okotaro

Okotaro is a traditional Japanese dish that is a type of okonomiyaki. While okonomiyaki is generally known for its savory pancake-like preparation, okotaro specifically refers to a variant that is often sweeter or has a distinct flavor profile, though the exact ingredients and preparation can vary regionally. The name itself is a playful or affectionate diminutive of okonomiyaki, suggesting a smaller or perhaps simpler version.

The base of okotaro typically consists of flour, eggs, and grated nagaimo (a type of Japanese yam), which gives it a light and fluffy texture. Common additions include shredded cabbage and a choice of protein such as pork, shrimp, or squid. What distinguishes okotaro from other okonomiyaki styles can be the addition of ingredients like sweet red bean paste (anko) or a different sauce. Some regional variations might also use different types of batter or toppings.

Okotaro is cooked on a griddle and usually served topped with okonomiyaki sauce, mayonnaise, dried seaweed flakes (aonori), and dried bonito flakes (katsuobushi). It is a popular casual meal or snack, often found in casual dining establishments, food stalls, and homes across Japan. Its adaptability allows for various ingredients to be incorporated, making it a customizable and widely enjoyed dish.