Authentic Osaka Style Okonomiyaki
A savory Japanese pancake packed with shredded cabbage, pork belly, and topped with a signature sweet-savory sauce.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 100 grams All-purpose flour
- 120 ml Dashi stock (cold)
- 2 tablespoons Nagaimo (mountain yam) grated
- 300 grams Green cabbage, finely shredded
- 2 pcs Large eggs
- 2 tablespoons Tenkasu (tempura scraps)
- 1 tablespoon Pickled red ginger (beni shoga)
- 100 grams Thinly sliced pork belly
- 4 tablespoons Okonomiyaki sauce
- 2 tablespoons Japanese mayonnaise (Kewpie)
- 1 teaspoon Aonori (dried seaweed powder)(optional)
- 1 handful Katsuobushi (bonito flakes)
Instructions
- 1
In a large bowl, whisk together the flour and dashi stock until smooth, then stir in the grated nagaimo.
- 2
Add the shredded cabbage, eggs, tenkasu, and pickled ginger to the batter bowl.
- 3
Mix the ingredients gently using a spoon; do not overmix, you want to incorporate air into the batter.
- 4
Heat a lightly oiled griddle or non-stick pan over medium heat and pour the batter into a thick circular shape.
- 5
Place the pork belly slices side-by-side on top of the pancake and cook for about 5 minutes until the bottom is golden brown.
- 6
Carefully flip the pancake over so the pork side is down, cover with a lid, and cook for another 5-6 minutes.
- 7
Flip one last time (pork side up) and cook for 2 minutes uncovered to ensure the center is set.
- 8
Transfer to a plate, brush generously with okonomiyaki sauce, drizzle with mayonnaise, and sprinkle with aonori and bonito flakes.
Nutrition per Serving
540
Calories
22g
Protein
48g
Carbs
28g
Fat
5g
Fiber
12g
Sugar
1150mg
Sodium
Ratings & Reviews
No ratings yet
