Why isn't mine crispy on the outside?

The stovetop heat might not be high enough. I usually opt for medium-high for best results. You want to cook it so it's golden brown on the outside. But the inside should still be chewy.

My okonomiyaki is runny on the inside. Where did I go wrong?

When it's not fully cooked on the inside, that usually means the pancake is too thick - or is overloaded with too many ingredients. I've found that homemade okonomiyaki works best when it's around 1/4 inch to 1/2 thick.

Why is my batter thin?

Believe it or not, thin okonomiyaki batter is usually due excess moisture from wet cabbage. After rinsing your cabbage, be sure to dry it. I shake the water off after rinsing the cabbage head - and blot my shredded cabbage with paper towels after cutting. I also dry the bean sprouts after rinsing.

What can I use instead of okonomiyaki sauce?

You can use tonkatsu sauce instead. The flavors are similar. It's fairly easy to track down online - or you can make tonkatsu sauce from scratch super easily.

Can I make okonomiyaki ahead - and serve later?

I think it's best hot and fresh out of the pan. If you decide to pre-make the pancakes and serve later, be sure not to add any toppings or sauces until just prior to serving.

Osaka Style Okonomiyaki (お好み焼き)

Name: Okonomiyaki
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Japanese
Ingredients: 1 cup Osaka style okonomiyaki flour; 3/4 cup dashi; 10.5 ounces green cabbage, shredded; 2 scallions, chopped; 2 eggs, whisked; 2 tablespoons neutral oil such as vegetable or grapessed oil; 1 cup bean sprouts; Bonito flakes; Pickled red ginger (beni shoga); Kewpie mayonnaise or regular mayonnaise; Okonomi sauce or tonkatsu sauce; Aonori (green laver)

Description

My homemade okonomiyaki (Japanese pizza) is filled with cabbage and bean sprouts. Top with katsuobushi, Japanese mayo and sweet and tangy okonomi sauce. So easy to make from scratch!

Ingredients

Units Scale

Pancakes

1 cup Osaka style okonomiyaki flour
3/4 cup dashi
10.5 ounces green cabbage, shredded
2 scallions, chopped
2 eggs, whisked
2 tablespoons neutral oil such as vegetable or grapessed oil
1 cup bean sprouts

Toppings

Bonito flakes
Pickled red ginger (beni shoga)
Kewpie mayonnaise or regular mayonnaise
Okonomi sauce or tonkatsu sauce
Aonori (green laver)

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Instructions

Make the okonomiyaki batter. In a large bowl, add the okonomiyaki flour and stir in the dashi broth until the flour dissolves. Add the cabbage, scallions and eggs and mix well.
Cook the pancakes. In a large skillet over medium high heat, add 1 tablespoon oil and swirl to coat the surface evenly. Pour 1/3 of the mixture into the skillet and shape into a 1/2-inch thick pancake. Top with 1/3 of the bean sprouts and cook for 4 minutes, until the bottom is golden brown.
Cook the other side. Flip the pancake and cook for 3 minutes, until bean sprouts are cooked.
Garnish and dress the pancakes.Transfer to a plate and top with okonomi sauce, kewpie mayonnaise, bonito flakes, pickled ginger, and aonori. Serve.

Repeat the same steps for the remaining 2 pancakes.

Notes

Keep the leftovers in an airtight storage container, or on a plate covered with plastic wrap. Refrigerate for up to 3 days.

Nutrition

Serving Size: 1 pancake
Calories: 291
Sugar: 5.6g
Sodium: 218mg
Fat: 8.9g
Saturated Fat: 2.8
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 41.6g
Fiber: 3.9g
Protein: 12.3g
Cholesterol: 129mg