Okonomiyaki (Osaka Style)
A savory cabbage pancake mixed with meat and seafood.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 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.
Plan it in Listahan
Add Okonomiyaki (Osaka Style) to your week, check it against your household's allergens, and build the shopping list automatically.