It’s the middle of April. Haven’t we done the low-carb/keto/paleo restrictive diet thing long enough? It’s time for CARBS. And my Japanese potato salad is here for you. While Japanese Potato Salad has much in common with its Western counterparts, there are some key differences. read more
Okonomiyaki is Japanese street food at its finest. A cross between a savory pancake and a frittata, okonomiyaki is packed with veggies and protein, creating a satisfying meal. It’s also made with ingredients I usually have on hand, like flour, eggs, cabbage, hoisin and oyster sauce. Best of all, it’s ready in about a half hour!
Okonomiyaki, like many other Japanese foods, has regional differences. So, the okonomiyaki that you try in Osaka, where it was originally created, is not going to taste like the okonomiyaki they are making in Hiroshima- like how Chicago deep dish pizza is a totally different animal than NYC pies. The version we’re making today is more Osaka style, thick and plush, and it’s packed with my favorite combination, shrimp and bacon. The sweet briny taste of shrimp paired with the smoky crisp bacon is heaven, and it makes every bite of this simple street food seem sophisticated.
If you’re not feeling this combo, no problem. You are welcome to substitute it for whatever protein you like or have on hand. In fact, the name okonomiyaki kind of begs you to do so. Okonomi means “to your taste” and yaki means “grilled”, so this dish is essentially grilled to your taste. Here are some protein options for your consideration: scallops, calamari, sliced pork belly, or maybe even some fish cakes. If you’re vegetarian, how about some bean sprouts, Mochi (I like the Korean sliced rice sticks for this-just simmer in hot water for a couple of minutes before using), or mushrooms.
There are a lot of ingredients for the okonomiyaki sauce, but they are common pantry staples, and all you do is mix them together. You can make this ahead of time; just store it in the fridge until ready to use. This sauce is a little sweet, and a lot savory. Any leftover sauce is excellent on simply cooked meats. Also, if you’re not up for mixing together your own sauce, Otafuku makes a popular sauce for okonomiyaki that will make your life just a little easier.
One ingredient you may not be familiar with is yamaimo or nagaimo, a Japanese type of potato. When it’s grated, yamaimo becomes quite slimy, but it binds the batter and helps make a very light and fluffy mashed potato-like texture in the okonomiyaki. A lot of American recipes omit yamaimo, and have to make up for it by adding more eggs to hold it together. That’s fine, but it totally lacks the authentic texture and flavor of the real deal.
If you can’t find yamaimo, or don’t want to go through the hassle, I would recommend increasing the baking powder a little and adding another egg. Additionally, when we were kids, I distinctly remember my sister having an okonomiyaki with some mashed potatoes mixed in. I haven’t tried to make it myself that way, but it certainly seems like a possible substitution.
Any leftover yamaimo can be grated and served over rice with a little soy sauce (a common snack) or cut into matchsticks and served with a little wasabi and soy sauce.
This is what it looks like when grated; I told you it was goopy! But that goopiness is what binds the okonomiyaki all together, and gives it such a great texture. However, you must wash your hands immediately after grating the yamaimo as the sap will make your hands itchy. If you have any scratches or tiny cuts on your hands or you have sensitive skin, I would recommend that you wear gloves before touching yamaimo.
Green cabbage is the vegetable traditionally used here, and lots of it! Just a quarter of a large green cabbage will give about 4 cups when shredded. (Use the leftover cabbage to make Asian Pear Pomegranate Salad.) I cut the quarter in half to make sure I have shreds that aren’t super long.
Once the veggies are prepped, cut both the shrimp and the bacon in to bite sized pieces. Traditionally, when pork slices are used in okonomiyaki, it is laid out in stripes across the pancake. No doubt it’s attractive, but I want a piece of bacon in every bite. So instead, I like to cut up the bacon and as you can see by my photos, I’m very generous and use a lavish hand!
Now it’s time to mix up the batter. Stir the mixture with a fork or whisk until just combined.
As you can tell by looking, I like my okonomiyaki well browned. I find that the crisp savoriness enhances the rather neutral cabbage pancake, giving it a little charred flavor. If you prefer a less browned pancake, then turn down the heat a little, but cook for the same amount of time.
