Okonomiyaki is a savory Japanese cabbage pancake “grilled as you like it“ with your choice of protein and tasty condiments and toppings. My recipe for this popular Osaka street food includes the 3 key ingredients that give it a truly authentic taste.
Among all the Osaka specialties, Takoyaki (たこ焼き) and Okonomiyaki (お好み焼き) are the most well-known. Today I’m sharing my favorite Okonomiyaki recipe with you so you can make this popular street food at home!
Table of Contents
What is Okonomiyaki?
Okonomiyaki (お好み焼き) is a savory Japanese cabbage pancake. I’ve seen okonomiyaki referred to as a “Japanese pizza” or “Japanese frittata” in the U.S.
The batter is made with flour, tempura scraps (tenkasu), grated yam (nagaimo or yamaimo), and eggs. It’s then mixed with shredded cabbage and sometimes additional ingredients like shrimp and squid. A classic topping is pork belly slices, placed on top of the savory pancake while grilling. Once cooked, okonomiyaki is topped with a variety of condiments such as okonomiyaki sauce, Japanese Kewpie mayonnaise, dried seaweed, and dried bonito flakes.
This dish is highly adaptable even if you don’t eat pork or prefer another protein choice. The possibility for the filling and topping choices are endless, which is why this dish in Japanese translates to “grilled as you like it” – Okonomi (as you like it) Yaki (grill).
Why This Recipe Works
I’ve been making this recipe for my family and friends for over a decade, and everyone loves it.
- Easy and quick to make – Mix all the ingredients and cook!
- Budget-friendly – It’s a satisfying dish with economical ingredients.
- Family and kid-friendly – Okonomiyaki is customizable, and it’s fun to cook with family and friends at the table.
- Freezes and reheats well – I make ahead for future busy evenings. It’s a great meal prep dish!
Ingredients for Okonomiyaki
To make really good authentic okonomiyaki, certain ingredients are necessary. Okonomiyaki tastes much better compared to versions that omit them. Read below for vegan/vegetarian options.
For the base batter
- All-purpose flour (plain flour)
- Salt
- Sugar
- Baking powder – Use aluminum-free baking powder like this.
- Grated mountain yam (nagaimo/yamaimo) – Can’t find it? Check out the substitutions below.
- Dashi (Japanese soup stock) – Never made this before? Read more about this topic in the section below. Use Vegan Dashi for vegan/vegetarian.
For the Okonomiyaki
- Eggs – Use JUST Egg for vegan.
- Tenkasu (tempura scraps) – Read more about this in the section below.
- Pickled red ginger (kizami shoga)
- Green cabbage
- Sliced pork belly (skip for vegan/vegetarian) – This is the most popular and classic topping, but check out other options I listed in the section below.
How to Make the Best Okonomiyaki
Check out the recipe card below for the full step-by-step tutorials, but here is a quick overview:
- Make the base batter. It’s said that making the base batter ahead of time improves the flavor and fluffiness of the okonomiyaki. It’s up to you. You can at least rest the batter a little while you prep other ingredients.
- Prep the ingredients. Cut all the ingredients. Make sure to drain the cabbage well so the moisture won’t dilute the batter. The salad spinner comes in handy!
- Make the okonomiyaki batter. Add eggs, tempura scraps, chopped red pickled ginger, then finely chopped cabbage. Mix them all together.
- Cook the okonomiyaki batter in frying pans or an electric griddle. I said pans (plural) so that you can cook two savory pancakes at a time.
- Add condiments and toppings. Enjoy!
3 Key Ingredients and Their Substitutes
Let’s deep dive into the most important ingredients for okonomiyaki.
1. Nagaimo (Yamaimo)
This is Japanese long yam (nagaimo) and it’s the most important ingredient to yield a non-doughy, fluffy okonomiyaki. Grated nagaimo yields a slimy, slippery, thick liquid, akin to lightly beaten egg whites. When cooked, it adds volume to the batter and creates a fluffy okonomiyaki.
Alternatively, you can use Japanese mountain yam (yamaimo) instead of nagaimo, but yamaimo is a thick and paste-like texture while nagaimo is a loose and liquid texture.
Some people may get an allergic reaction (like itching), so you can wear a kitchen glove to grate or wash your hands quickly.
You can purchase nagaimo/yamaimo at Japanese and most Asian grocery stores.
Nagaimo Substitute
After I tested a few substitute options I found on the internet, I think the combination of baking powder and beaten egg whites works the best.
