Lately, I’ve found myself falling in love with okonomiyaki all over again.
Usually, it begins after several days of not going grocery shopping,
right around the time the refrigerator starts looking a little sad.
I open the refrigerator door again and again,
thinking, “There’s nothing to eat.”
Then a few minutes later,
I open it once more, convinced I must have overlooked something.
But still… nothing.
Days like that.
And yet, when I look carefully into the vegetable drawer,
there’s half a cabbage left.
A slightly wilted green onion.
A piece of yam that was never fully used.
There are still eggs in the refrigerator.
And then I remember the okonomiyaki sauce leftover from our takoyaki party.
“Oh… this is definitely okonomiyaki.”
The moment I think that,
the kitchen suddenly becomes fun again.
Maybe I’ll add some tiny dried shrimp.
Since there isn’t enough yam, maybe rice flour instead of regular flour.
Just moments ago I was thinking,
“There’s nothing, nothing…”
But suddenly, ideas begin appearing one after another.
I chop the cabbage and green onion,
crack the eggs,
and grate the yam.
I add rice flour mixed with water,
then roughly stir everything together in a bowl.
As soon as the batter hits the hot frying pan,
it lets out a loud sizzling sound.
And somehow, just hearing that sound
makes me instantly hungry.
I shape it into a rough circle, letting it brown slowly,
until it’s finally time for the most nerve-racking moment.
Flipping it over.
We don’t even own a proper spatula, but that’s alright.
I place a large plate over the frying pan
and carefully flip the whole thing upside down.
There it is —
a beautifully golden surface.
Sliding it gently back into the pan without breaking it feels like a small victory every single time.
Then comes the sauce.
Personally, I like pouring it on while the okonomiyaki is still in the pan,
letting the sauce cook slightly on the hot surface.
That sizzling sound.
That sweet and savory smell.
Honestly, it’s impossible to resist.
I finish it with plenty of bonito flakes,
and sometimes mayonnaise too, depending on my mood.
Of course, adding pork or seafood makes it even more exciting.
But okonomiyaki is called “okonomiyaki” for a reason —
it’s meant to be made however you like.
Things already sitting in the refrigerator.
Half-used ingredients.
Things you weren’t quite sure what to do with.
When they all come together,
they somehow become one delicious meal.
Out of a refrigerator that felt completely empty,
something surprisingly satisfying appears.
That’s why I’ve grown quite fond of
these “there’s nothing here” okonomiyaki days.
You don’t need to buy every ingredient perfectly.
Just use whatever vegetables or leftovers you already have,
and make your own version for that particular day.
And honestly, this is where okonomiyaki becomes really fun.
Shrimp, squid, oysters, pork.
Broccoli, carrots, onions.
Even noodles, cheese, or mushrooms would probably be delicious.
I wonder what’s sitting in everyone else’s refrigerator today.
📖 Our Recipe Book
For those who enjoy spending quiet time in the kitchen,
we’ve gathered some of our favorite everyday recipes here.