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 cups cabbage, finely chopped
- 1/2 cup bean sprouts
- 1 lb pork belly, thinly sliced (substitute for bacon)
Toppings:
- Kewpie (Japanese mayonnaise)
- Okonomiyaki sauce (ingredients below if you'd rather go that route - just mix 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
- Optional Toppings: Aonori (seaweed flakes), katsuobushi (bonito flakes), pickled red ginger (beni shoga)
Instructions
- In a large bowl, mix together the flour, water, hondashi, eggs, salt, and baking powder until well combined.
- To your batter, add the chopped cabbage and bean sprouts.
- 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.
- 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.
- 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.
- 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