With the rise in popularity of all-day menus, pancakes are taking their place at the table at all hours. And, these days, one of the hottest-selling hot cakes is likely served with a microbrew, not syrup. That\u2019s because, however sweet diners may be on sugary flapjacks for breakfast, they are being wooed to the savory side by okonomiyaki (oko-NO-me-ah-key).<\/p>\n
Studded with fatty bits of meat or seafood, okonomiyaki\u2014a flavor-forward, fried or grilled savory cabbage pancake that\u2019s a popular comfort-food snack at izakaya, the Japanese equivalent of gastropubs\u2014is finding favor and fans in the U.S.<\/p>\n
\u201cThe time has come for okonomiyaki on American menus, and it has mainstream potential\u2014particularly with millennials and Gen Z,\u201d says Gordon Food Service Corporate Consulting Chef Gerry Ludwig, CEC. \u201cDiners are looking for new flavors, and this is absolutely the kind of thing that flavor-savvy diners are looking for.\u201d<\/p>\n
Of course, operators are always seeking ways to improve margins, and, as Ludwig points out \u201cthe entry cost for serving okonomiyaki is not that high.\u201d Moreover, it offers the perfect cross-utilization opportunity, as add-ins and sauces can be drawn from what\u2019s already in inventory.<\/p>\n
Another benefit: Menuing okonomiyaki doesn\u2019t increase labor needs. \u201cOkonomiyaki is extremely simple to prepare,\u201d Ludwig says. \u201cIt\u2019s more an assembly of ingredients than something complicated.\u201d No highly skilled labor is required, either. \u201cEven a good griddle cook who cooks eggs could cook this,\u201d says Miami-based Chef Keith Beane, the Gordon Food Service Culinary Specialist for south Florida.<\/p>\n
The basic formula, Ludwig explains, is two parts chopped or shredded cabbage and one part savory pancake batter. Due to the high ratio of cabbage, cooking time is significantly longer\u2014about 10 minutes\u2014than for standard pancakes. Halfway through cooking, top the pancake with penny-size bits of a fatty meat (pork belly, blanched bacon, pork shoulder, etc.) or little chunks of shrimp, calamari or octopus\u2014aim for a bit of protein in every bite. Flip the pancake and press down lightly. The end result is tender, delicate, very cabbagey and lusciously flavored by the meat or seafood.<\/p>\n
Size, shape and even the technique can all be varied. Okonomiyaki can be tiny or plate-size. At Bar Goto[cq] in New York okonomiyaki is laid out on the griddle as a rectangle, sauced, folded into thirds and flipped three times, yielding layers of flavor encased in a crispy surface.<\/p>\n
Okonomiyaki offers an ideal canvas for simple or upscale signature items\u2014go with what best fits your market.<\/p>\n
Shareables<\/strong>. In a savory application, pancakes make an ideal sharing dish. Mix and match flavors for sharing platters. Make them silver-dollar style and menu a trio or a five-piece sampler on a rectangular plate.<\/p>\n Bar\/snack menus<\/strong>. Sweet-salty okonomiyaki pairs well with beer, cocktails and, especially, sake. \u201cIf I had a sports bar, I\u2019d put okonomiyaki on the menu immediately,\u201d Ludwig says.<\/p>\n All-day breakfast\/all-day dining menus<\/strong>. Add chopped bacon, veggies, mushrooms or spinach, grill and serve with sunny-side-up or over-easy eggs on top or on the side.<\/p>\n Global mashups<\/strong>. One example: For a Latin take on okonomiyaki, substitute chorizo for pork belly and shrimp, add green onion and dashi flakes and sauce with cilantro mayo, Beane suggests.<\/p>\n Veg-centric dishes<\/strong>. Use just tiny amounts of meat for full flavor.<\/p>\n Riffs on American comfort food<\/strong>. One variation that\u2019s picking up a lot of traction is cheese. Incorporate umami-rich white cheddar, Parmesan and Gruy\u00e8re for grilled-cheese flavor in okonomiyaki. Add sun-dried tomatoes and mushrooms for pizza-lovers.<\/p>\n Seasonal specials\/limited-time offers (LTOs)<\/strong>. Use okonomiyaki as a showcase for local produce and to emphasize freshness on your menu.<\/p>\n Sauces.<\/strong> Mayonnaise, a\u00efoli and sour cream are ideal bases for okonomiyaki sauces, as they enhance mouth-feel and meld well with diverse flavors. Apply sauces decoratively using a squeeze bottle. Create your own signature sauces using a variety of ingredients. Examples:<\/p>\n Garnishes.<\/strong> Enhance perceived plate value by adding flavor and color to the plate. Examples:<\/p>\n The bottom line? This is no flash in the pan. \u201cOkonomiyaki will satisfy the curiosity of dining consumers,\u201d Ludwig says. \u201cThis opportunity is on the level of a no-brainer. For the vast number of dining consumers, it will be love at first bite.\u201d<\/p>\n The savory okonomiyaki is poised to become a pancake worthy of all-day dining menus and beyond.<\/p>","protected":false},"author":19,"featured_media":4540,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[68],"tags":[],"class_list":["post-4539","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-culinary-ideas"],"acf":[],"yoast_head":"\nToppings<\/h3>\n
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Okonomiyaki on Menus<\/h3>\n
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