- Baking powder — It’s a good substitute. Since we already add baking powder to this recipe, you’re just increasing it a little. I would double the amount in the recipe.
- Beaten egg whites — Another good substitute. Fluffy egg whites add volume to the savory pancake. Beat 2 egg whites for this recipe.
- Grated taro — I haven’t tried this, but it’s another “slimy and gooey” texture slightly similar to nagaimo. I will need to try this one day.
- Well-drained tofu — I don’t think it will work as well, but tofu gives a texture that is not dense. It might be an okay substitute, but be careful with moisture released by the tofu, as it dilutes the batter.
- Grated potatoes — NEVER use this as a substitute! The grainy texture of grated potatoes does not have any effect on the okonomiyaki except for adding cooked potato texture. We’re not making potato pancakes!
- Grated lotus root — I haven’t tried this, but I assume it has a similar texture as grated potato, so I don’t think it would add fluffiness to okonomiyaki.
2. Tenkasu (Tempura Bits/Scraps)
This is another ingredient to make the batter fluffier. When you see ‘tempura scraps,’ you might wonder if you can avoid it. Well, I understand it is not a healthy ingredient; however, many people in Osaka claim this is one of the most important ingredients, next to nagaimo/yamaimo. Fried food adds rich flavor, depth, and complexity to the dish.
You can buy a bag of tenkasu from Amazon or Japanese grocery stores.
Tenkasu Substitute
You can make your tempura scraps using the leftover batter. All you need is to drop the batter into hot oil and scoop it up when golden brown.
Some people online suggest substituting tenkasu with Asian shrimp chimps (Kappa Ebisen, かっぱえびせん). I haven’t tried that, but it sort of has a similar texture and flavor.
3. Dashi (Japanese soup stock)
Dashi, or Japanese soup stock, is the key ingredient for most Japanese foods. It’s what makes Japanese food authentic. Without dashi, it’s not a true okonomiyaki!
The best part is that it’s super quick and easy to make! Please do not substitute dashi with water, vegetable stock, or chicken stock.
There are three ways to make dashi.
- Homemade dashi — You can make a basic Awase Dashi from scratch by steeping kombu (edible kelp) and katsuobushi (dried bonito flakes) in water. If you’re vegetarian/vegan, use Kombu Dashi or make Vegan Dashi with kombu and dried shiitake mushrooms.
- Dashi packet — The dashi packet is the best shortcut method that I use often. Similar to making tea, you steep the dashi packet in water and cook for a couple of minutes. Despite its quick method, the flavor of dashi is good.
- Dashi powder — Dashi powder (dashi granules) is my least favorite method due to its lack of flavor. The flavor and fragrance do not last long. But you can make a quick dashi with just dashi powder and hot water.
Condiments and Toppings
Thanks to online shops like Amazon, we can get all these Japanese condiments and toppings easily these days. Make your okonomiyaki authentic with the following items!
- Okonomiyaki sauce – The taste of the okonomiyaki strongly relies on the okonomiyaki sauce. I love the Otafuku brand’s Okonomi Sauce, which you can get from Amazon or Japanese/Asian grocery stores. For those who can’t get this sauce, I made a homemade version using just four ingredients. This homemade version tastes good, similar to Otafuku sauce!
- Japanese Kewpie mayonnaise – Osaka’s specialty, both Takoyaki and Okonomiyaki, has squirts of mayonnaise along with the sweet-savory takoyaki/okonomi sauce. But this is optional even for locals. I love the combination of flavors from both sweet savory okonomi sauce and creamy and tangy mayo. You can purchase a Kewpie brand from Amazon and Japanese/Asian grocery stores or you can make Homemade Japanese Mayonnaise.
- Katsuobushi (Dried Bonito Flakes) – Katsuobushi is shaved flakes of fermented and smoked bonito and these flakes are super paper-thin! It’s a super umami-rich ingredient that’s used for making dashi (Japanese soup stock). When you sprinkle them on top of the okonomiyaki, they dance along with the steam! You can buy it from Amazon and Japanese/Asian grocery stores. You can omit this ingredient if you dislike the fishy smell.
- Aonori (Dried Green Seaweed) – It is dried green (ao) seaweed (nori) flakes/powder. This umami-rich seaweed has a bright, intense green color and a unique fragrance. You can buy aonori from Amazon and Japanese/Asian grocery stores. Or you can substitute with regular nori if you can’t find it. Interesting fact: In ancient Japan, ao (pronounced as [ah-o]) means green in the traditional Japanese language. There were 4 colors; white, black, red, and green. These days, ao means blue in contemporary Japanese.
