This past month one of the recipes in my Try the World box was for Okonomiyaki. Okonomiyaki is often referred to as a Japanese pancake. It can contain any number of ingredients and it is associated with the Kansai and Hirosima areas of Japan.
In Japanese “okonomi” means “what you like” and “yaki” means “grilled” or “cooked”. And that’s pretty much what okonomiyaki is – whatever you like grilled as a pancake.
So what are some of the main ingredients?
Okonomiyaki usually has a special batter, eggs, cabbage, meat (often bacon strips), green onion, bonito flakes, and okonomiyaki sauce. Of course, ingredients vary quite significantly and the recipe I’m going to share with you below is my own variation based on our personal tastes.
This recipe for okonomiyaki is cabbage-free, pork-free and can be fish-free.
The Ingredients for Eurolinguiste’s Okonomiyaki
Makes 2-3 pancakes
- 1 medium sized sweet potato or yam grated
- 2 eggs
- About 100g of okonomiyaki flour (can be found at most Asian supermarkets)
- 1/4 cup of green onion
- 1/4 cup of vegetable tempura bits (or bonita flakes)
- 1 pack of thinly sliced kobe steak (about .31 lbs)
- Okonomiyaki sauce, to taste – don’t use this sauce if you are allergic to fish. You can instead use a sweet teriyaki sauce.
- Sriracha mayonnaise, to taste
- Vegetable tempura bits (or bonita flakes), to taste
Cabbage-Free and Pork-Free Okonomiyaki Recipe
Combine the okonomiyaki flour, shredded yam, egg, green onion, and 1/4 cup of tempura bits in the bowl until well mixed.
Heat oil in a pan and divide the batter into either two or three balls. Careful place them in the pan and flatten them with the spatial (until they are about 1/2 thick).
Distribute the meat across each of the okonomiyaki. Cook on one side for about eight minutes and then flip them over so that the meat is now on the bottom for about another eight minutes.
Transfer the okonomiyaki to plates and add okonomiyaki sauce, sriracha mayonnaise, and additional tempura bits to taste.
This is a great variation of okonomiyaki for those with food restrictions or allergies. M and I really enjoyed them. A big thanks to Try the World for the batter and for the inspiration to do this recipe!
If you’re interested in checking out more recipes and foods from around the world, I really recommend Try the World. They’re a subscription box that focuses on various cuisines and treats from across the globe. You can find out more here or check out my latest unboxing video.
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My name is Shannon Kennedy and I'm the language lover, traveler, and foodie behind Eurolinguiste. I'm also the Resident Polyglot at Drops and the Head Coach of the Fluent in 3 Months Challenge.