Osaka-Style Okonomiyaki
The ultimate Japanese savory pancake. A thick, airy batter heavily packed with finely chopped cabbage is pan-grilled until crispy, topped with savory pork belly, and absolutely smothered in thick, sweet sauce, mayonnaise, and dancing bonito flakes.
Ingredients
- 1 cup All-purpose flour
- 3/4 cup Dashi stock or water
- 1/4 tsp Baking powder
- 2 Large eggs
- 4 cups Cabbage finely minced
- 1/4 cup Tenkasu tempura scraps
- 2 Green onions chopped
- 4 slices Thin pork belly
- 1/4 cup Okonomiyaki sauce
- 2 tbsp Japanese Mayonnaise Kewpie
- 1 pinch Katsuobushi bonito flakes
- 1 pinch Aonori
Instructions
- Make the Batter: In a large bowl, whisk the all-purpose flour, baking powder, and dashi stock until smooth. Let the batter rest in the fridge for 30 minutes to relax the gluten.
- Mix the Pancake Base: Just before cooking, aggressively add the heavily minced cabbage, Tenkasu (tempura scraps), chopped green onions, and the two eggs directly into the batter. Use a spoon to gently fold air into the mixture. Do not overmix; a loose, airy texture is crucial for a fluffy pancake.
- Form the Pancake: Heat a large skillet or griddle over medium heat and lightly oil it. Pour the entire cabbage mixture onto the pan, using a spatula to gently shape it into a thick, round, 1-inch tall pancake. Do not press it down flat!
- Add the Pork and Flip: Lay the thin strips of pork belly completely covering the raw top of the pancake. Cook for 5 to 6 minutes until the bottom is deeply browned. Using two spatulas, confidently and quickly flip the entire pancake over so the pork side is down.
- Cook Through and Garnish: Cover the pan with a lid and cook for another 5 to 6 minutes until the pork is crispy and the cabbage inside is steamed and soft. Flip it one last time to a serving plate (pork side up). Smother the top heavily with thick Okonomiyaki sauce, drizzle a zigzag of Japanese mayonnaise, and cover with dancing bonito flakes and Aonori.
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