I don’t why but I simply like the word okonomiyaki. That’s six syllables and must be the longest single word I know in the Japanese language, not that I know many Japanese word.
Okonomiyaki is a popular Japanese dish developed from an Edo era snack. We first tasted Okonomiyaki when we were living in Kuala Lumpur where there is one and only one okonomiyaki place in Cheras. In Vancouver, we recalled the wonderfully delicious okonomiyaki that Yumiko made. We told ourselves we would try to make it one day and here it is … my first attempt on making Okonomiyaki. I know this is not as authentic as some of you make it — so don’t laugh at my humble attempt. Tell me how different you make it, give me your tips … anything.
These days, Japanese add all kinds of their favorite ingredients to create the style of Okonomiyaki that is a popular, nutritious and fun meal.
Okonomi means “what you like”, or “what you want” and yaki means “grilled” or “cook” in Japanese, so this dish’s name means “cook what you like, the way you like”.
Ingredients
I bought this Otafuku Okonomiyaki kit from T&T Supermarket for $3.99. The kit is made up of a packet of yam powder, a packet of Okonomiyaki Batter Mix, a packet of Tenka Tempura Crisps and 2 sachets of Saweed (Aonori). The kit also comes with the instruction on how to make Okonomiyaki in three languages, i.e. Japanese, Chinese and English.
I also bought the Japanese mayonnaise and Otafuku Okonomi sause for serving with the Okonomiyaki. I was told that we MUST use Japanese mayonnaise and not just any western mayo.
The ingredients I had for making Okonomiyaki consists of:
- 2 eggs
- prawns
- bacons
- cabbage, thinly sliced
- green onions, finely chopped
Instructions
 Add water (160cc) to a large bowl followed by the Yam Powder and mix until dissolved.Add the Okonomiyaki Batter Mix and blend until dissolved. |
 Add in the beaten eggs. |
 Add sliced cabbage, green onion, prawns, Tenka Tempura Crisps into the batter then slightly mix with spoon. Careful, over-mixing will makes it too sticky. |
 Preheat the frying pan to medium heat and lightly coat with salad oil. The batter is good to make two Okonomiyaki pancakes.Put half of the batter into the frying pan. Spread it into a circular shape approximately 15cm (6 inches) in diameter. |
 Cook for approximately 3 minutes (until bottom is golden brown). Add the sliced bacon to the top of the pancake. |
 Flip the Okonomiyaki pancakes (pork side down) and use spatulas to round the edges. Cook the pancake for about 4 minutes. |
 When the pancake has been cooked to the centre, place it on a plate. Generously spread Otafuku Okonomi Sauce on top. Add Seaweed (Aonori) and serve. Also, top with mayonnaise for richer flavour. |
I am going by my memory of how Yumiko’s Okonomiyaki looks like. It does not look the same. Well, Yumiko’s looks darker, have a lot more ingredients and is larger. But it does taste delicious. I felt that the Okonomiyaki Sauce and Mayonnaise does add a lot of flavour to it. Comments?
Yo! It’s been a while since I visited your blog and I suddenly found my favorite Japanese dish Okonomiyaki!!! It looked almost perfect! Except you forgot the one important ingredient at the end, which is to sprinkle katsuoboshi (bonito flakes). hahaha
While blogmading i just became a hungry..
and saying mama what`s for dinner 🙂
When I first saw the picture it looked pretty disgusting, but after reading the ingredients and then through the cooking process it sounds pretty tasty.
Hey Johnny: Been visiting your blog. Looks like you’ve gotten bored with blogging. How was your trip back to Malaysia?
Hi Realest: So, what’s for dinner mama?
Hi Don:
You’re right. It does not look good but it does taste real good. You can dump almost any ingredients you want … just like pizza!
Suanne
haha … nothing interesting to blog … unlike food, which is an everyday affair so you could technically blog 3 times a day! Or is it 6 times???
We have a Mitsuwe supermarket/food pavillion in my area. I will go this weekend and buy these ingredients. At one noodle shop they serve the okonomiyaki (or something similar) on top of a miso udon soup. yummmm!!!
Hi, Suanne.
You found very nice Okonomiyaki kits in T&T! and you bought the Japanese mayonnaise too.
We haven’t gone to T&T for a long long time, because Rajiv doesn’t like to go to that place.
Anyway, your Okonomiyaki looks pretty good. That is right you forgot the last toping katsuobushi (bonito), 🙂 but its no big deal though.
Okonomiyaki is very fun dish as the name goes you can put anything you like and you can create your own style.
So, I’m glad you enjoyed your Okonomiyaki.
If you like Okonomiyaki, I think you might like Takoyaki too. Have you tried that? It is yummy.
Hi Maritza: Tell me how your okonomiyaki turns out.
Hi Yumiko: Thanks for the tips. What are bonito? Is it some type of fish flakes? I have checked out Takoyaki and may make it some day. I’ll let you know if I do.
wow, your website is amazing! I came upon your website searching for tofu pudding images, and i found more than that….wow just amazing 🙂
I just got back from my Japan trip. I have to say Okonomiyaki was one of the highlights of my trip!! I have tasted the dish per paired in many different ways from Tokyo, Kyoto, Osaka, and Hiroshima. I have even tried Takoyaki. Some were better then others but they all were really delicious! I managed to find a Kit before I left but I am very nervous of messing it up and wasting my supplies. That is a relief you can buy these kits at T&T, although it is not my favorite spot to shop I will buy my okonomiyaki ingredients there for now on.
Are they any Izakaya places in Vancouver that offer this dish? Thanks for the Blog!
wow~
your okonomiyaki looks yummy~
it’s watering my mouth…
by the way, are you using savoy cabbage?
Great looking and good instructions. If you’re interested in more Okonomiyaki recipes and information see http://okonomiyakiworld.com – have fun!