how to cook good food

recipes for food lovers

  • Home
  • About
    • Testimonials
  • Recipe Archive
    • Snacks and starters
      • Breads
      • Soups
    • Main dishes
      • Fish dishes
      • Meat dishes
      • Seafood
      • Vegetable dishes
      • Vegetarian dishes
    • Puddings
      • Ice Cream
      • Desserts
      • Tea time treats
  • Supper Club
    • In The Press
    • Allergies & Dietary Requirements
    • The Gin Kitchen Supper Club with A Table Outside
  • Learn to cook
    • Sourdough Demos
    • Kids Cookery Lessons in Surrey and Pop Up Bake Clubs
    • Adult Cookery Lessons in Surrey with Laura Scott
    • Corporate cookery classes
  • Food Orders/At Home Dining
  • Contact Me
You are here: Home / Snacks and starters / Japanese Pancakes – Okonomiyaki

Japanese Pancakes – Okonomiyaki

August 4, 2014 by Laura Scott 24 Comments

Jump to Recipe Print Recipe

Have you ever tried Japanese pancakes? Okonomiyaki. Well I hadn’t until yesterday when I decided I must try out the pancake mix bought from this Japanese supermarket by Mr.Scott along with a few other treats recently. Okonomiyaki are savoury Japanese pancakes which are griddlled on a hot plate.

japanese pancakes

Japanese pancakes – Okonomiyaki

Okonomiyaki translates as “anything you like, cooked”. Popular ingredients used in the making of these savoury pancakes are cabbage, spring onions, prawns, chicken, pork. They also have a tradition of topping okonomiyaki with Kewpie mayonnaise, a smooth and creamy mayo that uses less oil than a regular mayo as well as apple and malt vinegars. It is sold in a squeezee bottle for easy squirting. Other popular toppings are shaved bonito, a rich brown sweetened sauce (similar to Tonkatsu) or powdered seaweed.

japanese pancakes

Japanese pancakes – Okonomiyaki

There was one issue with my okomiyaki. No English translation. I had to look up how to make up the batter before constructing my Japanese pancakes. One other thing. I have no idea what my pancakes were flavoured with as I couldn’t translate the ingredients. They tasted like there was some form of seaweed flavouring in them. If you have any idea or have made these before from the same packet then please let me know!

japanese pancakes

Japanese pancakes – Okonomiyaki

Before I go on to give you the recipe I wanted to share the delights of some amazingly good Japanese food that I was treated to at an event I attended a few weeks ago. I can only share in words as I did not get advanced permission to take photos. The event was held at The Japanese Embassy. “Pairing Sake with Japanese food” (No links anywhere to be found but it did really happen ;-)). Sake expert Natsuki Kikuya explained the history of Sake, how it is made, when to drink it and with what food to enjoy it. Akemi Yokoyama from the Sozei cookery school demonstrated dishes that work particularly well with Sake focussing on unfamiliar  Japanese ingredients.

Below is the menu and the accompanying Sake:

Deep fried marinated flatfish with Myoga ginger served with Premium sparkling Sake Suzune Wabi produced by Ichinokura.

Slivers of fish were coated in potato starch powder and fried. The fish was then steeped in a stock made up of rice vinegar, Mirin, dashi and sugar. The hot stock was poured over the fish and left to absorb the flavours along with finely sliced onion, peppers, chilli and Myoga, a Japanese ginger of which the flower buds and shoots are eaten. It has a crunchy texture, a floral light gingery taste and is quite exquisite. The dish was paired with a chilled sparkling Sake with a lightly sweet, softly acidic taste.

Chicken meatballs with Hatcho miso sauce and Sansho pepper served with White label “Hakuruyu Daiginjo” produced by Yoshida brewing company.

