Okonomiyaki (Osaka-Style)
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
3 servings
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Calories
518 kcal
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Course
Main Course
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Cuisine
Japanese
Okonomiyaki (Osaka-Style)
Description
This Osaka-Style Okonomiyaki combines a batter of eggs, dashi stock, and flour folded around shredded cabbage, scallions, and optionally crunchy tempura scraps to create a thick, savory pancake batter. The pork belly is prepared by weaving thin slices into a lattice, then dusted lightly with flour to promote browning and crisping. The pancake is shaped thickly in a pan and cooked over medium-low heat to achieve a golden crust while ensuring the interior cooks evenly.
The homemade Okonomiyaki sauce is a blend of curry powder, Worcestershire sauce, ketchup, date syrup, and oyster sauce, offering a complex umami and tangy glaze that complements the rich pork and mild batter. After cooking, traditional toppings of green seaweed flakes, Japanese mayonnaise, katsuobushi flakes that move slightly with heat, and pickled benishoga ginger add layers of flavor, creaminess, smokiness, and acidity respectively.
Okonomiyaki is enjoyed as a main dish and can be shared by slicing into wedges. Its combination of tender cabbage and pork with savory sauce and toppings deliver distinctive textures and flavors typical to Osaka-style street food and home cooking.
Ingredients
For Okonomiyaki
- 2 large egg
- 120 grams flour (~ 1 cup)
- ½ cup dashi stock
- 300 grams cabbage (thinly shredded)
- 30 grams scallions (chopped)
- 30 grams tenkasu (optional)
- 250 grams pork belly (8 very thin slices)
- 2 teaspoons flour (for dusting)
- 1 tablespoon vegetable oil
For Okonomiyaki Sauce
- ¼ teaspoon curry powder
- 1 tablespoon Worcestershire sauce
- 1 tablespoon ketchup
- 1 tablespoon date syrup
- 1 tablespoon oyster sauce
Okonomiyaki Toppings
- aonori
- mayonnaise Japanese
- katsuobushi
- pickled ginger Benishoga style
Instructions
- Make the okonomiyaki sauce by whisking together the curry powder and Worcestershire sauce. Once the mixture is free of lumps, add the ketchup, date syrup, and oyster sauce and stir to combine.
- To make the Okonomiyaki batter, whisk the eggs and dashi together until uniform.
- Add this mixture to the flour and stir until there are no large clumps of flour remaining. Be careful not to overmix it.
- Pour the batter over the shredded cabbage, scallions, and tenkasu and stir together until the ingredients are evenly distributed and covered in batter.
- Watch the video above to learn how to weave the pork belly strips together. Add 2 teaspoons of flour into a tea strainer and evenly dust the weave with a thin layer of flour.
- To cook your Okonomiyaki, heat a frying pan or griddle over medium-low heat until hot. Add the oil and then dump the okonomiyaki batter into a pile in the center of the pan.
- Use two spatulas to shape the Okonomiyaki into a thick round pancake, pressing on the top to compress any air pockets and ensure your pancake is the same thickness.
- Invert the pork belly weave on top of the cabbage pancake and ensure it's centered before peeling away the parchment paper. Use your spatulas to tuck any overhanging pork around the edges of the Okonomiyaki.
- Reduce the heat to low and let the savory pancake pan-fry for 7-9 minutes on this side.
- Once the Okonomiyaki is cooked halfway through and the bottom side has browned, use two spatulas to flip it over. Alternatively, you can invert another frying pan over the one you are using and use oven mitts and towels to flip the two pans over to get the pancake into the second pan. Be careful not to drip or splash hot oil onto yourself.
- Use your spatulas to press the cabbage pancake to ensure even contact with the pan. Then, continue frying the Okonomiyaki on the second side for another 6-7 minutes or until the pork belly has browned and crisped up. If you aren't using pork belly, you will need to add some more oil to the pan to ensure the second side browns evenly.
- When the Okonomiyaki is almost done, tip the pan to one side and use wadded-up paper towels to soak up all the excess fat that accumulates.
- Use your spatulas to flip the Okonomiyaki over one more time, and serve it by sliding the pancake onto a plate.
- Slather the top of your Japanese pancake with the Okonomiyaki Sauce. Top with aonori, mayonnaise, katsuobushi, and benishoga.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3servings
Amount Per Serving
Calories 518 kcal
% Daily Value*
| Calories | 518kcal | 26% |
| Carbohydrates | 45g | 15% |
| Protein | 16g | 32% |
| Fat | 30g | 46% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 160mg | 53% |
| Sodium | 505mg | 21% |
| Potassium | 480mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 416IU | 8% |
| Vitamin C | 40mg | 44% |
| Calcium | 97mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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