Japanese
Osaka-style Okonomiyaki
A savory Japanese pancake containing a variety of ingredients like cabbage and pork. 'Okonomi' means 'how you like' and 'yaki' means 'grill'.
Watch it madeShota Nakajima · 1:50
Ingredients
- Flour1 cup
- Dashi Stock3/4 cup
- Eggs2
- Cabbage3 cups, finely shredded
- Pork Belly Slices100g
- Okonomiyaki Sauceto taste
- Japanese Mayonnaiseto taste
- Bonito Flakes (Katsuobushi)handful
Method
- Make the batter by whisking flour, dashi stock, and eggs. Stir in the chopped cabbage, pickled ginger, and tempura scraps (tenkasu).
- Pour the mixture onto a hot griddle or frying pan, shaping it into a circle about 2cm thick. Lay pork belly slices on top.
- Cook for 3-5 minutes until the bottom is browned, then flip carefully so the pork side is down.
- Cover and steam for another 4-5 minutes to ensure the inside is cooked. Flip one last time to crisp up the pork.
- Brush with okonomiyaki sauce, drizzle with mayonnaise, and top with bonito flakes and dried seaweed (aonori).
Common questions
Can I substitute ingredients in Osaka-style okonomiyaki if I don't have dashi, tenkasu, or pork belly?
Yes. Use chicken or vegetable stock instead of dashi, though the flavor will be milder. Skip tenkasu or replace with crushed crackers for light crunch. Bacon, thinly sliced shoulder, or even shrimp can stand in for pork belly.
How long should I cook each side of okonomiyaki so it cooks through without burning?
Cook the first side 3-5 minutes until well browned, then flip and cover for 4-5 minutes to steam the center. Flip again briefly to crisp the pork side. Keep heat medium so the outside doesn't scorch before the middle sets.
What are the most common mistakes when making Osaka-style okonomiyaki?
The biggest mistakes are overmixing the batter, making it too thin, and flipping too early. Also avoid pressing it down while cooking, which squeezes out air and moisture. Use medium heat and a thick, compact mound for best texture.
Can I store leftover okonomiyaki, and how do I reheat it?
Store leftovers covered in the fridge for up to 2 days. Reheat in a skillet over medium-low heat to re-crisp the outside, or use an oven or toaster oven. Add sauce, mayo, and toppings after reheating for the best texture.
What should I serve with okonomiyaki besides the usual sauce and toppings?
Serve it hot with extra okonomiyaki sauce, Japanese mayonnaise, bonito flakes, and aonori. A simple side of pickles or a light cabbage salad works well. It also pairs nicely with cold beer, green tea, or miso soup.