Okonomiyaki
Crisp on the outside and fluffy inside, okonomiyaki are savoury Japanese pancakes loaded with shredded cabbage and topped with pork belly (or bacon). Make it your own by adding toppings like bonito flakes, pickled ginger, seaweed and Kewpie mayo. A rich sweet, tangy sauce pulls the dish together.
Ingredients
Okonomiyaki Sauce
- 3 tbsp ketchup
- 2½ tbsp Worcestershire sauce
- 1 tbsp oyster sauce
- 2 tsp soy sauce
- 2-3 tsp liquid honey
Batter
- ¾ cup warm water
- ¾ cup dashi (Japanese stock)
- 1 cup all-purpose flour
- ½ tsp kosher salt
- ½ tsp granulated sugar
- ½ tsp baking powder
- ½ cup peeled and finely grated Japanese yam, optional (about 150 g total)
Okonomiyaki
- 4 eggs
- 4 green onions finely chopped
- ⅓ cup tenkasu (tempura scraps) optional
- ¼ cup beni shoga (pickled red ginger) chopped
- 6 cups thinly sliced green cabbage approx ½ head of cabbage
- 4 tbsp vegetable oil divided
- 10-12 thin slices pork belly sliced into thirds (150-180 g)
To Serve
- Okonomiyaki Sauce
- Kewpie mayonnaise optional
- katsuoboshi (dried bonito flakes) optional
- chopped green onions optional
- aonori (dried green laver seaweed) optional
- beni shoga (picked red ginger) optional
Instructions
Okonomiyaki Sauce
- In microwave-safe bowl, stir together ketchup, Worcestershire sauce, oyster sauce, soy sauce and honey. Heat in 30-second intervals, stirring between each, until warmed and combined, about 1 minute.
Batter
- In small bowl, stir together warm water and dashi powder until dissolved. In large bowl, whisk together flour, salt, sugar and baking powder; whisk in dashi mixture until smooth. Stir in yam (if using) until combined. Cover and refrigerate for 45 to 60 minutes.
Okonomiyaki
- Stir eggs into batter mixture; stir in green onions, tenkasu (if using) and beni shoga until combined. Stir in cabbage until coated.
- Heat large cast-iron pan or non-stick pan over medium heat. Add 1 tbsp of the oil and heat until hazy; divide cabbage mixture into 4 portions. Add one portion to pan and, using spatula, shape into 7-inch (18 cm) level circle, gently pushing edges toward centre.
- Arrange 7 to 9 pieces of pork belly on top of pancake, overlapping them slightly and ensuring they reach the edge. Reduce heat to medium-low; cook, covered, until bottom is evenly browned, about 6 minutes. Remove lid and cook for 2 more minutes, shaking pan to check pancake is moving and ready to flip.
- Using large spatula, carefully flip pancake, ensuring pork and cabbage make contact with the pan. Press edges in. Cook, covered, for 6 minutes; remove lid and cook until pork us crispy and browned, about another 2 to 3 minutes. Flip and cook 1 to 2 more minutes to crisp. Transfer to plate, pork side up. Repeat with remaining oil and batter.
To Serve
- Spread 2 tbsp Okonomiyaki sauce onto pancake. Squeeze lines of Kewpie mayonnaise overtop (if using); sprinkle with katsuobushi, green onions, aonori and more beni shoga (if using).