Okonomiyaki: a recipe from Japan — Gluten Free Weekend (2024)

FAQs

What is the best flour for okonomiyaki? ›

The best think is to use regular flour, but then also add some yam starch or potato starch or rice flour to make the batter more sticky. See the Alternative Batter Recipes. Okonomi Sauce Substitutes: If you don't have Okonomi sauce on hand you can make your own.

Okonomiyaki (お好み焼き) is a popular pan-fried dish that consists of batter and cabbage. Selected toppings and ingredients are added which can vary greatly (anything from meat and seafood to wasabi and cheese). This variability is reflected in the dish's name; "okonomi" literally means "to one's liking".

The word "okonomiyaki" is derived from "okonomi" meaning "as you like" and "yaki" meaning "grilled. It's commonly referred to as being a Japanese pancake. Accurate to its name, okonomiyaki can be served with a variety of toppings which include everything from meat and seafood to vegetables and cheese.

If you cannot find okonomiyaki flour, use 100g of plain flour mixed with 2g of dashi stock powder and 1 tsp of baking powder.

Yamaimo is Japanese mountain yam, a long root vegetable with thin, light brown skin and a slippery internal texture. (It can be omitted.) Hondashi is granulated dashi powder. (Water can be used in its place.)

Okonomiyaki is traditionally made with dashi, the essential Japanese soup stock, so if you have it, please use it in place of the vegetable stock. Half a regular-sized cabbage is all you'll need for this recipe and you could also substitute with purple cabbage.

This fiber increases performance in the stomach and intestines, removes excessive fat, and works to expel cholesterol and salt from the body. Dietary fiber is easily ingested by eating Okonomiyaki, and it is great for your overall health.

Make sure you only add the batter to the vegetables at the last minute before cooking. If you leave the vegetables in the batter too long, the water will come out and you'll have a soggy mess that's impossible to flip without breaking.

A type of pan-fried batter or savoury pancake, monjayaki is Tokyo's answer to okonomiyaki, the iconic dish of Hiroshima and Osaka. Monjayaki retains a slightly runny appearance much like melted cheese even when cooked – but the delicious concoction tastes better than it looks.

What is that flaky stuff on okonomiyaki? ›

Bonito flakes - known as katsuobushi in Japanese - are a strange food upon first sight. They are known to move or dance when used as a topping on foods such as okonomiyaki and takoyaki.

A close cousin to okonomiyaki is hiroshimayaki, or Hiroshima-style okonomiyaki.

Cheap street food like okonomiyaki, takoyaki, ramen, soba and udon costs between 500 and 1,000 JPY (4.60 to 9.25 USD).

Okonomiyaki is mainly associated with two distinct variants from Hiroshima or the Kansai region of Japan, but is widely available throughout the country, with toppings and batters varying by area. The name is derived from the word okonomi, meaning "how you like" or "what you like", and yaki, meaning "grilled".

It's a common enough dinner and lunch option. Having said that, Hiroshima-style okonomiyaki is a popular festival street-stall food.

Okonomiyaki Flour Mix uses Japanese domestically produced wheat. Its ground specifically for pancake is pre-mixed with powdered “Dashi”(broth) such as Bonito flake, Kelp, and yam. It makes your Okonomi-Yaki very fluffy. Therefore it's delicate, rich, and delicious as if at an authentic Okonomiyaki restaurant in Japan.

Aside from noodles, in Japan, we use wheat flour for sweets, bread, and tempura too. Commonly, hakurikiko (soft flour) is used for sweets and tempura batter, churikiko (medium flour) is for udon noodles, jun-kyorikiko (semi-hard flour) is for ramen noodles, and kyorikiko (hard flour) is used for bread.

No, Durum flour is made from durum wheat, 00 flour is an Italian designation for a fairly soft wheat flour used for making pizza crusts. If you need to substitute, you can use All Purpose Unbleached Flour to approximate 00 flour.

Hard wheat produced in the US and Canada is mainly used to produce the bread flour sold in Japan. Medium-hard wheat produced in Australia and Japan is mainly used to produce the all-purpose flour sold in Japan. Soft wheat produced in the US is mainly used to produce the cake flour sold in Japan.