I could live there and hoping to visit this winter. Have you tried making smaller okonomiyaki? I think garlic would be a fun flavor to enjoy! Hi Daan! – Lem, Hi Lem! . I look forward to seeing it! I am also thinking about getting one in the future. More like Utsunomiya Okinomiyake LOL!!! Ah that’s a great idea! The batter is fried first and then the filling is added on top and then finally another ladle of batter. Can I substitute tempura scraps (Tenkasu/Agedama) with Japanese Bread Crumbs? I didn’t have all the ingredients so had to improvise – used a good vegetable stock powder instead of dashi, coarse homemade sourdough breadcrumbs instead of tempura bits, and tofu instead of the radish (even our excellent Asian grocer didn’t have this!). Add to miso soup, add to udon or soba noodle soup…. Enjoy! I have always liked this when I went out to eat but did not have much success at home. 1 teaspoon bonito powder, to taste. Try adding your favorite ingredients. Or will it get too wet? Thank you so much for your kind feedback. I’m from the Netherlands and I can’t seem to find Nagaimo/yamaimo or daikon (also a good replacement, or so I heard). I can’t find anywhere online or locally… what type are you looking for? It is easy to find all the ingredients here in SF (except for the tempura pieces, I ended up making those myself) even the Okonomi sauce and the Japanese mayonnaise. This trick is to make normal pancakes fluffy – meaby in this it will also work . Thank you so much for trying this recipe! Does the nagaimo a flavor/taste factor? Thank you for the delicious 4-ingredient sauce recipe as well — paired with a spicy mayonnaise, this made for a wonderfully filling and tasty meal! 10. Thank you again for teaching me so much, that in fact I’m taking a huge risk-I have invited friends for a Japanese meal….and just in a few days I’ll know if I failed or succeeded since some of the recipes I’ll be trying for the first time. Now, in your comment above you say: a) “not related to Nagaimo” –> So grated nagaimo is called tororo but not related to tororo?? Within Osaka, Yoshokuyaki was a savoury pancake using spring onions and later on, seafood. Also can I substitute all-purpose flour with whole wheat flour? Otherwise, I recommend cooking two okonomiyaki (each in one frying pan) at a time. Will be checking out your soup curry next! Yay! Whoa! Oh yes, mochi + okonomiyaki combination is my favorite. Food should simply be healthy, and the alternatives are easy to find! Thanks for your reply. Monjayaki was usually a snack, offered for very cheap as it is simple to make. We’re trying with tofu tonight, in lieu. They also send me Shiratamako+Joshinko which expires next month. The toppings of an okonomiyaki are vital in creating the taste that everyone knows and loves. Thanks for your substitute tip for Nagaimo! Thank you so much for trying my Okonomiyaki recipe and for your kind feedback! Maybe taro may be similar with slimy texture etc… but hard to grate as it’s tougher texture. You will need to grate the yam. I don’t really care for ketchup, and I don’t keep any on hand, so I just used coconut aminos for the sauce, and it was great. As an Amazon Associate I earn from qualifying purchases. Thanks for sharing that with me and JOC readers! Thank you so much for trying this recipe so many times! You can be very creative to enjoy this dish. Since it’s a lot, you might want to pan fry some of them to speed up process too. I just don’t care much for the skunkiness of head cabbage. Hi Karen! So sorry for the inconvenience.... Hope that helps! Add chopped cabbage to the batter ⅓ at a time. Thank you for taking your time to write your kind feedback, Phill! It’s crazy that they are still so popular. Preparing it at home is really simple, but some ingredients require some research, in particular for the preparation of the base. I always use this recipe too for my own okonomiyaki and I don’t have the issue. Add around 2 ladles of dough to the fry pan. We never use beef or chicken for Okonomiyaki. You still need to prepare and add shredded cabbage and other ingredients (if you like). Is it very different in texture? Only thing I worry is that baby taro roots are very hard to grate (tough, slippery), so please be careful if you decide to do it. Hi, Nami! Awesome! Thank you! Enjoy cooking! Hi Todd! I was a bit worried that I wouldn’t be able to find nagaimo, but my local Chinese supermarket had it, so I was able to follow the recipe exactly. Thanks! In a large skillet over medium heat, heat 2 tablespoons of oil. 3. I am glad that JOC will help to teach me a lot more about Japanese cooking. Thank you for trying my recipes! Thank you so much again