Okonomiyaki
A savory Japanese pancake filled with cabbage, pork, and topped with okonomiyaki sauce and mayo.
15 mins
Prep Time
20 mins
Cook Time
2
Servings
Ingredients
- 2 cups shredded cabbage
- 100g thinly sliced pork belly
- 1 cup all-purpose flour
- 3/4 cup dashi stock
- 2 eggs
- 1/4 cup tenkasu (tempura scraps)
- 2 green onions, chopped
- Okonomiyaki sauce
- Japanese mayonnaise
- Aonori (seaweed flakes)
- Katsuobushi (bonito flakes)
- Vegetable oil for frying
Nutrition Facts
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Instructions
Prepare the batter: In a large bowl, mix flour and dashi stock until smooth. Add eggs and mix well.
Add vegetables: Fold in shredded cabbage, tenkasu, and chopped green onions into the batter until evenly distributed.
Cook the okonomiyaki: Heat oil in a pan over medium heat. Pour half the batter, shaping into a round pancake. Arrange pork slices on top.
Flip carefully: After 5-6 minutes when the bottom is golden, flip the pancake. Cook for another 5-6 minutes until cooked through.
Add toppings: Transfer to a plate. Drizzle with okonomiyaki sauce and mayonnaise in a zigzag pattern.
Finish with garnishes: Sprinkle aonori and katsuobushi on top. Serve immediately while hot.
Chef's Tips
- Batter consistency: The batter should be thick but pourable. Adjust with more dashi if too thick.
- Customize fillings: Try shrimp, squid, or cheese instead of pork for variation.
- Low heat: Cook on medium-low to ensure the center cooks without burning the outside.
- Flipping tip: Use two spatulas for easier flipping of the large pancake.
- Make it vegetarian: Omit pork and use mushroom or tofu instead.
