Okonomiyaki
Discover the savory delight of Okonomiyaki, a beloved Japanese street food that combines bold flavors and vibrant textures in every bite. This irresistible "Japanese savory pancake" is made with a batter of all-purpose flour, dashi stock, and eggs mixed with finely shredded cabbage, spring onions, and pickled ginger for a satisfying crunch and tangy punch. Topped with tender pork belly slices, these pancakes are pan-fried to golden perfection and adorned with rich okonomiyaki sauce, creamy Japanese mayonnaise, fragrant aonori (dried seaweed), and smoky bonito flakes that dance in the heat. Perfect for two as a hearty meal or shared indulgence, Okonomiyaki brings authentic Japanese flair to your table in just 40 minutes. Whether you're hosting a dinner party or craving comfort food, this customizable dish will transform your cooking repertoire!
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Recipe Information
Ingredients
- 120 grams all-purpose flour
- 180 milliliters dashi stock
- 2 large eggs
- 300 grams cabbage
- 2 stalks spring onions
- 2 tablespoons pickled ginger
- 200 grams pork belly slices
- 2 tablespoons vegetable oil
- 4 tablespoons okonomiyaki sauce
- 4 tablespoons Japanese mayonnaise
- 1 teaspoon aonori (dried seaweed)
- 10 grams bonito flakes
Instructions
In a large mixing bowl, combine the all-purpose flour and dashi stock, whisking together until smooth and without lumps.
Lightly beat the eggs in a small bowl, then add them to the flour mixture, mixing until fully combined.
Finely shred the cabbage and chop the spring onions. Add these vegetables to the batter.
Stir in the pickled ginger until all ingredients are well incorporated.
Heat 1 tablespoon of vegetable oil in a large non-stick frying pan over medium heat.
Pour half of the batter mixture into the pan, spreading it out into a round pancake shape.
Place half of the pork belly slices evenly on top of the pancake.
Cook for about 5 minutes until the bottom is golden brown. Flip the pancake, using a spatula, and cook the other side for another 4-5 minutes.
Transfer the cooked okonomiyaki to a serving plate. Repeat with the remaining batter and pork belly to make the second pancake.
Drizzle okonomiyaki sauce and Japanese mayonnaise over the top in a crisscross pattern.
Sprinkle aonori and katsuobushi (bonito flakes) generously over the pancakes before serving hot.
Nutrition Facts
Calories |
1249 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.6 g | 120% | |
| Saturated Fat | 25.8 g | 129% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 288 mg | 96% | |
| Sodium | 1366 mg | 59% | |
| Total Carbohydrate | 71.8 g | 26% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 15.1 g | ||
| Protein | 30.3 g | 61% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 140 mg | 11% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 641 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