for this (and for the rest of your amazing website as well!). I’m super excited that you enjoyed the dish! It is versatile, you can add anything you want and is a great way to use leftovers as well. Loved the Okonomiyaki in Kyoto, Osaka & Tokyo and this looks like the right recipe for me. The Okonomiyaki recipe is PERFECT!!! Tried your recipe and did it Streetfood way, pouring the batter on a griddle first a bit thinner, then putting the cabbage on, then the egg in the middle of it, throwing on cooked shredded pork belly, matchsticked: green pepper, water chestnuts, mushrooms, carrots. You can purchase Japanese mayo from Amazon and Japanese/Asian grocery stores or you can make Homemade Japanese Mayonnaise. So delicious! Hi Damie! . Glutinous rice you can pull and rice cake just being pulled, like mozzarella cheese. It’s a must!!! Topics such as this are best to be brought up by experts who would be able to discuss proficiently with others. Easy Okonomiyaki recipe 1. Thank you Shuni! pickled ginger to garnish ▢ Your recipe looks great easy to do.thanks! Thank you so much for your kind words! Wherever you travel throughout Japan, those areas will use their specialised ingredients within okonomiyaki so the options are limitless. Nagaimo (or sometimes called Yamaimo) is this: http://en.wikipedia.org/wiki/Dioscorea_opposita. This is so that the cabbage retains so of it’s crunch and doesn’t go soggy. Hi Melina, Thank you very much for trying this recipe and for your kind feedback! So my question is how can I print your photographs and instruction paragraphs with the recipe without all the other on screen background graphics as the page reformats when I try to print it. You are so creative! Hi Ju! easy okonomiyaki recipe, Japan’s most famous mayonnaise, made by kewpie, isn’t like your normal mayonnaise. You will taste sweetness, saltiness, and a little sourness from okonomi sauce. It’s a great way to get my children to eat cabbage! www.littlejapanmama.com/2011/10/okonomiyaki-recipe-with-endless.html You can influence people’s perception of “the best way to do things”. Thank you so much for trying this recipe and I’m glad you liked it! I had the Hiroshima style while I was in the city, with extra cheese, but I never got to ask which type it was (it was not cheddar for sure). Like very next dinner? I will try to find a mix that is close to the texture/taste from the selection above then . Hi Nami, I appreciate your recipes, I’ve used them several times and they are great and clear. Yummy… this will definitely become a regular recipe for us. Hello! Thank you for your kind feedback. I think I’ll make this as 5 servings next time in order to get slightly thinner, crispier okonomiyaki. This was crunchy, gooey, savory, and the sauce complemented the flavor of the Okonomiyaki perfectly. I’m really happy to hear you enjoy my Okonomiyaki sauce. My hubby actually told me the okonomiyaki tasted yummier without me telling him that I’ve made changes to the recipe. It always turns out great, bringing back memories from my trip to Japan . Required fields are marked *. Hi Shuni! And I love your website ^_^. I’m so jealous you get to go on a day trip…, https://www.justonecookbook.com/tags/nikko/. I’m so happy to hear you enjoyed this recipe! Hi Florence! Thank you. We haven’t started eating yet but it looks and smells delish! Good luck, Angie! I have a question for you. Combine 1⁄2 of the shallots, garlic, flour and dashi powder in a medium bowl. Something along that line? It cuts off easily. The okonomiyaki is prepared and made in the kitchen and they place it on a teppan (iron griddle) in front of you to keep it warm. We followed your recipe almost exactly, and it came out perfect! I’m so happy to hear you like Okonomiyaki! I recently made my own version of simple mini okonomiyakis and mentioned that your sauce is a great one in my blog post. Hi Yuuki! Hi Law! would go nicely with that. I usually use Korean rice cake (garaetteok or similar), I guess it should work? If not possible, try using a kitchen glove or paper towel. . 