Okonomiyaki
Savory Japanese cabbage pancake topped with okonomiyaki sauce, mayo, and bonito flakes.
MeatVegetarian-optional
⚠ Contains: Gluten, Shellfish, Fish, Egg. Always check your own ingredients — this isn't a guarantee for severe allergies.
How this varies: This is Osaka-style okonomiyaki, where all ingredients are mixed into one batter before cooking. Hiroshima-style okonomiyaki is built in stacked layers instead -- a thin crepe, then cabbage, then a separate portion of fried noodles and egg -- and is not mixed together, making it a distinctly different (and equally traditional) dish.
Ingredients
- 2 cups finely shredded cabbage
- 1 cup flour
- 2/3 cup dashi or water
- 100g nagaimo (mountain yam), peeled and finely grated
- 2 eggs
- 1/2 cup tenkasu (tempura scraps)
- 100g sliced pork belly (or shrimp, or omit)
- 2 scallions, sliced
- Okonomiyaki sauce (or Worcestershire + ketchup blend)
- Japanese mayonnaise
- Bonito flakes and aonori (seaweed powder), to garnish
- Oil, for cooking
Steps
- Whisk flour and dashi with the grated nagaimo into a smooth batter. Fold in cabbage, eggs, scallions, and tenkasu.
- Heat oil on a griddle or large skillet, pour batter into a thick round.
- Lay pork belly slices over the top.
- Cover and cook on medium-low for about 5 minutes until the bottom is browned, then flip and cover again for another 5 minutes. Uncover and cook a final 2 minutes per side to firm up the crust.
- Transfer to a plate, drizzle generously with okonomiyaki sauce and mayo.
- Sprinkle with bonito flakes and aonori before serving.