Okonomiyaki is a savory Japanese pancake that literally means, "grilled as you like it".
Servings 4 people
- 1 cup all-purpose flour =120 g
- 1/4 tsp kosher salt
- 1/4 tsp granulated sugar
- 1/4 tsp baking powder
- 2-3 inch Nagaimo (Japanese mountain yam)
- 3/4 cup dashi =180 ml
- 1 head cabbage
- 1/2 lb Pork Belly sliced
- 4 each eggs large
- 1/2 cup tenkasu (Tempura Scraps)
- 1/4 cup pickled red ginger minced
- okonomiyaki sauce
- Japanese mayonnaise Kewpie
- Katsuobushi (dried bonito flakes)
- Aonori (dried green seaweed)
- Scallions thinly sliced
- pickled red ginger minced
- In a large bowl, combine 1 cup (120 g) all-purpose flour, ¼ tsp. salt, ¼ tsp. sugar, and ¼ tsp. baking powder and mix all together.
- Peel and grate nagaimo in a small bowl. It can get itchy, so work quickly and rinse your hand right after. Nagaimo is very slimy and slippery, so make sure you have a good grip if you wear a glove. Add the grated nagaimo and dashi in the bowl.
- Mix all together till combined. Cover the bowl with plastic wrap and let it rest in the refrigerator for at least one hour.
- Remove the core of the cabbage and mince it. Set aside to let the moisture evaporate so it won’t dilute the batter. Cut the pork belly slices in half and set aside.
- Take out the batter from the refrigerator and add 4 large eggs, ½ cup (8 Tbsp.) tempura scraps (Tenkasu/Agedama), and ¼ cup (4 Tbsp.) pickled red ginger (Kizami Beni Shoga) in the bowl. Mix well until well-combined.
- Add chopped cabbage to the batter 1/3 at a time. Mix well before adding the rest.
- In a large pan, heat vegetable oil on medium heat. When the frying pan is hot (400F/200C), add three slices of pork belly just touching then spread the batter in a circle on the pork belly. I like a thicker okonomiyaki (final thickness is ¾ inches (2 cm)). If you’re new to making okonomiyaki, make a smaller and thinner size so it’s easier to flip.
- Place 2-3 sliced pork belly on top of Okonomiyaki and cook covered for 5 minutes. When the bottom side is nicely browned, flip over. Gently press the okonomiyaki to fix the shape and keep it together. Cover and cook for another 5 minutes.
- Flip over one last time and cook uncovered for 2 minutes. If you’re going to cook next batch, transfer to a plate.
- Apply a generous amount of okonomiyaki sauce with brush, add Japanese mayonnaise in zigzagging lines (optional), and sprinkle dried bonito flakes (katsuobushi). You can also put dried green seaweed (aonori), chopped green onions, and pickled red ginger on top for garnish.
* Instant Dashi can be used. You can use 3/4 cup of water and 1 tsp of granulated dashi powder ** Sliced pork belly can be replaced with sliced shrimp, squid, octopus or what ever floats your boat.
Calories: 495kcal | Carbohydrates: 44g | Protein: 11g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 41mg | Sodium: 7791mg | Potassium: 185mg | Fiber: 2g | Sugar: 0.3g | Vitamin A: 5IU | Vitamin C: 0.2mg | Calcium: 3mg | Iron: 2.5mg