Osaka-Style Okonomiyaki
Experience Japan’s ultimate savory street-food pancake. Packed with shredded cabbage, bacon, and topped with a beautiful criss-cross of savory sauces.
Ingredients
- 1 cup Okonomiyaki flour or all-purpose flour with dashi powdern3/4 cup Dashi stockn2 cups Cabbage
- finely shreddedn2 Eggsn4 slices Pork belly or baconn1 tbsp Tenkasu tempura scrapsn1 tbsp Pickled red ginger (Benishoga)nOkonomiyaki sauce and Kewpie mayonnaisenAonori (dried seaweed powder) and Katsuobushi (bonito flakes)
Instructions
- Step 1: In a large bowl, whisk together the okonomiyaki flour and dashi stock until smooth.
- Do not overmix.nStep 2: Add the finely shredded cabbage, eggs, tenkasu, and pickled red ginger to the batter.
- Gently fold together using a spoon until just combined.nStep 3: Heat a griddle or large non-stick skillet over medium heat and grease lightly.
- Pour the mixture into a thick, round pancake shape.nStep 4: Lay the pork belly slices side-by-side across the top of the pancake.
- Cook for 5 minutes, then carefully flip it over so the meat is on the bottom.
- Cover with a lid and cook for 6-7 minutes.nStep 5: Flip one last time (meat-side up) and cook uncovered for 2 minutes.
- Transfer to a plate.
- Generously brush with Okonomiyaki sauce, drizzle Kewpie mayo in a zigzag pattern, and scatter aonori and dancing bonito flakes on top.
Notes
“💡 Omotenashi Tip: Never press down on the pancake with your spatula while cooking; letting it sit undisturbed preserves the soft, fluffy interior texture!”
Tried this recipe?Let us know how it was!