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Okonomiyaki

Okonomiyaki (お好み焼き) is a Japanese dish made of dough that coats a number of very different ingredients, often compared to pancake or pizza.

Prep Time
30 mins
Cook Time
30 mins
Rest Time
2 hrs
Total Time
1 hr
Servings: 4 people
Course: Main Course , Appetizer
Cuisine: Asian , Japanese

Ingredients

For the dough
  • 1 cup all-purpose flour
  • ¼ teaspoon salt
  • ¼ tablespoon sugar
  • ¼ teaspoon baking powder
  • ⅓ lb nagaimo or yamaimo (Japanese yam), peeled and finely grated
  • ¾ cup dashi
For the okonomiyaki
  • 1 large head white cabbage (about 1½ lb)
  • 8 oz. thin slices of pork belly
  • 4 large eggs , beaten
  • 8 tablespoons tenkasu or agedama (crunchy pieces of tempura dough)
  • 4 tablespoons marinated red ginger (beni shoga or kizami beni shoga)
  • 5 tablespoons rapeseed oil
For the okonomiyaki sauce
  • 1½ tablespoons sugar
  • 2 tablespoons oyster sauce
  • 4 tablespoons ketchup
  • 4 tablespoons Worcestershire sauce 
For the toppings
  • okonomiyaki sauce
  • Japanese mayonnaise
  • katsuobushi (dried bonito flakes)
  • aonori (green laver)
  • sliced green onions
  • marinated red ginger (beni shoga or kizami beni shoga)

Instructions

Dough
    Cup of Yum
  1. Put flour, sugar, salt, baking powder in a large bowl and mix well.
  2. Add grated nagaimo and dashi.
  3. Mix for 5 minutes.
  4. Cover the bowl with plastic wrap and let it rest in the refrigerator for 2 hours.
Okonomiyaki sauce
  1. In a bowl, gather all the ingredients for the okonomiyaki sauce.
  2. Mix everything until the sugar is completely dissolved
Okonomiyaki
  1. Remove the center of the white cabbage and grate or chop very finely.
  2. Place in a colander to allow moisture to evaporate.
  3. Cut pork belly slices in half and set aside.
  4. Remove the dough from the refrigerator and add the 4 large eggs, the tenkasu or agedama (crispy pieces of tempura dough), marinated red ginger, and mix well for a few minutes.
  5. Add a third of the cabbage to the dough. Mix well, and repeat twice.
  6. In a medium frying pan, heat oil over medium heat. When the pan reaches about 390 F (200 C), spread the dough in a circle (about 1 inch thick) in the pan.
  7. Place 2 or 3 slices of pork belly on the okonomiyaki, cover, and cook for 5 minutes.
  8. When the bottom is golden brown, turn it over.
  9. Gently press the okonomiyaki to hold it together. Cover and cook for another 5 minutes.
  10. Flip one last time and cook uncovered for 1 minute on each side.
  11. Repeat the operation with the rest of the dough.
Toppings
  1. Spread okonomiyaki sauce on the pancake with a brush, and add Japanese mayonnaise.
  2. Sprinkle with katsuobushi flakes.
  3. Place some aonori (dried green algae), chopped green onions and marinated red ginger.