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Okonomiyaki Recipe

Okonomiyaki Recipe

Learn how to make Okonomiyaki, Osaka’s savory cabbage pancake! This fun, customizable Japanese street food is perfect for dinner and parties.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 1 hour
Total Time 40 minutes
Course Main Course
Cuisine Japanese
Servings 4 pancakes
Calories 725 kcal

Equipment

  • large bowl
  • griddle
  • frying pans
  • spatula
  • ceramic grater
  • salad spinner

Ingredients
  

For the Base Batter

  • 1 cup all-purpose flour (plain flour) weigh your flour; for weights, click the Metric button; or use the 'fluff and sprinkle' method
  • 0.25 teaspoon Diamond Crystal kosher salt
  • 0.25 teaspoon sugar
  • 0.25 teaspoon baking powder
  • 5.6 oz nagaimo/yamaimo (mountain yam) 2–3 inches, 5–8 cm
  • 0.75 cup dashi (Japanese soup stock) use standard Awase Dashi or Vegan Dashi

For the Okonomiyaki

  • 0.5 head green cabbage large; 1.4 lb, 640 g
  • 0.25 cup pickled red ginger (beni shoga or kizami beni shoga)
  • 0.5 lb sliced pork belly 8 slices; substitute with shrimp, squid, or mushrooms
  • 4 large eggs 50 g each w/o shell
  • 0.5 cup tenkasu/agedama (tempura scraps) get from Amazon
  • neutral oil for cooking the okonomiyaki

For Serving

  • okonomiyaki sauce store-bought or quick homemade
  • toppings of your choice typically Japanese Kewpie mayonnaise, katsuobushi, aonori, pickled red ginger, and chopped green onions/scallions

Instructions
 

Preparation Steps

  • If time allows, let the batter rest for at least one hour (and up to overnight) for a fluffier okonomiyaki. Now, gather all the ingredients.
  • In a large bowl, combine all-purpose flour, kosher salt, sugar, and baking powder. Mix all together.
  • Peel and grate nagaimo/yamaimo in a small bowl. Work quickly to prevent skin irritation from the nagaimo.
  • Add grated nagaimo and dashi to the bowl. Mix until combined and set aside.
  • Discard the core of the green cabbage and cut into ½-inch slices, then mince. Wash and drain well.
  • Chop pickled red ginger and cut sliced pork belly into 4-inch pieces.
  • If the batter has rested, add eggs, tenkasu, and two-thirds of the pickled red ginger. Mix until combined.
  • Add minced cabbage to the batter in thirds, mixing well before each addition.
  • Check the consistency of the batter to ensure that the cabbage is coated well.

Cooking Steps

  • Heat a griddle or two frying pans with a bit of neutral oil on medium heat.
  • Add one portion of the batter to each pan, spreading it into a circle about 6 inches in diameter.
  • Place three slices of pork belly on top of each pancake and cover, cooking for 5 minutes.
  • When the bottom is browned, flip over and gently press to fix shape, cooking, covered, for another 5 minutes.
  • Flip over again and cook uncovered for 2 minutes.
  • Transfer cooked okonomiyaki to plates and continue with remaining batter.

Sauce and Serving

  • Combine sugar, oyster sauce, ketchup, and Worcestershire sauce in a small bowl for the quick sauce.
  • Customize okonomiyaki with sauce and toppings of your choice, drizzling mayonnaise in a zigzag pattern.
  • Sprinkle with katsuobushi, aonori, green onions, and garnish with remaining pickled red ginger.

Storage Instructions

  • Wrap each okonomiyaki in aluminum foil and store without sauce or toppings for up to 3 days in the refrigerator.
  • For freezing, store in a freezer bag for up to a month.
  • Reheat from refrigerator at 350°F for 10–15 minutes, or from freezer for 25–30 minutes.

Notes

Resting the batter relaxes the gluten and makes for a fluffier okonomiyaki.

Nutrition

Serving: 1pancakeCalories: 725kcalCarbohydrates: 62gProtein: 21gFat: 44gSaturated Fat: 13gPolyunsaturated Fat: 5gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 227mgSodium: 643mgPotassium: 916mgFiber: 9gSugar: 12gVitamin A: 502IUVitamin C: 73mgCalcium: 153mgIron: 4mg
Keyword customizable meal, Japanese street food, Okonomiyaki Recipe, Osaka dish, savory pancake
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