Hatcho miso is very dark, thick powerful and intensely flavoured miso which is aged for 2 years before eating. It was served as a generous topping  to the delicate meatballs (flavoured with leeks, Mirin and miso) and certainly adds an impact in taste and flavour much in the same way that eating Marmite for the first time does. A real taste sensation which was totally new to me. The Sansho pepper added a lemony note to the dish. It also has the same tingly sensation you get from eating Szechuan pepper but with a citrus hit. The Sake pairing was creamy with tropical notes of mango and coconut  and very smooth.

Japanese Wagyu fillet with Shiokoji served with Manabito Ginjo produced by Hinomaru Jozo.

The rich buttery flavour of this highly marbled beef is something to marvel at. It is no exaggeration when I tell you it melts in the mouth like no other meat I have eaten. It has only recently been allowed into the UK for import but is incredibly expensive to buy. Interestingly the fat in the beef is mono-unsaturated, so it is better for you. The meat was marinated in Shiokoji, a fermentation culture that aids in breaking down materials or in this case, meat fibres. The koji (fermentation culture) is fermented in shio (salt) hence the name shiokoji. It can be bought with varying salt contents and adds a wonderful umami flavour to the meat here. The Sake pairing was clean, fresh and light. The strong acidity content and zesty flavour helped to cut through he richness of the meat.

Stuffed squid with rice garnished with cherry blossom served with Sho Chiku Bai Shirabegura Kimoto Junmai produced by Sho Chilku Bai Shirabegura.

A Paella-like rice mixture was stuffed into baby squid and then poached for a few minutes in a stock with kombu, Sake, sugar and Mirin which apparently masks the aroma of fish and meat as it is cooking. It’s garnish was pickled cherry blossom which has the most amazing flowery perfumed notes. I ate it separately to the squid so that I could appreciate it’s flavour. It is something to behold and again, is now available here in the UK. The Sake pairing here had a distinctive banana flavour. A sweet nose with a lactic acidity associated with this particular Kimoto Sake.

Tofu cheesecake with Umeboshi pickles and apricot puree served with Umenoyado Aragoshi Umeshu (Plum wine) produced by Umenoyado brewery.

Another taste sensation. A not too sweet, light and refreshing cheesecake topped with a perfectly balanced apricot sauce. This is a dish I would love to replicate. I have always appreciated how versatile Tofu is as an ingredient and this dish highlights that. I could have eaten a huge slice and not felt bloated or weighed down by dairy overload. The benefit of tofu being very low in fat. In fact, it isn’t really a fat it is a protein. I bet it would make a delicious savoury cheesecake too. I have sampled this plum wine before. It is nectar like and so juicy and aromatic in flavour. I love it. Plums (ume) are matured in Sake and sugar, then grated and blended which gives the wine a full-bodied texture and golden apricot colour.

As I have always believed, Japanese food is probably one of the most delicate and refined in terms of taste, presentation and tradition. The food I sampled at this “Pairings of Discovery” highlighted how little I truly know about Japanese food and how much more I would like to learn.

I would like to thank The Japanese Embassy for inviting me to this event. All opinions expressed above are my own.

Now my humble Japanese pancakes may not measure up to the quality of the dishes I was served at the Japanese Embassy, I know, but I would still like to enter them into a few challenges this month:

japanese pancakes

Eat Your Greens – Allotment 2 Kitchen

Speedy Suppers (Picnics) – Maison Cupcake & Feeding Boys

No Waste Food Challenge  (Includes veg I needed to use up) – I’d Much Rather Bake Than & Elizabeth’s Kitchen Diary

Simple and in Season (Courgettes) – Elizabeth’s Kitchen Diary & Ren Behan

Extra Veg – Maison Cupcake & Fuss Free Flavours & Utterly Scrummy

Here are some fellow blogger Japanese  themed recipes for you to enjoy:

