japanesepancakecabbageporkclassicpan-frieddinner

Okonomiyaki

Name: Okonomiyaki
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 2
Cuisine: Japanese
Ingredients: 100 g plain flour; 120 ml dashi stock; 1 large egg; 250 g cabbage, finely shredded; 2 spring onions, thinly sliced; 20 g tenkasu (tempura scraps); 15 g pickled red ginger, chopped; 2 g fine salt; 100 g pork belly, very thinly sliced; 10 ml neutral oil; 40 g okonomiyaki sauce; 30 g Japanese mayonnaise; 5 g bonito flakes; 2 g aonori

Okonomiyaki is a crisp-edged, fluffy-centred savoury pancake packed with sweet cabbage and topped with rich sauce, creamy mayonnaise, fragrant aonori, and delicate bonito flakes. Thin slices of pork belly on top baste the pancake as it cooks, giving each bite smoky, juicy depth.

30 min

2 servings

626 kcal

Japanese

Ingredients

Batter and filling

100 gplain flour
120 mldashi stock
1 largeegg
250 gcabbage, finely shredded
2spring onions, thinly sliced
20 gtenkasu (tempura scraps)
15 gpickled red ginger, chopped
2 gfine salt

Pork and frying

100 gpork belly, very thinly sliced
10 mlneutral oil

Toppings

40 gokonomiyaki sauce
30 gJapanese mayonnaise
5 gbonito flakes
2 gaonori

Instructions

1
Prepare all ingredients first: finely shred the cabbage, thinly slice the spring onions, and chop the pickled red ginger. If the pork belly slices are long, cut them into shorter strips so they lie neatly over the pancake. Have a lid ready for the pan.
2
In a medium bowl, whisk the plain flour, dashi stock, egg, and salt just until smooth. Do not overmix; a lightly mixed batter stays tender rather than chewy.
3
Fold in the shredded cabbage, spring onions, tenkasu, and pickled red ginger. Mix until the vegetables are evenly coated; the mixture will look cabbage-heavy, which is correct for Osaka-style okonomiyaki.
4
Heat half of the neutral oil in a large nonstick or well-seasoned frying pan over medium heat. Divide the batter into 2 portions. Spoon in the first portion and shape it into a round about 16-18 cm wide and 2-3 cm thick without pressing it down too much. Lay half the pork belly slices neatly over the top.
5
Cook the first okonomiyaki for about 4 minutes, covered, until the bottom is deep golden and the edges begin to set. Flip carefully with a wide spatula, keeping the pancake intact. Cook the second side for 4-5 minutes, covered, until the pork is fully cooked and the centre feels springy rather than wet. Flip once more for 30-60 seconds to re-crisp the first side, then transfer to a plate.
6
Repeat with the remaining oil, batter, and pork belly to cook the second okonomiyaki in the same way. Adjust the heat as needed: too high and the pork burns before the centre cooks; too low and the pancake can turn heavy.
7
Brush or spoon okonomiyaki sauce over the hot pancakes, drizzle with Japanese mayonnaise, then scatter over the bonito flakes and aonori. Serve immediately while the bonito flakes flutter from the heat.

Nutrition per serving

626 kcal

Calories

22g

Protein

42g

Carbs

40g

Fat

Fiber

Notes

•A large nonstick pan with a lid makes this recipe much easier and helps the centre cook through within 30 minutes.
•If you cannot find tenkasu, omit it; the texture will be slightly less crisp but still authentic and delicious.
•For the cleanest flip, slide the pancake fully onto a wide spatula, steady the top with a second spatula, and turn in one confident motion.
•Serve with extra pickled ginger or a simple cucumber salad to cut the richness of the pork and mayonnaise.

Background

Okonomiyaki is a beloved Japanese savoury pancake whose modern form became especially popular in Osaka in the 20th century. Its name roughly means 'grilled as you like it,' reflecting the dish's flexible mix-ins and toppings. Osaka-style okonomiyaki typically combines the batter and fillings together before cooking, unlike some regional variations.

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