A few weeks ago, I talked about some of my favorite Japanese street foods. However, I left one out that is extremely popular both on the street and in restaurants across Japan. Okonomiyaki is a fried pancake, usually composed of batter and cabbage, which can have any number of toppings and mix-ins. This is reflected in its very name; okonomi literally means “to your liking” and yaki means “cooked or fried.”


Via Flickr

While you can find okonomiyaki all over Japan, like ramen, the styles and toppings vary greatly from region to region. It’s most popular in the Kansai area of Japan (around Osaka, Nara, and Kyoto) and Hiroshima.


Okonomiyaki from Osaka, via Flickr.

Like takoyaki, the pancake batter in okonomiyaki is not sweet. It’s filled with a number of savory ingredients, such as octopus, squid, shrimp, vegetables, or kimchi.

Just some of the ingredients you can put in okonomiyaki. Green onions, pickled ginger, egg, mushroom, and pork. Via Flickr.

Just some of the ingredients you can put in okonomiyaki. Green onions, cabbage, pickled ginger, egg, mushroom, and pork. Via Flickr.

In Japan, okonomiyaki is typically served at restaurants that only specialize in this dish. There is usually a large griddle at each table or in front of the customer at the bar counter, where the chef or server will cook the okonomiyaki for you.


An okonomiyaki restaurant in Hiroshima. Via Flickr.

There are also many restaurants where you cook it yourself (like I tried), but I wouldn’t recommend this unless you know what you’re doing, or go with someone who has cooked it before!


Our personal grill at a cook-it-yourself okonomiyaki restaurant

First, customers order what ingredients they would like in their pancake and the server or chef brings out a bowl of raw batter, vegetables, and seafood or meat. Then, everything is mixed together and placed on the hot griddle in a pancake-like shape.



Mixing the ingredients


Once one side is cooked, you use large metal spatulas to flip the pancake over. This is usually the hardest part of cooking okonomiyaki, and without patience or practice, it can end up breaking apart.


Definitely the hardest part of cooking okonomiyaki. It took us a few tries to keep everything together (but it still tasted delicious!)

Once the pancake is cooked all the way through, you can add traditional toppings. First is okonomiyaki sauce (basically the same as takoyaki sauce), then Japanese mayo, katsuobushi (bonito fish flakes), and dried seaweed. Okonomiyaki is then usually broken into bite-sized pieces and left on the cooking surface, so that each piece is hot and eaten right off the griddle.


Okonomiyaki sauce (brown glaze), dried seaweed (green flakes), katsuobushi (brown flakes), and Japanese mayo (white lines). Via Flickr.

This type of okonomiyaki (Kansai style) is the most popular and can be found all across Japan. In comparison, the Hiroshima style has layered ingredients rather than mixed. The batter is cooked like a thin crepe and the other ingredients are added as toppings, rather than mixed into the batter. Yakisoba or udon noodles are also an extremely popular layer, topped with a fried egg and a liberal amount of okonomiyaki sauce.


Hiroshima style okonomiyaki. Via Flickr.

While this dish is extremely popular in Japan, I haven’t been able to find it at all in the US. Do you know where I could find some?

In the meantime, I guess I’ll have to try cooking it myself. Just One Cookbook, one of my favorite Japanese food blogs, has a great okonomiyaki recipe. Try it out, and let me know what you think!


4 thoughts on “Okonomiyaki

  1. Somewhat off-topic, but did you ever eat in one of the restaurants where a robot prepares the meal? I’ve read about them but have no idea if they’re becoming common or still just a publicity stunt.

    • No I didn’t!! I remember seeing an advertisement for one in Shinjuku, but I never got a chance to try it out. They look absolutely over the top!

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