Okonomiyaki Rising

Published on Thursday, April 2, 2009, by James Norton / Edit Post

The Japanese cabbage pancake-esque specialty okonomiyaki (which basically translates as “fried what-you-like thing”) may be the next big deal, if the pages of this month’s Food Arts magazine are to be believed. The magazine is a glossy guide to industry trends, and okonomiyaki features in a full-page ad for the Cattlemen’s Beef Board. “BEEFlexible,” the ad advises, introducing okonomiyaki and suggesting you serve it with a “few slices of grilled Denver Steak, one of several new beef value cuts.” Combine the economic impact of cheap beef with the ethnic impact of a new specialty dish and, whammo, profit!

Good news for everyone involved: Okonomiyaki is insanely delicious and still all too rare even in America’s more sophisticated Japanese restaurants.

Image source: flickr member jetalone under Creative Commons

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POST A COMMENT |6 Comments

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  • Bshire, you can Google for numerous authentic recipes.
    All, I agree. A fast food stall at Mitsuwa in Chicago served Okonomiyaki. That's as far as this "great home dish" goes in public. So, at S-88 or Kan Man in Quincy it would be a terrific addition.

  • "Still all too rare even in America’s more sophisticated Japanese restaurants."

    That would be because okonomiyaki is NOT sophisiticated cuisine. Do Japan's more sophisticated American restaurants serve tuna noodle casserole and mac & cheese?

    That said, I'd dearly love to see a stall open up some place like the Super 88 food court in Boston, similar to Okonomi House in Toronto (which is...+READ

    "Still all too rare even in America’s more sophisticated Japanese restaurants."

    That would be because okonomiyaki is NOT sophisiticated cuisine. Do Japan's more sophisticated American restaurants serve tuna noodle casserole and mac & cheese?

    That said, I'd dearly love to see a stall open up some place like the Super 88 food court in Boston, similar to Okonomi House in Toronto (which is actually where I first discovered okonomiyaki.)-COLLAPSE

  • An encouragement for some recipes? (Mostly I'm adding this becuz I forgot to ask for emails and need to enter another comment to do so!)

  • If it's a "Mom made it best" recipe, how did your moms make it? I've had it in Japan and loved it, and I'd like to make it here at home in Western MA where forget about Japanese ingredients! Any suggestions?

  • I don't think okonomiyaki is unexciting, and middle America Loves bland!
    Expect to find other non-trad veggies sneak in especially since corporate American formulas exclude 'exotics' like daikon or other Japanese produce. The common cole slaw mix (green cabbage and carrots) actually substitutes fairly well. Add some slivers of jalapeno, smother with Miracle Whip and presto, Bubba Oko!
    But served...+READ

    I don't think okonomiyaki is unexciting, and middle America Loves bland!
    Expect to find other non-trad veggies sneak in especially since corporate American formulas exclude 'exotics' like daikon or other Japanese produce. The common cole slaw mix (green cabbage and carrots) actually substitutes fairly well. Add some slivers of jalapeno, smother with Miracle Whip and presto, Bubba Oko!
    But served with beef? Huh?
    And what's this cheap 'Denver Steak'? Something like soylent green?
    Another fabulous cuisine about to be Americanized into crap!-COLLAPSE

  • Okonomiyaki has a special place in the hearts of anyone Japanese - Mom always made it and hers was the best. It's a simple meal best consumed at home. If okonomiyaki becomes a big deal in the sense that people will go out and pay for it, it will be a signal that the economy will be a very long time recovering. It's too bland and unexciting for restaurant food.