Learn about the origin, history and way of preparing the Okonomiyaki , a kind of omelette but in the Japanese style.


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  • Ingredients
  • Origin
  • History
  • Preparation
  • 5 Sources


  • ½ Cabbage or cabbage
  • 1 potato or yam
  • 150 gr flour for okonomiyaki Otafuku
  • 1 egg
  • 125 ml fish broth
  • Bacon dice
  • Squid strips (about 2 small squid)
  • Crushed nori seaweed (aonori)
  • Otafuku sauce for okonomiyaki
  • Kewpie Japanese Mayonnaise
  • Katsuobushi (dried bonito flakes) (optional)
  • Beni shōga (candied ginger in strips)



Okonomiyaki is a Japanese dish that consists of making a dough with vegetables, bacon, flour, egg and various other ingredients that are cooked in the pan. The term Okonomiyaki means grilled to your liking, referring to the customer. This Japanese omelette is frequently compared to the French omelette, omelette, pizza or pancake, due to the great variety of ingredients it contains. In Japan, it is associated with the Kansai and Hiroshima region, where it is believed to have originated. It is a typical Osaka dish and according to the region, there are several variations.



The origin of okonomiyaki dates back to the mid-16th century, when Sen no Rikyū, master of the tea ceremony, served a cake called fu no yaki, which was made from flour mixed with water.


Popularly known in the West as “Japanese pizza”, the truth is that the okonomiyaki (お 好 み 焼 き), due to its preparation and ingredients, is more like a tortilla or a pancake and can carry almost any ingredient. In fact, its name means “whatever you like, grilled.” The okonomiyaki is prepared on a teppanyaki plate and is very typical of Osaka and Hiroshima, where it is easy to find specialized restaurants that prepare it before diners. Some establishments incorporate an iron on the surface of the table itself so that the diner finishes preparing it to his liking and the freshly made comma. There are various styles of okonomiyaki depending on the geographical area, since other Japanese regions have also made it their own and reinterpreted it in their own way. It is actually a very simple dish to prepare and,


  • Cut the cabbage (or cabbage) into julienne strips and soak it.
  • Peel the potato and grate it. Normally another tuber called yam is used but as it is difficult to find, we have replaced it with potato.
  • Beat the egg and add it to the grated potato along with the Otafuku okonomiyaki flour and the fish stock. Stir well until obtaining a homogeneous and semi-liquid mass.
  • Cook the bacon cubes in a frying pan or microwave until crisp. Degrease on kitchen paper and reserve.
  • Drain the cabbage (or cabbage) and add to the previous mass together with the crunchy bacon cubes and the squid strips. Mix everything again. on top.
  • Heat the griddle or a nonstick skillet with a drizzle of oil. Once hot, incorporate approximately a cup of the mixture and spread it slightly giving it a circular shape, like a cake. Cover and leave to cook for about 5 minutes.
  • After this time, we turn the cake and spread the aonori seaweed on top. We cover again for 5 more minutes, and we almost have the plate ready.
  • Remove from the pan when the dough is well cooked on the inside and the cake is browned on the outside. Pour and season with the Otafuku okonomiyaki sauce, and then with the Japanese Kewpie mayonnaise, drawing a grid with both sauces.
  • As a finishing touch, place a handful of beni shōga in the center and spread a few flakes of katsuobushi on top of the okonomiyaki. You will see how they move due to the heat.


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