📝 About This Recipe
Often called 'Japanese Savory Pancakes' or 'Japanese Pizza,' Okonomiyaki is a beloved comfort food originating from Osaka. This Kansai-style version features a thick, soul-satisfying batter packed with crunchy cabbage and umami-rich dashi, grilled to a golden crisp. It is a customizable masterpiece where the smoky notes of katsuobushi and the creamy tang of Japanese mayo create a symphony of flavors that is both festive and deeply comforting.
🥗 Ingredients
The Batter Base
- 1 cup All-purpose flour (sifted)
- 3/4 cup Dashi stock (chilled; can use instant dashi powder mixed with water)
- 2-3 inches Nagaimo (Mountain Yam) (peeled and grated into a paste; essential for fluffiness)
- 1/4 teaspoon Baking powder (helps with the rise)
- 1/4 teaspoon Salt
The Mix-Ins
- 4 cups Green cabbage (finely chopped or shredded into 1/4 inch pieces)
- 2 large Eggs (at room temperature)
- 1/4 cup Tenkasu (Tempura scraps) (adds crunch and richness)
- 1 tablespoon Beni Shoga (Pickled red ginger) (finely chopped)
- 1/4 cup Green onions (thinly sliced)
- 6-8 strips Pork belly slices (very thinly sliced; can substitute with bacon)
Toppings and Garnishes
- 4-5 tablespoons Okonomiyaki sauce (sweet and savory brown sauce)
- 3 tablespoons Kewpie Mayonnaise (Japanese style mayo in a squeeze bottle)
- 1 teaspoon Aonori (dried green seaweed powder)
- 1 handful Katsuobushi (dried bonito flakes that 'dance' on the heat)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the flour, baking powder, and salt. Gradually pour in the chilled dashi stock while whisking until a smooth, thick batter forms.
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2
Grate the nagaimo (mountain yam) directly into the batter. Whisk it in thoroughly; the mixture will become slightly stretchy and gelatinous, which is the secret to a light, airy pancake.
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3
Cover the batter with plastic wrap and let it rest in the refrigerator for at least 30 minutes. This allows the gluten to relax and the flavors to meld.
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4
Prepare your cabbage by chopping it into small bits (about the size of a corn kernel). Avoid long shreds to ensure the pancake stays together.
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5
When ready to cook, divide the batter into two smaller bowls (one for each pancake). To each bowl, add half of the cabbage, one egg, half of the tenkasu, ginger, and green onions.
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6
Using a spoon, mix the ingredients with an upward folding motion. Do not overmix; you want to incorporate air into the batter rather than deflating it.
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7
Heat a non-stick skillet or electric griddle to 400°F (200°C) and lightly grease with a neutral oil.
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8
Pour the contents of one bowl onto the griddle, forming a circle about 6 inches wide and 1 inch thick. Do not press down on the pancake!
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9
Lay 3-4 strips of pork belly across the top of the pancake. Cook undisturbed for about 5-6 minutes until the bottom is golden brown.
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10
Carefully flip the pancake using two spatulas. Cover the pan with a lid to allow the steam to cook the thick center through. Cook for another 5 minutes.
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11
Remove the lid and flip one last time so the pork side is up. Cook for 2 more minutes to ensure the pork is crispy and the pancake is structurally sound.
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12
Transfer to a plate. Generously brush the top with Okonomiyaki sauce, then drizzle Kewpie mayo in a zigzag pattern.
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13
Sprinkle with aonori and a generous handful of katsuobushi. Serve immediately while the bonito flakes are still moving.
💡 Chef's Tips
The Nagaimo is non-negotiable for true Osaka-style texture; if you can't find it, use a little extra dashi and baking powder, but the texture will be denser. Avoid pressing the pancake with your spatula while cooking; pressing squeezes out the air and results in a heavy, doughy interior. Ensure your cabbage is completely dry after washing, as excess moisture will make the batter runny and prevent a crisp exterior. If you don't have pork belly, thin bacon works perfectly, but reduce the salt in the batter slightly as bacon is saltier. Keep the heat at medium; if the griddle is too hot, the outside will burn before the thick cabbage-filled center is fully cooked.
🍽️ Serving Suggestions
Pair with a cold glass of Japanese lager or a crisp Highball (whisky and soda) to cut through the richness. Serve alongside a simple Miso soup for a complete, traditional lunch. A side of Japanese pickled cucumbers (Sunomono) provides a refreshing acidic contrast to the savory sauce. For an extra kick, serve with a small dollop of Karashi (Japanese hot mustard) on the side.