Guide To Serve Okonomiyaki Recipe Adam Liaw Simple

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Okonomiyaki, literally translating to “as you like it”, is a delightful savory pancake originating from Osaka, Japan. This versatile dish allows for endless customization, making it a favorite among street vendors and home cooks alike. Today, we’ll be exploring a classic okonomiyaki recipe inspired by the renowned chef Adam Liaw.


Adam Liaw
Adam Liaw

1 cup (150g) all-purpose flour

  • 1/2 cup (75g) panko breadcrumbs
  • 1/2 cup (125ml) dashi stock (or substitute with vegetable broth)
  • 1 egg
  • 1/4 cup (25g) shredded cabbage
  • 1/4 cup (40g) cooked and diced vegetables (tenkasu scraps are traditional, but feel free to use your favorites like carrots, peas, or corn)
  • 1/4 cup (25g) diced cured meat (bacon, ham, or leftover roasted pork work well)
  • Okonomiyaki sauce (available at most Asian grocery stores)
  • Japanese mayonnaise (kewpie mayo preferred)
  • Aonori flakes (dried seaweed)
  • Katsuobushi flakes (bonito flakes)
  • Vegetable oil for cooking

  • Optional toppings:

    Shichimi togarashi (seven-spice powder)

  • Pickled ginger
  • Beni shoga (shredded red pickled ginger)

  • Instructions:

    1. Prepare the batter: In a large bowl, whisk together the flour, panko breadcrumbs, and dashi stock until a smooth batter forms. Don’t worry if it’s a little lumpy.
    2. Beat in the egg: Crack the egg into the batter and whisk until fully incorporated.
    3. Incorporate the fillings: Fold in the shredded cabbage, diced vegetables, and cured meat. Be gentle to avoid overmixing.
    4. Heat a pan: Drizzle a thin layer of vegetable oil on a non-stick pan and heat it over medium heat.
    5. Shape the okonomiyaki: Scoop a generous amount of batter into the pan, shaping it into a round pancake roughly 1/2 inch thick.
    6. Cook the okonomiyaki: Let the okonomiyaki cook undisturbed for 3-4 minutes, or until the bottom is golden brown and crisped.
    7. Flip and cook: Using a spatula, carefully flip the okonomiyaki and cook for another 2-3 minutes until the other side is golden brown.
    8. Brush with sauce: Drizzle a generous amount of okonomiyaki sauce and mayonnaise on top of the cooked pancake.
    9. Top it off: Sprinkle aonori flakes, katsuobushi flakes, and your choice of optional toppings.
    10. Serve and enjoy! Slice the okonomiyaki into wedges and devour it while hot.

    Nutrition Facts (per serving, approximate):

    Calories: 500

  • Fat: 25g
  • Carbohydrates: 60g
  • Protein: 20g

  • Note: These are approximate values and will vary depending on the specific ingredients you use.


    Okonomiyaki is a delicious and satisfying dish that’s perfect for a casual lunch or dinner. With its customizable nature, you can tailor it to your taste preferences and dietary needs. So grab your favorite ingredients, follow these simple steps, and experience the delightful flavors of Osaka in your own kitchen!

    Frequently Asked Questions (FAQs)

    1. What can I use as a substitute for dashi stock?

    If you don’t have dashi stock readily available, you can use vegetable broth instead. Just be aware that the flavor profile might be slightly different.

    2. Can I make okonomiyaki gluten-free?

    Absolutely! Simply replace the all-purpose flour with a gluten-free flour blend. Ensure the blend includes a binder like xanthan gum for optimal results.

    3. What other vegetables can I add to my okonomiyaki?

    Feel free to experiment with various vegetables! Some popular options include bean sprouts, thinly sliced green onions, or shredded zucchini.

    4. Can I make okonomiyaki ahead of time?

    While okonomiyaki is best enjoyed fresh, you can prepare the batter and pre-cook the vegetables beforehand. However, assemble and cook the okonomiyaki just before serving to maintain its crisp texture.

    5. Where can I find okonomiyaki sauce and other Japanese ingredients?

    Most Asian grocery stores will carry okonomiyaki sauce, mayonnaise, aonori flakes, and katsuobushi flakes. You can also find them online from specialty retailers.