Osaka Style Okonomiyaki

According to the menus in Japanese okonomiyaki restaurants, I would say the most popular extra fillings are seafood such as shrimps and octopus, pork belly, and cheese. There are mainly two different styles of cooking okonomiyaki, one from Osaka and the other from Hiroshima. Osaka has been called “kitchen of the nation” for centuries, it is known for its inexpensive and abundant food culture. Today I’m gonna introduce the classic and simple Osaka style okonomiyaki.

First of all, let’s make a batter. Besides the obligatory ingredients(cabbage, egg, flour), I added in onions, leeks and baking powder, seasoned with soy sauce. It can be a little complicated if we really want to, by adding more ingredients such as grated yam, tempura scraps, or seasoning with Japanese dashi. About topping and garnishing, I strongly recommend to use the okonomi sauce, together with Japanese Mayonnaise. I’m not a fan of sauces in bottles normally, but when it comes to okonomiyaki, I just can’t say no. Feel free to put on bonito fish flakes if you like your okonomiyaki taste fishy. I finished topping with loads of dried seaweed and chopped spring onions, which gives every bite freshness and it looks gorgeous. Okay, shall we start?

(makes 2 okonomiyaki)
For the batter:
200g cabbage, thinly shredded
50g (a quarter of medium sized) onion, chopped
50g (15cm stalk) leek, chopped
2 eggs
100 plain flour
1 tsp baking powder
1 Tbsp soy sauce
1 Tbsp oil
salt to taste

For the topping:
okonomi sauce
kewpie mayonnaise
dried seaweed powderspring onions, chopped


1. Prepare a large bowl, mix all the ingredients for the batter, it shouldn’t be too thick or too watery in the end. Add more flour or water to adjust.
2. Heat a thin layer of oil in a frying pan on a medium-low heat, pour the mixture into the pan, gently press it with a spatula to make a stable and round shape. Fry one side for about 5 minutes. Check the bottom, when the color turns golden brown, use the spatula to flip over and fry the other side for another 3 minutes. Transfer to a plate.
3. Brush the surface with okonomi sauce, sprinkle dried seaweed powder, top with lots of spring onions, drizzle mayonnaise and okonomi sauce again. Itadakimasu (let’s eat ) !
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