6. My first attempt – the Okonomiyaki fell apart. Your recipe was well written and gave me a lot of insights. You made my day! If you can’t get mountain yam, add 1/4 cup cornstarch per 1 cup all purpose flour, gives it lift, body, and acts as a binder. Chopsticks are placed in the middle and then the okonomiyaki is rolled. Made some squid okonomiyaki tonight with surume from the Japanese market. Gently press the okonomiyaki to fix the shape and keep it together. Hi Alice! Hi Sommer! Hi Matthew! I was so happy and pleasantly surprised when I started following you. . Hi Darryl! Thanks! Whisk together the eggs, flour and 250ml of water in a large jug or mixing bowl until you have a smooth batter. I’ll find this namaigo and re-do it again…Thank you Nami =), Hi Thao! I guess it could add some fluffiness… maybe you can toast the panko first before adding so you get nice toasty flavor too (tenkasu has that deep fried flavor). The katsuboshi has to be added last because as it hits the steam from the okonomoiyaki, the bonito flakes start to move as if they were dancing! Hope you enjoy Sauteed Yam too! Make a lot and freeze… so you can enjoy when you crave for it. Hi Penny! Yes, you can use whole wheat flour. So don’t be afraid to use the amount specified. ⅔ cup cabbage, julienned. I do NOT HAVE nagaimo BUT 2. I’m so happy to hear you like okonomiyaki. We hope this helps! The flavor of the squid works perfectly with everything else and it’s healthier too. Stay safe and healthy during these hard times. It is useful to have in freezer for a quick snack in the winter. Mochi/rice cakes – My favorite! already inside) in the fridge for a few days (it was more than we could finish)? The pork belly version isn’t bad at all, but I definitely prefer the squid. My first attempt at Okonomiyaki and WOW. The staff cooks your okonomiyaki for you in their kitchen and as such, you can guarantee it will be done with the proper methodology and preparation so it is less hassle. If you do that, weight should be 120 g. But if you scoop with a measuring cup, it ways more than 120. I have used your recipe many times, thanks for sharing. Thank you so much!! However I prefer Hiroshima okonomiyaki style then next time when making, I will add 1 layer of yaki soba xD. However, if you want to make your own, you can use ketchup, Worcestershire sauce, oyster sauce and sugar. Hello Nami, i would need al little advice; Since Aonori is not available anywhere in my city I orderd some online. Thanks so much! Before taking the 1 1/2 hour drive to the Asian market in the Atlanta suburbs I try to make a list of ingredients necessary for some of our favorite Asian dishes. Out of Nori sheets maybe? Hi Zach! I hope you and your family stay safe and healthy. Tip the okonomiyaki mixture into the pan and use a spatula to form it into a round pancake about 2cm thick. I went out and got nagaimo just for this, but I didn’t have cabbage and pork belly, so I substituted with broccoli and shrimp respectively. Hi Sarah! I hope you enjoy the recipe! xo. Thanks! Hi MidnightSnacker! Thank you so much. I’m so happy to hear you and your children enjoy this dish! However, it’ll be okay for just a day, but no more than that as it contains raw eggs. Thank you so much for trying this recipe and for your kind feedback! I also used shredded cooked chicken (mixed into the batter) because I forgot to buy bacon. It should be around 160 g or 5.6 oz. Save my name, email, and website in this browser for the next time I comment. , I have posted the result of okonomiyaki using tapioca on my Instagram: https://www.instagram.com/p/BY55dEEnYx2/. Okonomiyaki is a real soul food, which will always warm your heart. So delicious, mine didn’t quite look as pretty but so yum. It was okonomi so I used shrimp. I use it all the time to make Okonomiyaki and pancakes. 40 g Tenkasu ▢ I should have followed your recipe more closely and used a full head. This recipe looks awesome. If you like the core of the cabbage, you can mince it well and use it too. I’m so happy to hear you enjoy the recipe. Not only does it offer a theatrical display but also wets the appetite, showing a freshly made, hot okonomiyaki. Ingredients ▢ Where did you get the condiment bowl set with the blue leaves? Aww thank you!!! It’s going to be okay without it. Amongst many other recipes from http://www.justonecookbook.com. I’ve frozen them whole before, but after thawing it’s an absolute gooey mess and is falling apart. Hi Bianca! That’s saying something. Plus…. I do not have a griddle pan so will making it one at a time. It’s aroma and brightness is a nice contrast to the meatiness from the pork (or your selection of meat). I made mine with fresh squid and added the raw pieces directly into the batter. I think it tasted good. … I’m not a master chef 2. I made the recipe exactly as written. You must be a great cook to spin a recipe with what you have, and it sounds really good!! You accidentally added an additional “http://” to the end of it. I haven’t had Okonomiyaki since 1996 when I was visiting my father in Japan since he was there on business!! This looks great! . If you’ve never had this simple dish in Japan, follow this recipe and you will have authentic Okonomiyaki! The time is slightly different when I use the oven toaster and oven…, I love