Okonomiyaki: Osaka/Kansai Style

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As promised to Tom and other friends, here is a basic recipe for the (modern) Osaka/Kanasai-style Okonomiyaki (Osaka is the name of the city, Kansai means Western Japan). This particular recipe includes soba that you may discard and replace with more vegetables:

INGREDIENTS:
(All ingredients might not be available in your country. Improvise!)

-Batter (enough for at least two large okonomiyaki):
Mineral water: a small amount
Salad oil: a little
Soy sauce (“thin taste”): 50 ml
Mirin/sweet sake: 50 ml
Japanese Cooking sake (or sake): 50 ml
Salt: a pinch
Pepper: 1 tablespoon
Dashi powder/Stock powder: 10 g
Flour: 1 kg

-Filling (quantity according to preferences. Experiment!):
Shredded cabbage
Dry fish stock powder
Grated taro root
Egg: 1
Chopped leeks
Soba noodles
Tenkasu/tenpura crumbs
Bacon slices

-Sauce
Okonomiyaki sauce can be bought at specialized stores, bu I make my own with worcester sauce, bulldog sauce, ketchup, hot mustard and pepper.

-Ketchup

-Dry seaweed powder

-Mayonnaise

RECIPE:

-Mix all batter ingredients to gether in a large bowl.

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In a separate large bowl, drop egg, dry fish stock powder and tenkasu/tenpura crumbs.

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Add Grated taro root.

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Add chopped leeks.

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Add batter.

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Mix well.

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Add shredded cabbage.

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Mix well.

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Oil large hot plate (or large frypan).

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Place 3 large pork/bacon rashers parrallel to each other.

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Pour okonomiyaki batter on top.

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Shape the okonomiyaki into a circle.

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Put the soba onto the hot plate.

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Add sauce and ketchup to soba and fry.

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Flip the okonomiyaki over.

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Brush with some sauce.

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Place soba on top.

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Pour some batter onto the noodles.

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Flip the whole over with pancake on top.

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Flip over again after a while.

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Add sauce all over the noodles.

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Add mayonnaise as in picture.

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Sprinkle with dry seaweed powder. The okonomiyaki in front is a double decker, the one at at the back a single decker!

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Et voila!

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Cut and serve as shown on the picture.

I will look around and see if I can find more variations!

Please check the new postings at:
sake, shochu and sushi

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11 thoughts on “Okonomiyaki: Osaka/Kansai Style”

  1. Thanks for the recipe! I prefer it without the soba. In Kyoto, it was usually topped with tonkatsu sauce, mayo and fish flakes, never had it with ketchup. I will try this soon.

    Like

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