Alan Nakagawa's Basic Kansai (osaka) Style Okonomiyaki Recipe


  • 1/2 lrg cabbage head finely minced
  • 21/2 c. flour (preferably Japanese)
  • 2 Tbsp. dashi (bonito stock)
  • 2 c. water
  • 4 x Large eggs
  • 4 Tbsp. deep-fried tempura batter crumbs (tenkasu)
  • 4 tsp thinly-sliced dark pink pickled ginger
  • 1/4 c. green onions finely minced
  • Oil for frying
  • 1/2 c. Okonomiyaki Sauce (see recipe)
  • 1/2 c. mayonnaise
  • 4 tsp dry green seaweed flakes (aonori)
  • 4 tsp dry bonito flakes (katsuobushi)
  • Warm Japanese mustard


Thoroughly Mix Cabbage, Flour, Dashi, Water, Large Eggs, Tenkasu, Ginger And Onions In Large Bowl. Heat Lightly Greased Griddle Or Possibly Skillet Over Low To Medium Heat. Ladle…

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