Okonomi Latke Recipe

With the first night of Chanukkah falling on Christmas this year, we face a delicious dilemma: Do we stick with the classic Jewish Christmas tradition—eating Chinese food—or do we celebrate with crispy, golden latkes? Here’s the perfect solution: my Okonomi-latke recipe!

For those unfamiliar, Jewish families often celebrate Christmas by enjoying Chinese food and maybe heading to the movies. This long-standing tradition comes from a time when Chinese restaurants were among the only places open on Christmas, offering a festive way to gather and eat.

While we’ll certainly be celebrating the first night of Chanukkah, we don’t have to miss out on those Asian flavors (Japanese, to be exact). This recipe combines the crispy delight of latkes with a savory Japanese twist, letting you enjoy both holidays in one delicious bite.

Ingredients

Latke Batter:

• 4 medium potatoes, peeled and grated

• 1/2 cup shredded cabbage

• 1 small onion, grated

• 2 eggs

• 1/4 cup all-purpose flour (or potato starch for gluten-free)

• 1/2 tsp salt

• 1 tsp baking powder

• 1/4 tsp black pepper

• 1/4 cup water (add more if needed for a pancake-like consistency)

• Oil for frying (vegetable or sunflower oil)

• Kombu (sea kelp) Dashi 

Vegetables (Optional Add-ins):

• 1 small carrot, grated

• 1 cup bean sprouts

• 1 green onions, thinly sliced

Toppings:

Okonomiyaki Sauce:

• 2 tbsp ketchup

• 1 tbsp Worcestershire sauce

• 1 tbsp soy sauce

• 1 tsp honey or agave (adjust to taste)

Or store-bought 

• Vegetable & Fruit Sauce https://a.co/d/hLqJ5RR

• Japanese mayo (Kewpie, if possible)

• Ao Nori (green seaweed flakes) https://a.co/d/53V4TK3

• Bonito flakes (optional) https://a.co/d/9G0d5gk

• Beni shoga (optional) https://a.co/d/a1Mq6xu

Instructions

Step 1: Prepare the Batter

1. In a large bowl, whisk together the flour, baking powder, dashi, and salt.

2. In a separate bowl, beat the eggs. Combine the eggs and water with the flour mixture. Mix gently until smooth, aiming for a thin, crepe-like consistency. Add more water if needed.

3. Let the batter rest in the fridge for 30 minutes to 1 hour.

Step 2: Prep the Vegetables

1. Remove the core from the cabbage and thinly shred it. Grate the potatoes, onions and carrot if using. Slice the green onions.

2. Mix the prepared vegetables into the batter.

Step 3: Make the Latkes

1. Heat 3 tbsp oil in a nonstick skillet over medium-high heat until shimmering.

2. Scoop 2–3 tablespoons of the batter mixture into the skillet for each pancake, gently pressing it into a flat circle. For a larger pancake, use about 2 cups of the mixture.

3. Cover the skillet with a lid and cook for 3–4 minutes. Flip the pancake carefully, cover again, and cook for another 3–4 minutes, or until golden brown and cooked through.

Step 4: Make the Sauce (or Use Store-Bought)

If you don’t have access to Japanese supermarkets, you can easily make a delicious homemade okonomiyaki sauce with pantry staples:

1. Combine 2 tablespoons of ketchup, 1 tablespoon of Worcestershire sauce, 1 tablespoon of soy sauce, and 1 teaspoon of honey or agave in a small bowl.

2. Mix well and adjust to taste for the perfect balance of tangy, savory, and sweet flavors.

For those who prefer the convenience of store-bought options, traditional okonomiyaki sauces are widely available online. One great choice is Vegetable & Fruit Sauce, which offers an authentic flavor that complements the latkes beautifully.

Step 5: Add Toppings

Finish your latkes with the signature toppings that make this dish a fusion delight:

1. Drizzle okonomiyaki sauce and Japanese mayo (Kewpie is highly recommended) in a zigzag pattern for a classic presentation.

2. Sprinkle aonori (green seaweed flakes), bonito flakes, and beni shoga (pickled ginger) for the full okonomiyaki experience.

   
   

Tip: If you don’t have access to aonori or bonito flakes, try garnishing with thinly sliced green onions and a sprinkle of sesame seeds for a delicious and visually appealing alternative