Beef (or Prosciutto Ham) Chive Okonomiyaki with Homemade Chuno Sauce

recipe image

Author Notes: My son eats okonomiyaki so he can smear it in Chuno Sauce. I recommend my Homemade Chuno Sauce which is a perfect match for real Bull-Dog Vegetable and Fruit (Chuno) Sauce, available at Amazon. You can also add a little mayo to the Chuno Sauce in Osaka style.

You could also cook pork separately, then lay on top of the okonomiyaki.

Serves: 4


Beef Chive Okonomiyaki

  • 2

  • 1 1/2

    cups water or broth
  • 2

    cups all purpose flour or whole-wheat pastry flour
  • 2 1/2

    cups cabbage (about 400 grams), thinly sliced
  • 1

    onion, grated or finely diced
  • 300

    grams beef, thinly sliced or Prosciutto ham (175 grams)
  • 1

    cup nira (garlic chives, 2nd photo) or chives, minced

Homemade Chuno Sauce

  • 1/2

    cup Del Monte™ Ketchup
  • 1/4

    cup Lea & Perrins Worchestershire Sauce™

  • Kewpie Mayonnaise (optional)


  1. 1. Mix egg, water or broth, and mix with a whisk. Add flour and whisk again. Should be a ‘watery-looking’ batter, so add a little more water if needed.
  2. Add thinly sliced cabbage and grated onion. Mix well. Add chives to batter.
  3. Wipe grill, hotplate, or skillet with oil on a paper towel. Drop in 1/2 cup measure for pancake-size okonomiyaki. Lay the beef on top, without overlapping.
  4. When first side is cooked, turn over and cook second side (topping-side) quickly. Check that beef is cooked.

    Or you can fill the whole skillet with batter the way it is served in Japan. Cut like a pizza, or eat one skillet-size okonomiyaki as a dinner.

  5. Slather generously with Chuno Sauce. In Southern Japan, half Chuno Sauce and half Kewpie Mayonnaise is very popular. If using store-bought US mayo, add 1 teaspoon of lemon juice to 1/2 cup mayo, mix well. Then add Chuno Sauce.
  6. If you multiply Okonomiyaki recipe, don’t forget to multiply Homemade Chono Sauce recipe!

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