Japanese Pancake: A Flexible Dish
Widely available throughout Japan, though commonly associated with the Kansai or Hiroshima areas,
okonomiyaki is sometimes compared to an omelette or a pancake and comes in a variety of toppings and batter depending on the region. The Kansai- or Osaka-style okonomiyaki is the most popular and predominant version. The batter is made of flour, grated nagaimo (a type of yam), dashi, eggs and shredded cabbage. However, there are other ingredients included, that makes this dish really flavorful and rich in texture – green onion, pork belly, octopus, squid, shrimp, vegetables, konjac, mochi or cheese.
Okonomiyaki is said to have originated in Osaka and its manner of preparation and cooking is just like you would a pancake. The batter and other ingredients are pan-fried on both sides. Once cooked, other ingredients are placed on top – like seaweed flakes, bonito flakes, pickled ginger, and 2 or so different sauces – otafuku/okonomiyaki sauce and also Japanese mayonnaise. Metal spatulas are used to slice the pancake when ready to be eaten.
The Hiroshima variant of okonomiyaki – batter and ingredients – is layered rather than mixed and has 2 to 3 times more cabbage than the Osaka style. The dish is grilled and not pan-fried and sometimes topped with noodles and or fried egg. There are other versions across Japan that are thinner, more liquid, uses other meats instead of pork, like chicken, ground meat, oysters or fish; some use radish.
See that the okonomiyaki is a very flexible dish. Its literal translation is “how you like” or “what you like”, “grilled”. It can replace a rice meal or if you’re really very hungry.
Japanese Pancake Anytime in Federal Way
And when you’re really that hungry or would rather not opt for rice, try K-Ton’s okonomiyaki, Osaka-style. We prepare it as only our experienced chefs can. Drop by anytime for okonomiyaki, a special, here at our Japanese restaurant in Federal Way.