Seafood Okonomiyaki

What is Okonomiyaki?

Okonomiyaki is one of Japan's most beloved "konamono" (flour-based) dishes. At its heart, it's a savory pancake made from a wheat flour-based batter mixed with ingredients such as shredded cabbage, pork belly, and seafood such as squid, all cooked on a large, flat griddle (teppan). Once cooked to a golden-brown finish, it's generously coated with a special savory-sweet okonomiyaki sauce, drizzled with Japanese mayonnaise, and then sprinkled with dried bonito flakes (katsuobushi) and powdered green laver (aonori).

Alongside takoyaki (octopus balls), Okonomiyaki is celebrated as an iconic taste of Osaka. Meanwhile, Hiroshima has developed its own distinct style, famous for layering the ingredients, instead of mixing them, and including noodles and a fried egg.

The Roots of Okonomiyaki

The earliest predecessor of Okonomiyaki is said to date back to "Funoyaki," a crepe-like confection served by the legendary tea master Sen no Rikyu at tea ceremonies during the Azuchi-Momoyama period (late 16th century). An even earlier influence might be "senbin," a simple creation of flour mixed with water and cooked, which was popular in China as a thin pancake used to wrap side dishes.

Later, during the Edo period, simple grilled flour-based snacks gained popularity among commoners. By the Meiji era (late 19th-early 20th century), a dish called "Yoshokuyaki," incorporating cabbage and sauce, emerged. In the early Showa period (early to mid-20th century), it became popular as an inexpensive children's snack called "Issen Yoshoku" (literally "one-sen Western food"). During the food shortages after World War II, Okonomiyaki gained prominence as a valuable and filling meal. It was from these diverse roots that modern Okonomiyaki evolved.

Osaka-style vs. Hiroshima-style

There are two main regional variations of Okonomiyaki:

• Osaka-style: This is often called "maze-yaki" (mixed grilling). All the ingredients – batter, cabbage, meat, seafood, etc. – are thoroughly mixed together before being poured onto the griddle to cook.
• Hiroshima-style: Known for its "kasane-yaki" (layered grilling) technique. This style starts with a thin crepe of batter, onto which cabbage, pork, other ingredients, yakisoba noodles, and finally a fried egg are layered and cooked together. In Hiroshima, it's common to eat Okonomiyaki directly from the hot griddle using a small metal spatula ("hera"), and for locals, it's nothing short of soul food.

Rising to National Popularity

During the 1950s and 1960s, Okonomiyaki's fame spread nationwide. The expansion of restaurant chains, increased media exposure (partly thanks to the popularity of Hiroshima's professional baseball team, the Carp), and its inclusion in tourist guidebooks cemented its status as a renowned "Osaka specialty" and "Hiroshima specialty." Today, Okonomiyaki is a dish commonly made in Japanese homes and remains a perennially popular choice when dining out.

The Allure of Okonomiyaki

The true charm of Okonomiyaki lies in its incredible freedom – the name itself roughly translates to "grilled as you like it!" It's a wonderfully versatile dish that can be easily made with whatever ingredients you have on hand. Better yet, you can customize the sauces, mayonnaise, and toppings to perfectly suit your taste. The interactive experience of everyone gathering around a griddle, cooking, and eating together makes any mealtime a more festive and enjoyable occasion.