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Okonomiyaki

Okonomiyaki

  • Prep

    12 m
  • Cook

    15 m
  • Ready In

    27 m
Sherbg

Sherbg

'Okonomi' means 'whatever you like' and 'yaki' means 'cook or fry.' Serve with your favorite sauce: sweet and sour, Tonkatsu, sweet chili, etc.

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 154 kcal
  • 8%
  • Fat:
  • 4.4 g
  • 7%
  • Carbs:
  • 16g
  • 5%
  • Protein:
  • 12.6 g
  • 25%
  • Cholesterol:
  • 124 mg
  • 41%
  • Sodium:
  • 159 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  1. In a large bowl, mix chicken, cabbage, carrots, green onions, green beans, green bell pepper and zucchini. In a separate bowl, beat together eggs, flour, chicken stock and soy sauce. Pour batter over chicken mixture and toss to thoroughly coat.
  2. Mix vegetable oil and sesame oil in a skillet over medium heat. Scoop about 1/4 cup batter into skillet, enough to make a 2 1/2 inch circle. Cover and cook 4 minutes, or until bottom is golden brown. Flip and continue cooking 4 minutes, or until cooked through. Drain on paper towels.
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Reviews

yassy
331

yassy

12/15/2006

Hi,I wanted to share mine.I am a Japanese and,I thought that I could help others to make more authentic one. my mom used to use corn kennel,shredded cabbage,shredded carrots,Chikuwa(you can find at Asian store but this is optional),ham, and bit cooked meat ;beef or pork (not ground,not chicken).Other people suggested to buy Okonomiyaki Flour but you do not need it.You can use just All Purpose flour. To make batter,put all vegies and meat and pour flour and add water and make batter and consistency is about not too watery not too thick like pancake batter..I usually eyeball it but you can start from 3table spoon of flour and 2 table spoon water etc.. but you need batter to the amount it can cover veggie and meat.Then,I use vegitable oil and just like you make pancake,you cook it flipping after one side done.Then, splash worcestersauce and cook some seconds and off to your plate.Mix ketchup and worcestersauce;ratio I think 4:6(I eyeball it,but to your taste is fine) and brush this over okonomiyaki and eat.Some people back home in japan drizzle mayo after you take okonomiyaki out to plate and drizzle worcester sauce and sprinkle crushed seaweed on it.You do not need okonomiyaki sauce or tonkatsu sauce.It still tastes good.Until you figure out water and flour ration to make batter is kind of practice but you will learn as you cook. I am sorry I could not provide measurement of batter but next time I make, I try to see how much I am pouring water and flour.

Lea Eats
46

Lea Eats

10/13/2006

Not a very authentic okonomiyaki... the reason so many people find the batter bland is because you need to use okonomiyaki flour (a specially seasoned flour) for this... which can be found at most Asian grocers

EMIHOKUMEN
34

EMIHOKUMEN

3/8/2006

I love this, and I usually put strips of bacon on the pan and pur the batter over that so the bacon gets crispy. My favorite sauce is mayo (Japanese kind are the best!) and tonkatsu sauce.

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