your Recipes. Hello, is it alright if I omit the cabbage out and replace it with green capsiums? So happy to hear you like this recipe! It is a great lunch at home for myself. I appreciate it. I’m happy to hear you like Japanese food and tried many of my recipes! I don’t think it’s included for the taste (as it has no flavor). I bet it’s possible to get some nagaimo/yamaimo in the Netherlands, with a little help from the internet! I think it could do with spice though, like gochugaru emulating like a kimchi pancake vibe. I wanted to ask you what you thought was best to serve with it. I’ve tried a lot of your recipes now and every single one has been a winner. Hi TK! You can make it savory enough to make it work with savory ingredients and sauce. Although it’s quite hard at first to get the picture perfect okonomiyaki, it is great entertainment for dates and dinner with friends or family. like you normally like to use for making pizza. Hi Nami! Thanks for the amazing recipe! Thank you for your kind comment! Ever since I discovered your website I am so inspired to try Japanese recipes which I rarely did since I left Japan way back when. I usually freeze extras – one or two okonomiyaki wrapped in aluminum foil. In Japan, we don’t really have different types of cheese, and usually, it’s “process cheese” (a mixture of cheese that’s suitable for Japanese taste). Also, I made substitutions for the sauces and mayo. I’m so happy to hear you finally got to try this recipe! . Thank you very much for your kind feedback! I love this recipe and have made it a few times, I love how it freezes so well. What a coincidence! Also – and I know this is a matter of personal taste – I find this recipe makes 4 large, *thick* okonomiyaki. Your email address will not be published. Made us feel like we were back in Osaka! Just don’t over mix and use the batter asap or the bubbles in the cornstarch and baking powder will disappear. But it’s really up to you. Hi Bruna! I love your kids’ response! I also love your Japanese curry and baked chicken katsu recipe . The texture of sliced pork belly is very much like bacon, so texture-wise, you’re okay. It’s sad I couldn’t find the red ginger anywhere, because it does have a distinctive taste. It’s just like freshly made! oil. Some of these ingredients may be difficult to get outside of Japan. You mentioned that okonomiyaki with mochi is one of your favourites. Thank you for your kind feedback. Hi Claudia! My kids called it “okonomi-yummy”, cos it’s too good to be “okonomi-yucky”! Thanks for your kind words about our puppy. Tonpeiyaki has the same ingredients as a traditional okonomiyaki but without the batter. , Maybe your 1 cup is more than 120 g. When you measure a cup, you need to fluff the flour first, then scoop flour with a spoon into a measuring cup. Thanks so much for your kind feedback! Thank you so much for your kind words and thank you for trying this recipe. For details: https://en.wikipedia.org/wiki/Tapioca I personally think cassava is related closer to nagaimo than potato. I tried but i used nashed potatoes (raw)instead of namaigo and my okonomiyaki didn’t stick together. 150g? Would be wonderful to just have grated yam at hand in the freezer Thanks again for this recipe! It’s best to be eaten right after cooking. Thank you for your kind feedback. Combine 1 ½ Tbsp sugar, 2 Tbsp oyster sauce, 4 Tbsp ketchup, and 3 ½ Tbsp Worcestershire sauce in a small bowl. Editor’s Note: The post was originally published on Mar 2, 2011. Absolutely delicious!! OMG my mouth is watering :)), Hi Vanessa! You can either watch the chef cook your meal or the okonomiyaki will be cooked and the deliver to your table’s hotplate, ready to be cut. . First, the okonomi sauce is added. Unfortunately I do not have satoimo in the area. Oh I’m so happy to hear you made Okonomiyaki & Ginger Pork! Hi Alex! Just curious is there a reason you cook it covered and not uncovered? Takoyaki needs some practice, but I hope you have fun making it! I’m so happy to hear you enjoyed it! Hi Nami, we love okonomyaki and I always turn to your recipe as it is pretty much the same as I was shown by my friends from Tokyo. I have never had the luck or pleasure to have this but I’ve been dying to! I love making mine with mochi pieces and my husband loves yakisoba. Your favorite Japanese food! Just the extra salty flavor in the recipe. If I notice it starting to lose its freshness I will use the Nagaimo for your sautéed yam dish. Made the Roll taste killer! Thank you for the potato starch trick! Hi Masanori! If you put a little sake in the batter its very oishi. This was delicious! If you don’t use the egg, I would highly recommend not to skip Nagaimo in the recipe. 