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Okonomiyaki

Osaka-style okonomiyaki: a savoury cabbage pancake topped with pork belly, okonomiyaki sauce, Japanese mayo and bonito flakes.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Main Course
Cuisine: Japanese
Calories: 560
Ingredients Method Notes

Ingredients
  

  • 150 g plain flour
  • 150 ml dashi or water
  • 2 eggs
  • 300 g green cabbage finely shredded
  • 2 spring onions sliced
  • 2 tbsp pickled ginger (beni shoga) chopped
  • 6 thin slices pork belly
  • 1 tbsp neutral oil
  • Okonomiyaki sauce to serve
  • Japanese mayonnaise to serve
  • Aonori and bonito flakes to garnish

Method
 

  1. Whisk the flour, dashi and eggs to a smooth batter.
  2. Fold in the cabbage, spring onions and pickled ginger.
  3. Heat half the oil in a frying pan over medium heat. Pour in half the batter and shape into a round about 2 cm thick.
  4. Lay 3 slices of pork on top and cook for 5 minutes until the base is golden.
  5. Flip carefully, cover and cook for 5 minutes. Flip once more and cook for 1 minute.
  6. Brush with okonomiyaki sauce, drizzle with mayonnaise and sprinkle with aonori and bonito flakes. Repeat with the remaining batter.

Notes

Do not press the pancake down while it cooks. Air in the cabbage keeps it light.