Sunday 12 October 2014


Hybrid Hiroshima-Osaka Okonomiyaki

Makes 1 pancake or 2 small pancakes


1. 100g or 1 leave cabbage thinly shredded (fill approx. 1 small bowl)
2. 1/2 onions diced (optional)
3. 1 stalk spring onions chopped
4. A handful of bean sprouts (fill approx. 1 small bowl) (optional)
5. 1 egg fried

1. 1 egg
2. 1/2 cup plain flour
3. 1/4 cup water
4. 1/4 tsp dashi (hondashi powder)
5. 1/4 tsp salt
6. 1/4 tsp sugar
7. 1/4 tsp mirin (optional)
8. ½ cup Tenkasu (Agedama) (Tempura scraps) (optional)
9. 1 tsp cooking oil

Optional filling:
1 sliced bacon, a handful prawn, salmon, octopus, squid or thinly-sliced pork belly

1. Japanese Okonomiyaki sauce *
2. Japanese mayonnaise (Kewpie)
3. Japanese Bonito fish flakes (Katsuobushi)
4. Japanese dried green seaweed (Aonori seaweed)

* If you don't have this, you can make your own. Here is the recipe from Little Japan Mama:

2 Tbsp Barbecue sauce
1 Tbsp Ketchup
1 1/2 tsp Soy Sauce,
1 tsp Sugar (caster sugar or icing sugar dissolve better)
A dash of worcestershire sauce


1. Mix dashi powder with water.

2. Add egg, flour, salt and sugar and mix well until it is smooth and there are no lumps.

3. Stir in cabbage, onions, spring onions, bean sprouts.

4. Heat a thin layer of oil in a frying pan on a medium heat (no. 7 on my stove). Pour the mixture into the pan, cover and fry for 2 minutes.

5. If using raw meat, on a separate pan, fry meat for pancake with a little oil.

6. When pancake turns golden, add cooked meat or sliced bacon on top.

7. Flip over and cover and cook for 1 min.

8. Dish out onto a dish.

9. Heat pan with a little oil and fry an egg to the shape of a pancake.

10. Add back the pancake on top of the egg.

11. Drizzle okonomi sauce on top in a line followed by mayonaise in a line.

12. Garnish with bonito flakes, aonori seaweed and serve immediately.

Video Demonstration:


23 May 2015 (6Y2M18D) - Helping mommy to chop cabbage, J is getting very good in chopping :-)
J helping mommy to make Japanese pancake

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