📝 About This Recipe
Known affectionately as 'Japanese Soul Food,' Okonomiyaki is a thick, savory pancake that perfectly bridges the gap between a hearty omelet and a vegetable-packed fritter. The name literally translates to 'grilled as you like it,' featuring a base of shredded cabbage and a dashi-infused batter that creates a creamy interior and a crisp, golden exterior. Topped with a symphony of umami-rich sauces and dancing bonito flakes, it is a sensory masterpiece that is as fun to make as it is to eat.
🥗 Ingredients
The Batter Base
- 1 cup All-purpose flour (sifted)
- 3/4 cup Dashi stock (cold; or water with 1 tsp dashi powder)
- 1/4 teaspoon Baking powder
- 1 teaspoon Nagaimo (Mountain Yam) powder (optional, for authentic fluffy texture)
The Pancake Body
- 4 cups Green cabbage (finely shredded)
- 2 Large eggs (at room temperature)
- 1/4 cup Tenkasu (Tempura scraps) (adds crunch and richness)
- 2 tablespoons Pickled red ginger (Beni Shoga) (minced)
- 1/2 cup Green onions (thinly sliced)
- 4-6 strips Pork belly slices (very thinly sliced; can substitute bacon)
The Finish & Garnish
- 4 tablespoons Okonomiyaki sauce (or a mix of ketchup, Worcestershire, and soy sauce)
- 2 tablespoons Kewpie Mayonnaise (Japanese style mayo in a squeeze bottle)
- 1 teaspoon Aonori (Dried seaweed powder)
- 1 handful Katsuobushi (Bonito flakes) (the 'dancing' flakes)
- 2 tablespoons Neutral oil (for frying)
👨🍳 Instructions
-
1
In a large mixing bowl, whisk together the flour, baking powder, and nagaimo powder (if using). Slowly pour in the cold dashi stock, whisking until the batter is smooth and free of lumps. Cover and let it rest in the fridge for at least 15 minutes to allow the gluten to relax.
-
2
While the batter rests, shred the cabbage very finely. It is crucial the cabbage is thin so it wilts slightly but retains a bite; avoid using a food processor as it makes it too watery.
-
3
Remove the batter from the fridge. Add the shredded cabbage, green onions, pickled ginger, tenkasu, and the two eggs into the bowl.
-
4
Using a large spoon, fold the ingredients together gently. Do not overmix; you want the cabbage to be lightly coated in batter, not submerged in a liquid soup. The air incorporated here ensures a light texture.
-
5
Heat 1 tablespoon of neutral oil in a non-stick skillet or griddle over medium heat. Once the pan is hot, pour half of the mixture into the center.
-
6
Use your spatula to shape the mixture into a round disk, approximately 6-7 inches wide and 1 inch thick. Do not press down on the pancake; keep it airy.
-
7
Lay 2-3 strips of pork belly (or bacon) across the top of the pancake. Cook undisturbed for about 5-6 minutes until the bottom is deeply golden brown.
-
8
Carefully flip the pancake over in one swift motion. The pork belly should now be on the bottom, rendering its fat and crisping up.
-
9
Cover the pan with a lid and cook for another 5-7 minutes. Steaming the pancake slightly ensures the thick interior is fully cooked through while the pork becomes crispy.
-
10
Remove the lid and flip the pancake one last time so the pork side is facing up. Cook for 1-2 more minutes to ensure maximum crispiness.
-
11
Transfer the okonomiyaki to a plate. Generously brush the top with okonomiyaki sauce, covering the entire surface.
-
12
Drizzle the Kewpie mayonnaise in a zig-zag pattern across the sauce. For a professional look, drag a toothpick through the lines of mayo to create a marble effect.
-
13
Dust the top with aonori (seaweed powder) and finish with a generous handful of bonito flakes. Serve immediately while the flakes are still 'dancing' from the heat.
💡 Chef's Tips
For the fluffiest results, don't over-mix the cabbage and batter; mix it right before you're ready to fry. If you can't find nagaimo, a pinch of extra baking powder or a tablespoon of grated potato can help mimic the texture. Avoid pressing down on the pancake with your spatula while it's cooking; this squeezes out the air and makes it dense. Ensure your pork belly is sliced paper-thin so it crisps up at the same rate the batter cooks. Using a lid during the second half of cooking is the secret to a perfectly cooked, moist center.
🍽️ Serving Suggestions
Pair with a cold, crisp Japanese lager or a glass of iced Oolong tea to cut through the richness. Serve alongside a simple miso soup for a complete, traditional meal. A side of Japanese pickled cucumbers (Sunomono) provides a refreshing acidic contrast. For extra heat, offer extra Shichimi Togarashi (seven-spice powder) on the side. Enjoy straight from the griddle if you have a tabletop teppan for the most authentic experience.