Okonomiyaki is a popular, savory pancake dish that is found throughout Japan. Consisting of a flour batter and cooked on a teppan, common ingredients include cabbage, meat, and seafood, with toppings including a thicker worcestershire type sauce, dried seaweed flakes (aonori), bonito flakes, Japanese mayonnaise, and ginger.

It’s prepared much like a pancake with the batter and ingredients pan-fried on both sides of the teppan.

Originally created in Osaka in the 1930s, it quickly spread throughout the Kansai region (Nara, Wakayama, Kyoto, Osaka, Hyogo, and Shiga). This version of okonomiyaki is what is generally found throughout Japan. In Hiroshima they have their own distinct take on the popular dish, where the ingredients are layered instead of mixed and there is about 3-4x more cabbage used with noodles and a fried egg topping it off.

I didn’t get to visit Hiroshima this trip, but was in Osaka to have their style of okonomiyaki.

Okonomi Yukari

While out and about in Osaka, I ran into Okonomi Yukari which is a okonomiyaki restaurant that has been around since 1953. There’s a few of these restaurants throughout Osaka. The one I went to in the Kita Ward is the flagship location. With it being my first night in Osaka I thought it was a great time to get my okonomiyaki for the trip!

They had many different variations of okonomiyaki here, with a large selection of toppings you could add as well. I went with the most popular choice – the Special Mix Yaki (1450 yen, $9.25 USD). This particular mix included pork, cuttlefish, and shrimp.

The table you sit at has its own teppan and once you order your server comes by with a bowl with all the ingredients and an egg which gets cracked into the mixture and you stir it all up. You can either make it yourself or they will make it for you. Since I had zero idea of how to actually cook the okonomiyaki, I let the pro handle it.

Just like a big ol’ pancake chalk full of ingredients with pork laid on top, this is what the okonomiyaki looked like when it was first placed on the teppan.

It takes some time to get it nice and cooked (at least when you’re hungry and have food cooking right in front of you) but it started coming along. The outside was getting nice and crisp and the inside was starting to cook as well. It gets flipped a few times before it’s ready to be served.

Once fully cooked through the thicker worcestershire type sauce, dried seaweed flakes (aonori), bonito flakes, Japanese mayonnaise all get added. The pictures don’t quite do this justice. This is a large, dense, pancake! There’s a spatula that you use to cut the okonomiyaki into smaller pieces so you don’t need to dig into the whole thing.

The Okonomiyaki

After watching this cook before my very eyes I was ready to dig in! I gave myself a nice chunk of the pancake and dug in.

The outside had a nice char to it with a slight crunch. The inside is fairly packed with all the goodies. The cuttlefish was really tender and well done. It wasn’t dried out at all. The shrimp was sweet and the pork was a nice tasty surprise when you got a bite of it. There was also some green onion and carrot mixed into this as well which went great with the mixture.

The combination of the worcestershire type sauce and Japanese mayonnaise adds a little sweet and savory to the pancake. They gel well together and are really the perfect complement topping for this dish.

Overall, it was a satisfying, very filling meal! For under $10 USD it was a great value and it’s just one of those meals that you must have if you’rve visiting Osaka!