Okonomiyaki
Ingredients
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- 1 cup all-purpose flour
- 3/4 cup dashi stock
- 1/2 cup nagaimo (Japanese mountain yam) – peeled and finely grated
- 2 large eggs – lightly beaten
- 1/4 tsp fine salt
- 4 cups cabbage – finely chopped (~0.5 medium cabbages)
- 1/2 cup green onions – thinly sliced (~2.5 n/a green onions)
- 2 tbsp beni shoga (red pickled ginger) – finely chopped
- 1/2 cup tempura scraps (tenkasu)
- 2 tbsp neutral oil – for greasing skillet, divided
- 6 ounces pork belly – thinly sliced
- okonomi sauce – for serving
- Japanese mayonnaise – for serving
- aonori (seaweed flakes) – for serving
- katsuobushi (bonito flakes) – for serving
Instructions
1. Prep the vegetables: Finely chop the cabbage and thinly slice the green onions and beni shoga, 10 minutes.
2. Make the batter: In a large bowl, whisk the flour, dashi, eggs, grated nagaimo, and salt until smooth, 1–2 minutes. Let the batter rest to hydrate, 10 minutes.
3. Fold in the mix-ins: Add the cabbage, green onions, beni shoga, and tenkasu to the batter and fold until the cabbage is evenly coated but not crushed, 1 minute.
4. Heat the pan: Preheat a large nonstick skillet or griddle over medium heat (about 350°F) and brush with 1 tbsp neutral oil until shimmering, 2 minutes.
5. Cook the first okonomiyaki: Spoon in half the batter and shape into an 8-inch round about 1 inch thick. Lay half the pork belly slices across the top in a single layer and press lightly. Cover and cook until the bottom is golden and the edges look set, 5–6 minutes.
6. Flip and finish: Using two spatulas, flip so the pork side is down and cook uncovered until the pork is browned and the center feels set and springy, 5–6 minutes. Flip once more to pork-side up and cook to re-warm the surface, 1–2 minutes.
7. Sauce and serve: Transfer to a plate. Brush with okonomi sauce, drizzle Japanese mayonnaise, and sprinkle with aonori and katsuobushi; serve immediately while hot.
8. Repeat: Add the remaining 1 tbsp oil to the pan and repeat steps 5–7 with the remaining batter and pork, 12–15 minutes.
Okonomiyaki is a savory Japanese pancake that balances a tender, steamy cabbage interior with a lightly crisped exterior. The batter is seasoned with dashi and bound with grated nagaimo and egg, giving it a custardy, springy texture. Pork belly cooks directly against the griddle for smoky richness, while a sweet-savory okonomi sauce and creamy Japanese mayonnaise add depth. Toppings of aonori and feathery katsuobushi lend oceanic aroma and a signature look as the flakes wave in the rising heat.
Rooted in the Kansai region—especially Osaka—okonomiyaki evolved from earlier flour-based griddle foods and blossomed after World War II with the spread of teppan cooking. The name suggests “as you like it,” reflecting a culture of customizing fillings and toppings within a shared base. Regional styles developed, most famously Hiroshima’s layered version with noodles and a fried egg, but the mixed-batter Kansai style remains the most widely known at home and in casual restaurants. Today it is a staple of festivals and home gatherings alike, cooked on tableside griddles and enjoyed piping hot.