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Okonomiyaki cooking on a hotplate, topped with sauce, mayonnaise and green seaweed
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Okonomiyaki Kit Osaka-Style Japanese Savoury Pancakes

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Made byShintop

Okonomiyaki Kit Osaka-Style Japanese Savoury Pancakes

The Japanese ingredients for Osaka-style okonomiyaki, in one box: flour mix, sauce, dried fish flakes (bonito), green seaweed, tempura bits and red pickled ginger.

  • Postage is calculated at checkout on the weight of your parcel.
  • Dispatched from Sydney within 2 business days.
  • Tracked to your door with Australia Post.

Full shipping policy.

Why we say this

In Otafuku Sauce's 2018 survey of 31,072 Japanese adults, about 9 in 10 said they like okonomiyaki, the dish this kit makes.

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Build your kit

Everything below comes in your kit.

How many okonomiyaki?

The bigger kit adds packs of Okonomi sauce and Bonito flakes. Per-serve prices cover the box only; the fresh ingredients are extra.

Okonomiyaki flour mix
Okonomi sauce
Bonito flakes
Aosa green seaweed powder
Tempura bits with squid
Red pickled ginger

Your kit $32.93 Makes about 5 okonomiyaki

What you can cook

Osaka-style okonomiyaki with pork

  • Serves 2
  • 30 min

Cooking for four? One box covers it — just double the fresh list.

Two thick, savoury cabbage pancakes with pork belly, finished with the sweet sauce, mayonnaise, bonito flakes and green seaweed. The packs are in the box; the fresh half is one supermarket trip.

Amounts are what this recipe uses.

In the box

  • 100 g Okonomiyaki flour mix
  • Okonomi sauce about 60 g a pancake
  • Bonito flakes one 3 g sachet a pancake
  • Aosa green seaweed powder a pinch on each pancake
  • 20 g Tempura bits with squid about 4 tablespoons
  • 10 to 20 g Red pickled ginger drained, then the shreds chopped short

From the supermarket — Woolies or Coles

  • 300 g Green cabbage a quarter of a head, Fruit & Veg
  • 80 g Pork belly, thinly sliced about 6 slices, Meat › Pork
  • 2 Free range eggs
  • 1 to 2 stalks Spring onions Fruit & Veg, by the onions
  • Kewpie mayonnaise Optional a Japanese mayonnaise, for the top; any whole-egg mayonnaise works; International Foods aisle

You’ll probably have: Water, 150 ml; Vegetable or canola oil

How to make it

  1. Whisk the flour mix into the water until smooth; a few lumps are fine.

  2. Shred the cabbage finely, cut it into short lengths, and drain off any wash water.

  3. Just before cooking, fold in the cabbage, spring onion, tempura bits, ginger and eggs, turning gently to trap air.

  4. Heat a frypan over medium with a thin film of oil and spread half the mixture into a round 2 cm thick.

  5. After about 3 minutes, lay three slices of pork on top and flip it.

  6. Put the lid on for about 4 minutes, and don't press it down.

  7. Flip it back and cook uncovered for about 3 minutes, until a chopstick pushed into the middle comes out clean.

  8. Spread on the sauce, zigzag the mayonnaise, then scatter the bonito flakes and seaweed.

Tips

  • Fold the cabbage in only when the pan is hot: left standing, it waters the batter down and the pancake turns soggy.
  • Don't press the pancake with the turner; it squeezes the air out and the pancake comes out heavy.
  • Keep each pancake to half the mix and about 2 cm thick, the size that flips easily and cooks through.

Our guide

Serving it

Good to know

  • Got two frypans? Cook both pancakes at once, so they come to the table hot together.
  • Between batches, zip the flour bag shut and keep the opened sauce and red ginger in the fridge.
  • For a change, fold squid, prawns, cheese or mochi (rice cake) in with the cabbage, the extras the sauce maker suggests.

Product information

About

The Japanese ingredients for Osaka-style okonomiyaki, in one box: flour mix, sauce, dried fish flakes (bonito), green seaweed, tempura bits and red pickled ginger. You add cabbage, thin pork belly, eggs and spring onion from Coles or Woolworths, and fry thick savoury cabbage pancakes in a frypan with a lid. Buy it if you've had okonomiyaki and want to make it at home; if you want dinner in ten minutes, this is the wrong box, as it takes about half an hour.

What you're getting

  • The stock is in the batter mix: bonito (a smoked, dried fish) and kelp are already in the flour, so you skip making stock.
  • The sauce: full-bodied, sweet and dark, made with dates and soy sauce, like a richer barbecue sauce. Tonkatsu sauce (the sauce for crumbed pork) is the nearest supermarket bottle, but it is a different sauce.
  • The tempura bits and the ginger: tempura bits are crunchy crumbs of fried batter, folded in to keep the pancake light. The ginger is shredded, salty and sour, not the sweet pink ginger served with sushi.
  • The green seaweed is aosa, a seaweed powder with a seaside smell, in place of true aonori, a dearer, more aromatic seaweed.
  • How far it goes: five pancakes, one sachet of bonito flakes each; the sauce, flour, tempura bits and ginger all go further.
  • Where the packs are made: the flour mix, sauce, bonito flakes and tempura bits are made in Japan; the red ginger is made in China.
  • Allergens: contains wheat (flour mix, tempura bits), fish (flour mix, bonito flakes), mollusc (squid, tempura bits), and soy, apple and celery (sauce). Japanese labels don't have to flag fish, nor Australian labels apple or celery, so the packs name them only in their ingredient lists. Look for them by name in the ingredients.
  • Also on the label: the flour mix is made where prawn, egg and milk are handled, and the tempura bits where shrimp is.

Cook it through: keep the lid on for the middle few minutes so the centre and the pork belly cook, and never press the pancake down, which squeezes the air out. There is wheat in the mix and the tempura bits, fish in the mix and the bonito flakes, and squid in the tempura bits.

Allergens
Contains
  • Wheat
  • Fish
  • Mollusc
  • Soy
  • Apple
  • Celery
May contain
  • Crustacean
  • Egg
  • Milk

Not ingredients — these are made or handled on the same equipment as this product, so traces are possible. We list every shared-equipment allergen stated on the pack or by the maker.

For your safety, please check both the information on this page and the printed label on the pack. If anything is unclear or the information differs, please contact us before consuming the product.

Details
Maker
Shintop
Net contents
6 sealed packs: okonomiyaki flour 500 g · okonomi sauce 500 g · bonito flakes 15 g (5 × 3 g) · aosa powder 10 g · tempura bits with squid 120 g · red pickled ginger 150 g