This version of the okonomiyaki recipe comes from the Japanese city of Osaka where this dish is a famous street food delicacy. The basis is freshly cut cabbage into strips, or you can also use romaine lettuce, it is important that it is crunchy. Eggs and flour form a dough, it serves as a glue that holds the entire pancake together after cooking. This recipe is inspired by the recipe here.
Prep Time30 minsCook Time30 minsTotal Time1 hr
Ingredients
Batter
½ cup All-Purpose Flour
2 Eggs
..spices
¼ tsp Kosher Salt
¼ tsp Sugar
¼ tsp Baking Powder
¼ tsp Galangal Powder
..water
½ tsp Dashi Powder
¼ cup Water
..lastly add
250 g Cabbage
6 Slices of Pork Belly
Okonomi sauce
¼ tbsp Sugar
½ tbsp Oyster Sauce
1 tbsp Ketchup
½ tbsp Worcestershire Sauce
Japanese mayonaise
½ cup Mayonaise
⅛ Dashi Powder
½ tsp Sugar
1 tsp Lemon Juice
Garnish
Katsuobushi
Okonomi sauce
Japanese mayonaise
Green Onions
Powdered Nori
Don't be fooled by the photo, there is no Katsobushi on top but a smoked pork tenderloin, this recipe is a great non-traditional side dish for meat. Leftover cabbage can be used in yakisoba recipe.
Directions
Preparation
1Mix the batter ingredients, spices, water and incorporate well.
- Combine all the batter ingredients, spices, water and mix well.
- Discard the core of the cabbage and then slice the cabbage leaves.
- Prepare okonomi sauce and japanese mayonnaise.
Cook the Okonomiyaki
2One pancake equals 125 grams of cabbage soaked in batter.
- Place three bacon slices on the pan and sear quickly of approx 1 minute.
- While searing, place 125g of sliced cabbage into the batter.
- Coat cabbage in the batter and spoon out from bowl directly on top of the bacon.
- Keep cooking for about 1 minute or so, till batter sets.
- Flip the cake and continue to cook on low, for next 3 minutes. Transfer to serving plate.
- Repeat until you are out of cabbage and batter.
Finalize
3Spread the okonomi sauce on top with a brush or spoon. Sprinkle with dried bonito flakes (katsuobushi) on top. Drizzle with Japanese mayonnaise in a pattern.
- Spread the okonomi sauce on top with a brush or spoon.
- Sprinkle with dried bonito flakes (katsuobushi) on top.
- Drizzle with japanese mayonnaise in a pattern.
- You can also top with dried green seaweed (nori), chopped green onions.
Ingredients
Batter
½ cup All-Purpose Flour
2 Eggs
..spices
¼ tsp Kosher Salt
¼ tsp Sugar
¼ tsp Baking Powder
¼ tsp Galangal Powder
..water
½ tsp Dashi Powder
¼ cup Water
..lastly add
250 g Cabbage
6 Slices of Pork Belly
Okonomi sauce
¼ tbsp Sugar
½ tbsp Oyster Sauce
1 tbsp Ketchup
½ tbsp Worcestershire Sauce
Japanese mayonaise
½ cup Mayonaise
⅛ Dashi Powder
½ tsp Sugar
1 tsp Lemon Juice
Garnish
Katsuobushi
Okonomi sauce
Japanese mayonaise
Green Onions
Powdered Nori
Directions
Preparation
1Mix the batter ingredients, spices, water and incorporate well.
- Combine all the batter ingredients, spices, water and mix well.
- Discard the core of the cabbage and then slice the cabbage leaves.
- Prepare okonomi sauce and japanese mayonnaise.
Cook the Okonomiyaki
2One pancake equals 125 grams of cabbage soaked in batter.
- Place three bacon slices on the pan and sear quickly of approx 1 minute.
- While searing, place 125g of sliced cabbage into the batter.
- Coat cabbage in the batter and spoon out from bowl directly on top of the bacon.
- Keep cooking for about 1 minute or so, till batter sets.
- Flip the cake and continue to cook on low, for next 3 minutes. Transfer to serving plate.
- Repeat until you are out of cabbage and batter.
Finalize
3Spread the okonomi sauce on top with a brush or spoon. Sprinkle with dried bonito flakes (katsuobushi) on top. Drizzle with Japanese mayonnaise in a pattern.
- Spread the okonomi sauce on top with a brush or spoon.
- Sprinkle with dried bonito flakes (katsuobushi) on top.
- Drizzle with japanese mayonnaise in a pattern.
- You can also top with dried green seaweed (nori), chopped green onions.
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