Okonomiyaki

Nutrition · per serving

Steps

1. 1

   Prepare all ingredients first: finely shred the cabbage, thinly slice the spring onions, and chop the pickled red ginger. If the pork belly slices are long, cut them into shorter strips so they lie neatly over the pancake. Have a lid ready for the pan.

   250 g cabbage, finely shredded2 spring onions, thinly sliced15 g pickled red ginger, chopped100 g pork belly, very thinly sliced
2. 2

   In a medium bowl, whisk the plain flour, dashi stock, egg, and salt just until smooth. Do not overmix; a lightly mixed batter stays tender rather than chewy.

   100 g plain flour120 ml dashi stock1 large egg2 g fine salt
3. 3

   Fold in the shredded cabbage, spring onions, tenkasu, and pickled red ginger. Mix until the vegetables are evenly coated; the mixture will look cabbage-heavy, which is correct for Osaka-style okonomiyaki.

   250 g cabbage, finely shredded2 spring onions, thinly sliced20 g tenkasu (tempura scraps)15 g pickled red ginger, chopped
4. 4

   Heat half of the neutral oil in a large nonstick or well-seasoned frying pan over medium heat. Divide the batter into 2 portions. Spoon in the first portion and shape it into a round about 16-18 cm wide and 2-3 cm thick without pressing it down too much. Lay half the pork belly slices neatly over the top.

   10 ml neutral oil100 g pork belly, very thinly sliced
5. 5

   Cook the first okonomiyaki for about 4 minutes, covered, until the bottom is deep golden and the edges begin to set. Flip carefully with a wide spatula, keeping the pancake intact. Cook the second side for 4-5 minutes, covered, until the pork is fully cooked and the centre feels springy rather than wet. Flip once more for 30-60 seconds to re-crisp the first side, then transfer to a plate.

6. 6

   Repeat with the remaining oil, batter, and pork belly to cook the second okonomiyaki in the same way. Adjust the heat as needed: too high and the pork burns before the centre cooks; too low and the pancake can turn heavy.

   10 ml neutral oil100 g pork belly, very thinly sliced
7. 7

   Brush or spoon okonomiyaki sauce over the hot pancakes, drizzle with Japanese mayonnaise, then scatter over the bonito flakes and aonori. Serve immediately while the bonito flakes flutter from the heat.

   40 g okonomiyaki sauce30 g Japanese mayonnaise5 g bonito flakes2 g aonori

Origin & History

Okonomiyaki is a beloved Japanese savoury pancake whose modern form became especially popular in Osaka in the 20th century. Its name roughly means 'grilled as you like it,' reflecting the dish's flexible mix-ins and toppings. Osaka-style okonomiyaki typically combines the batter and fillings together before cooking, unlike some regional variations.