Osaka-style Okonomiyaki

Okonomiyaki (お好み焼き) is a Japanese dish, often referred to as the 'Japanese pizza', though I find it more reminiscent of a robust pancake or frittata. The foundation of this dish is pancake batter and cabbage, while the remaining ingredients can vary depending on the chosen variant. The freedom in its preparation is encapsulated in the name itself: 'okonomi' meaning 'what you like/want,' and 'yaki' signifying grilled/fried.

This culinary delight is popular throughout Japan in two main versions - Kansai (also known as Osaka style) and Hiroshima. In the Kansai version, preparing okonomiyaki is akin to frying a pancake, with the dough ingredients mixed together. The process for the Hiroshima version seems a bit more intricate, involving frying the ingredients separately and serving the concoction on Yakisoba - fried buckwheat soba noodles.

The best way to savor okonomiyaki is in a restaurant specializing in its preparation. Such establishments often feature tables equipped with iron pans/tops, allowing customers to prepare the meal themselves. Of course, there are places where okonomiyaki is prepared by a chef and served ready. Thanks to heating plates, the dish remains warm, and guests cut pieces with a special spatula, placing them on plates.

Okonomiyaki is traditionally served with mayonnaise and a special okonomiyaki sauce, which can be purchased ready-made in Asian stores or prepared at home. The finishing touches include a sprinkle of aonori and katsuobushi, imparting a unique taste to the dish. Aonori is a dried, finely chopped version of nori seaweed, while katsuobushi consists of flakes of dried tuna. Both additions are popular in various Japanese dishes, contributing immensely to the overall flavor.

History of Okonomiyaki

The inception of Okonomiyaki dates back to Japan before World War II, gaining popularity during and after the war. The earliest form, akin to a basic crepe-like pancake, originated during the Edo period (1683-1868) and was served as a special dessert at Buddhist ceremonies, known as Funoyaki. Evolving during the Meiji period (1868-1912) into a sweeter dish called Sukesoyaki, Okonomiyaki took its modern form in the late 30s in Osaka.

During the war, when rice was scarce, the dish saw a surge in popularity as people creatively incorporated more readily available ingredients. The simple wheat pancake became a staple, with additional ingredients such as eggs, pork, and cabbage being introduced. Notably, a restaurant in Osaka claims to be the first to add mayonnaise in 1946.