Standard Okonomiyaki

Standard Okonomiyaki

These are crispy-fluffy okonomiyaki made with nagaimo yam and tempura crumbs.

Ingredients: 3 servings

Plain flour
150 g
200 ml
150 g
Chicken stock granules
1 tablespoon
a small amount
Bonito flakes
1/2 pack (1.5 g)
The legs and the side fins
Thinly sliced pork
If you have some, even a little bit will do
4 large leaves
Tempura crumbs
about 40 g
Red pickled ginger
To taste


1. Put the flour, chicken stock granules, bonito flakes and salt into a bowl and mix together. Add the water and mix well so as not to form any lumps.
2. Grate the nagaimo. Finely shred the cabbage. Cut the squid and pork into bite sized pieces. Add these all to the batter and mix.
3. Add the tempura crumbs and eggs to the batter and mix to combine. Don't over-mix.
4. Heat about 1 tablespoon of oil in a frying pan, and pour in 1/3 of the batter. Cook until browned and crispy, about 5 to 7 minutes.
5. When it's about this browned, flip them over. Add another tablespoon of oil and cook the other side.
6. Top with okonomiyaki sauce, aonori, mayonnaise and red pickled ginger to taste and serve.

Story Behind this Recipe

After experimenting, I recreated the okonomiyaki we can enjoy at an okonomiyaki restaurant at home.