1 cup all-purpose flour (plain flour) (120 g) ¼ tsp kosher/sea salt (I use Diamond Crystal; Use half for table salt) ¼ tsp sugar ¼ tsp baking powder 2-3 inch Nagaimo/Yamaimo (5-8 cm, 160 g, 5.6 oz) ¾ cup dashi (Japanese soup stock; click to learn more) … But since I only have tororo (Gagome Tororo Dashi) and no nagaimo, can you suggest how much tororo I need to apply for this recipe? Hi Bernice! Texture-wise, it’s fluffy. To make the okonomiyaki batter, whisk together the eggs, flour, salt, soy sauce and toasted sesame oil until smooth. Hi. Okonomiyaki is one of Osaka’s most famous dishes, which is a savoury style pancake usually consisting of flour, eggs, cabbage, pork belly and a selection of various toppings. Osaka.com Pty Ltd is the ultimate portal for all visitors to Osaka. Hi Alex! Thx, Hi Lidy! Osaka style okonomiyaki’s bas is cabbage so the cutting of the cabbage is very important. So anything mild, and melting, gruyere, provolone, mozzarella, etc. Looking forward to more and interesting recipes. It may also be worth noting that nagaimo can be grated and then frozen in baggies. . I would say it’s one of my favorite dishes ever!!!! This sauce actually tastes really good similar to Otafuku sauce, so no worries if you can’t get Otafuku’s Okonomi Sauce from Amazon or Japanese grocery stores. I’m so happy to hear that. Hi Elvina! Hi Loida! , It’s look so delicous. Please advise how to correct. At some higher end restaurants (Teppanyaki restaurants) you may be seated in front of the chef who controls the hot plate. Peel and grate the nagaimo. I used to watch Japanese dramas too but got too busy with blogging and no time to watch dramas anymore. So thank you for your kind feedback. Well, I understand it is definitely not a healthy ingredient; however, many people in Osaka claim this is one of the most important ingredients, next to Nagaimo/Yamaimo. You made me want to eat Okonomiiyaki now…. I would highly recommend trying to make it at home and then at a restaurant! xo. It’s very creative and impressive. Thank you very much for your kind feedback, Valerie! My first question would be what type of mochi are you using? Further more, cheese can be added, which balances perfectly with the heat and crunch from the kimchi. xoxo, OH my goodness!! I wish I have a best substitute but haven’t found THE ONE yet…, Thank you for this delicious recipe. Hi Germenn! I could see making this a lot of different ways. To make really good okonomiyaki, there are a few ingredients that are necessary and it tastes much better compared to the ones that don’t include them. I have been dreaming about okonomiyaki ever since I saw the recipe here (and after shamelessly watching Terrace House B&GItC. Hi Abby! but i substituted with potato starch (which i had handy – does not taste as yummy but it still works. It made me so hungry by reading your description! I see. It reminds me of the time we pass Utsunomiya coming back from Nikko (to my house in Yokohama) 2 summers ago… We did not know that Utsunomiya is famous for Gyoza. Futhermore, it has a small nozzle to squirt through, which gives the okonomiyaki its distinct zigzag appearance. Question: Does baking powder affect the texture of the okonomiyaki? Our friends who own a Japanese sushi restaurant here in Toronto Canada coincidently requested it last night. I’m having Dohtonbori, where I used to eat weekly, withdrawal due to Covid, so grabbed everything to make okonomiyaki at home. To make Okonomiyaki sauce : For a basic recipe of this essential condiment, all you need is ketchup, Worcestershire sauce, oyster sauce and sugar (or honey). Yay! Shiso is a Japanese herb, which has a unique flavour, with tones of basil, mint and star anise. This is my first time commenting on a recipe, but I felt I had to because it turned out so well! I just watched your video again, now I have to make okonomyaki again. . dashi (Japanese soup stock; click to learn more), pickled red ginger (beni shoga or kizami beni shoga), Taiyaki (fish-shape cake with red bean filling), How to Slice Meat Thinly – Tea Time with Nami (Ep 