Foodie Explorers, which is a food and travel website.

I am a member of the Guild of Food Writers and British Guild of Travel Writers.

We have a wide range of judging experience covering products, hotels and have judged, for example, for Great Taste Awards and Scottish Baker of the Year.

Along the way Mark gained WSET Level 2 in Wine and I have WSET Level 2 in Spirits as well as picking up an award with The Scotsman Food and Drink Awards.    

Usually I can be found sleeping beside a cat.

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