Kounter Kulture Okonomiyaki

Kounter Kulture's okonomiyaki can be topped with kimchi, house-cured Chinese bacon, wild mushrooms or squid.

Kounter Kulture, which opened in St. Louis’ Lindenwood Park this July, serves locally sourced Asian-inspired carryout including build-your-own okonomiyaki served in a cardboard pizza box. Diners can top its yam-cabbage base, which receives a garnish of bonito flakes, with ingredients like kimchi, house-cured Chinese bacon, wild mushrooms or squid.


Kounter Kulture makes its tonkatsu sauce and Kewpie-style mayo in house, though both can be purchased at international grocery stores. This recipe yields a quart of tonkatsu; extra sauce can be refrigerated and used to spice up sandwiches, burgers and more. The nagaimo yam in the okonomiyaki base is a Chinese variety also found at many international markets.

Yields | 2 10-inch pancakes |

Kewpie-style Mayo

  • 10 egg yolks
  • 1/3 cup rice vinegar
  • 1 cup water
  • ½ tsp white pepper
  • ½ Tbsp salt
  • 2 Tbsp sugar
  • 2 tsp MSG
  • 1 tsp garlic powder
  • 2 cups neutral salad oil

Tonkatsu Sauce (yields 1 quart)

  • 10 cups plus 11 Tbsp ketchup
  • 2₂⁄₃ cups Worchestershire
  • ₂⁄₃ cup soy sauce
  • ½ cup mirin
  • ½ cup honey
  • ½ cup Dijon mustard
  • 1½ tsp garlic powder
  • 1½ tsp onion powder
  • ¼ tsp cinnamon
  • ¼ tsp allspice
  • ₁⁄₈ tsp nutmeg
  • ¾ tsp white pepper

Okonomiyaki Base

  • 2 cups all-purpose flour
  • 2 cups water
  • 8 eggs
  • ½ cup grated nagaimo yam
  • 1 Tbsp salt
  • 1 Tbsp baking powder
  • ¼ cup sesame oil
  • 1 Tbsp turmeric
  • 5 Tbsp soy oil
  • 2 cups coarsely chopped napa cabbage

| Preparation – Kewpie-style Mayo | In a blender on medium, add all ingredients except oil and blend. Slowly stream in oil, allowing ingredients to come together and emulsify. Refrigerate until ready to serve.

| Preparation – Tonkatsu Sauce | In a bowl, combine all ingredients. Set aside; leftover sauce can be refrigerated.

| Preparation – Okonomiyaki Base | Preheat oven to 475°F.

In a bowl, combine all ingredients except soy oil and cabbage. In a cast-iron skillet, heat soy oil to just below smoke point. Add ¾ cup plus 2 Tbsp batter. Sprinkle cabbage evenly over batter, then top with ¾ cup batter. Using a spatula, circle batter sides to form crust edge over layers. Transfer to oven and bake 7 minutes, flip and cook another 5 minutes.

| To Serve | Drizzle tonkatsu sauce in a zigzag pattern across okonomiyaki, followed by Kewpie mayo drizzle.

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