Optional Add-On Ingredients for Okonomiyaki
Besides the key ingredients above, there are other ingredients that you can add to the batter.
- Seafood – calamari/squid (my favorite), shrimp, scallops, octopus, or dried small shrimp (sakura ebi)
- Yakisoba noodles – Noodle-included okonomiyaki is called Modern Yaki (モダン焼き).
- Rice cakes (kiri mochi) – This is my favorite! You can get it on Amazon. Cut the mochi into small cubes and place them on the pan before pouring the batter over them.
- Shredded cheese
- Shiso leaves (Ooba) – My favorite!
- Mentaiko or tarako (spicy or non-spicy cod/pollack roe)
- Fish cakes (chikuwa)
- Vegetables – Parboiled potatoes, bean sprouts, sweet corn, garlic chives,
- Kimchi
- Mushrooms – I haven’t tried, but it’s a great vegetarian topping option.
Can We Use Okonomiyaki Flour (Mix)?
You can find a bag of Okonomiyaki Flour (Mix) at Japanese/Asian grocery stores. Just like pancake mix, all you need to do is add the egg(s) and water to the flour. After making the okonomiyaki batter, add shredded cabbage and other ingredients, if you like. It’s easy and quick, but I still like to recommend making your own okonomiyaki batter from scratch at home!
Okonomiyaki Restaurants in Japan
You can enjoy this dish at okonomiyaki restaurants (Okonomiyaki-ya お好み焼き屋) throughout Japan. There are usually 3 dining options:
- At a counter in front of a huge teppan (iron griddle), the chefs make them right in front of you.
- At a table that has built-in teppan (iron griddle), you can cook your own, but the staff will help you make it if you ask.
- The okonomiyaki is prepared and made in the kitchen, and they place it on a teppan (iron griddle) in front of you to keep it warm.
Besides restaurants, you can also purchase steaming hot okonomiyaki from street vendors during festivals (matsuri).
It’s not easy to replicate the food made on a hot iron griddle at home, and okonomiyaki made on the iron griddle simply tastes better. This is why sometimes I still choose to go to a restaurant even though I can make it easily at home.
Hiroshima-style Okonomiyaki
Hiroshima-style okonomiyaki uses almost the same ingredients, but they are layered rather than mixed in with the batter like Osaka-style. Not only that, fried egg and yakisoba noodles (or sometimes udon noodles) are used as toppings.
If you prefer the Hiroshima-style Okonomiyaki recipe, click here.
What to Serve with Okonomiyaki
Okonomiyaki is made with cabbage, eggs, and flour, so I recommend serving it with various vegetable and protein-packed side dishes.
- Japanese beer
- Edamame or Spicy Edamame
- Harusame Salad
- Spinach Namul and Bean Sprout Namul
- Tomato Salad
- Hiyayakko (Cold Tofu)
- Teba Shio (Salted Chicken Wings)
- Japanese Fried Chicken (Karaage)
Readers’ Okonomiyaki Recipes
Okonomiyaki was the challenge recipe for the JOC Cooking Challenge March 2024. Check out the delicious dishes created by JOC readers!
More Popular Japanese Street Food Recipes
- Takoyaki (Octopus Balls)
- Yakisoba (Japanese Stir-Fried Noodles)
- Taiyaki (fish-shape cake with red bean filling)
- Kushikatsu (Kushiage)
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Okonomiyaki
Video
Ingredients
For the Base Batter
- 1 cup all-purpose flour (plain flour) (weigh your flour; for weights, click the Metric button; or use the “fluff and sprinkle“ method and level it off)
- ¼ tsp Diamond Crystal kosher salt
- ¼ tsp sugar
- ¼ tsp baking powder
- 5.6 oz nagaimo/yamaimo (mountain yam) (2–3 inches, 5–8 cm)
- ¾ cup dashi (Japanese soup stock) (use standard Awase Dashi, dashi packet or powder, or Vegan Dashi)
For the Okonomiyaki
- ½ head green cabbage (large; 1.4 lb, 640 g)
- ¼ cup pickled red ginger (beni shoga or kizami beni shoga)
- ½ lb sliced pork belly (8 slices; you can slice your own; or substitute shrimp, squid, or mushrooms)
- 4 large eggs (50 g each w/o shell)
- ½ cup tenkasu/agedama (tempura scraps) (get from Amazon)
- neutral oil (for cooking the okonomiyaki)
For Serving
- okonomiyaki sauce (store-bought or make my quick okonomiyaki sauce recipe with sugar, oyster sauce, ketchup, and Worcestershire sauce; see the instructions below)
- toppings of your choice (typically Japanese Kewpie mayonnaise, katsuobushi (dried bonito flakes), aonori (dried green laver seaweed), pickled red ginger (beni shoga or kizami beni shoga), and chopped green onions/scallions)
Instructions
- Before You Start: If time allows, let the batter rest for at least one hour (and up to overnight) for a fluffier okonomiyaki. Now, gather all the ingredients.
