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Japanese Okonomiyaki

Name: Japanese Okonomiyaki
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 portions
Ingredients: 500 g Green cabbage (very finely shredded); 180 g Flour; 220 ml Dashi broth (cold); 3 Eggs; 250 g Pork belly (cut into thin slices); 3 Scallions (thinly sliced); 30 g Pickled ginger (chopped); 1 teaspoon Baking powder; 2 tablespoon Neutral oil (for cooking); 80 ml Okonomiyaki sauce (for finishing); 60 ml Japanese mayonnaise (for finishing); 15 g Dried bonito flakes; 2 teaspoon Aonori (powdered green seaweed); 2 g Salt (adjust according to the dashi)

A hearty Japanese savory pancake made with cabbage, a light batter, and pork belly, topped with okonomiyaki sauce, Japanese mayonnaise, and bonito flakes.

25 minPrep

45 minTotal

4Servings

MediumDifficulty

About 620 kcal per serving

Ingredients

Portions

Green cabbage (very finely shredded)500 g
Flour180 g
Dashi broth (cold)220 ml
Eggs3
Pork belly (cut into thin slices)250 g
Scallions (thinly sliced)3
Pickled ginger (chopped)30 g
Baking powder1 teaspoon
Neutral oil (for cooking)2 tablespoon
Okonomiyaki sauce (for finishing)80 ml
Japanese mayonnaise (for finishing)60 ml
Dried bonito flakes15 g
Aonori (powdered green seaweed)2 teaspoon
Salt (adjust according to the dashi)2 g

Preparation

Prepare the batter
Mix the flour, baking powder, and salt in a large bowl. Gradually add the cold dashi, then fold in the eggs without overmixing the batter.
Add the vegetables
Fold in the shredded cabbage, scallions, and pickled ginger. Mix gently until all the ingredients are evenly coated.
Heat the skillet
Heat a large nonstick skillet with a little neutral oil over medium heat.
Form the pancake
Pour one quarter of the batter into the skillet and shape it into a thick pancake about 2 cm high. Arrange a few slices of pork belly on top.
Cook the first side
Cover and cook for 5 to 6 minutes, until the bottom is nicely browned and the pancake begins to firm up.
Flip
Carefully flip the okonomiyaki using two spatulas. Cover and continue cooking for 5 to 6 minutes.
Finish cooking
Flip the pancake one last time and cook for another 1 to 2 minutes to ensure the center is fully set.
Add the toppings
Transfer the okonomiyaki to a plate. Brush with okonomiyaki sauce, drizzle with Japanese mayonnaise in a zigzag pattern, then sprinkle with bonito flakes and aonori.
Serve
Repeat with the remaining batter and serve the okonomiyaki immediately.

Tips & tricks

Finely shred the cabbage to make the pancake easier to flip.
Do not overmix the batter to keep it light in texture.
Cook over medium heat so the center cooks through without burning the outside.
Use two wide spatulas to flip the okonomiyaki more easily.
Add the toppings just before serving to preserve their texture.

Variations

Replace the pork belly with shrimp, squid, or chicken.
Make a vegetarian version with mushrooms and tofu.
Add grated cheese to the batter for a richer, creamier version.
Mix in kimchi for a spicier variation.

Storage

Store cooked okonomiyaki in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in a 160 °C oven for 10 minutes. It can be frozen for up to 1 month without the sauces or toppings.