 Okonomiyaki | |
| Course | Main course |
|---|---|
| Place of origin | Japan |
| Region or state | Hiroshima,Osaka |
| Serving temperature | Hot |
| Main ingredients | Wheat flour batter, cabbage |
| Variations | Regional |
Okonomiyaki (Japanese:お好み焼き;pronounced[okonomʲijakʲi]ⓘ) is a Japaneseteppanyaki savorypancake dish consisting ofwheat flour batter and other ingredients (mixed, or as toppings) cooked on ateppan (flat griddle). Common additions include cabbage, meat, and seafood, and toppings includeokonomiyaki sauce (made withWorcestershire sauce),aonori (dried seaweed flakes),katsuobushi (bonito flakes), Japanesemayonnaise, andpickled ginger.
Okonomiyaki has two main variants fromHiroshima and theKansai region of Japan, but is widely available throughout the country, with toppings and batters varying by area. The name is derived from the wordokonomi, meaning "how you like" or "what you like", andyaki, meaning "grilled". It is an example ofkonamono (konamon in theKansai dialect), orflour-basedJapanese cuisine.
It is also called by an abbreviated name, "okonomi", where theO is apoliteness prefix andkonomi means 'favorite'.
A liquid-basedokonomiyaki, popular inTokyo, is calledmonjayaki (also written asmonja yaki) and abbreviated asmonja. Outside Japan, it can also be found served inManila,Taipei,Bangkok, andJakarta by street vendors.
A thincrêpe-like confection calledfunoyaki [ja] may be an early precursor tookonomiyaki.[1][2] Records of the wordfunoyaki appear as far back as the 16th century, as written about by tea masterSen no Rikyū,[3] and though the dish's ingredients are unclear, it may have includedfu (wheat gluten).[1] By the lateEdo period (1603–1867),[4]funoyaki referred to a thin crêpe baked on a cooking pot, withmiso basted on one side.[1][3] This confection is the ancestor of the modern confectionskintsuba (金つば), which is also calledgintsuba (銀つば) inKyoto andOsaka,[1] andtaiko-yaki (also known asimagawayaki), which both usenerian (練り餡), asweet bean paste.[5]
In theMeiji era (1868–1912),monjiyaki (文字焼き), a related confection, was popular with children atdagashiya (駄菓子屋), shops selling cheap sweets.[6] This was made by drawing letters (monji) or pictures with flour batter on ateppan (iron griddle) and adding ingredients of choice. The confectionary was also calleddondonyaki (どんどん焼き), from theonomatopoeia of the stall sellers beating drums to attract customers.[5]
The first appearance of the word "okonomiyaki" was at a shop in Osaka in the 1930s.[2][7][8] After the1923 Great Kantō earthquake when people lacked amenities, it became a pastime to cook these crêpes,[1] and afterWorld War II (when there was a short supply ofrice)[6]okonomiyaki emerged as an inexpensive and filling dish for all ages, often with savory toppings, such as meat, seafood, and vegetables.[1][5][9] This "okonomiyaki boom" saw household equipment and ingredients for the dish become commercially available.[5]Monjiyaki also developed into the related modern dishmonjayaki (モンジャ焼き), which has a more runny batter due to more added water, resulting in a different cooked consistency.[5]
Theissen yōshoku [ja] (cheapWestern-style cuisine) of Kyoto, which developed in theTaishō period (1912–1926), may have produced an early form of modern savoryokonomiyaki in the form of a pancake withWorcestershire sauce and choppedscallion.[10]
The dish is known for two distinct main variants, one in Kansai and Osaka and one in Hiroshima.[11]
Okonomiyaki in theKansai or Osaka style is the predominant version of the dish, found throughout most of Japan. The batter is made of flour, gratednagaimo (a long type ofyam),dashi or water, eggs, and shreddedcabbage, and usually contains other ingredients such as green onion, meat (usually thinly sliced pork belly or American bacon), octopus, squid, shrimp, vegetables,konjac,mochi, or cheese.[1][8][12]
It is sometimes compared to anomelette or apancake and is sometimes referred to as a "Japanesepizza" or "Osakasoul food".[12][9][13][14] The dish can be prepared in advance, allowing customers to use ateppan or special hotplates to fry after mixing the ingredients. They may also have a diner-style counter where the cook prepares the dish in front of the customers.[15]
