How to make Okonomiyaki

Why cooks start here

Okonomiyaki is cooked the way Osaka street griddles cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a japanese family cook actually puts it on the table.

Okonomiyaki is a beloved dish hailing from the bustling streets of Osaka, where it's a staple of casual dining and street food culture. Crafted with a spirit of generosity, the home version captures the essence of Osaka's griddles, where salt is measured by intuition and fat is applied liberally. It's a dish that embodies the flexibility and creativity of Japanese home cooking, often customized to suit the preferences of the family gathered around the table. The taste of Okonomiyaki is a delightful interplay of flavors and textures: the crispy edges of the batter contrast with the tender cabbage and savory pork belly. The dish is crowned with a generous drizzle of Kewpie mayonnaise and a savory okonomiyaki sauce, while bonito flakes and aonori add a final flourish. Each bite offers a harmonious blend of sweet, salty, and umami, inviting you to savor the layers of flavor with every forkful.