Osaka-Style Okonomiyaki

A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 12 students. Review our registration and cancellation policies here. 

Pancakes for dinner? Perhaps, but how about okonomiyaki? With these savory pancakes, we toss out the butter, maple syrup and blueberries for okonomiyaki sauce, mayonnaise, cabbage, and bonito flakes. Okonomiyaki is a modern Japanese street food that translates to "grilled as you like it." In other words, anything goes! 

At its core, it is a savory pancake consisting of wheat flour batter, cabbage, pickled ginger, and scallions. Per your taste, you can add more components, like meat, seafood, mochi, cheese, egg, and soba noodles. There are two distinct types: Hiroshima-style has thin crepes sandwiching the filling, or Osaka-style, where the vegetables and meats are mixed in or added on top. Either way, it must have okonomiyaki sauce (a Worchester-like sauce) and Japanese mayonnaise. 

Having lived in Japan for several years, Jennifer has a soft spot in her heart for Osaka-style okonomiyaki and is excited to teach you how to make it at home. Besides being delicious, it's an easy, fun communal meal to enjoy with friends and family. In addition to okonomiyaki, we'll make another grilled street food, taiyaki, a fish-shaped cake filled with sweet red bean paste. Together, we’ll cook and dine like a casual night out in Osaka!
 

MENU

Osaka-style Okonomiyaki with cabbage, scallions, pickled ginger, okonomiyaki sauce, Japanese mayonnaise, ao nori, bonito flakes plus additions of your choice

Taiyaki—a fish-shaped cake filled with anko (sweet red bean paste)
 

This menu contains the following common allergens: Fish, Shellfish, Eggs, Wheat. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.

Let’s Cook Together! 

Jennifer Altman began her culinary journey at age eight baking and cooking for her family and friends. After a career in science, she followed her passion and became a pastry chef. She is now a culinary instructor teaching both professional and amateur cooks nationally and internationally. She loves anything to do with food—cooking, gardening, recipe developing, teaching, and is particularly interested in food 

_{Photo by Guillaume Coué on Unsplash}