Okonomiyaki ｜ Our Regional Cuisines

Osaka Prefecture

Okonomiyaki

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Image Source : Japan Konamon Association
Image Source : "Osaka's Collection of Local Cuisine - Traditional Foods and the Inheritance of Food Culture" (Foundation Osaka school lunch association of public interests)

Main lore areas

All of Osaka Prefecture
Main ingredients used

Cake flour, Dashi (Japanese soup stock), Egg, Cabbage, “Tenkasu”(tempura scraps)

History/origin/related events

This dish is made by mixing finely chopped cabbage, meat, squid, etc., into a batter of flour dissolved in Dashi (Japanese soup stock). The mixture is then spread flat on a griddle and cooked on both sides. Alongside “Takoyaki”, it is a representative dish of the Kansai region's “Konamon” (flour-based) culinary culture.
Its roots are said to trace back to the Azuchi-Momoyama period when Sen no Rikyu, the famed tea master, served a confection called "Funoyaki" at a tea gathering. “Funoyaki” involved spreading thinly rolled wheat flour mixed with water on a copper plate, then grilling it. It was often rolled with miso or folded into a crepe-like shape. In the late Edo period, the custom of eating grilled wheat flour on iron plates became popular among common people. In the later Meiji period, a Western-style dish called "Yoshoku-yaki" appeared, using cake flour, cabbage, and sauce. Initially resembling a simple confection, it eventually evolved into Okonomiyaki as various establishments put effort into innovations, incorporating ingredients such as pork and abundant vegetables. Originally, the style was "layered cooking" where ingredients were placed on top of the grilled batter. However, the "mixed cooking" style, where ingredients are mixed into the batter and then grilled, also became popular.
Okonomiyaki became widely known throughout Japan as a specialty of Osaka in the late 1950s to the 1960s. The expansion of chain Okonomiyaki restaurants that marketed it as an "Osaka specialty" is considered a contributing factor to its popularity.
Opportunities and times of eating habits

It can be enjoyed at any time of the year, and throughout Osaka prefecture, numerous restaurants offer Okonomiyaki. Additionally, it is a common dish consumed in households daily. As a famous specialty of Osaka, it is also popular among tourists.
How to eat

Make a batter by dissolving wheat flour in Dashi (Japanese soup stock). In a bowl, mix shredded cabbage with the batter.
Heat a griddle to around 200°C, add oil, and spread the batter mixture onto the griddle. Shape it, flip it, place pork belly on top, flip it again, and cook for about 10 minutes.
Brush Okonomiyaki sauce on top and sprinkle with bonito flakes and nori (seaweed). Optionally, add mayonnaise to taste.
Efforts for Preservation and Succession

(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
Many Okonomiyaki restaurants take pride in offering their own unique and specialized versions of Okonomiyaki. Local governments, such as prefectures and cities, actively promote Okonomiyaki as a regional specialty. Additionally, there are organizations like the "Kamigata Okonomiyaki Takoyaki Kyoudou Kumiai" (Association for Promoting Okonomiyaki and Takoyaki in the Kansai Region), the "Nippon Okonomiyaki Kyokai" (Japan Okonomiyaki Association), and the "Nihon Konamon Kyokai" (Japan Konamon Association), which actively work to promote Okonomiyaki (or "Konamon" in general) through various activities.

RECIPE

Ingredients (2 servings)

[Batter] Cake flour 100g
[Batter] Dashi (Japanese soup Stock) 100ml
[Batter] Nagaimo (Japanese mountain yam), grated 40g
[Batter] Salt A pinch
[Ingredients] Cabbage, finely shredded, about 5mm 240g
[Ingredients] Egg 2
[Ingredients] “Tenkasu” (tempura scraps) 4tbsp.
[Ingredients] Green onions 4tbsp.
[Ingredients] Pork belly slices, 3mm thick 4 pieces, approx. 160g
[Ingredients] Red pickled ginger to taste
[Ingredients] Vegetable oil As needed
[Toppings] Okonomiyaki sauce to taste
[Toppings] “Aonori” (seaweed flakes) to taste
[Toppings] Shaved Bonito flakes to taste
[Toppings] Mayonnaise to taste

How to cook

1. Mix the ingredients for the batter with a whisk, breaking up any lumps.
2. Place the cabbage in a bowl, one portion of batter (about 120g), egg, and “Tenkasu” on top of the cabbage, and hold the bottom of the bowl with your thumb over the edge of the bowl and bring them together with a curry spoon. Pierce the egg or batter into the shredded cabbage 3-4 times, then turn the whole thing around from the bottom, repeating the process 5-6 times, until the cabbage is covered with the batter and holds together.
The key is to place the mixture on the griddle quickly, because if you leave it overmixed, the water from the cabbage will be released and the Okonomiyaki will be heavy.
3. [Important Tip!] On a preheated griddle (medium heat for a frying pan, high heat around 200-220°C for a hot plate), lightly oil the surface. Place the mixture from Step 2 in the center and use a spoon to spread it out from the center to the edges, creating a circle about 15-16cm in diameter.
Slightly indent the center of the mixture to ensure even cooking.
It is said that 70% of the deliciousness of Okonomiyaki is determined by the process of mixing and placing it on the griddle. Therefore, the steps leading up to this point are crucial.
4. After 3 minutes, insert a spatula to check for a golden brown color and, if achieved, arrange the pork belly slices in 3 lines, ensuring that the fat side is on the outer edge. Flip it towards yourself, cover with a lid, reduce the heat to low, and cook for 4 more minutes.
5. Open the lid, flip it again for 1 minute, add toppings like sauce, and it's ready to serve.

provider : Japan Konamon Association

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

Okonomiyaki ｜ Our Regional Cuisines

Osaka Prefecture

Okonomiyaki

Main lore areas

Main ingredients used

History/origin/related events

Opportunities and times of eating habits

How to eat

Efforts for Preservation and Succession

RECIPE

Ingredients (2 servings)

How to cook