To Prepare the Base Batter
- In a large bowl, combine 1 cup all-purpose flour (plain flour), ¼ tsp Diamond Crystal kosher salt, ¼ tsp sugar, and ¼ tsp baking powder. Mix all together.
- Peel and grate 5.6 oz nagaimo/yamaimo (mountain yam) in a small bowl (I use a ceramic grater that I love). Note: The nagaimo may irritate your skin and cause itchiness. Work quickly and rinse your hands immediately after touching the nagaimo. It is very slimy and slippery, so make sure you have a good grip on the nagaimo if you wear kitchen gloves.
- Add the grated nagaimo and ¾ cup dashi (Japanese soup stock) to the bowl.
- Mix it all together until combined and set aside while you prepare the ingredients. If time allows, cover the bowl with plastic wrap, put it in the refrigerator, and let the batter rest for at least one hour (and up to overnight). Tip: Resting the batter relaxes the gluten, improves the flavor, and makes the okonomiyaki fluffier. Some okonomiyaki shops refrigerate the batter overnight.
To Prepare the Ingredients
- Discard the core of ½ head green cabbage and cut into ½-inch (1.3-cm) slices.
- Then, mince the cabbage strips. Wash the cabbage and drain well (I use a salad spinner) to remove excess moisture that could potentially dilute the batter.
- Chop ¼ cup pickled red ginger (beni shoga or kizami beni shoga). Cut ½ lb sliced pork belly into 4-inch (10-cm) pieces and set aside.
To Prepare the Okonomiyaki Batter
- If you rested the base batter for an hour or longer, take it out from the refrigerator. Add 4 large eggs (50 g each w/o shell), ½ cup tenkasu/agedama (tempura scraps), and two-thirds of the pickled red ginger to the bowl. Mix until combined.
- Add the minced cabbage to the batter, one-third of it at a time. Mix well before each addition.
- Check the consistency of the okonomiyaki batter. Make sure the cabbage is coated well in the batter. You do not need to use all the minced cabbage if it is overpowering the batter.
To Cook the Okonomiyaki
- Prepare a large griddle or two large frying pans with lids to cook two savory pancakes at a time. In the pans, heat a bit of neutral oil on medium heat. When it‘s hot (400ºF or 200ºC), add one portion of the batter to each pan.
- Using spatulas, spread and shape the batter in a circle about 6 inches (15 cm) in diameter. We like thicker okonomiyaki (the final thickness is ¾ inches or 2 cm). If you’re new to making okonomiyaki, make it smaller and thinner so it’s easier to flip.
- Place 3 slices of pork belly on top of each okonomiyaki and cook, covered, on medium-low heat for 5 minutes.
- When the bottom side is nicely browned, flip them over.
- Gently press the okonomiyaki to fix their shape and keep them together. Cook, covered, for another 5 minutes.
- Flip them over one last time and fix their shape. Then cook, uncovered, for 2 minutes.
- Transfer the cooked okonomiyaki to individual plates. Continue cooking the rest of the okonomiyaki.
To Make the Quick Okonomiyaki Sauce (optional)
- Combine 3 Tbsp sugar, ¼ cup (4 Tbsp) oyster sauce, ½ cup (8 Tbsp) ketchup, and 7 Tbsp Worcestershire sauce in a small bowl. Mix all together until the sugar is completely dissolved.
To Serve
- Now, it‘s time to customize your okonomiyaki with the condiments and toppings of your choice. In Japan, we spread okonomiyaki sauce on top with a brush or spoon.
- Then, drizzle Japanese Kewpie mayonnaise (you can make my homemade recipe) in a zigzag pattern. Drag a chopstick tip through the mayo every ½ inch (1.3 cm) to create the iconic look.
- We like to sprinkle the top with katsuobushi (dried bonito flakes), aonori (dried green laver seaweed), and chopped green onions/scallions. Finally, garnish with the remaining pickled red ginger (you can make my homemade beni shoga recipe).
