Okonomiyaki

Cabbage folded through a dashi batter, cooked as one thick pancake.

At a Glance

Time

~19Min

Yield

Servings

Ingredients

Flour + dashi + egg + grated nagaimo — the yam is what makes the interior fluffy rather than dense.

Shredded cabbage with green onion and tenkasu folded through; pork belly or shrimp on top.

Ingredient	Amount
Green cabbagefinely shredded	¾ lb(≈ ½ small)
Green onionthinly sliced	2 stems
Pork bellythinly sliced	¼ lb
Vegetable oil	1 tbsp

Okonomi sauce, kewpie mayo, bonito flakes, aonori — applied while the pancake is hot enough to curl the bonito.

Salt[Diamond Crystal kosher salt assumed throughout.]

to taste

EditorTenkasu— Tempura crumbs scatter crispy, fatty pockets through the interior. Optional but classic.

Directions

prep
Whisk All-purpose flour, Dashi, Eggs, and Salt in a large bowl. Grate peeled and grated Nagaimo directly into the bowl and whisk until smooth — the yam is what makes the interior fluffy rather than dense.
3m
Fold finely shredded Green cabbage, thinly sliced Green onion, and Tenkasu into the batter. You want every shred coated but not packed — the batter is binder, not bulk.
3m
cook
Heat Vegetable oil in a wide non-stick pan over medium. Pile the cabbage mixture in the center and pat into a round about 2 cm thick. Lay Pork belly across the top in a single layer (or scatter Pork belly). Cover and cook 4–5 minutes until the underside is deep brown. Flip in one decisive motion, press down once, and cook another 4–5 minutes uncovered. Flip a final time to crisp the pork.
12m
finish
Slide onto a plate. Brush with Okonomi sauce, pipe Kewpie mayonnaise in zigzag lines, then shower with Bonito flakes and Aonori. The bonito should curl from the steam — that's the cue it's hot enough to eat.
1m