Ingredients - Okonomiyaki World - Recipes, Information, History & Ingredients for this unique Japanese Food (2024)

FAQs

What is the main ingredient in okonomiyaki? ›

The batter is made of flour, grated nagaimo (a long type of yam), dashi or water, eggs, shredded cabbage, and usually contains other ingredients such as green onion, meat (usually thinly sliced pork belly or American bacon), octopus, squid, shrimp, vegetables, konjac, mochi, or cheese.

Okonomiyaki was invented in Japan prior to World War II and evolved and became popular during and after the war. The earliest origins of a basic crepe-like pancake date back to the Edo period (1683-1868) period where these were a special desert served at Buddhist ceremonies called Funoyaki.

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.

Pancakes have existed in Japan since the Edo period (1603-1868); when a sweet, crepe-like, filled and folded pancake was served during Buddhist ceremonies. This pancake was eventually separated in two – a sweet version and a savoury version.

Okonomiyaki is mainly associated with Kansai or Hiroshima, but is widely available throughout the country. Okonomiyaki is the popular food in Japan. In postwar Hiroshima, okonomiyaki was invented to save a few wheat flour and vegetables (for example, cabbage, bean sprout, green onion and so on.)

The main difference is in how they are prepared and the relative amounts of each ingredient. In Osaka style okonomiyaki, all of the ingredients are mixed together and cooked together. In Hiroshima style okonomiyaki, all of the ingredients are layered almost like a cake.

The two most famous versions are Hiroshima (with the noodles) and Osaka (without, and more eggy/pancakey). It's a common enough dinner and lunch option. Having said that, Hiroshima-style okonomiyaki is a popular festival street-stall food.

Okonomiyaki has a delightfully complex flavor that is sweet, spicy (from pickled ginger), savory, and smoky. It has a delicious crispy, creamy texture. The ingredients and toppings combine to create a distinct flavor that will make you want to order okonomiyaki as often as possible.

The simplicity of the recipe and the possibility of enjoying it with family and friends were other commonly named reasons. Often dubbed "Japanese pancake", okonomiyaki is a savory dish traditionally prepared by cooking a mixture of cabbage and wheat flour batter on an iron griddle.

Some of the common causes of deflated pancakes include: Over-mixing the batter: Overmixing will 'deflate' the egg whites. Plus it can cause the gluten in the batter to develop too far, making the pancakes dense and heavy.

Do Japanese eat pancakes for breakfast? ›

Among the treasures of cuisine, Japanese pancakes are a delightful phenomenon. But how did this beloved breakfast delight become a culinary sensation in Japan? Join us in viewing these heavenly treats, a blend of history, craftsmanship, and pure joy in a culinary masterpiece!

There are two major steps that distinguish Japanese pancakes from American pancakes: folding in whipped egg whites, and cooking them in ring molds.

Bonito flakes—the dried, smoked shavings of skipjack tuna—are so light that any amount of steam makes them waver and curl, as if swayed by an ocean current. As a result, the pink flakes move when placed atop hot dishes.

Okonomiyaki flour is made of unbleached wheat and soy flours, leavening and spices such as kelp for flavor. It's designed to rise naturally on its own, meaning you don't need to add extra ingredients like nagaimo to get thick, fluffy pancakes.

Katsuobushi (鰹節) is usually dried and smoked flakes made from bonito or tuna. I think it is called, okaka, in some places. (Gotta be careful with that word.) Shaved katsuobushi is a common topping for okunomiyaki.

Okonomiyaki starts as a savory pancake made of thinly chopped cabbage mixed with flour, egg and a bit of dashi broth. You can then top it with meat or seafood and a variety of other toppings to create one of the most comforting foods in all of Japan.