inspochef
Back to Kenji Nakamura
Crispy Masa Okonomiyaki with Chorizo & Umeboshi-Chamoy

Crispy Masa Okonomiyaki with Chorizo & Umeboshi-Chamoy

A street food collision that makes too much sense. Masa harina replaces wheat flour for a crispy, tamal-like edge, fried in rendered chorizo fat. We top it with an umeboshi "chamoy" because Japanese pickled plums and Mexican fruit sauces share the exact same salty-sour DNA.

Kenji Nakamura
Kenji Nakamura
Prep: 15 minutes
Cook: 31 minutes
2
medium
dinnersnack
fusionstreet-foodmasaumami-bomb+1

Save a copy to your collection for editing

Timeline

41 minutes
0m10m20m30m40m
Make Umeboshi-Chamoy
5m
Chop Vegetables
10m
Mix Masa Batter
5m
Render Chorizo
7m
Fry Okonomiyaki (Side 1)
8m
Fry Okonomiyaki (Side 2)
8m
Garnish & Serve

Ingredients

  • 1 cup Masa harina(Nixtamalized corn flour (like Maseca))
  • 3/4 cup Warm dashi(Can substitute chicken broth)
  • 2 Large eggs(Lightly beaten)
  • 3 cups Shredded green cabbage(About half a small head, sliced very thin)
  • 1/2 cup Aged kimchi(Finely chopped. The older and sourer, the better.)
  • 8 oz Mexican raw chorizo(Casings removed)
  • 2 tbsp Umeboshi paste(Japanese pickled plum paste)
  • 1 tsp Ancho chile powder
  • 1 tbsp Lime juice(Freshly squeezed)
  • 1 tbsp Agave syrup(Maple syrup also works)
  • 2 tbsp Kewpie mayo(For drizzling)
  • 1/4 cup Katsuobushi(Bonito flakes)
  • 2 Scallions(Thinly sliced)

Instructions

  1. 1

    Let's build our sauce first. In a small bowl, whisk together 2 tbsp umeboshi paste, 1 tsp ancho chile powder, 1 tbsp lime juice, and 1 tbsp agave syrup. Add a few drops of water if it's too thick. This is our Tokyo-style Chamoy.

    5 min

    Tip: Umeboshi is intensely salty and sour. The agave and ancho chile balance it out, creating a profile nearly identical to Mexican chamoy.

  2. 2

    Prep your vegetables. Finely slice 3 cups shredded green cabbage, chop 1/2 cup aged kimchi, and thinly slice 2 scallions.

    10 min

    Tip: Make sure your cabbage is sliced paper-thin so it cooks evenly and doesn't poke through the batter.

  3. 3

    In a large mixing bowl, whisk together 1 cup masa harina, 3/4 cup warm dashi, and 2 large eggs. Masa absorbs liquid much more aggressively than wheat flour, so let it hydrate for about 2 minutes. Fold in the cabbage and kimchi.

    5 min

    Tip: If the batter seems too stiff after resting, add another splash of dashi. It should be thick but foldable.

  4. 4

    Heat a 10-inch cast-iron skillet over medium-high heat. Add 8 oz Mexican raw chorizo and cook until crispy and the fat has completely rendered out. Using a slotted spoon, transfer the cooked chorizo to your batter bowl and fold it in. Leave all that beautiful, red chorizo fat in the skillet.

    7 min

    Tip: The rendered chorizo fat is going to give our masa an incredible tamal-like crust.

  5. 5

    Reduce the heat under the skillet to medium-low. Pour the batter directly into the hot chorizo fat, using a spatula to press it gently into an even, round pancake. Cover the skillet with a lid and let it cook undisturbed.

    8 min

    Tip: Covering the pan traps steam, which cooks the thick cabbage interior while the masa crisps on the bottom.

  6. 6

    Time for the flip. Remove the lid. Carefully slide the okonomiyaki onto a large plate. Place another plate upside down over it, invert the plates to flip the pancake, and slide it back into the skillet. Cook uncovered to crisp the second side.

    8 min

    Tip: Don't try to use a spatula to flip this—it's too heavy and will break. The double-plate slide is foolproof.

  7. 7

    Transfer the finished okonomiyaki to a cutting board. Drizzle aggressively with 2 tbsp Kewpie mayo and your umeboshi-chamoy. Scatter the reserved scallions and 1/4 cup katsuobushi over the top.

    3 min

    Tip: Watch the bonito flakes dance from the heat! Cut it into wedges like a pizza to serve.

Chef's Notes

WHY THIS WORKS: I've always loved the comforting, fridge-clearing nature of okonomiyaki. But when I swapped standard wheat flour for masa harina, something magical happened. Masa crisps up with a distinct, sweet-corn crunch that immediately reminds you of the crispy edges of a griddled tamal. Cooking it in rendered chorizo fat bridges the gap between Osaka street food and a Mexico City fonda. The real star here, though, is the Umeboshi-Chamoy. Mexican chamoy is traditionally made from pickled stone fruit (like apricots or plums), seasoned with chili and lime. Japanese umeboshi are salted, pickled plums. They share the exact same flavor DNA. By mixing umeboshi with ancho chile and agave, you get an intense, salty-sour-sweet glaze that cuts right through the rich pork fat and masa. The kimchi in the batter? That's just because I can't resist sneaking in some extra fermentation.

Frequently Asked Questions

How long does Crispy Masa Okonomiyaki with Chorizo & Umeboshi-Chamoy take to make?

Crispy Masa Okonomiyaki with Chorizo & Umeboshi-Chamoy takes about 46 minutes total. That includes 15 minutes of prep and 31 minutes of cooking.

How many servings does this recipe make?

This recipe makes 2 servings.

What skill level is needed for Crispy Masa Okonomiyaki with Chorizo & Umeboshi-Chamoy?

This recipe is rated medium — it's intermediate, requiring some cooking experience.

What ingredients do I need for Crispy Masa Okonomiyaki with Chorizo & Umeboshi-Chamoy?

The main ingredients are: Masa harina, Warm dashi, Large eggs, Shredded green cabbage, Aged kimchi, Mexican raw chorizo, Umeboshi paste, Ancho chile powder, Lime juice, Agave syrup, Kewpie mayo, Katsuobushi, Scallions.

What type of meal is Crispy Masa Okonomiyaki with Chorizo & Umeboshi-Chamoy?

Crispy Masa Okonomiyaki with Chorizo & Umeboshi-Chamoy is categorized as: dinner, snack.