Green Okonomiyaki Recipe (2024)

We have Okonomiyaki frequently, I can't wait to try this one.I have used this recipe from justonecookbook.comOkonomiyaki Sauce1½ Tbsp sugar2 Tbsp oyster sauce4 Tbsp ketchup3½ Tbsp Worcestershire sauceIt's​ easy and very tasty

Actually, both types - Hiroshima and Kansai-fu - May have noodles. The difference is in the construction. If the vegetables are mixed in with the batter, like in the recipe, it is Kansai-fu. In Hiroshima-fu, the batter is put on the griddle, then the vegetables and other add-ons (like shrimp, eggs, noodles, etc) are layered on top, with another pour of batter over that before being flipped. Some of those will be fried alongside before being added, like any seafood, noodles, and egg. : )

too much liquid! dont add the liquid at the beginning... only had a small amount if needed later. nothing like a mushy okonomiyaki :(

I use chickpea flour. It's real food-- unlike white flour-- incorporates very easily, adds harmonious flavor. And no, I am not gluten free. I just like real food.

Did some google searching, the green flakey topping is aonori.

You can make a real dashi with Kombu and Bonito (or just one of them) and use dashi in place for water. I am usually too lazy to do that, so I add Bonito and dried shrimp in the batter, and use water...

Thank you for this!Years ago, I visited a friend living in Japan. The second (or so) meal was okonomiyaki; love at first bite. As soon as I got back home, I found a cookbook and made it - almost as good as the real thing. About ten years later, I tried it again; it was awful. (My cooking, not my memory.) But you can believe I will try it again!

This recipe somehow yielded okonomiyaki with a watery, mushy texture, in spite of cooking them 10-12 minutes per side. Maybe this is because I‘m at elevation 5,000’ , didn’t squeeze enough water out of the squash, or just don’t care for the Osaka style. (Hiroshima style, which I love, involves cooking the pancakes in multiple layers and frying the egg and noodle layers directly on the griddle.)

Hondashi is a (granulated) stock base made from bonito and kombu (seaweed) whereas shaved bonito flakes is purely fish flakes.

Okonomiyaki means "what you prefer" yaki (loose translation--grill). So you can put anything in it that you prefer--vegetarian, pork, chicken, octopus what is missing here is the green flakey stuff from my childhood that I can't remember the name of- it is probably some sort of sea weed.

I prefer what I believe is the Hiroshima style of okonomiyaki, which is constructed with noodles. I would appreciate ideas about how to incorporate noodles into this recipe.

Really good. Made with just the cabbage, but added two large green onions minced, and half a teaspoon of Smoked Paprika and Aleppo Pepper to the batter. Made the second batch without adding more oil in the pan (non stick pans were good enough) So good! Served with a sauce indicated in the comments below and the Chipotle Just Mayo (vegan mayo).

You may know this already, but if you have an MSG reaction, you may want to skip the Kewpie mayo as well. Although the US-manufactured version says it doesn’t contain MSG, it contains yeast extract, which creates the same effect and usually (including for me) produces the same reaction.

This was way too salty. I used to make okonomiyaki years ago and hadn’t since then so I followed this recipe. I thought 1 tsp of salt per pancake seemed like a lot and it definitely was and barely edible.

Do try again. Okonomiyaki means “how you like it.“ Essentially, that means you can put anything you want into it. You just need to get a good flower/egg ratio. Play around!

I don’t like the taste of dashi; substituting?

Any egg free alternatives out there?

For okonomiyaki sauce in a pinch we mix Worcestershire sauce and ketchup.For vegetarians one could substitute kombu dashi powder or dried shiitake powder instead of the Hondashi.If you can find aosa or aonori instead of shredded nori it adds more of the taste of the ocean and is the traditional garnish.

Another way to flip a pancake/okonomiyaki/pa-jeon/frittata: using a silicon spatula, slide the pancake out of the pan, face up, on a large plate (not too heavy). Place your skillet upside down over the plate. Using both hands, covered with potholders or insulated gloves, grip the pan and plate and flip so that the uncooked surface lands on the surface of the pan. Remove the plate, return to the stove and finish cooking on side 2.

I couldn't believe how easy (and quick!) and delicious this was! I thought for sure I'd screw up the flipping/browning/etc. But it came out perfect on the first try. We didn't have the specialty ingredients, so we just used water for dashi and approximated some drizzling sauces. Will be making again!

Followed the recipe exactly. Ended up with a pan full of floury, slushy/watery mess. Not sure what went wrong. The recipe does not mention whether the pan should be covered - maybe that was my mistake: I did cover it.

I would recommend adding less salt because I had to add more flour and vegetables to my batter to offset the saltiness from the test pancake I made. But overall I would definitely recommend trying this!

Very tasty, and a great way to use up all of those greens we get in our CSA box, such as mizuna. Sometimes we add extra protein by browning some ground turkey or ground pork and adding that into the mix. We also typically make smaller okonomiyaki (aprox 4" in diameter) since they take less time to cook and we're always short on time.

I’ve made this many times and it’s delicious. I haven’t made it in a while since we have small kids and it’s too time consuming to cook all the pancakes. We went rogue tonight and tried to cook it like a frittata and it worked very well! It was slightly less crispy since it didn’t get flipped but it was still great. I cooked the vegetables first until mostly done in 1-2 tablespoons of oil, then added the batter and cooked it for 10 minutes at 400 in a 12 inch pan in the oven.

This was so watery! Did anyone make this exactly and it wasn’t watery? After I made I I realized with the kosher salt, I should have strained before mixing with the flour/eggs, it like I do with latke batter. Delicious but way too watery

Very salty. Reduce the recipe amount and adjust later.

Followed the recipe and got ... not a pancake, but something very mushy, very salty. What is the point of all that water? In truth, it was a mess.

Based on other suggestions, I upped the egg count to 5 and lowered the water to approximately 1/3 cup. For the water I used what had drained off salted zucchini and didn't use additional salt in mixture. Same amount of flour; exchanged fava tops for the spinach. I put a lid over the pan to ensure it would cook through. End result was less like a Japanese pancake, not nearly a fritatta, but filling and delicious. Thank you Cassiadk for awesome okonomiyaki sauce recipe in Notes!

I grew up in a Japanese household. I’m accustomed to cabbage only…spinach and zucchini will make this watery if you don’t squeeze out the moisture thoroughly. We added chopped shrimp and folded it into the cabbage mixture. It’s ok to press the pancake down gently. It keeps the structure together.

Multiplied the eggs, flour, baking soda, salt by 1.5 to increase the batter portion of the recipe so that there was enough to adequately coat all the greens and create an actual pancake. It was amazing! So good that I am going to buy more greens so I can make it again this week. Could not believe how tasty the kewpie mayonnaise was and how different it is from regular (high quality) mayonnaise.