Name: Okonomiyaki (Japanese Savory Pancake) (Standard)
Prep time: 18 min
Cook time: 27 min
Total time: 45 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 1 cup All-purpose flour; 3/4 cup Water; 1 Egg; 1/4 tsp Salt; 2 cups Cabbage-finely shredded; 4 oz Pork belly-thinly sliced; 1/4 cup Scallions-chopped; 2 tbsp Tenkasu (tempura scraps); 3 tbsp Okonomiyaki sauce; 2 tbsp Japanese mayonnaise; 1 tbsp Katsuobushi (bonito flakes); 1 tsp Aonori (dried green seaweed flakes); 1 tbsp Vegetable oil

Recipe tier

A comforting and customizable Japanese savory pancake, featuring tender pork belly and crisp cabbage, topped with traditional okonomiyaki sauce, mayonnaise, and bonito flakes.

Total 45 min

Serves 2 servings

Steps 9

Ingredients 13

Pancake Batter
1 cup 120 g All-purpose flour
cup 180 mL Water
1 1 Egg
tsp 1.25 mL Salt
Filling
2 cups 200 g Cabbage-finely shredded
4 oz 113 g Pork belly-thinly sliced
cup 25 g Scallions-chopped
2 tbsp 20 g Tenkasu (tempura scraps)
Toppings
3 tbsp 45 mL Okonomiyaki sauce
2 tbsp 30 mL Japanese mayonnaise
1 tbsp 5 g Katsuobushi (bonito flakes)
1 tsp 2 g Aonori (dried green seaweed flakes)
Cooking
1 tbsp 15 mL Vegetable oil

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Equipment

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Instructions

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In a large bowl, whisk together the all-purpose flour, water, egg, and salt until a smooth batter forms.
Add the shredded cabbage, chopped scallions, and tenkasu to the batter. Mix well until all ingredients are evenly coated.
Heat the vegetable oil in a large non-stick skillet or griddle over medium heat.
Pour half of the batter mixture into the hot skillet, spreading it into a round shape about 1 inch thick.
Arrange half of the thinly sliced pork belly on top of the uncooked batter.
Cook for about 5-7 minutes, or until the bottom is golden brown and set. Carefully flip the okonomiyaki using a large spatula or two spatulas.
Cook the other side for another 5-7 minutes, or until the pork is cooked through and the pancake is golden brown and cooked through.
Slide the okonomiyaki onto a plate. Drizzle generously with okonomiyaki sauce and Japanese mayonnaise. Sprinkle with katsuobushi and aonori.
Repeat the process for the second okonomiyaki.