Japanese
Okonomiyaki
Osaka-style cabbage pancake griddled until custardy inside and crisp-edged beneath glossy sauce, mayonnaise, and bonito.
2 servings · 25 minutes prep · 28 minutes cook
Ingredients
Batter
- 1/2 cup all-purpose flour
- 2/3 cup cold dashi
- 1/2 cup peeled and finely grated nagaimo
- 1/2 tsp kosher salt
- 1 tsp Japanese soy sauce
Filling and Cooking
- 5 cups green cabbage, finely chopped
- 4 scallions, thinly sliced
- 1/2 cup tenkasu
- 2 tablespoons beni shoga, finely chopped
- 2 large eggs
- 8 oz thinly sliced pork belly, cut into 6-inch lengths
- 2 tbsp avocado oil, divided
Toppings
- 1/3 cup okonomiyaki sauce
- 1/4 cup Japanese mayonnaise
- 2 tbsp aonori
- 1/2 cup katsuobushi
Directions
Mix and Rest the Batter
- Whisk the all-purpose flour, dashi, nagaimo, kosher salt, and Japanese soy sauce until just combined. Cover and rest in the refrigerator for 30 minutes.
Build and Cook the Pancakes
- Heat a griddle over medium heat. For each pancake, mix half the batter with half the green cabbage, scallions, tenkasu, beni shoga, and eggs just before cooking.
- Add half of the avocado oil to the griddle. Mound the batter into a 7-inch round about 1 inch thick and lay half the thinly sliced pork belly over the top.
- Cook until the bottom is browned and the cabbage begins to soften, 5-6 minutes. Flip carefully so the pork is underneath.
- Cook until the pork is crisp and the center is set, 6-7 minutes. Flip once more and cook for 1 minute.
Sauce and Finish
- Brush with the okonomiyaki sauce, drizzle with the Japanese mayonnaise, and finish with the aonori and katsuobushi. Repeat with the second pancake.
