Kansai style Okonomiyaki

Serves: 1


  • 50-60 g flour
  • 1 egg
  • 1,5 cup dashi
  • 1-2 Tablespoons grated yamaimo (mountain potato)
  • 75 g cabbage
  • 1/2 squid
  • 30 g thinly sliced pork
  • 10-20 small shrimp, cleaned and shelled
  • -3 whole oyster
  • oil
  • mirin
  • salt



  1. In a bowl mix egg add yamaimo. (Powdered yamaimo can be used)
  2. Add salt, a little mirin, then flour. Mirin removes the powdery taste. (note: Okonomiyaki mix can also be used. Just add egg and water)


(Add any combination of ingredients to cabbage)

  1. Dice cabbage to 1-1.5 mm pieces
  2. Cut pork into 3 cm. pieces
  3. Remove skin of squid and cut into small pieces
  4. Wash shrimp and drain


  1. Add cabbage and filling to batter
  2. Pre-heat hot plate or fry pan. Cover surface completely with oil
  3. Pour batter into a circle about 20 cm in diameter.
    Cook for about 5 minutes or until golden brown. Turn over with a spatula
  4. Cook for about 5 min until completely cooked
  5. Be careful not to overcook or burn. Do not press down on it
  6. Before eating one or a combination of the following sauces: Mayonaisse, tonkatsu or okonomiyaki sauce, Japanese mustard (wagarashi). Catsup or any strong flavored sauce will also do.

Osaka-style Okonomiyaki

Serves: 5



  • 2 cup all purpose flour
  • 1 1/4 cup dashi soup stock or water
  • 4-6 eggs
  • 1lb cabbage
  • 12 – 18 strips of thinly sliced pork or beef
  • 6 tbsps chopped green onion
  • 2/3 cup tenkasu (tempura flakes)


  • Ao-nori (green seaweed)
  • Okonomiyaki sauce (or tonkatsu sauce)
  • Mayonnaise


  1. Pout dashi soup stock in a bowl
  2. Mix the flour in the soup stock
  3. Rest the batter for an hour in the refrigerator
  4. Chop cabbage finely
  5. Take about 1/2 cup of the batter (to make one sheet of okonimiyaki) in another bowl.


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