Servings
Font
Back
Osaka Okonomiyaki 大阪風お好み焼き
4.8 from 111 votes

Osaka Okonomiyaki 大阪風お好み焼き

Osaka Okonomiyaki is a savory Japanese pancake featuring a batter made from flour, dashi stock, eggs, and finely chopped cabbage mixed with green shallots and tenkasu (tempura crisps). Thinly sliced pork is layered on top before cooking. The mixture is pan-fried, flipped, and steamed briefly to cook through. The finished pancake is brushed with okonomiyaki sauce and garnished with bonito flakes, pickled ginger, and aonori seaweed flakes, balancing savory and umami flavors with a tender inside and light crisp edges.

Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4
Calories: 483 kcal
Course: Side Dish, Main Course, Snacks
Cuisine: Japanese

Ingredients

  • 200 ml water
  • 1 tsp konbu dashi stock powder
  • 160 g plain flour
  • 4 egg
  • 1/4 tsp salt
  • 1/4 tsp sugar
  • 480 g cabbage finely chopped
  • 40 g green shallot chopped
  • 40 g tenkasu
  • 160 g pork thinly sliced
  • bonito flakes to garnish
  • pickled ginger to garnish
  • aonori to garnish
  • 1 tbs olive oil
  • 1/4 cup okonomiyaki sauce

Instructions

    Cup of Yum
  1. Dissolve the dashi powder into the water to make the dashi stock.
  2. Place the flour in a large bowl and add salt, sugar, and pour the dashi stock in to mix. Set aside.
  3. Divide the chopped cabbage, green shallots, and tenkasu into 4 small mixing bowls.
  4. Add one egg each and 1/4 of flour and dashi mixture to each bowl.
  5. Mix them well together with a fork.
  6. Heat cooking plate to 200 degrees and pour the cabbage mixture onto the cooking plate to spread approximately 2cm thickness.
  7. Place the thinly sliced pork and bonito flake on top of the cabbage mixture.
  8. When the edge of the okonomiyaki has become firm and cooked, flip it over with two egg flippers.
  9. Put the lid on and steam grill for a few minutes.
  10. Turn the okonomiyaki over one more time to check whether the meat is cooked.
  11. Brush the okonomiyaki with Okonomiyaki sauce and garnish with pickled ginger, more bonito and sprinkle aonori to serve.

Notes

  • Tenkasu are tempura crisps adding texture and can be omitted if unavailable.
  • Aonori is dried green seaweed flakes commonly used as a garnish for added flavor.
  • Ingredients can be mixed into four separate portions or combined at once before cooking.
  • Pickled ginger can be incorporated into the batter or sprinkled on top as garnish.
  • Using pre-mixed okonomiyaki flour allows adjustment of water proportions accordingly.

Nutrition Information

Calories 483kcal (24%) Carbohydrates 39g (13%) Protein 15g (30%) Fat 29g (45%) Saturated Fat 9g (45%) Cholesterol 192mg (64%) Sodium 395mg (16%) Potassium 409mg (9%) Fiber 4g (16%) Sugar 5g (10%) Vitamin A 455IU (9%) Vitamin C 45.8mg (51%) Calcium 86mg (9%) Iron 3.5mg (19%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 483

% Daily Value*

Calories 483kcal 24%
Carbohydrates 39g 13%
Protein 15g 30%
Fat 29g 45%
Saturated Fat 9g 45%
Cholesterol 192mg 64%
Sodium 395mg 16%
Potassium 409mg 9%
Fiber 4g 16%
Sugar 5g 10%
Vitamin A 455IU 9%
Vitamin C 45.8mg 51%
Calcium 86mg 9%
Iron 3.5mg 19%

* Percent Daily Values are based on a 2,000 calorie diet.