Okonomiyaki is a popular Japanese dish often described as a savory, crepe-like pancake. It's typically made with shredded cabbage, shallots, and Worcestershire sauce. The name itself explains its versatility: okonomi means “as you like,” and yaki means “grilled” or “cooked over direct heat.” This means there is no single way to prepare okonomiyaki or a definitive recipe—it’s a highly customizable dish that reflects the chef's personal touch.
Chef Janine creates her own unique version of okonomiyaki using seasonal cabbage and keto-friendly almond flour instead of traditional wheat flour. She enhances the dish with dashi (umami broth) and bonito flakes, giving it a perfectly elevated umami flavor. Her okonomiyaki is generously loaded with shrimp and bacon, then topped with her house-made, sugar-free Japanese-style okonomiyaki BBQ sauce and avocado oil mayonnaise. Finally, it's garnished with finely chopped green onions and seaweed flakes, making this a truly exceptional dish.
Okonomiyaki Through the Ages
Okonomiyaki has many regional variations, with its origins tracing back to Japan's 16th-century Edo period. At the time, it was served to monks during Buddhist ceremonies.
In the 1930s, an Osaka restaurant introduced the first savory version of okonomiyaki. The dish gained widespread popularity during World War II when rice became scarce, prompting the Japanese to get creative with other, more accessible ingredients.
While Osaka is internationally synonymous with okonomiyaki, Hiroshima boasts the highest concentration of okonomiyaki restaurants in Japan. In fact, Hiroshima is home to Okonomimura, a village with over two dozen restaurants dedicated to this beloved dish.
Japanese cuisine is distinct from cuisines like Chinese or French, which often rely on complex flavor blends. Instead, Japanese cooking focuses on highlighting the natural flavors of ingredients like roots, seaweed, and fermented foods—rich in umami. It’s about bringing out the best in these natural elements, a balance Chef Janine achieves flawlessly in her version of okonomiyaki.
Cultural Significance
A Social Food: Okonomiyaki is more than just a dish—it’s a communal experience. In Japan, it’s often cooked on a griddle at the table, allowing diners to interact and customize their portions. This makes it a popular choice for family gatherings and casual dining with friends.
Street Food Staple: Okonomiyaki is a common sight at Japanese street festivals (matsuri), where the smell of sizzling pancakes wafts through the air, enticing festival-goers.
Regional Variations
Osaka Style vs. Hiroshima Style: Osaka-style okonomiyaki mixes all ingredients, including the batter, cabbage, and toppings, before cooking. Hiroshima-style, however, layers the ingredients and often includes noodles like yakisoba or udon, making it a heartier variation.
Tokyo's Monjayaki: A lesser-known cousin, monjayaki, is a more liquid version of okonomiyaki popular in Tokyo. It has a runnier batter and is eaten directly off the griddle with small spatulas.
Modern Twists
Fusion Creations: Modern chefs around the world are putting their own spin on okonomiyaki by incorporating global flavors, such as kimchi, cheese, or even truffle oil, making it a versatile dish with endless possibilities.
Health-Conscious Options: With the rise of health-conscious dining, keto-friendly versions like Chef Janine’s, as well as gluten-free and vegan adaptations, are gaining traction among new audiences.
Fun Facts
Etymology: The word “okonomiyaki” literally translates to “grill what you like,” reflecting the dish’s customizable nature.
A Pancake Rival?: Some call it Japan’s answer to the Western pancake, though its savory profile and diverse textures make it an entirely unique culinary experience.
Tips for Perfect Okonomiyaki
Crispy Edges: Achieve the perfect crisp by cooking on a hot, well-oiled griddle and not flipping too early.
Topping Choices: Classic toppings like Kewpie mayonnaise, okonomiyaki sauce, bonito flakes, and aonori (seaweed powder) are essential for authentic flavor, but feel free to experiment!
Stay updated on when this delicious dish will be on the menu by visiting our website: www.myketopal.com.
Shokuyoku ōsei !!!
Bon Appétit!
Chef Janine
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