But you don’t have to track down the roving chefs to try your first okonomiyaki — they’re easy and quick to make at home. The following recipe, which is very loosely adapted from “Japanese Soul Cooking,” a highly recommended 2013 cookbook for anyone with a penchant for Japanese fare, combines convenient pre-chopped coleslaw mix with flour, eggs and water to make a simple batter. This all gets scooped out into generous pancakes and fried in toasted sesame oil until golden brown and just tender in the center. That is, essentially, it, but you cannot have okonomiyaki without toppings. Lots of toppings.
The okonomiyaki you’ll find at Ok Yaki, and in the recipe below, are served in the Osaka style, with mayonnaise and a sweet, barbecue-like sauce drizzled on top, plus powdered seaweed and shaved bonito (dried tuna) flakes. But to keep this recipe within the realm of the 5:30 Challenge, you’ll need to stick to two total toppings, so choose what you’d like. Consider the other two to be bonus ingredients.