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Okonomiyaki (Osaka-Style)
5 from 12 votes

Okonomiyaki (Osaka-Style)

Okonomiyaki (Osaka-Style) is a savory Japanese pancake featuring a batter of eggs, flour, and dashi stock mixed with finely shredded cabbage, scallions, and optional crispy tempura bits. Thin slices of pork belly are woven on top and dusted with flour before cooking. It is served with a rich homemade Okonomiyaki sauce and traditional toppings like aonori, mayonnaise, bonito flakes, and pickled ginger, blending umami flavors and varied textures.

Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 3 servings
Calories: 518 kcal
Course: Main Course
Cuisine: Japanese

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

    Cup of Yum
  1. 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.
  2. To make the Okonomiyaki batter, whisk the eggs and dashi together until uniform.
  3. Add this mixture to the flour and stir until there are no large clumps of flour remaining. Be careful not to overmix it.
  4. Pour the batter over the shredded cabbage, scallions, and tenkasu and stir together until the ingredients are evenly distributed and covered in batter.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Reduce the heat to low and let the savory pancake pan-fry for 7-9 minutes on this side.
  10. 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.
  11. 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.
  12. 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.
  13. Use your spatulas to flip the Okonomiyaki over one more time, and serve it by sliding the pancake onto a plate.
  14. Slather the top of your Japanese pancake with the Okonomiyaki Sauce. Top with aonori, mayonnaise, katsuobushi, and benishoga.

Nutrition Information

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%)

Nutrition Facts

Serving: 3 servings

Amount Per Serving

Calories 518

% 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.