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
- 1/4 tsp Diamond Crystal kosher salt, or less if the dashi is well seasoned, Diamond Crystal; use less or omit if the dashi is well seasoned
- 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, gently toss half the batter with half the green cabbage, scallions, tenkasu, beni shoga, and eggs just before cooking, stopping as soon as everything is coated. Do not overmix; it bruises the cabbage and develops the flour.
- 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. Do not press down with the spatula at any point; pressing releases moisture from the cabbage and makes the interior denser.
- 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.
