Okonomiyaki
Osaka's "cook what you like" savoury pancake — a thick batter of flour, nagaimo (mountain yam), dashi and eggs mixed with shredded cabbage and your choice of fillings (pork, seafood, mochi), cooked on a teppan griddle, topped with okonomiyaki sauce, kewpie mayo, bonito flakes and aonori.
- Total
- 50 min
- Serves
- 4
- Level
- Medium
Prep 20 min · Cook 30 min
Ingredients
Method
Batter: whisk together flour, dashi, grated nagaimo and eggs until smooth. Rest 10 minutes.
About 5 min
Fold in shredded cabbage, spring onions, tenkasu and pickled ginger. The batter should be thick with a lot of cabbage.
About 11 min
Heat oil on a teppan or large non-stick pan over medium heat. Pour in enough batter to make a round pancake about 2 cm thick (not thin like a crepe).
About 11 min
Lay pork belly slices on top. Cook 5–6 minutes until the bottom is set and golden. Flip with two spatulas in one confident motion — do not let it fall apart.
About 11 min
Cook 4–5 minutes more until the pork is caramelised and the pancake is cooked through.
About 11 min
Slide onto a plate. Brush with okonomiyaki sauce. Draw zig-zag lines of mayo. Top with bonito flakes — they will wave. Sprinkle with aonori. Eat immediately.
About 3 min
Nutrition per serving (estimate)
- Calories
- 580
- Protein
- 26 g
- Carbs
- 56 g
- Fat
- 28 g
- Fibre
- 5 g
- Sugar
- 8 g
- Sodium
- 880 mg
Contains: gluten, eggs
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Recipe by Boon Tools.