Okonomiyaki Recipe
Known in some circles as Japanese pizza, this is my take on okonomiyaki. Plenty of egg-battered cabbage is pressed into a skillet and cooked until deeply golden on both sides. It is served cut into wedges and sprinkled with toasted almonds and chives.
One afternoon near Kyoto I found myself looking through a pane of glass at a man standing over a large, flat, hot griddle. He held a large spatula in one hand, and would reach for various ingredients flanking his workstation with the other. I stood watching him for a few minutes as he turned out egg-battered cabbage on to the hot grill, formed the mixture into flattened cakes, and cooked each side until golden. An older Japanese man walked up beside me, probably noticed the perplexed look on my face, smiled and said to me, "Japanese Pizza."
Later, after asking around and doing a bit of reading, I realized I was watching the man make okonomiyaki. Not at all like pizza at first glance, it does have many things in common - namely shape, the ability to easily customize each one, and affordability. Okonomi means something along the lines of as you like it, or what you like or what you want. It is street food made to order. And if you're asking me, the type I ended up making is more like a thin frittata than a pizza. Whatever you want to call it - it's satisfying, nutritious (particularly if you don't load it up with endless toppings, sauces, and mayo), and endlessly adaptable to what is in season or on hand. It's also quick to make at home.
There are various regional styles of okonomiyaki that I'm not going to get into, but the recipe you see here today is my Cali-interpretation of Osaka-style okonomiyaki made with the cabbage I had left-over from Bryant Terry's Jamaican Veggie Patties, some toasted almonds for crunch, and fresh chives. My pal Harris writes about Funchu-style okonomiyaki on his site. A hefty layered creation starting with a thin layer of crepe/pancake batter.
I encourage you to give this a go - even if you think you don't like cabbage. I think it's good enough to convert people into cabbage fans. And if you end up with leftover cabbage, there are a number of other cabbage recipes in the archives: a rustic cabbage soup, a zesty lime and peanut coleslaw, and this cabbage salad with a simple miso dressing are all favorite ways I like to use it.
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Okonomiyaki (Japanese Pizza) Recipe
Leeks are notoriously gritty. To clean them well I typically slice them lengthwise and then submerge them in a big bowl of water - where I rinse and swish them to loosen up any dirt. Drain and repeat if needed. Then chop/slice.
2 cups cabbage, finely shredded
1 cup leeks, well washed and chopped (see head notes)
2/3 cup whole wheat pastry flour (or apf flour)
a couple pinches of fine grain sea salt
2 eggs, beaten
1+ tablespoon olive oilGarnish: toasted slivered almonds, chives/ herbs
Combine the cabbage, leeks, flour, and salt in a bowl. Toss until everything is coated with a dusting of flour. Stir in the eggs and mix until everything is evenly coated.
Heat a large skillet over medium heat and add a generous splash of olive oil. Scoop the cabbage mixture into the pan, and using a metal spatula press it into a round pancake shape, flat as you can get it. Cook for 4-5 minutes, or until the bottom is golden. To flip the okonomiyaki, slide it out of the skillet onto a plate. Place another plate on top and flip both (together) over. If you need a bit more oil in your skillet, add it now, before sliding the okonomiyaki back into the skillet. Again press down a bit with a spatula and cook until golden on this side - another 3 -5 minutes.
When you are finished cooking, sprinkle with toasted almonds and chives, and slide it onto a cutting board to cut into wedges. Enjoy immediately.
Serves 1 - 2.
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Comments
love okonomiyaki. There's a restaurant in the Japan town mall here in SF that makes a decent vegetarian version, but I like making it at home even more. My Japanese friend recommended topping it with tonkatsu sauce and Japanese mayo (richer and creamier than regular mayo)
This looks fantastic - am wondering if it would work with rice flour to keep it within the asian theme? ...and also gluten-free as I am 100% GF. Thank you for sending links to your cabbage recipes. I have a huge head of purple cabbage in my fridge, and am not sure how else to use it. I find the purple cabbage harder to cook with than with regular garden variety cabbage as it leeches its color into everything. Any tips on how to prepare it better?