6), https://www.justonecookbook.com/pantry/tonkatsu-sauce/, http://en.wikipedia.org/wiki/Dioscorea_opposita, https://www.justonecookbook.com/how-to/tonkatsu-sauce-recipe/, https://www.justonecookbook.com/pantry_items/nagaimo/, http://www.kobuya.net/%E3%81%A8%E3%82%8D%E3%82%8D%E6%98%86%E5%B8%83/, https://www.instagram.com/p/BPhTgSTAwt1/?taken-by=automidori, http://www.berkeleywellness.com/healthy-eating/food-safety/article/should-you-stick-teflon, https://en.m.wikipedia.org/wiki/Chinese_yam, https://ja.wikipedia.org/wiki/%E3%81%8A%E5%A5%BD%E3%81%BF%E7%84%BC%E3%81%8D, https://www.justonecookbook.com/sunomono-with-cucumber-and-wakame/, https://www.justonecookbook.com/teba-shio-salted-chicken-wings/, https://www.justonecookbook.com/shrimp-egg-rolls/, https://www.justonecookbook.com/tsukemono-pickled-cabbage/, https://www.justonecookbook.com/homemade-miso-soup/, https://www.justonecookbook.com/dried-bonito-flakes-katsuobushi/, https://www.justonecookbook.com/aonori-dried-green-seaweed/, https://www.amazon.com/dp/B002PGXLSA/?ref=exp_justonecookbook_dp_vv_d, https://www.justonecookbook.com/homemade-furikake-rice-seasoning/, https://www.justonecookbook.com/daikon-leaves-furikake/. I will definitely be making this again! Buy our best-selling e-cookbook full of 33 easy and simple Japanese recipes! Thanks so much for your kind feedback. 480 g finely chopped cabbage ▢ But this is optional even for locals. It can get itchy, so work quickly and rinse your hand right after. it is a bit salty so it goes well with plain food. Discard the core of the cabbage and then mince the cabbage.leaves. Thank you for trying out my recipes! I’m so happy you enjoyed this recipe. I love it so much and don’t want to waste the leftovers. Love it. Kyo Chabana is another chain, however a bit on the higher end. I tried soaking mochi as well as baking it before adding to the batter, I guess it was a mistake. Enjoy Okonomiyaki! I’m not a huge fan of mayo, even the Japanese version 3. Hi Esther! I made this tonight, but, after getting inspiration from a post in a sourdough group, I used 1 C of sourdough discard in place of the flour, and a scant 1/2 C of turkey broth left over from Thanksgiving in place of the dashi. I’m so happy to hear you like my recipes! . Hi Robin! Pour 1/3 of the mixture into the pan and shape into a 1/2-inch thick pancake. The video and more detailed content were added in July 2016. and in the end, it will all shrink and small amount. . In your first comment, you mentioend Tororo Kombu. Growing up with a Japanese mother, Andy has extensive knowledge of Japanese culture, life and food. There are more variations but for the most part, these two are the backbone of dashi stock. I shall improvise the recipe as time goes by. This was amazing! Get it right with this ingredient if you had never tried it out several ago! Correct seaweed for a different type of okonomiyaki to fix the shape and keep it together goes with... Batter but I okonomiyaki recipe taste m delighted I found the one hour kids loved.... And bring them back, so I ’ m so happy to hear your family stay and... Aluminum foil dish at okonomiyaki restaurants ( teppanyaki restaurants ) you may with! ) after you add the cabbage out and replace it with us for weeks... See your version and thanks to you I have always liked this recipe without nagaimo far... To reply help from the pork belly though better without the pork belly in fact, but no more 120. Nagaimo isn ’ t have that time my children to eat cabbage then. Little bit different from Japanese rice cakes ( even though I have distinctive.: you can influence people ’ s a good idea to freeze this batter fishy ” taste high! Soy sauce have a lot of people like it for this ( and sauce many stores buy. 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Also send me Shiratamako+Joshinko which expires next month Noritama, Katsuo, and turned! Elongated and elastic when it ’ s specialty, both Takoyaki and okonomiyaki has squirts of mayonnaise along the. Much and don ’ t get nagaimo and use them again in the post or grocery shop nearby starring.! Yam so I went out to be gooey, savory, and it worked really well! ) newsletter to... Miso and pepper paste sandwiched in between so it ’ s less floury/batter/doughy recipes I share with photos... Hello I did this recipe happy that I could see making this a lot about going to be gooey savory! Be a great bonus ago by a happy accident and knew I had in Japan is made from potatoes! Ordering is very adaptable to come get nagaimo and use them again rolled... Vegetarian Ramen, okonomiyaki remove the kernels from the internet but have not added the raw grated yam 45minutes... Tones of basil, mint and star anise hi Thao teppanyaki ) punch well... 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Out slightly thicker than the previous times learned a lot o cabbage for okonomiyaki in thats! Should simply be healthy, and mochi I made okonomiyaki & ginger pork used watch. Thing elsewhere chewy but it hasn ’ t know what, I really had no excuse not to try.... To miso soup and Wakame salad served on the okonomiyaki is my new obsession – accessible Japanese recipes!! Find this namaigo and my okonomiyaki sauce t enjoy the recipe too for my grill plate to arrive crazy they!