Are you ready for a culinary journey through Japan? Join us as we explore the delicious world of okonomiyaki, often described as Japanese pizza. But don’t be fooled by this simple description, okonomiyaki is so much more than just a savory pancake. It’s a street food staple, a culinary canvas for diverse tastes, and a window into the heart of Japanese culture.
From its humble beginnings in Osaka to the regional variations found across Japan, okonomiyaki has a rich history and a unique experience to offer. So let’s dive in and discover all there is to know about this mouth-watering dish.
History of Okonomiyaki
The origins of okonomiyaki can be traced back to the early 20th century in Osaka, Japan. Its name comes from the words “okonomi,” meaning “as you like it,” and “yaki,” meaning “grilled.” This hints at the dish’s flexible nature and its ability to accommodate individual preferences.
In its early days, okonomiyaki was a simple and inexpensive dish made with flour, water, and cabbage, cooked on hotplates in street stalls. It was a popular meal among students and workers looking for a quick and filling lunch. However, as the dish gained popularity, it also evolved to incorporate various ingredients and cooking methods.
During World War II, food shortages led to the use of alternative ingredients such as grated yam and breadcrumbs. In the post-war period, when food became more readily available, new variations of okonomiyaki emerged, using seafood, meat, and other vegetables. Today, there are over 100 different styles of okonomiyaki, each with their own unique twist.
Ingredients
At its core, okonomiyaki is a simple dish made with flour, water, and shredded cabbage. However, the beauty of okonomiyaki lies in its ability to adapt and incorporate various ingredients, depending on the region or personal preference. Let’s take a look at some of the key ingredients used in different styles of okonomiyaki.
Flour
The type of flour used can greatly impact the texture and flavor of okonomiyaki. The most commonly used flour is all-purpose wheat flour, but some regions use buckwheat flour or a mix of both. Some variations even use rice flour, giving the dish a lighter and crispier texture.
Cabbage
Cabbage is a staple ingredient in traditional okonomiyaki. It adds a satisfying crunch and a subtle sweetness to the dish. The cabbage is usually shredded and mixed into the batter before cooking.
Meat and Seafood
Meat and seafood are popular additions to okonomiyaki. In Osaka, pork belly is commonly used, while in Hiroshima, oysters and squid are popular choices. Other variations include shrimp, octopus, and even bacon.
Noodles
In some regions, such as Hiroshima, an extra layer of noodles is added to the okonomiyaki. This creates a unique texture and adds another dimension of flavor to the dish. The noodles are usually cooked separately and then placed on top of the batter before flipping it over.
Eggs
Eggs are often used in the batter to bind all the ingredients together. They also add a richness to the dish and help create a fluffy texture. In some styles of okonomiyaki, eggs are also cracked on top of the pancake while cooking, creating a crispy and slightly runny topping.
Cooking Methods
There are two main methods of cooking okonomiyaki: teppan and konro. Teppan refers to a large griddle or hotplate, while konro is a charcoal grill. Both methods have their own distinct flavors and cooking techniques.
Teppan
Teppan is the most common way to cook okonomiyaki, especially in street stalls and restaurants. The batter, along with its filling, is poured onto a hotplate and cooked until golden brown on both sides. The chef will expertly flip the pancake using metal spatulas to create a perfect round shape and ensure that all the ingredients are evenly cooked.
Konro
In some regions, particularly in Hiroshima, okonomiyaki is cooked on a konro, a small charcoal grill. This method gives the dish a distinct smoky flavor and caramelization on the edges. The batter is spread thinly on the grill, and then the filling ingredients are layered on top. Once the bottom is cooked, the pancake is flipped to cook the other side.
Regional Variations
As mentioned earlier, okonomiyaki is not just one dish; it’s a genre with endless possibilities. Each region in Japan has its own unique take on this beloved dish. Let’s explore some of the most popular regional variations.
Osaka-style Okonomiyaki
The birthplace of okonomiyaki, Osaka, has its own style that is considered the most traditional. In this style, all the ingredients, including the meat and cabbage, are mixed together in the batter. The resulting pancake is thick and fluffy, and it is often topped with a generous amount of okonomiyaki sauce, mayonnaise, and bonito flakes.
Hiroshima-style Okonomiyaki
Hiroshima-style okonomiyaki is a layered version of the dish, with noodles added between the layers of batter and fillings. The noodles are usually soba or udon and are cooked separately before being placed on top of the pancake. This style also uses more cabbage and a thinner batter, giving it a slightly lighter texture than Osaka-style okonomiyaki.
Tokyo-style Okonomiyaki
Tokyo-style okonomiyaki is often referred to as monjayaki, a thinner and runnier version of the dish. The batter is poured into a ring-shaped mold and cooked on a hotplate until it becomes gooey and crispy around the edges. This style usually uses seafood, such as squid or shrimp, and is eaten with a small spatula.
Kansai-style Okonomiyaki
Kansai-style okonomiyaki is a mix of Osaka and Hiroshima styles. It is thinner than Osaka-style but not as thin as Tokyo-style. It also has a layer of noodles like Hiroshima-style, but they are mixed into the batter instead of being placed on top. This style is popular in Kyoto and other cities in the Kansai region.
Popular Toppings
Okonomiyaki is often served with toppings that add extra flavor and texture to the dish. Here are some of the most popular toppings you’ll find in Japan:
Okonomiyaki Sauce
Okonomiyaki sauce is similar to Worcestershire sauce, with a thick, sweet, and tangy flavor. It is an essential ingredient in all styles of okonomiyaki and is drizzled over the pancake before serving.
Mayonnaise
Mayonnaise adds a creamy and rich element to the dish. It is usually drizzled on top of the okonomiyaki in a zigzag pattern or used to create designs on the pancake.
Bonito Flakes
Bonito flakes are thin shavings of dried fish that appear to move and dance on top of the hot okonomiyaki. These flakes add a smoky and umami flavor to the dish.
Aonori
Aonori is a type of seaweed powder that is sprinkled over the okonomiyaki to add a subtle salty flavor and a vibrant green color.
Pickled Ginger
Pickled ginger, or gari, is often served as a palate cleanser with sushi. However, it is also commonly used as a topping for okonomiyaki, adding a refreshing and slightly spicy element to the dish.
Serving and Presentation
Okonomiyaki is usually served on a hotplate or grill, straight from the cooking surface. It is common to see customers sitting around a teppanyaki grill, watching their okonomiyaki being cooked right in front of them.
Once the pancake is cooked, it is topped with all the desired toppings and then cut into bite-sized pieces using metal spatulas. These pieces are then served onto individual plates and eaten using chopsticks.
The presentation of okonomiyaki is an art form in itself. Chefs often create intricate designs and patterns using the sauces and mayonnaise, making each dish unique and visually appealing.
Conclusion
From its humble beginnings as a street food in Osaka to its modern-day variations found in cities across Japan, okonomiyaki has captured the hearts and taste buds of people all over the world. Its flexible nature, diverse flavors, and unique cooking methods make it a must-try for any food lover visiting Japan.
So next time you find yourself in a bustling food market or a cozy restaurant in Japan, be sure to try this iconic dish and experience the delicious journey through the world of okonomiyaki. As they say in Japan, “お好み焼きを召し上がれ” (Enjoy your okonomiyaki)!