What a neat idea. I am into cabbage lately, don't know why!
This is one dish that I think it's essential to top with mayo - definitely the way they do it in Japan. I actually just made this recipe and topped it with mayo, teriyaki sauce, chives, and toasted almonds. Yum!
Heidi! I just made it ! It was absolutely crunchy and tasty. I added some less eggs and substituted AFP with rice powder+whole what flour and used scallion instead of leek. Thanks for sharing this!
Humm, it looks gorgeous, and quite novel to me indeed, I love cabbage so I'll probably have a go! Thanks for sharing :)
I've always been intrigued by what okonomiyaki was -- this looks absolutely delicious! I'll have to try to knock it together sometime soon! Are there other batters to make it with? I have a vegan roommate... Also -- I bought Vegan Soul Kitchen -- it's absolutely hysterical! I didn't get from your post (you might have stated it, but I missed it) how funny of an author Bryant Terry is! Haven't tried anything yet, but I believe my first to try will be the tempeh BBQ. So glad to have gotten the recommendation for his book from you! Tegan
I've never been into cabbage but this recipe is no joke! I can't wait to try it.
Thanks for the recipe. I had my first okonomiyaki at Delica rf-1 in the ferry building farmer's market in SF. It was delicious, topped with a sinful mayo like sauce. I'm happy to see a healthier version here. I love the addition of almonds for crunch and nutrition. I think I'll try it with kimchee too. Also,I was thinking of replacing some of the flour with garbanzo bean flour. What do you think?
That's pretty close to the recipe I have been making for 20+ years; I got it from a Japanese friend. The traditional sauce to go on top of this is ketchup & worcestershire, and (optional) mayonnaise.
I'll try your version and if want to you can try mine-taught to me by a Kyoto resident. Start with cooked bacon in the bottom of the skillet and pour the cabbage and egg over it and stick the whole thing in the oven (170 C) When the egg sets put sliced cheese over the top and when it bubbles the okonomiyaki is ready. The bacon makes it really easy to slide out of the pan.
Huh, I'd never heard of this before, but I really like the idea. I love easy, versatile, throw-in-as-you go meal ideas. Thanks!
I lived in Hiroshima and came back loving Okonomiyaki in any of its regional styles. Now I can add "American" style! If you use less egg it is less like a fritatta. You can use up leftover pancake batter as well, stead of the flour egg mixture. I was taught to use baking soda when yamaimo was not available. I've always thought of these as "savory pancakes".
wow -- one of my favorite japanese foods (along with almost everything else in japan!) is okonomiyaki! there's a wonderful restaurant in the ginza district in tokyo called president chibo that has various takes on it. super delicious! never thought i would have a recipe or the guts to try it but it looks like i was wrong -- thanks so much for the inspiration! and thanks to food & wine magazine for turning me on to your excellent blog!
Here in Mexico there have been times & places where few greens were available but cabbage, onions & scallions(cebollinas) almost always; leeks sometimes. I look forward to trying okonomiyaki - thereby having backup use for cabbage besides my own coleslaw, soups and stir-fries.
Looks so good and a new one for me, can't wait to try this recipe.
I love okonomiyaki! My Japanese friend/roommate introduced me to it our freshman year of college and I had as much as I could while in Osaka this summer. I know the mayo and sauce add calories, but they are essential in my mind...at least the sauce. Anyway, I'm so glad to have a simple, Americanized recipe on hand. It's delicious with kimchi in it too!
yum, that sounds delicious! definitely more healthy than american pizza!
I make a Korean pancake which is similar to this. I've always wanted to make the Japanese version. I think I will this week.
I love trying new recipes that call for cabbage...so looking forward to trying this.
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