Okonomiyaki is often described as a Japanese pizza or pancake, basically a large pan-fried fritter with shredded vegetables, most often including cabbage and topped with a variety of condiments.
I find it an idea meal or snack any time of the day, brunch, lunch or those lazy Sunday dinners. Quick to prepare if you’re feeling a little peckish after a late night movie or rugby game. Best of all, it’s easy as, super for young cooks to create and cheap as chips! You can cut the Okonomiyaki fritter into slices to share, or be greedy and keep a full one for yourself. As a general rule of thumb to follow you need; 1 cup of shredded vegetable per 1 egg, ¼ cup of flour, 3 tablespoons of water, salt and pepper.

As with pizza toppings there are million and one combinations for Okonomiyaki, no recipe’s the same! In fact Okonomi simply stands for “what you like” or “what you want”, and yaki meaning “grilled” or “cooked”.

You can include any number of shredded vegetables, a combination of whatever is in season; Chinese, red or savoy cabbage, brussel sprouts, silverbeet, carrots, spring onions or leeks… you get the idea! Actually I’ve even been known to use leftover coleslaw.

I’ve simply used a normal run of the mill cabbage in the recipe below today, as they’re what we have growing in our vege patch. Normally some spring onion is thrown through the batter as well.
Once you have cooked your Okonomiyaki through on both sides it’s time to pay attention to the toppings and there are many different sauces and condiments available for Okonomiyaki in Asian food stores. Typically “Tonkatsu sauce” – a sweet BBQ type sauce and “Kewpie” – a Japanese mayonnaise are used, however again any bbq sauce, mayonnaise, mustards, sweet chilli sauce, sour cream are perfectly acceptable; “as you like it”. Lastly you can sprinkle over some “katsuobush” – dry fish or “aonori” – seaweed flakes, pickled ginger and herbs are also common. However I really like the texture of some chopped toasted nuts and seeds.

Okonomiyaki – From Bron Marshall
• 2 cups of cabbage, finely shredded
• ½ a small carrot, grated
• 2 to 3 spring onions, finely sliced
• ½ cup of plain all purpose flour
• 2 large free range eggs, beaten
• ⅓ cup (80mls) of cold water
• a couple of good sized pinches sea salt and white pepper
• 2 tablespoons of olive oil, approximately

For the toppings:

• Kewpie – Japanese Mayonnaise
• Tonkatsu – BBQ sauce
• Toasted chopped sunflower seeds, almonds
• Extra sliced Spring Onion

1. In a large bowl combine the cabbage, spring onion, flour, eggs, water, salt and pepper.
2. Using either a fork or to be more authentic a pair of chopsticks, toss and mix together until everything is evenly well coated.
3. Over a medium heat place a large frypan and add the olive oil.
4. Pour the cabbage mixture into the pan, and using a spatula spread and press the mixture out into a circular shape.
5. Cook for 4 to 5 minutes or until the bottom is golden and flip your Okonomiyaki over to continue cooking the second side, you may wish to add a little more oil.
6. Once the pancake is golden on both sides, remove from the pan onto a serving plate and garnish with your chosen toppings.
7. Serve immediately, feeds 1 to 2.

You can find more of my recipes and delicious photography @ Bron Marshall, Classic and Creative Cuisine.