Tantalizing, sizzling, and utterly satisfying—meet okonomiyaki! Jim Smylie reminisces about this beloved Japanese dish and ponders why it hasn't gained the same popularity in the United States.
As I mentioned in my bio on our About Page, I spent several months studying abroad in Japan. Among the many unforgettable experiences, one stands out vividly. Towards the end of my stay in Tokyo, my English students introduced me to a dish that I still crave to this day. I had become familiar with many iconic Japanese dining experiences—the communal Hibachi tables, the bustling sushi bars with chefs shouting "Irasshaimase!" to welcome guests, and the endless rounds of drinks and bar food at nomihodai and tabehodai establishments. But this place was different. The griddles were set on long, low tables, and only one chef manned the bar, which also had its own griddle. I was intrigued.
"What kind of batter would you like?" one of my students asked.
"Batter?" I replied, puzzled.
"For your okonomiyaki," they clarified.
I let them choose for me and watched in fascination as the waiter brought a dark bowl of batter. It was mixed with shrimp, shredded bacon, and strips of cabbage, then poured onto the griddle. The aroma was irresistible. As we sipped plum wine, we shaped and flipped the cooking mixture with small spatulas, then cut and served it. It was love at first bite. "Oishii," I said, my mouth full of deliciousness. "Delicious."
Often mistakenly referred to as Japanese pizza, okonomiyaki is more accurately described as a savory pancake. The name "okonomiyaki" comes from "okonomi," meaning "as you like," and "yaki," meaning "grilled." The dish starts with a flour-based batter, often mixed with grated yam and always containing strips of cabbage. Beyond that, the ingredients are up to you. That night, I enjoyed a deluxe version with shrimp, pork, and vegetables. The servings were generous; okonomiyaki is dense with ingredients and flavors, making it a meal in itself—a rarity in a country where rice is usually the main dish. I left the restaurant full, happy, and with enough leftovers for two more meals!
In addition to the ingredients in the batter, okonomiyaki is typically topped with dried fish flakes, strips of seaweed, and a special sauce known as okonomiyaki sauce, which is similar to Worcestershire sauce but sweeter and thicker. Other popular toppings include Japanese mayo, fruit and vegetable sauce, or chili powder. However, you're free to experiment with your toppings. Just be mindful that okonomiyaki is often a social dish, meant to be enjoyed with a group.
While sushi has become ubiquitous in American cities, okonomiyaki remains relatively unknown. Perhaps it's the appearance—the big, messy griddlecakes taste amazing but look somewhat chaotic—or maybe it's just too uniquely Japanese. Whatever the reason, few Americans have even heard of okonomiyaki.
Fortunately, you don't have to wait for an okonomiyaki trend to hit your town. The dish is easy to make at home, provided you have access to an Asian market. For the batter, you'll need cabbage, flour, eggs, and water. The rest is up to you. This recipe is a great starting point and even suggests a variety of possible ingredients.
So next time you're considering sushi or hibachi for the umpteenth time, why not try something different and watch okonomiyaki sizzle on your griddle instead? It may seem a little unusual at first, but remember, sushi was once considered exotic too.
By exploring the rich flavors and cultural significance of okonomiyaki, you can bring a piece of Japan into your own kitchen. Happy cooking!
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