📝 About This Recipe
Originating from the vibrant street food stalls of Osaka, Okonomiyaki—literally meaning 'grill as you like'—is a soul-warming Japanese savory pancake. It features a delicate, dashi-infused batter that binds together a mountain of sweet, shredded cabbage and smoky pork belly, resulting in a crispy exterior and a melt-in-your-mouth interior. Drizzled with a signature sweet-savory sauce and creamy mayo, this dish is a textural masterpiece that captures the essence of Japanese comfort food.
🥗 Ingredients
For the Batter
- 1 cup All-purpose flour (sifted)
- 3/4 cup Dashi stock (chilled; can use instant dashi powder mixed with water)
- 2-3 tablespoons Nagaimo (Japanese Mountain Yam) (peeled and finely grated into a paste)
- 1/4 teaspoon Baking powder
- 1/4 teaspoon Salt
The Fillings
- 4 cups Green cabbage (finely shredded, about 1/2 a medium head)
- 2 Large eggs (at room temperature)
- 1/4 cup Tenkasu (Tempura scraps) (adds crunch and umami)
- 1 tablespoon Benishoga (Pickled red ginger) (finely chopped)
- 2 stalks Green onions (thinly sliced)
- 4-6 thin strips Pork belly (cut into 4-inch lengths)
Toppings and Garnishes
- 4 tablespoons Okonomiyaki sauce (or a mix of ketchup, Worcestershire, and soy sauce)
- 2 tablespoons Kewpie Mayonnaise (Japanese style mayonnaise in a squeeze bottle)
- 1 teaspoon Aonori (dried green seaweed powder)
- 1 handful Katsuobushi (dried bonito flakes)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the flour, salt, and baking powder. Gradually pour in the dashi stock and the grated nagaimo paste. Whisk until smooth, but do not overmix. Cover and let the batter rest in the refrigerator for at least 30 minutes to allow the gluten to relax.
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2
While the batter rests, finely shred the cabbage. It is important to remove any tough core pieces and slice the leaves into thin, short ribbons to ensure even cooking.
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3
In two separate smaller bowls (one for each pancake), divide the shredded cabbage, green onions, tenkasu, and pickled ginger equally.
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4
Add half of the chilled batter and one egg to one of the bowls. Using a spoon, mix the ingredients with a folding motion until the cabbage is just coated. Do not over-stir; the mixture should be airy and light.
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5
Heat a large non-stick skillet or griddle over medium heat and lightly coat with vegetable oil.
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6
Pour the mixture into the center of the pan and use your spoon to gently shape it into a circle about 6 inches wide and 1 inch thick. Do not press down on the pancake.
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7
Lay 2-3 strips of pork belly across the top of the pancake. Cover the pan with a lid and cook for about 5-6 minutes until the bottom is a deep golden brown.
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8
Carefully flip the pancake using two spatulas. The pork belly side should now be touching the pan. Cover again and cook for another 5 minutes, allowing the pork to render its fat and become crispy.
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9
Flip the pancake one last time so the pork side is facing up. Cook uncovered for 1-2 minutes to ensure the center is fully set.
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10
Transfer the pancake to a serving plate. Generously brush the top with okonomiyaki sauce, then drizzle the Kewpie mayo in a zigzag pattern.
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11
Finish by sprinkling a pinch of aonori and a generous handful of katsuobushi. Watch as the heat from the pancake makes the bonito flakes 'dance'!
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12
Repeat the process for the second pancake and serve immediately while hot and crispy.
💡 Chef's Tips
For the most authentic texture, do not skip the Nagaimo; it provides the unique 'fluffy' rise characteristic of Osaka okonomiyaki. Avoid pressing down on the pancake with your spatula while it cooks, as this will squeeze out the air and make it dense rather than light. If you can't find pork belly, thinly sliced bacon makes an excellent smoky substitute. Ensure your cabbage is very dry after washing; excess moisture will make the batter runny and the pancake soggy. Use a lid while frying to create a steaming effect that ensures the thick center is cooked through without burning the exterior.
🍽️ Serving Suggestions
Pair with a cold Japanese lager like Sapporo or Asahi to cut through the rich, savory flavors. Serve alongside a simple Sunomono (Japanese cucumber salad) for a refreshing, acidic contrast. A hot bowl of Miso soup makes this a complete and traditional Japanese meal. Offer extra pickled red ginger on the side for those who enjoy a bright, spicy kick. For a spicy twist, add a drizzle of Sriracha or a sprinkle of Shichimi Togarashi (seven-spice powder) on top.