172/18: Okonomiyaki

172/18 – Okonomiyaki:

Tenth cook from Root and Leaf by Rich Harris, this time it was Okonomiyaki.

I had never heard of Okonomiyaki (Japanese pancakes) but it looked great so I had to cook it!

The Prep:

The night before the cook I made Veg stock: leeks, carrots, onions, mushrooms, fennel, parsley, thyme, bay leaf, white peppercorns and water.

I also made Mushroom Ketchup: Portobello mushrooms. shiitake mushrooms, onion, garlic, water, cider vinegar, sugar, dark soy sauce, star anise and Dijon mustard.

On the day of the cook I mixed plain flour and cornflour together (I did look for Okonomiyaki flour but couldn’t find any!) then whisked in eggs, sweet potato, hispi cabbage, shiitake mushrooms, spring onions, red pickled ginger and salt. It looked a bit like coleslaw.

The last of my Resilient Woodlands Mixed Hardwood was fired up in a chimney starter and poured into the Napoleon Pro 22. Everything was left to warm up then I placed a Lodge cast iron pan on top to heat.


Into the pan went the veg, egg and flour mixture.


Quite nicely settled.


After 5 minutes I placed a plate on top of the pan and flipped it over before sliding the pancake back into the pan to cook the other side. I was a bit worried about this step but it came out of the pan without any issues.

Time to Serve:

After another 5 minutes I flipped the pancake out of the pan again.  Okonomiyaki

I was really happy with that, it looked great!


Mushroom ketchup on top.


Then two new ingredients for me: Kewpie Mayo and Aonori (seaweed flakes). I got both of these and a whole load of other things from Sous Chef, what a treasure chest that place is!


Kewpie Mayo on top first.


Followed by the aonori


Time to Eat:

I was really happy with how this looked, it had come out well! I had been a bit worried about it coming out the pan but that part was fine.




Yet another great recipe from this book, don’t think I have had a bad meal yet! I really liked this one as it was a dish I hadn’t heard of and quite a few new ingredients too.

Very tasty dish and all the ingredients worked well together. The mushroom ketchup was very nice, I have quite a bit left so will need to think what to use it with.

Cook Difficulty: 3/5 
Cook Duration: Medium: 3/5
Cook Equipment: Napoleon Pro 22
Cook Method: Cast Iron Pan
Charcoal: Resilient Woodlands Mixed Hardwood
Smoking Wood: N/A
Cook temperature: Hot
Cook time: 10 minutes
Internal temperature: N/A
Notes: No major changes

This recipe is from Root and Leaf by Rich Harris:


To find out a bit more about this great book have a read of this blog post:

167/18: Flatbreads with Creamed Feta and Sticky Aubergines



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KUNGFUBBQ: UK BBQ Blog and Ooni Blog documenting recipe cooks from various cookbooks, my own recipes, reviews of BBQ’s and Accessories plus handy hints and tips. UK BBQ Blogs

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