It’s been a while since I’ve made okonomiyaki, but I found myself in the mood today.

For those who don’t know, okonomiyaki is a Japanese savory pancake containing a variety of ingredients. The name is derived from the word okonomi, meaning “what you like” or “what you want”, and yaki meaning “grilled” or “cooked”. In other words, okonomiyaki are “whatever you want” pancakes, so the ingredients can vary depending on one’s tastes.

Okonomiyaki is mainly associated with Kansai or Hiroshima areas of Japan, but is widely available throughout the country. Toppings and batters tend to vary according to region.

As I said before, okonomiyaki can technically contain anything, but here is how I prefer to make mine.  Feel free to adjust the Filling section with whatever you like!

How to Make Okonomiyaki

Ingredients (2 servings)

For Pancake Batter:

• 1 cup Cake Flour
• 1 cup Water or Dashi (kelp and fish stock)
• ½ teaspoon Salt
• 2 tablespoons Potato Starch
• 2 eggs

• 2-3 tablespoons Vegetable Oil

For Filling:

• 2 ounces Beef Sirloin, Cut into thin strips
• 2 ounces Pork Sirloin, Cut into thin strips
• 3 ½ ounces Napa Cabbage, Shredded

• ¼ cup Green Scallion, Cut thinly

For Sauce/Toppings:

• Tonkatsu Sauce
• Mayonnaise
• 1 sheet Nori (roasted seaweed), Crumbled or cut into small pieces
• ¼ cup Katsuoboshi (bonito flakes)

Directions

1. Sift the flour into a bowl.  Add and mix  the water or dashi, salt, and potato starch, stirring.  Divide the batter between two bowls.
2. Put half the beef, pork, cabbage, and green scallion into each bowl.  Break the eggs and drop one in the center of each bowl.
3. Heat a large skillet, add vegetable oil and swirl the skillet to coat the entire bottom.  When the oil is hot, reduce the heat to medium.  Mix the batter and the other ingredients in one of the bowls and pour all of the batter in that bowl into the skillet. Spread the batter into a large disk.  Cook the pancake over medium heat until bottom is golden.
4. Turn the pancake over with the aid of two spatulas, press it to flatten the bottom, and cook the other side until golden.
5. Prepare the second pancake in the same way as the first.
6. Spread mayonnaise over the top of each pancake, then tonkatsu sauce.  Sprinkle half of the nori and katsuoboshi on top.
7. Serve them hot and enjoy!