Classic Okonomiyaki (Osaka Style)
Traditional dish · Japanese
A savory Japanese pancake filled with cabbage and your choice of protein, pan-fried to perfection and topped with classic okonomiyaki sauce, mayonnaise, aonori, and bonito flakes.
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Ingredients
- Okonomiyaki flour100g
- Water120ml
- Egg1
- Nagaimo (Japanese mountain yam)20g
- Cabbage150g
- Green onions2 stalks
- Pork belly slices50g
- Vegetable oil1 tbsp
- Okonomiyaki sauceto taste
- Japanese mayonnaiseto taste
- Aonori (dried green seaweed)to taste
- Katsuobushi (bonito flakes)to taste
Steps
- 1
In a bowl, mix okonomiyaki flour and water to form a smooth batter. Grate nagaimo and add to the batter, mixing well.
- 2
Finely shred the cabbage and chop the green onions.
- 3
Add the shredded cabbage and chopped green onions to the batter and mix gently. Do not overmix.
- 4
Heat vegetable oil in a non-stick frying pan over medium heat. Pour half of the batter mixture into the pan, shaping it into a round pancake.
- 5
Place pork belly slices on top of the pancake.
- 6
Cook for about 5 minutes until the bottom is golden brown. Carefully flip the pancake using a spatula.
- 7
Cook the other side for about 5-7 minutes, until the pork belly is cooked through and the pancake is golden brown. Press down gently with a spatula.
- 8
Flip the okonomiyaki one more time and cook for 1-2 minutes.
- 9
Transfer the okonomiyaki to a plate. Drizzle generously with okonomiyaki sauce and Japanese mayonnaise. Sprinkle with aonori and katsuobushi.
