Mini Okonomiyaki
If you’ve ever visited Japan or explored Japanese street food, you’ve probably heard of Okonomiyaki — a delicious savory pancake packed with a variety of fillings and topped with irresistible sauces. Today, we’re diving into a fun twist on the classic: Mini Okonomiyaki! These bite-sized versions are perfect for parties, snacks, or a quick meal when you’re craving something hearty yet playful.
What is Okonomiyaki?
Okonomiyaki roughly translates to “grill what you like,” and that spirit of customization is what makes this dish so special. Originating in Osaka and Hiroshima (each with its own style), Okonomiyaki traditionally combines a batter of flour, eggs, and shredded cabbage, along with a variety of add-ins like pork, shrimp, squid, and even cheese. It’s grilled on a hotplate and topped with tangy-sweet okonomiyaki sauce, creamy mayo, seaweed flakes (aonori), and bonito flakes (katsuobushi) that dance from the heat.
Why Make Mini Okonomiyaki?
Mini Okonomiyaki are everything you love about the classic dish, but in a convenient, hand-held form! Here’s why they’re a great idea:
- Perfect for sharing at parties or gatherings.
- Easier to flip and cook evenly compared to large pancakes.
- Customizable toppings so everyone gets their favorite combo.
- Fun for kids and great for bento lunches.
Ingredients You’ll Need
- 1 cup all-purpose flour
- 2/3 cup dashi stock (or water)
- 2 eggs
- 2 cups finely shredded cabbage
- 1/4 cup green onions, sliced
- 1/2 cup cooked shrimp, chopped (or other protein like bacon or tofu)
- Salt and pepper to taste
- Oil for frying
For topping:
- Okonomiyaki sauce (available in Asian markets or make your own)
- Japanese mayonnaise
- Aonori (seaweed flakes)
- Bonito flakes
- Pickled ginger (optional)
How to Make Mini Okonomiyaki
- Make the batter: In a large bowl, whisk together flour and dashi stock until smooth. Add eggs and mix well.
- Add fillings: Fold in the cabbage, green onions, and shrimp (or your chosen ingredients). Season lightly with salt and pepper.
- Heat the pan: Preheat a non-stick skillet or griddle over medium heat and lightly oil it.
- Spoon the batter: Scoop small rounds of batter (about 2–3 tablespoons each) onto the pan, forming mini pancakes.
- Cook: Grill each mini okonomiyaki for about 2–3 minutes per side, or until golden brown and cooked through.
- Top it up: Drizzle with okonomiyaki sauce and Japanese mayonnaise. Sprinkle with aonori, bonito flakes, and pickled ginger if desired.
- Serve hot and enjoy the delightful mix of crispy, savory, creamy flavors!
Tips and Variations
- Vegetarian option: Skip the seafood and bacon and add mushrooms, corn, or shredded carrots.
- Spicy version: Mix a little sriracha or spicy mayo into the toppings.
- Cheesy twist: Add a handful of shredded cheese to the batter for gooey goodness.
- Freeze for later: Cook and cool completely, then freeze. Reheat in a toaster oven or skillet.
Mini Okonomiyaki are a fun, delicious way to bring a little Japanese street food magic into your kitchen. Whether you’re serving them at a casual party, preparing a unique lunchbox treat, or just satisfying a late-night craving, these mini pancakes are guaranteed to impress. Plus, since you can customize them endlessly, they never get boring!
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