Okonomiyaki (Osaka Style)

Name: Okonomiyaki (Osaka Style)
Total time: 30 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1 cup flour; 1/2 cup nagaimo (grated mountain yam); 3/4 cup dashi; 2 eggs; 4 cups finely shredded cabbage; 1/4 cup tenkasu; 6 thin slices pork belly; okonomiyaki sauce; Kewpie mayo; bonito flakes

A savory cabbage pancake mixed with meat and seafood.

30 minutes

Serves 4

Lunch/Dinner

Contains common allergens

Egg Fish Seafood Wheat

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Instructions

6 steps

1
Whisk the flour, grated nagaimo, and cold dashi until smooth. Let the batter rest in the fridge for 15 minutes.

2
In a large bowl, mix 2 cups of the cabbage, 1 egg, a handful of tenkasu, and half of the batter. Fold gently with a spoon to incorporate air.
3
Heat a griddle or large skillet to 400°F (200°C) and oil lightly. Pour the cabbage mixture onto the griddle, shaping it into a 1-inch thick circle. Do not press down.
4
Lay 3 slices of pork belly evenly across the top of the raw pancake. Cook for 5-7 minutes until the bottom is nicely browned.
5
Confidently flip the pancake using two spatulas. Cover and cook for another 5 minutes until the pork is crispy and the cabbage is steamed through.
6
Flip it one last time, brush a thick layer of okonomiyaki sauce on top, pipe zig-zags of mayo, and finish with a dusting of aonori and a handful of dancing bonito flakes.

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