Okonomiyaki Japanese Pizza
Discover the irresistible flavors of Okonomiyaki, the beloved "Japanese pizza" that's a street food favorite! This savory pancake recipe brings together a hearty batter of dashi-infused flour, eggs, and finely shredded cabbage, with optional tempura scraps for added crunch. Topped with thin slices of pork belly or bacon, it's pan-fried to golden perfection, then adorned with a mouthwatering drizzle of tangy Okonomiyaki sauce and creamy Japanese mayonnaise. Finished with a sprinkle of aromatic katsuobushi (bonito flakes) and vibrant aonori (seaweed flakes), each bite is a harmonious blend of umami, texture, and tradition. Perfect for a quick weeknight dinner or an exciting culinary adventure, this easy-to-make dish captures the heart of Japanese comfort food!
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Recipe Information
Ingredients
- 120 g all-purpose flour
- 120 ml dashi stock (or water)
- 2 large eggs
- 300 g green cabbage, finely shredded
- 2 stalks green onions, thinly sliced
- 30 g tempura scraps (tenkasu, optional)
- 150 g sliced pork belly (or bacon)
- 2 tbsp vegetable oil
- 4 tbsp Okonomiyaki sauce
- 4 tbsp Japanese mayonnaise
- 5 g katsuobushi (bonito flakes)
- 1 tsp aonori (seaweed flakes)
Instructions
In a large mixing bowl, whisk together the all-purpose flour and dashi stock (or water) until smooth and free of lumps.
Add the eggs to the bowl and whisk until fully incorporated.
Fold in the shredded cabbage, green onions, and tempura scraps (if using). Mix gently until evenly distributed.
Heat a non-stick skillet or griddle over medium heat. Add 1 tbsp of vegetable oil and swirl to coat.
Pour half of the batter mixture into the skillet, shaping it into a round pancake about 3/4-inch thick. Lay half of the sliced pork belly pieces on top of the pancake.
Cook the pancake for about 4-5 minutes, then gently flip using a large spatula. Cook the other side for another 4-5 minutes, or until the pork is fully cooked and the pancake is golden brown.
Reduce the heat to low and let the okonomiyaki cook for an additional 2-3 minutes on each side to ensure the center is fully cooked.
Transfer the cooked pancake to a plate, pork-side up. Repeat with the remaining batter and pork belly to make the second pancake.
Drizzle the cooked okonomiyaki with okonomiyaki sauce and Japanese mayonnaise in decorative zigzag patterns.
Sprinkle the pancakes with katsuobushi and aonori for garnish.
Serve warm and enjoy this delicious Japanese classic!
Nutrition Facts
Calories |
2385 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.4 g | 213% | |
| Saturated Fat | 41.8 g | 209% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 544 mg | 181% | |
| Sodium | 4609 mg | 200% | |
| Total Carbohydrate | 154.3 g | 56% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 31.3 g | ||
| Protein | 53.5 g | 107% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 282 mg | 22% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1318 mg | 28% | |
*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.
