Japanese Okonomiyaki with Kimchi + Fried Egg
Japanese Okonomiyaki is a savory cabbage pancake that's also a popular street food in Japan. Generous drizzles of Okonomi sauce and Kewpie mayo, plus a generous handful of bonito flakes add so much flavor! Filling, satisfying, endlessly customizable, and completely delicious. And easy to make! The perfect snack or light meal.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 cup Okonomiyaki Flour
- 1/2 cup water
- 2 large eggs
- 1/2 cup Mountain yam, grated + peeled
- 2 cups cabbage, chopped finely
- 4 green onions, chopped finely
- Okonomi Sauce
- Kewpie Mayo
- 1/4 cup kimchi, divided
- 2 large eggs (preferably organic or free run)
- 2 handfuls Bonito Flakes (Katsuobushi), divided
Instructions
- 1
Make batter. In a large bowl, add Okonomiyaki flour, water, eggs, and grated Mountain Yam. Whisk well, making sure there are no lumps.
- 2
Add cabbage + green onions. Add finely shredded cabbage and shopped green onions. Switch to a rubber spatula and mix until well combined. The cabbage and batter should cling together loosely.
- 3
Cook Okonomiyaki. Heat skillet to medium heat. Add 1-2 tsp oil and swirl to coat the bottom of the skillet. Add half the batter and shape into a thick, round pancake, using the spatula to pat the edge into a circle. Cover and lower the heat to medium low. Cook for 5 minutes. Flip the Okonomiyaki, cover, and cook for another 5 minutes. This allows steam to build and fully cook the inside of the pancake.
- 4
Transfer to a plate and cover loosely with foil to keep warm (or keep in a 200F oven). Repeat until you have 2 pancakes.
- 5
Add toppings. For each Okonomiyaki, drizzle Okonomi Sauce in zig zags. Then add Kewpie Mayo in zig zags, going in the opposite direction. Add kimchi directly on top. Then add fried egg. Top with bonito flakes. Enjoy immediately!