Okonomiyaki Recipe

Okonomiyaki with octopus is a savory Japanese pancake that’s bursting with flavor and texture. This dish combines a batter made from flour, eggs, and shredded cabbage with tender pieces of octopus, creating a delightful mix of crispy and chewy bites. The pancake is cooked until golden brown, then drizzled with a rich okonomiyaki sauce and creamy mayonnaise. Toppings like bonito flakes and green onions add extra layers of flavor. Okonomiyaki with octopus offers a unique, delicious taste experience, making it a must-try for anyone looking to explore Japanese cuisine.

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What is dashi

Dashi powder or stock is a fundamental ingredient in Japanese cuisine, known for its umami-rich flavor. It is made from simmering ingredients like dried bonito flakes (katsuobushi), kelp (kombu), and sometimes dried shiitake mushrooms. Dashi provides a savory depth that enhances the taste of various dishes. What I do is use a shortcut version with dashi powder and dissolve that in hot water. You can find it at any asian grocery.

Why We Use Dashi in Okonomiyaki:

1. Umami Boost:

• Adds a deep umami flavor that enhances the overall taste of the okonomiyaki.

2. Flavor Foundation:

• Acts as a base flavor, enriching the batter and balancing the other ingredients.

3. Authenticity:

• Essential for achieving an authentic Japanese taste in okonomiyaki.

4. Enhances Ingredients:

• Complements the flavors of the cabbage, octopus, and other fillings.

Using dashi in okonomiyaki ensures a flavorful, well-rounded dish with an authentic Japanese taste.

Bonito flakes, or katsuobushi, are thin, dried shavings of smoked skipjack tuna. They add a rich umami flavor to dishes. Essential in Japanese cuisine, they are used in making dashi stock and as toppings for dishes like okonomiyaki and takoyaki. Their unique, smoky taste enhances the depth and complexity of flavors.

Key Steps to Making Okonomiyaki:

1. Prepare Ingredients:
   • Finely chop cabbage and other desired fillings (e.g., octopus, shrimp, bacon).
   • Mix dashi powder with water to create dashi stock if using.
2. Make the Batter:
   • In a bowl, combine flour, dashi stock, eggs, and a pinch of salt and sugar.
   • Stir until smooth and lump-free.
3. Combine Batter and Fillings:
   • Add chopped cabbage and green onions to the batter along with octopus.
   • Mix well to ensure everything is evenly coated.

4. Preheat and Oil the Pan:
   • Heat a large, flat skillet or griddle over medium heat.
   • Lightly oil the surface to prevent sticking.
5. Cook the Pancake:
   • Pour the batter mixture onto the hot pan, spreading it into a circular shape.
   • Cook until the bottom is golden brown and the top begins to set, about 10 minutes.

6. Flip and Cook:
   • Carefully flip the okonomiyaki using a wide spatula.
   • Cook the other side until golden brown and cooked through, another 10 minutes.
7. Add Toppings:
   • Drizzle okonomiyaki sauce and mayonnaise over the top.
   • Sprinkle with bonito flakes, pickled ginger, and green onions.
8. Serve Hot:
   • Slice into portions and serve immediately for the best taste and texture.

Following these steps will help you create a delicious, authentic okonomiyaki at home.