Introduction
I love making Okonomiyaki, especially with crispy bacon and juicy prawns, as a treat every few months. This savory Japanese pancake, a street food favorite from Osaka, combines a perfect blend of flavors and textures. If you’re craving bacon or shrimp Okonomiyaki, this authentic recipe brings the streets of Osaka right to your kitchen. With just a few simple ingredients, you can whip up this delicious dish and enjoy its restaurant-quality taste at home. Ready to try your hand at an Osaka-style Okonomiyaki recipe? Let’s get starteed!
Best Bacon and Shrimp Okonomiyaki Recipe – Quick and Delicious Comfort Food
I’m a big fan of this Okonomiyaki recipe because it’s quick, easy to prepare, and full of bold, unique flavors. It’s one of my go-to comfort foods when I want something special. While I haven’t had the chance to visit Japan yet, I first tasted Okonomiyaki at Abeno, a Japanese restaurant in London, where they cook these savory pancakes on a hot plate right in front of you—giving that authentic street food vibe. I’ve tweaked my version to suit my taste, and I have to say, it might just be better than the one I tried in the restaurant!
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The Origins and Evolution of Okonomiyaki
Introduction to Japanese Pancake:
Okonomiyaki is a popular savory Japanese pancake, cherished as both a street food favorite and a comforting meal. The word ‘Okonomiyaki’ translates to ‘grilled how you like it,’ highlighting its versatility. This delicious pancake is made with a base of flour, eggs, and shredded cabbage, along with a variety of other ingredients like bacon, shrimp, or regional specialties. Cooked on a hot plate or griddle until golden and crispy, it’s typically topped with mayonnaise, Okonomiyaki sauce, bonito flakes, and green onions, creating an explosion of flavors in every bite.
A Brief History of Okonomiyaki: From Funoyaki to a Street Food Icon
The origins of Okonomiyaki can be traced back to the 16th century in the Osaka and Hiroshima regions of Japan. Initially known as “funoyaki,” this early version was a simple dish made from flour, water, and grated yam. Over time, Okonomiyaki evolved with the addition of ingredients like cabbage, meat, seafood, and vegetables. Its rise in popularity as a street food began in the 1930s, and during World War II, it became a staple meal for many, providing sustenance during economic hardships.
Okonomiyaki Styles: Osaka vs. Hiroshima
Japan is home to two main styles of Okonomiyaki, each originating from distinct regions with its own preparation techniques.
- Osaka-Style (Kansai-Style) Okonomiyaki: This popular version features a batter made from flour, eggs, grated nagaimo yam, dashi stock, and shredded cabbage. Additional ingredients like pork belly, shrimp, squid, or cheese are often mixed in. Once cooked, the pancake is drizzled with a rich, sweet-savory Okonomiyaki sauce, mayonnaise, and topped with bonito flakes and green onions.
- Hiroshima-Style Okonomiyaki (Hiroshima-yaki): Hiroshima-style Okonomiyaki takes a layered approach. Each component—batter, cabbage, bean sprouts, pork belly, or even noodles—is cooked separately and then stacked together. The final dish is topped with Okonomiyaki sauce, mayonnaise, and green onions for a flavor-packed finish.
Beyond Osaka and Hiroshima: Regional Variations of Okonomiyaki
Okonomiyaki’s versatility has inspired regions across Japan to create their own unique versions. In Tokyo, you’ll find “monjayaki,” a thinner, runnier variant served with a spoon rather than chopsticks. The Kansai region offers “negiyaki,” where green onions replace cabbage as the main ingredient, adding a fresh twist to this classic dish.
The Role of Katsuobushi in Okonomiyaki
Katsuobushi, or dried bonito flakes, is a key topping that adds depth to the flavor and texture of Okonomiyaki. Made from fermented, dried bonito (a type of tuna), katsuobushi is known for its umami-packed, smoky flavor. When sprinkled over the hot pancake, the thin flakes seem to “dance” due to the rising heat, creating a visually captivating experience that enhances the authenticity of the dish.
In Okonomiyaki, katsuobushi isn’t just about taste—it’s about texture, too. The light, airy flakes contrast beautifully with the soft pancake and rich sauces. Combined with the savory Okonomiyaki sauce and creamy mayonnaise, katsuobushi elevates each bite with a perfect burst of umami. This ingredient is a must if you want to capture the true essence of Japanese street food in your Okonomiyaki recipe.