Simple Miso Cod – Kavey Eats

 Making Japanese Yakiniku (grilled meat) at home – Kavey Eats

Green beans with a tofu miso & sesame dressing – Kavey Eats

Yakitori chicken kebabs – Greedy Gourmet

Sakura (Cherry blossom) cupcakes – Botanical Baker

Please note that this recipe is my interpretation of Okonomiyaki. I have decreased the size of the pancakes, which is not traditional and I have chosen to add my favourite sauces to serve alongside them. My personal method of cooking the pancakes is not really authentic either but this recipe is the real thing. What do you think and which would you prefer? Next time, I am lowering my water content to make the pancakes more about the filling than the batter. And I will let you know how I get on. These moreish little numbers are simply smashing. As is all Japanese food.

japanese pancakes
Print

Japanese Pancakes - Okonomiyaki

A tasty vegetarian savoury pancake.
Course Main Course, Vegetarian
Cuisine Japanese
Keyword japanese pancakes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6
Author Laura

Ingredients

  • 200 g Okonomiyaki pancake flour mix
  • 200 ml Water
  • 2 Eggs whisked
  • 150 g Cabbage sliced thinly
  • 1 Carrot peeled and grated
  • 1 Courgette grated
  • 3 Lrge spring onions finely sliced
  • Salt & pepper
  • Oil for frying
  • Chipotle chilli sauce & Chipotle chilli mayo to serve with the pancakes

Instructions

  1. Make the pancake batter by placing the okonomiyaki flour, water and beaten eggs into a bowl and whisking together as you would for regular pancakes then set aside while you chop the veg.

  2. Chop up all the vegetables then add then to the pancake batter along with some salt and pepper,

  3. I mixed the vegetables into the batter using a silicone spatula as you do not want to over mix the batter which will cause it to become tough on cooking,

  4. Using a large frying pan, pour 3-4tbsp of oil into the pan and heat up the oil. Place 3 ladels of okonomiyaki mix into the pan and turn the heat to medium and cook the pancakes until they are golden on the bottom,

  5. Flip the pancakes using a fish slice and continue to cook for a few minutes until the other side of the pancake becomes brown and crisp,

  6. Remove the pancakes and place onto a baking tray in a low oven while you continue to cook the other 3 pancakes in the same way,

  7. Serve with chipotle chilli sauce and chipotle chilli mayo (my personal favourite) or with regular mayo and a traditional okonomiyaki sauce (similar to tonkatsu with a flavour not dissimilar to Worcester or HP sauce in my mind!)

Recipe Notes

Japanese tradition serves these pancakes as larger (pizza sized) and then cut into 4 segments. I have chosen to make smaller pancakes.

Share via:

  • Click to share on Facebook (Opens in new window)
  • Click to print (Opens in new window)
  • Click to email this to a friend (Opens in new window)
  • Click to share on LinkedIn (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to share on WhatsApp (Opens in new window)

Related

Filed Under: Family food, Snacks and starters, Vegetable dishes, Vegetarian dishes Tagged With: Japanese pancakes, Okonomiyaki

« Chipotle Chilli Sauce
Post 16 education at Barnet & Southgate College »

Comments

  1. Deena kakaya says

    August 4, 2014 at 10:21 pm

    Would you believe that Japanese pancakes have been cropping up in my mind’s ‘ to cook’ list but now I have every reason to execute this plan as you’ve shared an easy, perfectly delicious recipe x

    Reply
    • Laura Scott says

      August 4, 2014 at 10:29 pm

      I can safely say they are easy and great for veggies and meat eaters alike. They are so economical too and you make your own fillings according to what is in the fridge!

      Reply
  2. Charlotte @charlottekdiary says

    August 4, 2014 at 10:29 pm

    How utterly delicious Laura. I am really intrigued by your pancakes and am dying to try them for myself. The event at the Embassy sounds lovely. I do love Sake. 

    Reply
    • Laura Scott says

      August 4, 2014 at 10:32 pm

      Oh thank you Charlotte, they are quite unlike anything else and it is the crazy sauce toppings that really make this dish. I loved Sake before the event, now I adore it. And the ingredients I tried were really something else.

