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Okonomiyaki (お好み焼き)


  • Author: kyriethefoodie
  • Total Time: 25 minutes

Description

Okonomiyaki is a Japanese savory pancake made with a batter of flour, eggs, and shredded cabbage, customizable with various proteins and topped with okonomiyaki sauce, Japanese mayonnaise, aonori, and bonito flakes.


Ingredients

Units Scale

Batter:

  • 1 cup all-purpose flour
  • 2/3 cup dashi
  • 3 eggs
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 2 1/2 cups cabbage, finely shredded
  • 1 lb pork belly, thinly sliced (substitute for bacon)
  • Optional: 3 tablespoons pickled red ginger (beni shoga)

Toppings:

  • Kewpie (Japanese mayonnaise)
  • Optional Toppings: Aonori (seaweed flakes), katsuobushi (bonito flakes), pickled red ginger (beni shoga)
  • Okonomiyaki sauce (recipe below if you’d rather go that route!)
    • Ingredients (just mix them together to combine):

      • 3 tablespoons Worcestershire sauce
      • 2 tablespoons ketchup
      • 1 tablespoon oyster sauce
      • 1 tablespoon soy sauce
      • 1 tablespoon honey or sugar (optional for sweetness)
      • 1/2 teaspoon Dijon mustard

Instructions

  1. In a large bowl, mix together the flour, water, hondashi, eggs, salt, and baking powder until well combined.
  2. Slice your pork belly and pickled red ginger into small pieces. Add it to your batter, as well as the shredded cabbage.
  3. Heat a large non-stick skillet or griddle over medium heat and lightly oil it. Pour a portion (anywhere from 1/2 cup to 1 cup) of the batter mixture into the skillet, shaping it into a circle about 1/2-inch thick.
  4. Place a few slices of pork belly or bacon on top of the pancake. Cook for about 5-6 minutes, until the bottom is golden brown and the pancake is set.
  5. Flip the pancake carefully using a large spatula and cook for another 5-6 minutes, until the other side is golden brown and the pork is cooked through.
  6. Transfer the cooked okonomiyaki to a plate. Drizzle okonomiyaki sauce and Japanese mayonnaise in a crisscross pattern over the top. Sprinkle with aonori and katsuobushi. Add some pickled red ginger on top, if desired.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes

Nutrition

  • Serving Size: 2-4