Cookbook Zero / Recipe /
Simple Okonomiyaki
Box-mix shortcut — cabbage, an egg, and a bottle of sauce.
At a Glance
Time
~16Min
Yield
Ingredients
The Batter
Pancake mix doing double duty — flour, leavening, salt — bound with water and an egg.
| Ingredient | Amount | |
|---|---|---|
| Pancake mix | ¼ lb | |
| Water | ¾ Cup | |
| Eggs | 2 large |
The Filling
Shredded cabbage carries the body; sliced pork belly or shrimp sits on top and renders into it.
| Ingredient | Amount | |
|---|---|---|
| Green cabbagefinely shredded | ¾ lb(≈ ½ small) | |
| Green onionthinly sliced | 2 stems | |
| Pork bellythinly sliced | ¼ lb | |
| Vegetable oil | 1 tbsp |
The Garnish
Okonomi sauce, kewpie mayo, bonito flakes, aonori — the four-part dressing that makes it okonomiyaki.
| Ingredient | Amount | |
|---|---|---|
| Okonomi sauce | 2 tbsp | |
| Kewpie mayonnaise | 1 tbsp |
| Salt[Diamond Crystal kosher salt assumed throughout.] | to taste |
Directions
prep
Whisk Pancake mix, Water, Eggs, and Salt together in a large bowl until just combined.
2mFold finely shredded Green cabbage and thinly sliced Green onion into the batter. Every shred should be coated — if it looks dry, splash in more water; if it looks soupy, add a spoon more mix.
3mcook
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, if using. Cover and cook 4 minutes, flip, then cook another 4 minutes uncovered.
10mfinish
Slide onto a plate. Brush with Okonomi sauce, zigzag Kewpie mayonnaise across, then shower with Bonito flakes and Aonori.
1m
See Also
2 Neighbours