      Reply
  3. Kavey says

    August 5, 2014 at 7:03 am

    I loved okonomiyaki in Japan. Keep meaning to go to the few places that sell them in London but never get around to it. Should make my own too!

    Reply
    • Laura Scott says

      August 5, 2014 at 2:36 pm

      I think I also need to try them out in a restaurant as I am only going on what I think they should be like. Let me know where I should go!

      Reply
  4. Nazima says

    August 5, 2014 at 9:55 am

    these sound wonderful. What a lovely time you had on the Japanese tasting event! also been meaning to try Korean pancakes. Some inspiration for the weekend, thanks L xx

    Reply
    • Laura Scott says

      August 5, 2014 at 2:37 pm

      I think you would have loved the event, such an experience and so many new flavours!

      Reply
  5. Sarah, Maison Cupcake says

    August 5, 2014 at 2:32 pm

    Beautiful presentation – These look outstanding! I’d love to try. Thanks for entering into Extra Veg 🙂

    Reply
    • Laura Scott says

      August 5, 2014 at 2:38 pm

      Thanks Sarah, they are such versatile recipe. Love how much veg you can pile in them!

      Reply
  6. Camilla @FabFood4All says

    August 5, 2014 at 8:16 pm

    Ooh your Japanese pancakes look totally delicious and I love the idea of the chipottle sauce too:-)

    Reply
  7. shaheen says

    August 5, 2014 at 9:01 pm

    I’ve had these in the past made from cabbage absolutely lovely and I forgot about them, until your post.  Yum, thank you for sharing with #eatyourgreens. 

    Reply
  8. Laura says

    August 6, 2014 at 9:26 am

    These sound like such a perfect way to use up odds and ends of all your favourite ingredients. I think you are quite brave to continue with them even though you were going into it half blind, not knowing what the flavourings were! Luckily they seemed to turn out pretty yummy anyway =)

    Reply
  9. Laura says

    August 6, 2014 at 9:26 am

    These sound like such a perfect way to use up odds and ends of all your favourite ingredients. I think you are quite brave to continue with them even though you were going into it half blind, not knowing what the flavourings were! Luckily they seemed to turn out pretty yummy anyway =)

    Reply
  10. Kate @ Veggie Desserts says

    August 7, 2014 at 11:29 am

    These sound so good. I’m intrigued by the mystery flavours!

    Reply
  11. Fuss Free Helen says

    August 9, 2014 at 4:36 pm

    Delicious.

    The Wagamama at Heathrow Terminal 5 serves these. I always have them before an early flight.

    Reply
  12. Elizabeth says

    August 10, 2014 at 8:40 am

    These sound lovely, but I have to confess not knowing what the ingredients listed on the packet are does make me somewhat apprehensive to try some foreign foods. The event you attended sounds fantastic! Thanks for sharing with the No Waste Food Challenge and SImple and in Season 🙂

    Reply
  13. kellie@foodtoglow says

    August 11, 2014 at 9:58 am

    I’ve never seen the mix but have made my own okonomiyaki off and on over the years (obvs not authentic) I think I first had it in London, sitting on a sunny street curb, just outside the Brick Lane market. I was smitten. I like to put leftover cooked sweet potato in it too. Your add ins are fab and very accessible. So many people think Japanese food is other-worldly, but okonomiyaki is a good way to prove it isn’t all expensive raw fish. 

    Reply
  14. Emily @amummytoo says

    August 12, 2014 at 1:17 pm

    I’ve never tried anything like this but it looks wonderful. I need to figure out if there’s a Japanese supermarket near me. I hope so!

