I had been asking myself this question: is Japan's Okonomiyaki a pizza? I mean, does a pan fried batter counted as a dough? It definitely has sauce and toppings. But can Kewpie mayo qualifies as a cheese? Pizza is dough, sauce and cheese right? So technically, this is a pizza, right? Lol! I watched too much "Is it really dough" on YouTube.

I love this "Japanese pizza". I hardly find any great okonomiyaki in Singapore tho, sadly. There are actually 2 types of okonomiyaki; the Osaka's and the Hiroshima's version. The one which I am making today is the Osaka's version. Hiroshima's version is a lot "heavier" as it contains added noodles and lots of vegetables and other toppings. Perhaps I will try to make that version in the future. It is really difficult to decide which is my favorite; each version has it's own uniqueness.

This is rather a simple and easy dish to make, tho, flipping the okonomiyaki really do takes some practice, especially when I am making 8 inch big okonomiyaki. But it all comes together in the end. Cos after all, mesmerizing over how the bonito flakes dance is the price. Don't you agree? Anyway, I was so glad the other day when I spotted chicken bacon in my local supermarket. Chicken bacon does exist! I do not consume pork, so this is intriguing for me. You can however, use a high quality pork bacon. In closing, is this a pizza? I will leave it to you to decide and I really do hope you give this recipe a try.


Inspired by JustOneCookbook

(Make four 8 inch or eight 4 inch okonomiyaki)

  • Batter:

  • Unbleached All Purpose Flour, 120g

  • Sea Salt, Pinch

  • Granulated Sugar, Pinch

  • Baking Powder, Pinch

  • Nagaimo / Japanese Yam Grated, 160g

  • Daishi, 180ml

  • Tenkasu / Tempura Scraps, 1/2 Cup

  • Ginger Grated, 1/2 Inch

  • Eggs Light Beaten, 4

  • Japanese Cabbage Finely Shredded, 740g

  • Shichimi Togarashi / Japanese 7 Peppers, Pinch

  • Sauce:

  • Granulated Sugar, 1.5 TBSP

  • Oyster Sauce, 2 TBSP

  • Tomato Ketchup, 4 TBSP

  • Worcestershire Sauce, 3.5 TBSP

  • ​High Quality Wasabi, Pinch

  • Assembly:

  • Canola / Peanut / Vegetable Oil, A Few Drizzle

  • High Quality Chicken Bacon, 8 Slices

  • Nori Flakes, For Toppings

  • Kewpie Mayo, For Toppings

  • Bonito Flakes, For Toppings

  • Scallions Coarsely Sliced, For Toppings


  • Cast Iron Skillet / Pan with Cover


  1. Prepare batter.

  2. In a large bowl, add flour, salt, sugar and baking powder.

  3. Mix until well combined.

  4. Add in yam and incorporated well.

  5. The mixture should comes together like a dough.

  6. Gradually add in dashi while still mixing.

  7. Mix until well combine making sure no large lumps.

  8. *You can pass the batter thru' a fine sieve.*

  9. Cover with cling film and chill in the fridge for at least 1 hr.

  10. While waiting for the batter to set, prepare the sauce.

  11. In a small bowl, combine everything together.

  12. Set aside in the fridge until ready to use.

  13. After 1 hr, prep the batter.

  14. Add in tenkasu, ginger and eggs.

  15. *If you can't find tenkasu, you can simply just deep fried up some batter. Tenkasu is just tempura scraps or leftover.*

  16. Mix until well combined.

  17. Lastly fold in the cabbage and togarashi until fully incorporated.

  18. Assemble the okonomiyaki.

  19. In a skillet over medium heat, drizzle some oil.

  20. Once the oil is heated up, add in the batter.

  21. I am making 8 inch okonomiyaki in which the batter will fill up my skillet.

  22. You can make smaller ones by dividing the batter into 4 equal portions.

  23. Gently shape the batter into a round disc.

  24. Add strips of bacon on top of the batter.

  25. Cover the skillet and cook for 5 mins.

  26. Once bottom is lightly charred, confidently flip the batter.

  27. It is okay if it is messy. Use a spatula to coax into a round disc again.

  28. Cover and cook for another 5 mins.

  29. Once bottom is lightly charred, flip onto serving plate.

  30. Brush the sauce onto the okonomiyaki.

  31. Sprinkle nori flakes over the top.

  32. I dislike my okonomiyaki with lots of mayo, so I just dollops them over the top.

  33. If you prefer, you can squeeze mayo all over the top in a zig-zag motion.

  34. Lastly, sprinkle some bonito flakes and scallions over the top.

  35. Repeat the steps for the remaining okonomiyaki.

  36. Serve immediately and enjoy how the bonito flakes dance.

#okonomiyaki #anythinginbetween

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