Okonomiyaki (Japanese Pancakes)

Demonstrated by: Sharlene Urakami, 49th Cherry Blossom Festival General Co-Chairman.
Cherry Blossom Festival on December 1, 2001.



Okonomiyaki (Japanese Pancakes)

  • 1 1/4 cups flour
  • 1/3 cup water
  • 1/4 lb grated imo (mountain yam)
  • 1/2 teaspoon salt
  • 4 eggs, beaten
  • 1/4 lb squid (body only), thinly sliced
  • 2 cups finely shredded cabbage
  • 1/2 cup chopped green onions
  • Salad oil for frying
  • 1/4 lb belly pork, thinly sliced lengthwise
  • 2 tablespoons slivered pickled red ginger
  • 1/4 to 1/2 cup mayonnaise, optional
  • 1/4 to 1/2 cup okonomiyaki sauce (Japanese-vegetable and fruit sauce)*
  • 1/2 to 1 cup dried bonito flakes
  • 1/4 to 1/2 cup dried seaweed flakes


In a bowl, whisk together the flour, water, imo, and salt. Add eggs and mix lightly. Add squid, cabbage, and onions; mix well. Divide ingredients into 4 portions. Using the salad oil, lightly oil a griddle. Sauté pork until done; separate into 4 portions and pour 1/4 of the batter over each portion of pork. Sprinkle each with 1/4 of the ginger. When the surface bubbles and the bottom is golden brown, turn pancakes over and brown the other side. To serve, spread with mayonnaise and brush with sauce. Top with bonito and seaweed flakes. Makes 4 pancakes.

*Tonkatsu sauce can be substituted.
*Other meat, seafood, and vegetables can be substituted for the squid, cabbage, onions, and pork.


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