    Reply
  15. Katie Bryson says

    September 2, 2014 at 1:02 pm

    Great recipe Laura – I think these would go down really well in our house, especially as they’re so adaptable. Thanks for hooking up with Speedy Suppers 🙂

    Reply
  16. Ren Behan says

    September 3, 2014 at 2:18 pm

    Ooh lovely, what a shame they didn’t let you take photos at the Embassy! Still, yours look amazing. x

    Reply

Trackbacks

  1. 13 ways to get Extra Veg: Credit Crunch Munch Sept linky open - Maison Cupcake says:
    September 1, 2014 at 12:30 pm

    […] Japanese pancakes by How to Cook Good Food | Beetroot and chocolate muffins by Pebble Soup | Spinach & Mushroom Stroganoff by Family Friends Food […]

    Reply
  2. Simple and in Season – 50 Sensational Summer Recipes says:
    September 2, 2014 at 2:16 pm

    […] Kitchen Diary. Get the recipe. 5. Okonomiyaki – Japanese Pancakes by How To Cook Good Food. Get the recipe. 6.  Beef Bulgogi with Bibimbap by Franglais Kitchen Get the recipe. 7. Courgette, Smoked Salmon […]

    Reply
  3. Seven Express Picnic Recipes for Speedy Suppers says:
    May 14, 2019 at 10:09 pm

    […] up, Laura from How To Cook Good Food made these divinely presented Japanese Pancakes or Okonomiyaki. They’re a fantastic way to […]

    Reply

Feel free to leave me a comment. I would love to hear your thoughts! Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Laura Scott, food blogger.

I'm Laura. Private chef, supper club host and cookery tutor.

I love cooking. Always have. My site represents my life in food. With pictures. Food for me is all about interesting flavour combinations and the influence of the growing season.

Cooking is all about sharing and enjoying food. It makes life good.

Subscribe to How to Cook

Connect With Me

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
Recommended by Muddy Stilettos Little Black Book of Best Businesses
Local Food Britain Approved Member

