The idea of okonomiyaki can be difficult to explain concisely to people unfamiliar with Japanese food. I prefer to make it for them first so they can taste it without expectations. I usually call it "vegetable pancakes" since "cabbage pancakes" can put some people off. Cabbage seems to get a bad rap where I live (though after living in an Asian country and especially after trying okonomiyaki, I think cabbage is incredibly underrated by Americans in general). The okonomi in the name translates to "what you like" but that doesn't explain at all what's in it. I've also heard it called "Japanese pizza" which on one hand is misleading because the main ingredients are totally different from the food we know as pizza, but on the other hand it's conceptually very similar to pizza in that it lends itself to a huge variety of topping and filling ingredients that each diner can vary to their diet and preferences to enjoy their food to the fullest.
However you choose to wrap your head around the concept of okonomiyaki, it's delicious and worth trying!
This particular recipe is not exactly authentic but it embodies what I love most about okonomiyaki. It was developed by a friend who didn't have much first hand experience with Japanese food but likes to cook, and I like his better than any other okonomiyaki recipe I've ever made. The batter clings to the ingredients nicely but isn't too thick or floury tasting, and cooking the meat beforehand and mixing it in ensures that it gets fully cooked, you get some of the flavor in each bite, and it doesn't awkwardly fall off when you try to eat it or cut the pancake. The bacon adds salty, savory, and smoky flavors, and the corn adds some sweetness. If you don't like or can't eat bacon or corn, you could easily substitute those for any number of other ingredients that suit your diet and tastes.
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RECIPE:
Bacon and Corn Okonomiyaki
adapted from my friend Eliot's recipe
Makes 4 pancakes
1 cup all-purpose flour
2/3 cup water
2 eggs
3 cloves garlic, minced
2-3 green onions, including tender green parts, roots removed, chopped fine
Dash of seasoning salt
1 tbsp sake or plain vodka
About 1/3 medium head green cabbage, chopped into ½” pieces (4-5 cups)
1 cup corn, canned (drained) or frozen (no need to thaw)
½ cup Rice Krispies cereal (optional)
¼ to 1/3 pound uncooked bacon (4-5 strips), chopped into small pieces
Okonomi sauce, for serving
Japanese mayonnaise, for serving (optional)
Aonori or shredded toasted seaweed, for serving (optional)
Bonito flakes (katsuobushi), for serving (optional)
Combine flour, water, eggs, garlic, green onions, seasoning salt, and sake in a large mixing bowl. Stir cabbage, corn, and Rice Krispies into batter until just incorporated.
Fry bacon pieces in a large skillet until almost crisp (8-10 minutes). Remove bacon pieces from the grease and stir bacon into batter. Reserve grease (pour into a mug or small heatproof bowl). Wipe any grease drips off the underside of the pan.
Heat skillet again on medium heat with ½ tablespoon bacon grease in it. When hot, put about 1 ½ cups batter into skillet and spread to create a 6-7 inch circle (don’t make it too big or you will have trouble flipping it without breaking it). Fry for about 3-4 minutes or until golden brown, then flip and repeat on other side. Slide onto a plate. Top with 1-2 tbsp okonomi sauce, a few squiggles of mayonnaise, aonori or toasted seaweed, and bonito flakes. Repeat with remaining batter, regreasing pan each time. Serve hot. Makes about 4 pancakes.
If storing for later, fry the pancakes but do not add sauce or toppings, let cool, cover, and place in refrigerator. Reheat in 350°F oven or toaster oven for 10-15 minutes.
