Okonomiyaki: The Japanese Comfort Food You Need In Your Life
The humble go-to meal whose flavor combinations know no bounds
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There’s nothing quite like a meal that simultaneously tastes delicious and uses whatever ingredients you have on hand.
Okonomiyaki is one of those meals.
A savory pancake of sorts — hailing from Osaka and Hiroshima — Okonomiyaki is Japan’s solution to the weeknight dilemma of having limited ingredients on hand and no idea what to cook.
The name is derived from okonomi, meaning “how you like it” and yaki, meaning “grilled”.
It’s typically made with a simple batter, a base of cabbage, slices of pork belly, Okonomiyaki sauce, Kewpie mayo, and topped with Katsuobushi and Aonori.
Okonomiyaki has recently started booming in popularity, and for good reason. It requires very little effort to prepare, it’s infinitely adaptable and packs a whole lot of satisfying umami, if made well.
From humble beginnings
Okonomiyaki became a staple for the working class during the early post-war period (late 40s to early 50s) since you could take whatever ingredients were available — not many immediately after the war — and combine them to create a meal that was not only delicious but filling.
Today Okonomiyaki can be found almost everywhere in Japan, from specialty restaurants to street vendors, and it’s almost guaranteed to make an appearance at any Japanese festival or event where food vendors congregate.
Osaka and Hiroshima styles: What’s the difference?
Okonomiyaki, and the use of the word, is said to have originated in Osaka in the late 30s. In Hiroshima at this time, a similar crepe-like food was popular — topped with onions, folded, and served to children as a snack item.
Some key differences to note:
- With the Hiroshima style, the ingredients are layered on the grill separately, ontop a thin crepe-like pancake, and not mixed together in the batter.
- The Hiroshima style also adds yakisoba noodles and a fried egg.
- Typically, less cabbage is used in the Osaka style.
Why bother with Okonomiyaki?
It’s infinitely adaptable to all taste and dietary preferences
Don’t like fish? No problem, omit the Bonito flakes.
Gluten intolerant? Use rice flour (or any other GF flour) in the batter.
Vegetarian? No sweat, omit the pork and add some grilled tofu or eggplant instead.
Vegan? Don’t like eggs? Use ground flax seeds in the batter and Shitake mushrooms instead of Dashi, for flavor.
It packs an umami punch
One of the biggest factors that draw people to Japanese food is the flavor of glutamate — better known as the fifth basic taste, umami.
Umami is what makes things taste savory and satisfying, and Japanese cooking is full of it.
Think of things like tomatoes, mushrooms, roasted meats, cheeses, and soy sauce. All these foods pack a serious amount of umami — hence their popularity.
There’s a reason we look for an excuse to drown everything in cheese. Say it with me, U-M-A-M-I.
It’s stupidly easy to make
Seriously, Okonomiyaki may be one of the easiest things you’ll learn to cook, and you’ll thank yourself for having done so.
From start to finish there are about five steps — chop cabbage, make the batter, mix ingredients into the batter, grill, and top with condiments.
That’s it. That easy.
Uses whatever you have available (more or less)
So the cabbage is pretty non-negotiable, but as long as you have that, you’re good to go, as I assume you almost always have flour, eggs, and water available.
Apart from the batter and cabbage, you’re free to do whatever the hell you like with the ingredients you have on hand.
Have some leftover onion? Throw it in the batter.
Ginger in the batter? Yep, that works.
Want to go all out and add fried onions, an egg, and spinach on top? Go for it. It works, trust me.
The idea here is to treat it almost like a frittata and throw in pretty much anything that would add a pleasant taste and texture.
The Japanese ingredients used have a shelf life of ‘a fucking long time’
If you do choose to get your hands on the authentic Japanese ingredients, some of them will last almost longer than you will.
Katsuobushi (dried Bonito flakes) and Aonori (dried seaweed), being both dried ingredients, will last for years as they don’t contain any moisture to facilitate bacterial growth.
The sauces — Okonomiyaki/Bulldog/Tonkatsu sauce and Kewpie mayo — will last years in the pantry if unopened. Once opened and kept in the fridge, they should easily last 3 months or so.
Improvisation works and still creates a kickass meal
Not everybody enjoys or has access to all of the Japanese ingredients listed in a traditional Okonomiyaki recipe, and that’s okay, you’ll still make a completely acceptable Okonomiyaki.
Let’s not forget that Okonomiyaki translates to “grilled how you like”.
You may even find you’re missing an ingredient or two while you’re preparing your batter. That’s fine, just improvise with whatever you have. It’ll probably change the final product much less than you think.
If you realized you have less cabbage than you thought, just bulk it up with some chopped onion or another sturdy vegetable like cauliflower or broccoli.
Tips for a better Okonomiyaki at home
- The Japanese ingredients will give you a more authentic Okonomiyaki but authentic isn’t always what’s best. Remember it’s your meal that’s “grilled how you like” so go with what flavors and textures you prefer.
- Mise en place! Get everything ready in front of you before you start. This will make everything, including the cleaning, flow much smoother and you’ll thank yourself for it.
- Use a very non-stick skillet to avoid a shit-show when flipping. Nothing is more soul-crushing than your Okonomiyaki sticking to the pan and turning into a scrambled mess when you’re 75% of the way there.
- Always think about what textures and flavors you’re adding with each ingredient. Does it complement the other ingredients?
- The same applies when omitting ingredients. What flavor or texture is now missing that you could replace to keep a well-balanced dish?
Alex Heery is a freelance writer and marketing consultant from Australia, sharing his thoughts on food, life, and the business of branding. Check out his work on LinkedIn and Behance.
