Adapted from Midge via Food52
Before Andy and I had children, we spent much of our time and discretionary income on travel and entertainment. One summer we took a trip to Japan to visit my brother, who had been living near Tokyo for several years. We wandered up and down the streets of Harajuku and Roppongi taking in the sights and nibbling on all sorts of tasty things. We traveled by train to Kyoto and Hiroshima, where we did more milling about and snacking. We fell in love with a Japanese street food called okonomiyaki, a big eggy pancake filled with vegetables, topped with what my brother called “yummy brown sauce” and drizzled with a creamy dressing. I’ve never seen anything quite like it here. I came upon this recipe on Food 52 and just had to try it! I’ve added more vegetables and cut the recipe for the sauce in half. It’s been so long since I had a “real” one, so I’m not sure how authentic this recipe is but it was certainly a hit.
Preparation time: 20 minutes
Cooking time: 15 minutes
Number of servings (yield): Makes 8 – 6″ pancakes
It’s so wonderful to read about okonomiyaki here. I grew up with them – my mom made them regularly. She was from Osaka, and was quite a snob about okonomiyaki. (She thought Tokyo okonomiyaki was no good.) I usually get the okonomiyaki flour and sauce at a nearby Japanese grocery store, but always wanted to make it from scratch to make it fresher and healthier. I’ll definitely have to try this! Thank you
Mahoko, I’d love to know how to make “real” okonomiaki – your mother’s way! I had no idea there was special flour and that you could find the “yummy brown sauce” at a Japanese grocery store here. I’d love to know where this store is!
I made this last night when we had a friend for drinks and appetizers (it became dinner). We all loved them and I have already shared the recipe with her. I was lazy and made two large pancakes which we simply divided. I wasn’t sure about the sauce but again, we all thought it was an excellent addition. I imagine that they would be delicious with all types of vegetables. Thanks Alicia! Jan
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