Okonomiyaki

Okonomiyaki is a Japanese savory griddle-cooked dish made with batter, cabbage, and varied additions. It is commonly finished with a sweet-savory sauce, mayonnaise, and other toppings.

Okonomiyaki batter: A flour-based mixture that binds cabbage and other ingredients in okonomiyaki. Batter holds the filling together while forming the pancake’s soft interior.
Teppanyaki: A Japanese cooking style in which food is prepared on a flat iron griddle. Okonomiyaki is commonly cooked on the same hot, flat surface used for teppanyaki.
Japan: An island country in East Asia with a distinctive culinary tradition. Okonomiyaki developed in Japan and varies across its regions.
Hiroshima-style okonomiyaki: A regional okonomiyaki style built in layers, often including noodles, egg, cabbage, and batter. Its stacked construction contrasts with the mixed-batter approach associated with Osaka.
Cabbage: A leafy vegetable whose compact head is formed by overlapping leaves. Shredded cabbage supplies much of okonomiyaki’s volume, moisture, and sweetness.
Maillard reaction: A chemical reaction between amino acids and reducing sugars that creates browned flavors during cooking. Contact with the hot griddle browns the pancake’s exterior and deepens its flavor.
Osaka: A major Japanese city in the Kansai region, known for its lively food culture. Osaka is associated with a mixing style in which ingredients are combined before griddling.
Osaka-style okonomiyaki: A regional okonomiyaki style in which cabbage and other ingredients are mixed into batter before cooking. This mixed preparation provides a clear contrast with Hiroshima’s layered style.
Tenkasu: Crisp bits of deep-fried batter left from making tempura. These small, crunchy pieces are a common addition to okonomiyaki batter.
Japanese spatula: A small metal spatula used to turn and cut food cooked on a Japanese griddle. Cooks use paired kote to flip and portion okonomiyaki on the griddle.

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