To Store
- Wrap each okonomiyaki (without the sauce or toppings) in aluminum foil and put it in a freezer bag. Store in the refrigerator for up to 3 days and in the freezer for a month.
To Reheat
- For the okonomiyaki from the refrigerator, reheat it in a toaster oven or oven at 350°F (180°C) for 10–15 minutes. For the okonomiyaki from the freezer, you can defrost it overnight in the refrigerator or reheat the frozen okonomiyaki in the oven for 25–30 minutes. It‘s a great quick meal!
To Cook Several Okonomiyaki at Once
- If you have a Japanese griddle with a lid (we call it a hot plate), you can cook several pieces of okonomiyaki at once. Otherwise, I recommend cooking one okonomiyaki at a time in a frying pan.
Nutrition
Editor’s Note: The post was originally published on Mar 2, 2011. It was republished with a new video, more helpful content, and new images on March 1, 2024.
Dear Nami,
many thanks for the recipe. I used beaten egg whites instead of nagaimo, which is unfortunately not available in Czech Republic, and the batter was really fluffy. However, I had some trouble with the cabbage. The white cabbage that I was only able to get is very dense and stiff and it was still raw inside after 30 minutes of cooking. Tried to substitute with napa cabbage, and it worked nice.
Hope my experience will hope to others with same issue.
Have a nice day!
Marie
Hi Marie! Thank you for trying Nami’s recipe and sharing your cooking experience with us!
We are glad to hear that the egg whites worked well for you.
As for the cabbage, Did you mince the cabbage well? And make sure the Okonomiyaki’s final thickness is ¾ inches or 2 cm.
We hope this helps next time. 😉
Can’t wait to try this! One question: Does this make one, large pancake or 4 individual pancakes?
Hi Marsha! Thank you for reading Nami’s post and trying her recipe!
The recipe amount is for four servings, and you can make four individual Okonomiyaki. However, if you like large pancakes, you can make two large Okonomiyaki.
We hope this helps!
Amazing recipe… I’m a relatively good “baker” but have been struggling with savoury recipes I.e kimchi pancake, prawn fritters etc for a long time until I came across this recipe….. I was doubtful at first but the nagaimo is irreplaceable (unless it has the same consistency when grated, not that I’m aware though….)
This really changed things esp once the batter hits the pan, that was when I was completely sold…. Thank you for this amazing recipe, I would probably “cheat” with this recipe whenever I need a savoury pancake!
Hi Fiona! Thank you very much for trusting Nami and trying her recipe!
We are so happy to hear you enjoyed Okonomiyaki.🥰
Thank you so much for sharing this recipe! It was delicious and the cooking instructions were so perfect I was amazed! As for the use of egg white as a leavening agent, I totally loved your idea. I actually separated three of the eggs into yolks vs whites, beat the whites into a meringue and then folded them back into the egg/yolk/cabbage/batter mix before cooking. Just like you said, it was very fluffy and I really enjoyed your recipe!
Hi Jessica! Thank you very much for reading Nami’s post and trying her recipe!
We are so happy to hear you enjoyed fluffy Okonomiyaki!😊
After visiting Japan a few years ago, I’ve been on a mission to find a great Okonomiyaki recipe. I even picked up a bag of Okonomiyaki mix at a local Japanese grocery store, but still didn’t like the consistency. I tried your recipe today and it is definitely my favorite! The nagaimo made a huge difference, so I think you’re right in that it’s the most important ingredient. Thank you so much!
Hi Anna! Thank you so much for your kind words! You just made our day.
Thank you very much for trying Nami’s recipe and sharing your cooking experience with us.
Happy Cooking!🥰
Dear Namiko,
I tried your recipe, but could not get nagaimo, so I substituted it with a mixture of 20g psyllium husk powder and 160g water. The batter was a bit darker, but its texture was really fluffy. Thanks for your recipes. Hedvig
Hi Hedvig, Thank you very much for trying Nami’s recipe and sharing your cooking experience with us!
We have never used psyllium husk powder before, so we are glad to hear it worked well in the Okonomiyaki.
Happy Cooking!
I’ve tried this recipe a while back and it was delicious! I’m wondering if there’s a gluten free way to make this as well! Thanks for sharing.
Hi Stacy! Thank you very much for trying Nami’s recipe and for your kind feedback!
Currently, Nami doesn’t have a gluten-free Okonomiyaki recipe. However, you might be able to substitute flour with gluten-free flour and rice flour to create a gluten-free version.
