Enjoy cooking with recipe videos

Fluffy and Melty - Moon Viewing Okonomiyaki - Recipe Video

A simple and easy to understand recipe video shows how to make Fluffy and Melty - Moon Viewing Okonomiyaki.
This is a recipe for okonomiyaki topped with grated yam (tororo). The thick texture of Japanese yam (nagaimo) and the mild taste of egg yolk mix well with okonomiyaki and it is very delicious. By adding hanpen fish cake to the dough, it becomes fluffy. You should definitely give it a try!
Share on
X（Twitter） Pinterest Copy link

Cook time

20 minutes

Ingredients
2 servings

  • Batter
  • Cabbage
    100 g
  • Hanpen fish cake
    50 g
  • Eggs
    1
  • Cake flour (Pastry flour)
    30 g
  • Red pickled ginger
    20 g
  • Water
    3 tbsp
  • Japanese style granulated soup stock
    1 tsp
  • Salad oil
    1 tbsp
  • Toppings
  • Okonomiyaki sauce
    1.5 tbsp
  • Japanese yam (Nagaimo)
    50 g
  • Egg yolk
    1
  • Young green onion (Konegi)
    as needed

How to make

  1. Prepare. Peel Japanese yam (nagaimo) and set aside.
  2. 1. Shred cabbage.
  3. 2. Chop hanpen fish cake roughly.
  4. 3. Grate Japanese yam (nagaimo).
  5. 4. Put Step 1, Step 2, and the rest of the ingredients in a bowl and mix until there are no lumps.
  6. 5. Place cooking oil in a heated pan over medium heat and spread Step 4 into a circle. When it browns, turn it over, cover with a lid and cook over low heat for about 8 minutes until cooked through.
  7. 6. Place it on a plate and coat it with okonomiyaki sauce. Add Step 3 and the egg yolk, sprinkle young green onion (konegi) on top, and it's ready to serve.

Tips for cooking

We used a 7 inches pan. The flavor will change, but you can substitute Japanese versatile dashi base (shiro-dashi) for Japanese style granulated soup stock. For senior citizens, children under the age of 2, pregnant women, and individuals with weakened immune systems, please avoid eating raw eggs. *Detailed instructions on raw eggs to be added.

Recommended for you