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Osaka Style Okonomiyaki Cabbage Pancake

A savory Okonomiyaki Cabbage Pancake, sliced and topped with dark sauce, mayonnaise, seaweed, and bonito flakes.
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A straightforward recipe for making classic Osaka-style Okonomiyaki, a savory Japanese cabbage pancake, complete with instructions for essential toppings.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 large egg
  • 3/4 cup dashi stock (cold)
  • 4 cups shredded green cabbage (about 1/2 medium head)
  • 1/2 cup thinly sliced green onion
  • 1/4 cup tenkasu (tempura scraps, optional)
  • 4 ounces thinly sliced pork belly or bacon
  • Vegetable oil for cooking
  • For Topping: Okonomiyaki sauce
  • For Topping: Japanese mayonnaise (Kewpie preferred)
  • For Topping: Katsuobushi (bonito flakes)
  • For Topping: Aonori (dried green seaweed flakes)

Instructions

  1. In a large bowl, whisk together the flour, baking powder, and salt.
  2. Add the egg and cold dashi stock to the dry ingredients. Mix lightly until just combined; do not overmix the batter.
  3. Fold in the shredded cabbage, green onion, and tenkasu (if using) into the batter. Mix gently until the ingredients are coated.
  4. Heat a large non-stick skillet or griddle over medium heat and add a small amount of oil.
  5. Pour half of the batter mixture onto the hot skillet, forming a thick circle about 6 to 7 inches wide. Do not press down on the batter.
  6. Arrange half of the sliced pork belly evenly over the top of the raw batter circle.
  7. Cook for 4 to 5 minutes until the bottom is golden brown.
  8. Carefully flip the pancake using two spatulas. Cook the pork side for another 4 to 5 minutes until the pork is crisp.
  9. Reduce the heat to low, cover the skillet, and cook for an additional 5 to 7 minutes to ensure the center is cooked through and fluffy.
  10. Remove the pancake from the heat. Spread a generous layer of Okonomiyaki sauce over the top.
  11. Drizzle with Japanese mayonnaise in a back-and-forth pattern.
  12. Sprinkle with Katsuobushi and Aonori before serving immediately. Repeat steps 4 through 11 for the second pancake.

Notes

  • If you cannot find nagaimo yam (yamaimo), skip it; the baking powder and proper mixing technique will help achieve fluffiness.
  • For a vegetarian version, omit the pork belly and substitute with sliced mushrooms or extra cabbage.
  • Use cold dashi stock; this helps keep the batter light.
  • Cook on medium-low heat after the initial sear to cook the center without burning the outside.

Nutrition

Find it online: https://recipesfleet.com/okonomiyaki-cabbage-pancake-recipe/