It is prepared much like a pancake. The batter and other ingredients are pan-fried on both sides on ateppan using metal spatulas that are later used to cut the dish when it has finished cooking. Cookedokonomiyaki is topped with ingredients that includeokonomiyaki sauce (made with Worcestershire sauce),aonori (seaweed flakes),katsuobushi (bonito flakes),Japanese mayonnaise, and pickled ginger (beni shōga).[8]
When served with a layer of fried noodles (eitheryakisoba orudon), the resulting dish is calledmodan-yaki (モダン焼き), the name of which may be derived from the English word "modern" or as a contraction ofmori dakusan (盛りだくさん), meaning "a lot" or "piled high" signifying the volume of food from having both noodles andokonomiyaki.Negiyaki (ねぎ焼き) is a thinner variation ofokonomiyaki made with a great deal of scallions, comparable to Koreanpajeon and Chinesegreen onion pancakes.[16]
A variation calledkashimin-yaki is made of chicken and tallow instead of pork inKishiwada, Osaka.[17] InHamamatsu,takuan (pickleddaikon) is mixed in okonomiyaki.[18] Stewed sweetkintoki-mame is mixed inokonomiyaki inTokushima Prefecture.[19]
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In the city ofHiroshima, there are over 2000 okonomiyaki restaurants, and theprefecture has more of those restaurants per capita than any other place in Japan.[9]Issen yōshoku (一銭洋食, lit. "One-coin Western food"), a thin pancake topped with green onions and bonito flakes or shrimp, became popular in Hiroshima prior to World War II. After theatomic bombing of the city in August 1945,issen yōshoku became a cheap way for the surviving residents to have food to eat.[9] Because the original ingredients were not always easy to obtain, many of the street vendors and shops began making it "cooked how you like it" (お好み焼き,okonomiyaki), using whatever ingredients were available.[9]
The ingredients are layered rather than mixed.[8][9] The layers are typically batter, cabbage, pork, and yakisoba. Optional items such as squid, octopus, dried bonito flakes, and other seafood, as well asnori flakes or powder,mung bean sprouts, egg, chicken, cheese, and other ingredients, depending on the preferences of the cook and the customer.[9] Noodles (yakisoba or udon) are also used as a topping with fried egg and a generous amount ofokonomiyaki sauce.[20]
The amount of cabbage used is usually three to four times the amount used in the Osaka style.[2][16][8] It starts out piled very high and is pushed down as the cabbage cooks.[8] The order of the layers may vary slightly depending on the chef's style and preference, and ingredients vary depending on the preference of the customer. This style is also calledHiroshima-yaki orHiroshima-okonomi.[15]
In and around the Hiroshima area, there are a number of variations on the style.Fuchūyaki (府中焼き) is made with ground meat instead of pork belly inFuchū, Hiroshima.[21] Oysters (kaki) are mixed in okonomiyaki to makekaki-oko inHinase, Okayama.[22] On the island ofInnoshima, a variety calledInnoshima okonomiyaki (因島お好み焼き) (orin'oko (いんおこ) for short) includesudon, bonito flakes, Worcestershire sauce, and vegetables fried with uncooked batter.[23] Together with"Onomichiyaki",in'oko is considered a B-class gourmet food along theShimanami Kaidō.[24] There is a restaurant in Hiroshima where customers can order jalapeños, tortilla chips, chorizo, and other Latin American items either in—or as a side dish to—okonomiyaki.[8]
Otafuku, one of the most popular brands of okonomiyaki sauce, is based in Hiroshima and has anokonomiyaki museum and a cooking studio there.[9]Okonomi-mura, inNaka-ku in Hiroshima, was the topfood theme park destination for families in Japan according to an April 2004 poll.[25][26]
TheTsukishima district of Tokyo is popular for bothokonomiyaki andmonjayaki (the district's main street is named "Monja Street").[27][self-published source?] In some areas of Kyoto city, an old-styleokonomiyaki calledbetayaki (べた焼き) is served. The dish is prepared in layers of thin batter, shredded cabbage and meat, with a fried egg and noodles.[28]
Okonomiyaki is popularstreet food in cities includingManila,Taipei,Bangkok, andJakarta.[29]
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