Oyster Okonomiyaki, known as “Kakioko” in Japanese, is a type of Okonomiyaki, a savory Japanese pancake. The defining characteristic of Kakioko is its generous use of oysters, making them the star ingredient due to their rich flavor and aroma. The soft batter and crisp cabbage complement the plump texture of the oysters within the pancakes. Here, we will show you how to recreate authentic Kakioko Okonomiyaki at home.
Oyster Okonomiyaki is a local delicacy from Hinase in Bizen City, Okayama Prefecture, where oyster farming thrives. It is a type of okonomiyaki topped with grilled oysters and typically takes at least 15 minutes to cook through. Originally, “Kakioko” was a meal for fishermen. During cold winters, fishermen returning from oyster harvesting would cook up oyster-filled okonomiyaki using small oysters that couldn’t be sold. Over time, this dish gained popularity at okonomiyaki restaurants and became a signature local food in the Hinase area.
The pancake part of Oyster Okonomiyaki is slightly different from the Okonomiyaki from Osaka, where Okonomiyaki is most famous. Cabbage is thinly sliced instead of chopped, resulting in a less dense cake with a lighter mouthfeel due to the cabbage’s moisture content. While the Okonomiyaki sauce is very similar to the Osaka version, there are fewer toppings such as not using mayonnaise or Katsuobushi bonito flakes on the pancakes. Overall, Kakioko is flavored more simply, highlighting the fresh oysters’ taste in the dish.
If you enjoy regular Okonomiyaki, you absolutely must try Oyster Okonomiyaki. Kakioko is an authentic local delicacy from Japan, and it can be cooked literally right at your table. Hope you give it a try!
Oyster Okonomiyaki
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Ingredients
- 7 oz oysters
- 1 Tbsp Katakuriko potato or corn starch
- 1 tsp salt
- 1 cup all purpose flour
- 1 cup Dashi
- 1 egg
- 2 Tbsp Nagaimo long yam grated
- 1/4 tsp salt
- 1/4 tsp soy sauce
- 10 oz cabbage
- 2 Tbsp Tenkasu Tempura bits
- 1 Tbsp oil
Toppings
- Okonomiyaki sauce
- 2 green onions finely chopped
- 2 Tbsp Benishoga pickled red ginger, finely chopped
Instructions
- Sprinkle katakuriko potato starch and salt over the oysters. Gently rub them to clean. Wash them with water and strain, then pat them dry with paper towels to remove excess moisture.
- In a large bowl, whisk together flour and dashi broth until smooth. Stir in the egg and grated yam until well combined with the flour mixture. Season the batter with salt and soy sauce. Reserve 1/2 cup of the batter. Thinly slice cabbage, and add it to the rest of the batter in the large bowl along with the tenkasu tempura bits. Mix everything together until well combined.
- Heat oil in a skillet. Pour half of the pancake batter with cabbage into an 8-inch circle in the skillet, and cook until slightly set. Arrange half of the oysters in the skillet to one side of the pancake and cook until browned. Place the cooked oysters on top of the pancake, then pour half of the reserved batter (without cabbage) over the oysters. Continue cooking over medium heat until the bottom of the pancake becomes golden brown, about 7-8 minutes. Carefully flip the pancake over and cook for another 7-8 minutes until the other side is golden brown and the pancake is cooked through.
- Flip the pancake one more time so that the oyster side is facing up. Spread Okonomiyaki sauce over the pancake, then top it with chopped green onions and pickled ginger. Repeat the process to make another pancake.
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