Follow me on Instagram

Pancake day ideas. Wholemeal pancakes with espress Pancake day ideas. Wholemeal pancakes with espresso butter and caramelised bananas. To make the espresso butter blend softened butter with maple syrup, coffee essence and a spoon of espresso powder or a half shot of strong coffee. Also good with a pinch of cinnamon.
#pancakeday #wholemealpancakes #pancakes #shrovetuesday #pancakestack #feedfeed #thebakefeed #recipeoftheday #foodphotography #surreyfoodie
Finally got around to starting my daughter’s bro Finally got around to starting my daughter’s bronze DofE skills training. Week One are these @meerasodha vegan choc chip cookies which were in @guardianfeast this weekend. Nine more weeks to go...
#dukeofedinburghaward #bronzeaward #dofebronze #bakingskills #cookingskills #learntocook #teencook #feedfeed #thebakefeed #veganbaking #chocolatechipcookies #lifeskills
Testing out a supperclub dish which is pork belly Testing out a supperclub dish which is pork belly based without the skin but the skin itself is probably even better than the main course. Thanks to @bensbutchery for my supplies including shin of beef - braising it Asian style. #crackling #porkcrackling #localproduce #locallysourced #epsom #surreyfood #recipetesting #epsomsupperclub #surreychef
We had 10 (2 didn’t want to be photo’ed) keen We had 10 (2 didn’t want to be photo’ed) keen cooks in the kitchen yesterday for my half term pop up bake club. They went home with bags of veggie & cheese soda bread rolls, veggie packed spring rolls (big hit) and oaty chocolate energy balls. A perfect way to spend a rainy afternoon!
#popupbakeclub #epsom #surrey #learntocook #halftermfun #kidscookery #lifeskills #healthyeatingideas #surreychef #foodeducation #surreyhills
Our summer solstice supper with @atableoutside at Our summer solstice supper with @atableoutside at @theginkitchen has already sold out! So if you’d like to come along to our next collaborative event we’re holding a Harvest Moon supper. Gin  cocktails paired with each course on the 3rd of October. There are welcome cocktails, a tour of the distillery and an after dinner liqueur which is always a surprise and always delicious. Tickets are now available to book via A Table Outside website.
See you there...
#harvestmoon #supperclub #epsomsupperclub #atableoutside #theginkitchen #seasonalsupper #artisangin #dorking #surreyhills #popupdining #gincocktails #surreychef #surreyproduce #localproduce #hellodorking #surreylife
Testing out flavour combinations for the veggie & Testing out flavour combinations for the veggie & cheese packed soda bread rolls on next week’s pop up bake club. These ones have sweet potato & mature cheddar in them and are very light & fluffy with a crusty top. Will be trying them with lunch today. #popupbakeclub #epsom #surrey #halftermactivities #kidsinthekitchen #lifeskills #learntocook #cookeryclass #surreychef #surreyfood #halftermbaking #surreyhills
Highlight meal of the year so far @supawan_thaifoo Highlight meal of the year so far @supawan_thaifood - soft shell crab, crispy noodle fried prawns, duck curry with lychees, braised pork belly, papaya salad, morning glory, jasmine rice with lychee sorbet to finish. Forgot to order the aubergine larb so need to go back...
#supawanthaifood #kingscross #caledonianroad #londonfood
Last night’s vegan valentine supperclub dessert. Last night’s vegan valentine supperclub dessert. Dark chocolate mousse on a biscuit base, whipped coconut cream, rose petals & a chocolate chip cookie to dip into the mousse.  #vegansupperclub #epsomsupperclub #popupdining #veganvalentine #epsom #surreychef #surreylife #feedfeed #veganbaking #surreyvegan #cheflife #plantbasedfoodie #uksupperclubs
Black dal having a night sitting in the fridge to Black dal having a night sitting in the fridge to develop the flavour before tomorrow’s vegan supperclub. It’s so different to a red lentil dal and has such a delicious flavour. Thanks m looking forward to seeing what everyone thinks of it. #vegansupperclub #epsomsupperclub #popupdining #epsom #surreychef #cheflife #veganfood #plantbased #blackdal #uksupperclubs
Another batch of vegan hob nobs baked and blitzed Another batch of vegan hob nobs baked and blitzed for the base of this Thursday’s vegan supperclub dessert. Almost a shame to turn them crumbs when they taste so good. #epsomsupperclub #vegansupperclub #epsom #surreyfood #popupdining #veganbaking #plantbasedrecipes #veganvalentines #feedfeed #thebakefeed #surreychef
Trying out vegan cookie recipes for This Thursday’s vegan valentine supperclub. The vegan hob nob base for the chocolate mousse is ready to go and these cookies will go perfectly as an added chocolate bonus AND the vegan chocolate truffles being by served with coffee will finish off the evening perfectly so long as everyone loves chocolate 🍫 🍫🍫🍫🍫🍫🍫🍫🍫 #vegansupperclub #epsomsupperclub #vegancookies #chocchipcookies #feedfeed #thebakefeed #epsom #surreychef #veganvalentine #surreyfoodie #popupdining #vegancookies #plantbasedbakes
Private dinner last night in London and here is th Private dinner last night in London and here is the dessert. Passion fruit & mango meringue roulade.  #privatechef #privateevents #cheflife #feedfeed #thebakefeed #meringue #roulade #dessert #foodandwine
Load More… Follow Laura
This error message is only visible to WordPress admins
HTTP Error. Unable to connect to the Instagram API. Feed will not update.
Ranked 69 in the Foodies100 Index of UK Food Blogs Foodies100 UK Food Blogs

As Seen In…

  • The Guardian
  • SurreyMummy
  • Mindful Mum
  • Marie Claire
  • Dotcomgiftshop

Copyright

All site content (words, images & recipes) are the property of Laura Scott and How to Cook Good Food. All rights reserved.

Please ask permission before republishing my content.

Legal

  • Home
  • Copyright
  • Privacy Policy
  • Contact Laura

Copyright © 2021 · Laura Scott and How To Cook Good Food
Surrey Web Design

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.