Once this savory pancake is done, the real fun comes in with the toppings. The sauce you just whipped up, the one and only kewpie mayo (it’s a must, guys-you know Japanese people are obsessed with mayo), shaved bonito flakes, pickled red ginger, and powdered green nori really take it over the top. There’s a definite party on top of your Okonomiyaki.
Release your inner Jackson Pollock and spread some sauce, artfully squeeze the mayo, and scatter the toppings. These could go in the Guggenheim!
I know you will love this iconic Japanese meal. Show off your masterpieces by tagging us in your creations at @funkyasiankitchen, and we would be so grateful if you reviewed and commented on the recipe below!
*If you cannot find yamaimo, use 1 additional egg and an extra 1/2 teaspoon of baking powder.
*If you like your okonomiyaki less browned, cook on medium heat for the same amount of time.
Keywords: okonomiyaki, japanese food, comfort food,
Jamaica has meat patties. Argentina has empanadas. India has samosas, and Japan has omusubi. Omusubi Rice Balls are a savory handheld snack. They are enjoyed throughout the day in Japan, as a quick lunch or on the run snack. They are a shelf stable, portable read more
Sukiyaki is a classic cold weather dish in Japan. It’s just the thing to get you through the last frigid days. My Sukiyaki Noodles take inspiration from that famous soy flavored hot pot. They are chockful of veggies, proteins, and noodles simmered in a luscious read more
Unless you have a Japanese mother, it’s pretty unlikely that you’ve ever had Kinpira Gobo. It’s the kind of Japanese home cooking that isn’t well known outside of Japan. In fact, I rarely see burdock root prepared in the states at all, and that’s a real shame. It is packed with health benefits, credited with everything from aiding digestion to preventing cancer.
Burdock root is a quintessential Japanese vegetable and features prominently in many traditional dishes. One of the reasons why is that it is incredibly versatile. It works well in soups and stews, braised dishes, fried in fritters, or blanched and eaten like a salad. Moreover, it plays nicely with other vegetables as wells as different kinds of meats. Burdock root has a very crunchy texture that softens the longer it cooks and an earthy, almost sweet and smoky flavor. Sounds intriguing, right? Well it’s also delicious and I think it’s time you got to try this very easy Japanese dish.
Kinpira Gobo takes only 5 simple ingredients, and cooks in about 10 minutes. But don’t be fooled, it’s intensely flavorful thanks to heavy hitters like togarashi and toasted sesame oil. It’s a perfect side to a variety of meats and fish, or combine it with a couple other veggie dishes and enjoy a meatless meal.
Burdock is a thin, long root vegetable grown throughout Asia. It is a cousin to the artichoke, but it’s really not that similar in flavor or texture. I cut it into pieces for easier storage, but when you purchase it in the Asian grocery stores, they will look like long skinny branches. Look for burdock that is plump and stiff, not shriveled or pliant.
When young and more tender, it can be eaten raw. Older roots though are generally cooked. Since it is a root vegetable, it can be pretty dirty; make sure to wash and scrub thoroughly. I use a clean scrub pad that’s only for vegetables, which I find more thorough than a vegetable brush.
I typically use a knife to pare off slices of the burdock root, sort of like whittling a piece of wood. The pieces need to be soaked in water immediately and kept there until you’re ready to cook them. This keeps the burdock from oxidizing and turning brown. Alternately you could julienne it. (Either way, you will need a very sharp knife. Have you subscribed yet? Not only will you never miss a recipe, but you will also receive my tutorial on proper knife sharpening.) If you have left over burdock root, try it in Sukiyaki Noodles.
Once the burdock root is prepped this dish comes together very quickly. First the burdock is stir fried with the togarashi, and then it is briefly braised in a mix of soy sauce, mirin, and water.
Finally to plate, sprinkle with toasted sesame seeds and/or extra togarashi. If you want to make an Asian inspired plant based feast, pair my Kinpira Gobo with this Roasted Cauliflower with Creamy Dipping Sauce, and Funky Spicy Green Beans. There will be so many exciting flavors and textures, no one will miss the meat.
When you try this recipe, let us know! Leave a comment, rate it, and tag us in your photos, @funkyasiankitchen. Show us the goods!
Hi there!
I’m Kazu, a restaurateur in Miami who wants to show you all of the best tricks for creating restaurant quality Asian meals at home.
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