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Okonomiyaki is the Japanese word for a type of savory pancake with an omelet-ish touch. It means “grilled as you like it”, and you definitely could try it as you wish!
Our recipe is kid-approved because it’s simpler, with less complex or strong-umami flavors. We included several kid favorites like carrots, and our homemade Okonomiyaki sauce has a hint of sweet, sour, and hearty flavors that delighted us all at home.
What is Okonomiyaki?
The traditional Okonomiyaki recipe is a local staple from Osaka and Hiroshima, Japan. Although it’s commonly referred to as “Japanese pancake“, it resembles a frittata, or even an omelet too. In Osaka, its hometown, Okonomiyaki is a street food star and many street stalls serve it to taste. Traditionally, pork and squid are among the main protein options, and they even come combined!
The traditional recipe includes other Japanese ingredients that are a bit too hard to find if you aren’t used to shopping at Asian supermarkets. They give the dish umami flavors and fun textures.
Among these traditional ingredients are nagaimo (similar to a long yam), tenkasu (tempura scraps), and katsuobushi (dried bonito flakes). I am sure they add an authentic flavor to the dish but, their taste is so strong, I doubt they would help us with kids’ approval.
Kid-approved Okonomiyaki
I loved developing this recipe as an adaptation of traditional Okonomiyaki. It’s simpler and a good choice to prepare at home with kids to skip the routine toast for breakfast.
Preparation in itself is quite easy and, if you chop the ingredients in advance, kids can play their part safely.
Moreover, one of the steps kids enjoys the most is adding the toppings. Especially since they can make ‘drawings’ with the Okonomiyaki sauce, the mayo and other elements such as sesame seeds and green onions.
Although this recipe isn’t the authentic Osaka-style Okonomiyaki, it’s a way to “travel” through food with our kids. It allowed us to talk about Japan and its culture, something that comes out naturally when preparing this dish with our favorite cooking assistants.
Kid-approved Okonomiyaki (Japanese savory pancake)
Ingredients
Pancake mix
- 3.5 oz. of AP flour
- ¼ tsp of baking powder
- 5 fl. oz. of water
- 10 oz. of chopped/shredded green cabbage
- 1 carrot, peeled and shredded
- About 2-3 green onions, finely chopped (more if you’d like them as topping too)
- 2 strips of turkey bacon, chopped in squares
- 2 eggs
- Optional: you may add different proteins to the pancake mixture, a common one is chopped cooked shrimp
Okonomiyaki Sauce
- 3 tbsp of low-sodium Ketchup
- 1 tsp of Worcestershire sauce
- 1 tsp of low-sodium Soy sauce
Instructions
- Grate the carrot and cabbage. Finely chop the green onions and the cooked turkey bacon
- In a large bowl, add your flour and baking powder and mix well. Continue adding the eggs and water. Whisk until you get a smooth paste
- Add the rest of the ingredients to the pancake batter. Mix them thoroughly
- Heat a saucepan under medium heat with a bit of oil (neutral or olive oil). Place pancake batter on the pan, for 2 or 3 pancakes at a time, creating circles that are about ½ inch thick. Allow to cook until brown, or until they easily release from the pan
- Turn the pancakes over and let them cook evenly on the other side. Both sides should have light brown color with a crispy texture
- While pancakes cook, make the Okonomiyaki sauce by whisking together the Worcestershire sauce, soy sauce, and ketchup in a small bowl
- To serve, brush a thin layer of Okonomiyaki sauce over each pancake. Decorate with mayo, sesame seeds, roasted seaweed, or any toppings you prefer
Check my other recipes to find more delicious ideas.
If you try this recipe and want to share your pictures, remember to tag me @lacooquette on Instagram. I’d love to share your pictures on my IG stories.
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