Osaka Style Okonomiyaki with Prawns and Bacon Detailed Step-by-Step Recipe & Video Guide:
Osaka Style Okonomiyaki with Prawns and Bacon
Equipment:
- 1 Hybrid Non Stick Frying Pan
- 1 Whisk
Ingredients:
Igredients for Okonomyiaki:
- ½ Small Sweetheart Cabbage - shredded
- ½ lbs Raw King Prawns - (225g) cut into 4 pieces
- 3 Rashes of Unsmoked Streaky Bacon - cut in half
- 3.5 oz Plain Flour - (100g)
- ½ tsp Baking Powder
- 1 Large Egg
- 1 Medium Potato - (150g) or Yam
- ½ cup Vegetable Stock - you can use Dashi or leftover Ramen
- ½ tsp Black Pepper
- 1 Spring Onion - finely sliced
- 1 Small Shallot - finely sliced
- 3 Garlic Cloves - grated
- 1 tsp Fresh Ginger - grated
- 2 tbsp Oil for frying
Ingredients for Okonomiyaki Sauce:
- 3 tbsp Ketchup
- 1 tbsp Mirin
- 1 tbsp Worcestershire Sauce
- 1 tsp Sweet Soy Sauce
- 1 tsp Sweet Chilli Sauce
Other Toppings:
Instructions:
- In a mixing bowl, whisk together plain flour, baking powder, stock, and egg until no lumps remain. Add grated potato and black pepper and mix well. Cover and let the batter rest for at least 30 minutes.
- While the batter is resting, prepare the other ingredients for the Okonomiyaki and make the Okonomiyaki sauce by mixing all the sauce ingredients together.
- After the batter has rested, add shredded cabbage, grated ginger, onions, garlic, and prawns, and mix everything together.
- Heat a frying pan over medium heat with 1 tbsp of oil. Pour quarter of the Okonomiyaki mixture onto the pan and shape it into a round shape. Flatten it slightly and place half of the bacon on top. Let it cook slowly for 3-4 minutes or until the bottom is golden brown, then flip it over. Flatten it again by pressing slightly harder than before and cook for another 3-4 minutes.
- When ready, remove the Okonomiyaki from the pan and garnish it with sauce, mayonnaise, and katsuobushi. Repeat the process with the remaining batter. Serve hot and enjoy!
Recipe Video:
Notes:
- Choice of Cabbage: While sweetheart cabbage is specified, any fresh cabbage variety can be used. The key is to shred it finely for even cooking and better texture.
- Grated Potato: The potato acts as a binder and gives a unique texture to the Okonomiyaki. Make sure it’s finely grated to blend seamlessly into the batter.
- Shrimp/Prawns: You can also use other proteins like squid or thinly sliced pork belly. Alternatively, for a vegetarian version, you can omit the seafood and meat entirely.
- Consistency: The batter should be thick but pourable. If it’s too thin, the pancake may fall apart when flipped. If too thick, it might not cook evenly.
- Flipping: Use a wide spatula for flipping the Okonomiyaki to ensure it doesn’t break apart. Also, pressing it slightly after flipping helps in even cooking.
- Sauce Ingredients: If you can’t find sweet soy sauce, regular soy sauce mixed with a bit of honey or brown sugar can be a substitute. Similarly, if Mirin isn’t available, a mixture of honey and a touch of white wine or rice vinegar can be used.
- Customization: The beauty of Okonomiyaki is its adaptability. Feel free to add or omit ingredients based on personal preference or what’s available.
- Utensils: Using a non-stick pan can make the cooking process smoother. It ensures easy flipping and reduces the risk of the Okonomiyaki sticking to the pan.
Nutrition:
From Chef Lukasz: Thank You for Trying My Okonomiyaki Recipe!
I’m so excited that you’ve joined me in exploring the delicious world of Okonomiyaki! This iconic Japanese dish is not only rich in history but also incredibly versatile, allowing you to tailor it to your personal taste. Did you put your own twist on it? Perhaps you added extra seasonings or experimented with unique toppings? I’d love to hear how you made this recipe your own—feel free to share your variations and experiences. Let’s keep celebrating the art of cooking together!
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Is the potato cooked or raw in this recipe? In the video it looks cooked when it’s being grated.
It is grated raw in this recipe 🙂
Thank you!!
You are welcome!