The Japanese sure know how to make an omelette!

18 01 2008

We make ourselves one of these about once a week. The okonomiyaki sauce tastes a lot like BBQ sauce, if you’re keen to try your hand at the recipe . . .INGREDIENTS:

  • 2 cup all purpose flour
  • 1 1/4 cup dashi soup stock or water
  • 4-6 eggs
  • 1 – 1 1/4 lb cabbage
  • 6 tbsps chopped green onion
  • 2/3 cup tenkasu (tempura flakes)
  • 12 – 18 strips of thinly sliced pork or beef
  • For toppings:
  • Ao-nori (green seaweed)
  • Okonomiyaki sauce (or tonkatsu sauce)
  • Mayonnaise


Pout dashi soup stock in a bowl. Mix the flour in the soup stock. Rest the batter for an hour in the refrigerator. Chop cabbage finely. Take about 1/2 cup of the batter (to make one sheet of okonimiyaki) in another bowl.


Mix chopped cabbage (about 1/4 lb), chopped green onion (about 1 tbsp), and tempura flakes (about 2 tbsps) in the batter. Make a hole in the middle of the batter and add an egg in the hole. Stir the batter. Heat an electric pan and oil slightly. Pour the batter over the pan and make a round. Fry meat or your choice of toppings on the side. Cook 5-7 minutes and place meat (toppings) on top of the okonomiyaki. Flip the okonomiyaki and cook for 5-7 more minutes. Flip the okonomiyaki again and spread okonomiyaki sauce and mayonnaise on top. Sprinkle aonori over the sauce. Sprinkle katsuobushi (bonito flakes) and beni-shoga (red ginger) if you would like.Makes 4-6 sheets.

Recipe courtesy of Setsuo Yoshizuka




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