Okonomiyaki

Okonomiyaki, Japan's beloved savory pancake, is a golden, crispy-edged delight packed with shredded cabbage, tender pork belly, and a tangy-sweet sauce. Drizzled with Japanese mayo and showered with dancing bonito flakes, it is comfort food at its most fun.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Servings: 4 servings
Calories: 520

Ingredients

2 cups all-purpose flour
1 1/2 cups dashi stock
4 large eggs
1/2 head cabbage (about 1 lb), finely shredded
6 thin slices pork belly (or bacon)
4 green onions, chopped
1/2 cup tenkasu (tempura scraps) or panko breadcrumbs
1 tablespoon pickled red ginger, chopped
2 tablespoons neutral oil, for frying
1/3 cup okonomiyaki sauce
1/4 cup Japanese mayonnaise
1 teaspoon aonori seaweed powder
1/4 cup katsuobushi (bonito flakes)
Salt and white pepper, to taste

Instructions

Whisk the flour, dashi, eggs, salt, and white pepper in a large bowl until just smooth — a few small lumps are fine. Do not overmix.
Fold in the shredded cabbage, green onions, tenkasu, and pickled ginger until every strand is coated in batter.
Heat a large skillet or griddle over medium heat and add half the oil. Pour in half the batter and spread into a round pancake about 1 inch thick.
Lay 3 slices of pork belly across the top. Cook undisturbed for 5 to 6 minutes until the bottom is deeply golden and crisp.
Flip in one confident motion with a wide spatula. Cook 4 to 5 more minutes until the pork is crisp and the pancake is cooked through.
Slide onto a plate, pork-side down. Repeat with the remaining batter and pork to make a second pancake.
Brush the top generously with okonomiyaki sauce, then drizzle Japanese mayonnaise in a zigzag.
Finish with a sprinkle of aonori and a handful of bonito flakes. Serve hot.

Pro tips

Shred the cabbage thinly and evenly — thick chunks keep the pancake from setting.
One flip only. Pressing the pancake with the spatula squeezes out juices and makes it rubbery.
Medium heat is the sweet spot: too hot burns the outside while the center stays raw.
Make the batter right before cooking; resting cabbage too long releases water and thins the batter.

Frequently asked questions

What does okonomiyaki mean?

Okonomiyaki means 'grilled as you like it' — the batter is a flexible base, and the fillings are traditionally whatever you have. Cabbage is the one constant; pork, shrimp, and squid are the classics.

Can I use bacon instead of pork belly?

Yes — thinly sliced bacon or leftover cooked shrimp works beautifully. Add the bacon straight into the batter instead of laying pork on the cooking surface.

Where do I find okonomiyaki toppings?

They are sold in the same aisle of Asian groceries: a thick, sweet, almost Worcestershire-style sauce, a Japanese mayonnaise (often Kewpie-style), green aonori seaweed powder, and dried bonito flakes.

Why does my okonomiyaki fall apart?

The cabbage should be cut into thin ribbons, not chunks, so the pancake holds together. And keep the flip to exactly one — pressing or flipping twice squeezes out moisture and makes it dense.