Japanese · Main · Medium
Okonomiyaki
Japan's savory pancake loaded with cabbage, pork belly, and bonito flakes, finished with mayo and okonomi sauce. Fun to make, even more fun to eat.
The whole recipe in 60 seconds
Okonomiyaki, in 5 ideas
- The pancake should be thick and loaded with cabbage, this is not a crepe
- Medium heat is key, too hot burns the outside before the cabbage softens
- Bonito flakes will dance from the heat, which never stops being delightful
- Japanese mayo (Kewpie) is richer and tangier than American mayo
- Let guests add their own sauce so everyone gets their perfect ratio
What you need
Ingredients
- 4 cups shredded cabbage
- 1 cup all-purpose flour
- 3/4 cup dashi stock
- 4 large eggs
- 8 slices thin pork belly or bacon
- 1/2 cup okonomi sauce or tonkatsu sauce
- 1/4 cup Japanese mayo
- 1/4 cup bonito flakes
- 2 tbsp vegetable oil
- 2 green onions, sliced
- Salt
How to make it
Directions
- Whisk the flour, dashi, eggs, and a pinch of salt into a batter. Fold in the cabbage.
- Heat oil in a skillet over medium heat. Spread a quarter of the batter into a thick round pancake.
- Lay 2 slices of pork belly on top. Cook 5 minutes until the bottom is golden.
- Flip carefully and cook 5 minutes more until the pork is crisp and the pancake is cooked through.
- Slide onto a plate, drizzle with okonomi sauce and mayo, and shower with bonito flakes and green onions. Repeat with remaining batter.
Money saver. Cabbage is one of the cheapest vegetables per pound, and it is the star here. This feeds four for very little.