Our Family Recipe for Fluffy and Creamy Okonomiyaki

Name: Our Family Recipe for Fluffy and Creamy Okonomiyaki
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 300 grams Okonomiyaki flour; 2 large Eggs; 360 grams Milk; 240 grams Grated nagaimo; 1 Onion (1 cm dice); 1 bunch Green onions; 300 grams Cabbage (1 cm squares); 1 handful per pancake Melting cheese; 1 egg per pancake Egg; 1 Pork belly, shrimp, squid, beni shouga (picked red ginger), chikuwa, tempura batter crumbs, aonori, bonito flakes, etc; 1 Okonomiyaki sauce, mustard, mayonnaise

Servings: persons

300 grams Okonomiyaki flour
2 large Eggs
360 grams Milk
240 grams Grated nagaimo
1 Onion (1 cm dice)
1 bunch Green onions
300 grams Cabbage (1 cm squares)
1 handful per pancake Melting cheese
1 egg per pancake Egg
1 Pork belly, shrimp, squid, beni shouga (picked red ginger), chikuwa, tempura batter crumbs, aonori, bonito flakes, etc
1 Okonomiyaki sauce, mustard, mayonnaise

1
Make the batter.
2
Mix the okonomiyaki flour, eggs, and milk well in a bowl to remove clumps.
3
Add grated yam.
4
Add onions, leeks, cabbage, and your favorite additional ingredients into the bowl.
5
We like to add a pack of peeled shrimp (approximately 150 g), deep fried as tempura, into the okonomiyaki batter.
6
How to cook the okonomiyaki: Pour a ladle full of batter mixture into a non-stick frying pan or onto an electric griddle.
7
Make a well in the middle.
8
Crack an egg into the well.
9
Pour more batter on top.
10
Add the pork slices, tempura batter crumbs and cheese on top.
11
Put a lid on top of the pan (or on top of the pancake on the griddle (and cook slowly over low heat (about 140C) until browned.
12
Flip over once, put the lid back on and wait until the cheese has turned golden brown.
13
The cheese should be golden brown when you flip the okonomiyaki over.
14
(Be careful not to let it burn!).
15
The okonomiyaki should have puffed up quite a bit at this stage.
16
Now for the finish!
17
Spread mustard and okonomiyaki sauce to taste on top.
18
Add more okonomiyaki sauce, mayonnaise, aonori seaweed powder and bonito flakes.
19
Enjoy while it's piping hot.
20
Also delicious with chopped tomatoes.

750

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 300 grams Okonomiyaki flour, 2 large Eggs, 360 grams Milk, 240 grams Grated nagaimo, and more.

Yes, Our Family Recipe for Fluffy and Creamy Okonomiyaki falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!