How To Make Traditional Okonomiyaki Easily At Home

If you don't know what this is or you've never had it before , then you've been spending your entire life missing out on the savory pancake on crack of your dreams .

Maybe it's a little too much .

So let's talk about Okonomiyaki real quick .

It's a savory Japanese pancake and it's really meant to be done kind of however you want .

So there's a couple of things that I'm doing in here that some people may or may not like , but I feel like in the spirit of OK , Noaki , we should kind of be doing it the way that we want .

Truly .

It's just a gigantic um Umami bomb .

One of the things about Okino AKI that I love so much is the batter being made with dashi instead of water that like makes such a special flavor .

It's if you can make pancakes , you , well , maybe that's a little , maybe it requires a little more skill than pancakes .

But for the most part , it's very easy .

Ok .

Now , with all that said , let's do this , shall we ?

So we're gonna start by making the batter , which is really simple .

You're gonna start with one cup or 100 and 52 g of all purpose flour , a quarter teaspoon or one g of baking powder and half a teaspoon or three g of kosher salt .

Give that a good whiskey maneuver until it's nice and incorporated .

Then add four whole eggs which have been whisked already and the half cup or 100 and 20 mL of dashi .

And if you don't have any dashi you can make it yourself .

It takes like 15 minutes .

I have a recipe for it and there'll be a link in the description .

You can also just buy Dashi grain Noles and add hot water , you know , whatever floats your boat , then mix that together just until it forms a batter .

Don't overmix this stuff , then you're gonna finally chop some cabbage and add that to the batter .

But when you're chopping this cabbage , you don't want it to be humongous .

I would say about the size of a dime , lightly season your cabbage with salt , toss it and just squeeze it a little bit to get some of the juices going .

Now , I like shrimp and mine , but I usually cook mine .

So go ahead and poach a quarter pound or 100 and 13 g of shrimp in lightly simmering water until done about three minutes .

You can also use Dashi if you re and me showing off my asbestos hands .

Ok ?

Now , to your chopped cabbage , make sure you're gonna add one bunch of thin sliced green onion whites just the whites , two tablespoons or 30 g of red pickled ginger .

It's been roughly chopped .

It's also called Benny Show , I believe , half a cup or 30 g of a , this is optional , but this is literally just tempura scrap .

If you don't have any of that link around , you can just buy a bag of it at an Asian market or omit it .

And finally your poached shrimp , if you're adding it , cut into small bite sized pizzas , not pizzas pieces .

Now just give that a good old college toss and then mix .

I don't know what that means and then mix that with your batter until everything's nice and incorporated .

I might recommend using a utensil like I don't know a spatula instead of your hands .

If the mixture isn't sort of binding well together , then you can add a couple more tablespoons of flour if you need to .

Ok .

So our batter is ready .

But before we pop this bad boy in a pan , we're gonna need some Okino yaki sauce .

Now enough for what I've read online , you're actually gonna start with two tablespoons or 53 g of ketchup .

But you know , knowing me , I use my lacto fermented ketchup , which the link for that recipe will also be in the description .

Then to that you're gonna add two tablespoons or 30 mL of Worcestershire sauce , one tablespoon or 15 mL of soy sauce , one tablespoon or 15 mL of honey , two teaspoons or eight g of molasses .

Then give that some whiskey business until everything's mixed and homogenized .

I also added a little splash of the poaching liquid from the shri I also decided to cold smoke this with hickory wood because , uh , I don't know , like a Japanese barbecue sauce kind of now lightly oil .

A pan .

You can use cooking spray and get it everywhere if you want to and then heat it over medium heat until nice and hot .

You know , think of how you griddle pancakes .

That's pretty much exactly how you're gonna cook this .

Now , this is about a 10 inch nonstick skillet and it took about 1.5 cups of batter in there , which is roughly half the batter and I just pressed it down to fit the entire perimeter of the pan .

Now , while that's cooking though , you can also optionally add thinly pieces of raw pork belly , which I I personally did because why not ?

Then just season those lightly with salt and once that bottom is nice and crispy to your liking , which will take about three minutes , but make sure to peak first , go ahead and slide it onto a plate carefully and then use that plate to then invert the pancake back into the pan to sear .

The other side , same amount of time until crispy and brown , really , really , really , honestly , very easy .

The inversion is the only difficult part .

Uh that really just comes down to how coordinate how coordinated you are .

So now once you've flipped it , make sure to brush that bottom side with some Okonomiyaki sauce , then just cook until the other side is nice and crispy .

And that pork belly is crispy and brown , like , you know , like bacon basically , then brush that side with more Okano Mayaki sauce because that's the goods .

And don't you dare hold back , give it that nice glaze .

You know , now we're ready to top our OK , Noaki .

So I like to hit it with a little bit more .

OK , Noaki sauce because I love that stuff .

Then a nice generous drizzle of Kopy mayo specifically Kopy .

But you can also just use regular mayonnaise if you want to .

Next , you're gonna add toto flakes , which you know , of course I'm gonna fresh slice , but you can also use the bad stuff and it's gonna move like this .

You see wiggling all around .

That's totally OK .

Don't be scared .

It's uh it's definitely dead .

It's just the heat from the pancake is making the super thin little pieces wiggle from the heat wave .

So yeah , then a little bit of a thin sliced green onion and very thinly .

No .

Then at this point you just cut that bad boy up and the little slice is almost like a pizza .

And uh well , you , you eat it .

It's , it's yummy .

So yeah , if you wanna know , what else is yummy be wrong ?

All right guys .

And that is it so Okonomiyaki , it's fun to say it's even more fun to make and it's , it's an experience and I mean that in the most sensual way possible we're in that kind of mood today .

All right , we're there easy to make Japanese meal .

It might be , you know , like a kitchen sink kind of recipe .

Whatever that means .

I don't really like that terminology because that's gross .

Yeah .

He toss whatever is in the kitchen sink .

Delicious .

No , we're gonna start using a different term .

How about everything in the tub ?

We'll work on that one .

The next video I think you're gonna be real excited about .

Let's just say that it has bubbles and it's beer .

You just gave it away right away .

Don't forget to check me out on Instagram and Twitter .

The links will be down in the description .

But anyway , if you enjoyed this video or you learn something , leave a like subscribe and I will see you next time .

Oh Yeah , I gotta close this .

I can't even close it all the way because of the mic .