Okonomiyaki (Osaka-Style Savory Pancake)

🧂 Ingredients

• 300 g Cabbage(Finely shredded (about 3-4 cups))
• 100 g All-purpose flour(About 3/4 cup)
• 150 ml Dashi stock(Cooled (about 2/3 cup). Can substitute with water or vegetable broth if dashi is unavailable.)
• 2 large Eggs
• 50 g Nagaimo (Japanese mountain yam)(Peeled and grated (about 1/4 cup). This adds a unique fluffy texture. If unavailable, omit or use an extra egg yolk for richness.)
• 6 thin slices Pork belly(About 1-2mm thick. Can substitute with bacon.)
• 2 tbsp Vegetable oil(For cooking)
• generous amount Okonomiyaki sauce(For topping. Available at Asian grocery stores or online. Can be substituted with a mix of Worcestershire sauce, ketchup, and oyster sauce.)
• generous amount Kewpie mayonnaise(For topping. Its distinct flavor is key. Can substitute with regular mayonnaise if Kewpie is unavailable.)
• generous amount Bonito flakes (Katsuobushi)(For topping. These 'dance' from the heat.)
• generous amount Aonori (dried green seaweed flakes)(For topping.)

👨‍🍳 Instructions

1. 1

   Prepare the batter: In a medium bowl, whisk together the flour, dashi stock, and eggs until smooth. Add the grated nagaimo and whisk again until fully incorporated. The batter should be thick but pourable.

   ⏱️ 5 minutes
2. 2

   Combine with cabbage: Add the finely shredded cabbage to the batter. Gently fold it in using a spatula until the cabbage is evenly coated. Avoid overmixing; you want to keep the batter light.

   ⏱️ 5 minutes
3. 3

   Cook the first side: Heat 1 tablespoon of vegetable oil in a large non-stick skillet or on a griddle over medium-high heat (around 190°C / 375°F). Once the oil is shimmering, pour half of the cabbage-batter mixture into the skillet, forming a round pancake about 1.5-2 cm (about 3/4 inch) thick. Arrange 3 slices of pork belly on top of the uncooked batter.

   ⏱️ 1 minute
4. 4

   Griddle until golden: Cook for 5-7 minutes, undisturbed, until the bottom is golden brown and the edges appear set. You should see the batter bubbling slightly.

   ⏱️ 5-7 minutes
5. 5

   Flip and cook the second side: Carefully slide a spatula underneath the pancake and flip it over. If the pork belly slices don't stick, that's fine. Gently press down on the pancake with your spatula to ensure even cooking and help it hold together. Cook for another 5-7 minutes until the second side is golden brown and the pork belly is cooked through and slightly crispy.

   ⏱️ 5-7 minutes
6. 6

   Finish and serve: Slide the cooked okonomiyaki onto a plate. Drizzle generously with okonomiyaki sauce and Kewpie mayonnaise. Sprinkle with aonori and a good pinch of bonito flakes. The heat from the pancake will make the bonito flakes 'dance'. Serve immediately.

   ⏱️ 1 minute
7. 7

   Repeat for the second pancake: Clean the skillet if necessary, add the remaining oil, and repeat steps 3-6 for the second okonomiyaki.

   ⏱️ 10-15 minutes

💡 Pro Tips

• ✓For a lighter batter, some recipes suggest using tempura flour or adding a pinch of baking powder.
• ✓Don't press down too hard on the pancake after flipping, as this can make it dense and gummy.
• ✓The nagaimo is key to the fluffy texture, but if you can't find it, the pancake will still be delicious, just slightly denser.
• ✓Watch the bonito flakes! Their 'dance' is a sign your okonomiyaki is perfectly hot and ready to eat.

🔄 Variations

• Hiroshima-style Okonomiyaki: This version is layered, typically starting with a thin crepe, followed by cabbage, pork, noodles (yakisoba), and an egg.
• Monjayaki: A runnier Tokyo variation where ingredients are mixed directly on the griddle, creating a gooey, molten texture.
• Seafood Okonomiyaki: Add shrimp, squid, or scallops to the batter.
• Vegetarian Okonomiyaki: Omit the pork belly and use vegetable broth instead of dashi.

🥗 Nutrition

Per serving