Here is a similar recipe using those ingredients: https://www.justonecookbook.com/gluten-free-korean-veggie-pancake/
We hope this is helpful.
Such a great okonomiyaki recipe. Beautifully illustrated. Will try it next weekend. Thanks for sharing,
Hi Fernando! Thank you very much for your kind words. It means so much to us.
We hope you enjoy Nami’s Okonomiyaki recipe soon!
Hi Nami,
Thank you for the recipe.
You’ve mentioned a good substitution for yam is adding extra (double the amount of) baking powder and some beaten egg whites. Could you please advise how much extra egg whites to add?
Thank you,
Rachel
Hi Rachel! Thank you very much for reading Nami’s post and trying her recipe!
Would you please add two egg whites for this recipe to replace the Nagaimo?
We hope you enjoy the recipe!
I actually separated the 3 of the eggs into whites and yolks and beat 3 of the whites into a meringue which I later folded back into the remaining egg/yolk/batter/cabbage mix just before cooking.
I add smoked steelhead as a topping instead of Bonito flakes and it was really good!!
Hi Felicia! Awesome! Thank you very much for trying Nami’s recipe and sharing your experience with us!🙂
I’ve made these twice, and the flavor is very good but they always come out mushy and runny even after letting the dough set beforehand and then cooking longer than required. Is that normal for this style of cooking?
Hi Sam! Thank you very much for trying Nami’s recipe!
If the ingredients are measured correctly, it could be the moisture from vegetables. Please try cooking a bit longer without a lid on at step 7 and see how it goes.
We hope this helps!
Can panko can be substituted for tenkasu? I tried it and it seemed to work fine.
Hi Dennis! Thank you very much for trying Nami’s recipe!
Panko might give a little heavy texture. If you can not find Tenkasu, you can make your own Tempura scraps using the leftover Tempura batter. All you need is to drop the batter in hot oil and scoop up when golden brown. Some people online suggested using Kappa Ebisen かっぱえびせん(Asian shrimp chips) as a substitute.
We hope this helps!
I have been unable to locate nagaimo, although I was able to find the rest of the ingredients (Kewpie mayo is WAY better than Hellman’s by the bye). I even found the right brand of Okonomi sauce, only a spicy one (it’s SOOOO good!!).
Not to be thwarted, I have now made these with apples, baby red potatoes, and Yukon gold potatoes. They all came out AMAZING!! Not as good as OG, of course, but still quite yummy. I’m going to try white sweet potato (aka yams) next.
I also don’t care much for pork belly, so since it’s grilled “my way” I used bacon and boy is that good!!
All in All, this is one of the best things I’ve ever eaten in my life! I’d LOVE to be able to have them in Japan, the way they are supposed to be because if I can make them at home this good, the REAL thing is probably MIND BLOWING!
Thank you for sharing 😀
Hi Chloe, Thank you very much for trying Nami’s recipe and sharing your cooking experience with us!
We are so happy to hear you enjoyed a variety of Okonomiyaki!
Okonomiyaki shops in Japan offer many ingredients that you can add to make your own Okonomiyaki too. Cheese, Mochi, slice beef, seafood, and many others!
We hope you continue to enjoy Okonomiyaki!😊
I made this last night for my partner and myself and it was absolutely delicious. I’ve been making an extremely simplified okonomiyaki recipe I learnt as a uni student for years, but this recipe was definitely worth the few extra ingredients and steps.
I did leave out the tenkasu as I have tried to get them in Australia unsuccessfully, despite living in an area with plenty of Asian groceries. Amazon won’t even ship them to me! What ingredient would you suggest to replace them? I’ve tried panko in my old okonomiyaki receipe but all it did was make them batter really heavy and not very tasty. Thank-you!
Hi Morgan! Thank you very much for trying Nami’s recipe and for your kind feedback!
Tenkasu is made of tempura batter, and it has a deep-fried flavor as well. If you can’t find it, you can omit it. Or make your own Tenkasu using the Tempura batter recipe. (Deep-fry the batter into small pieces.)
https://www.justonecookbook.com/tempura-recipe/
We hope this helps!
When using the premade Okonomiyaki flour/mix, is the tenkasu still needed or would it make the batter too fluffy?
Hi Jeremiah! You can add Tenkasu to the premixed Okonomiyaki flour. It is one of the most important ingredients, next to Nagaimo/Yamaimo. The texture will be better with Tenkasu.
We hope this helps!