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  • Try making your own Okonomiyaki!
  • Sales Japan Food Hall

Try making your own Okonomiyaki!

Okonomiyaki is a savory pancake which consists of batter and cabbage topped with a variety of condiments like sweet sauce (Okonomi Sauce), mayonnaise, Aonori(dried seaweed) and dried bonito flakes.  Selected ingredients like meat and seafood can be added.  This variability is reflected in the dish's name; "Okonomi" which literally means "to one's preference".
There're over 3,000 Okonomiyaki restaurants in Japan, whereas only a hundred or so outside of Japan.  But, don't worry, it's easy to make at home.  Just mix the base(flour, water, eggs and cabbage) and cook with a frying pan.  And then, put the sauce(Okonomi sauce is perfect!) and toppings.

BASE: Okonomiyaki mix helps you to make the tasty Okonomiyaki easier, although you can make it with simple wheat flour if you want.

OTAFUKU

OKONOMIYAKI(SAVOURY PANCAKE)MIX
お好み焼き粉                         450g

Used the best part of wheat and aromatic konbu kelp, it allows you to make the Okonomiyaki taste like in a restaurant.

SAUCE: Okonomi sauce is one of the most important element of Okonomiyaki. It adds deep and rich flavour.

OTAFUKU

OKONOMI SAUCE
お好みソース        300g

Japanese thick flavour sauce used the best for Okonomiyaki. The secret of the delicious taste is that it contains African dry fruit Date which creates unique taste and thickness in flavour.

QP

MAYONNAISE
マヨネーズ       450g

A combination of high standard oil, plenty egg yolks and aromatic vinegar, it has deep flavour. It adds creamy taste to the dishes.

 

TOPPING: In general, Aonori(green laver) Katsuo bushi(dried bonito flakes) are sprinkled onto the Okonomiyaki.

 

YAMAKI

AOSAKO (POWDERED SEAWEED)
青さ粉                                                    10g

This green laver, also called Aonori, is generally used for Okonomiyaki, Yakisoba(stir-fried noodles) to add an aromatic flavour of the sea last.

MARUHA NICHIRO

HANA KATSUO (DRIED BONITO FLAKES)
花かつお (かつおぶし)                 50g

"Hana Katsuo" is roughly shaved dried skipjack tuna. It's widely used in Japanese dishes for final taste enhancer.

  • Sales Japan Food Hall