Name: Osaka Okonomiyaki
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1.5 cups All-purpose flour; 1 cup Dashi stock (chilled); 4 tbsp Nagaimo (mountain yam, grated); 0.25 tsp Baking powder; 6 cups Green cabbage (finely shredded); 4 units Large eggs; 0.5 cup Tenkasu (tempura scraps); 2 tbsp Beni Shoga (pickled red ginger); 12 slices Pork belly slices (thinly cut); 0.5 cup Okonomiyaki sauce; 0.25 cup Kewpie Mayonnaise; 1 tsp Aonori (dried seaweed powder); 1 handful Katsuobushi (dried bonito flakes)

Main Dishes

Osaka Okonomiyaki

Experience the heart of Japanese street food with this fluffy, savory cabbage pancake known as the 'soul food' of Osaka. Perfectly charred pork belly meets a sweet and tangy glaze for a comforting meal that is as fun to assemble as it is to eat.

Prep

20m

Cook

20m

Serves

Calories

480kcal

Qty	Ingredient
1.5 cups 200 g	All-purpose flour
1 cup 240 ml	Dashi stock (chilled)
4 tbsp 60 g	Nagaimo (mountain yam, grated)
0.25 tsp 1 g	Baking powder
6 cups 500 g	Green cabbage (finely shredded)
4 units 4 units	Large eggs
0.5 cup 30 g	Tenkasu (tempura scraps)
2 tbsp 20 g	Beni Shoga (pickled red ginger)
12 slices 250 g	Pork belly slices (thinly cut)
0.5 cup 120 ml	Okonomiyaki sauce
0.25 cup 60 ml	Kewpie Mayonnaise
1 tsp 2 g	Aonori (dried seaweed powder)
1 handful 5 g	Katsuobushi (dried bonito flakes)

2 Method

Step 1. In a large mixing bowl, combine the flour, baking powder, and dashi stock. Whisk until the batter is smooth. Stir in the grated nagaimo, which gives the pancake its signature airy texture. Let the batter rest in the fridge for at least 30 minutes if possible.

Step 2. Add the shredded cabbage, eggs, tenkasu, and pickled red ginger to the batter bowl. Use a spoon to mix everything together gently until the cabbage is evenly coated. Do not overwork the batter; you want to keep the air inside.

Step 3. Heat a non-stick skillet or griddle over medium heat and lightly oil the surface. Pour approximately one-quarter of the mixture onto the pan to form a circle about 1 inch (2.5cm) thick.

Step 4. Lay 3 slices of pork belly across the top of the pancake. Cook for about 5-6 minutes until the bottom is a deep golden brown.

Step 5. Carefully flip the pancake over with two spatulas so the pork belly side is now facing down. Gently press once to settle it, then cover with a lid and cook for another 5-7 minutes. This steams the cabbage and cooks the pork until crispy.

Step 6. Flip the okonomiyaki one last time so the pork side is up. Brush a generous layer of okonomiyaki sauce over the top.

Step 7. Drizzle Kewpie mayonnaise in a zigzag pattern. Garnish with a sprinkle of aonori and a handful of katsuobushi. Serve immediately while the bonito flakes are 'dancing' from the heat.

·
Never press down hard on the pancake with your spatula; you want to keep it fluffy and light.
·
If you cannot find nagaimo, you can substitute with an extra egg or a teaspoon of baking powder, though the texture will be slightly different.
·
Ensure your cabbage is sliced very thinly to ensure it wilts and cooks through evenly during the frying process.
·
For the best flavor, use cold dashi stock which helps prevent the gluten in the flour from over-developing.

? FAQ

What does Okonomiyaki mean?

The name is derived from 'okonomi', meaning 'how you like' or 'what you like', and 'yaki' meaning 'grill'. It refers to the customizable nature of the ingredients.

Can I use bacon instead of pork belly?

Yes, thinly sliced bacon is a common and delicious substitute for traditional Japanese pork belly slices.

How do I make this vegetarian?

Omit the pork belly and katsuobushi. Use a kombu-based dashi instead of bonito dashi, and add mushrooms or cheese as your main filling.

Why are my bonito flakes moving?

The thin katsuobushi flakes are reacting to the steam rising from the hot pancake, making them appear to 'dance'.