Kansai-style Okinomiyaki

Kansai-style Okinomiyaki

To anyone who likes fluffy and crispy okonomiyaki!

Ingredients: 6 - 8

● Flour
300 g
● Dashi stock (1 tablespoon of granules dissolved in 270 ml of water)
270 ml
● Salt
A pinch
100 ml
● Sugar
1 teaspoon
● Egg
● Baking powder
2 teaspoons
● Japanese mountain yam (grated)
Approximately 15 cm
1 serving
1 ladle full
○ Cabbage (julienned)
3/4 of a bowl (2 handful)
○ Japanese leeks (thinly chopped)
As neccessary
○ Squid tentacles (cut into 1 cm pieces)
As necessary
○ Tempura balls, dried baby shrimp, pickled red ginger
To your liking
☆ Pork, squid, shrimp, etc
To your liking
★ Tonkatsu sauce, ketchup
2 tablespoons and 1 tablespoon
★ Mayonnaise
To your liking
Bonito flakes, aonori
To your liking


1. Mix ● ingredients together and chill the batter for an hour. If you sift the flour, it will prevent clumping. (I am lazy so I don't and mix it after the batter is chilled.)
2. Prepare the cabbage, leeks, and squid. Roughly chop the squid body in big pieces, and the tentacles into 1 cm length.
3. Mix one ladle of batter with ○ and mix with a spoon to incorporate air (but avoid over-mixing).
4. Preheat an electric griddle to the lowest temperature, and grease with vegetable oil. Pour batter from Step 3 and your favorite ingredients on top. Cook over medium heat for 2-3 minutes, flip over, lower the temperature to lowest and cook for an additional 5-6 minutes.
5. Cover with a lid and cook over a high heat for a minute. Flip over, brush over with the sauce and it's done (I cooked 2). The heat and time measurements are approximate.

Story Behind this Recipe

After many recipe testing and looking up other recipes, I believe I've perfected this.