Okonomiyaki Recipe
Savory Japanese cabbage pancakes with tender pork belly and a light dashi batter, finished with okonomiyaki sauce, Japanese mayonnaise, aonori and bonito flakes.
Contains: Wheat · Egg · Fish · Soy
Check the labels of the dashi, okonomiyaki sauce and Japanese mayonnaise you use. Formulations vary, and some products may contain additional allergens.
WHY IT WORKS
Why This Recipe Works
01
Keep the Batter Light
A small amount of dashi batter lightly binds plenty of shredded cabbage, so the pancakes stay tender rather than becoming thick and doughy.
02
Fold, Don’t Beat
Folding the cabbage into the batter just until coated limits excess mixing and helps the vegetables keep their texture.
03
Flip the Pork Side Down
Cooking the pork on top first, then directly against the skillet after the flip, browns it while the pancake finishes setting.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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My Notes
Ingredients
- Okonomiyaki
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Method
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In a medium bowl, whisk together the flour, baking powder and salt. In a large bowl, whisk the chilled dashi and eggs until combined, then add the flour mixture and stir just until no dry pockets remain.
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Fold the cabbage, scallions and beni shoga into the batter until the vegetables are lightly and evenly coated. Do not keep stirring once everything is combined.
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Heat half of the neutral oil in a 12-inch nonstick skillet over medium heat. Spoon in half of the mixture and shape it into a round about 7 to 8 inches across and about 3/4 inch thick. Lay half of the pork belly slices across the top.
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Cover and cook for 4 to 5 minutes, until the underside is deeply golden and the edges are beginning to set.
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Slide a wide spatula under the pancake and carefully flip it so the pork side is down. Cook uncovered for another 4 to 5 minutes, until the pork is browned and cooked through and the center of the pancake is set.
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Flip the pancake once more and cook for about 1 minute if needed to re-crisp the first side. Transfer to a plate. Add the remaining oil and repeat with the remaining batter and pork belly.
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Brush or spoon the okonomiyaki sauce over the hot pancakes. Drizzle with Japanese mayonnaise, then sprinkle with aonori and bonito flakes. Cut into wedges and serve immediately.
COOKING GUIDANCE
Practical Cooking Notes
Doneness
The pancakes are done when the centers are hot and set, the cabbage is tender, and the pork belly is opaque and browned with no raw areas remaining.
Make Ahead
Shred the cabbage, slice the scallions and prepare the toppings up to 1 day ahead; refrigerate them separately. Mix the batter and fold in the vegetables shortly before cooking for the best texture.
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Change the quantities, measurements, pan, cooking method or ingredients, then turn what you need into a shopping list.
Recipe Notes
Ingredient Notes
Dashi gives the batter a savory base, while finely shredded cabbage provides most of the volume. Beni shoga adds a sharp pickled note, and the sauce, Japanese mayonnaise, aonori and bonito flakes are added only after cooking.
Useful Substitutions
Thin-sliced bacon can replace the pork belly in the same weight, although the finished pancakes will be smokier and saltier. If aonori is unavailable, finely crumbled plain nori can be used for a similar seaweed note.
INGREDIENT QUALITY
Quality Note
Keep the cabbage cold and mix it into the batter only shortly before cooking. A cabbage-heavy mixture and moderate heat help the pancakes cook through without becoming dense or overly browned outside.
SPEND LESS
Cost-Saving Tip
Cabbage makes up most of the dish, so a modest amount of pork belly still gives plenty of flavor. Buying a small unsliced piece and slicing it thinly at home can also be better value than specialty pre-sliced packs.
COOKING TIPS
Tips
Shred the Cabbage Finely
Thin, even shreds soften quickly and make the pancakes easier to shape and flip without leaving large firm pieces in the center.
Fold, Don’t Beat
Stir the flour into the dashi and egg only until the dry pockets disappear, then fold in the vegetables. Extra mixing can make the batter heavier.
Use Moderate Heat
Medium heat gives the cabbage time to soften and the center time to set before the outside becomes too dark.
Flip with Confidence
Slide a wide spatula well underneath before turning. If the pancake feels loose, let the first side cook another minute before trying again.
MAKE IT LAST
Storing, Freezing & Reheating
Storing
Refrigerate cooked okonomiyaki within 2 hours in a covered container and use it within 3 days. Store extra sauce and mayonnaise separately where practical.
Freezing
For the best texture, freeze the cooked pancakes before adding sauce, mayonnaise, aonori or bonito flakes. Wrap individually and use within about 2 months; thaw overnight in the refrigerator.
Reheat in a Skillet
Warm an untopped pancake in a lightly oiled skillet over medium-low heat for about 4 to 6 minutes, turning once, until hot throughout and the outside is lightly crisp again.
Reheat in the Microwave
Cover a portion and microwave in short intervals until hot throughout. Add the sauce, mayonnaise, aonori and bonito flakes after reheating for the freshest finish.
ESTIMATED PER SERVING
Nutrition
1 of 4 servings
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Okonomiyaki FAQs
What is okonomiyaki?
Okonomiyaki is a savory Japanese pancake built around cabbage and batter, with toppings and additions that vary by style and cook. This version uses pork belly and finishes with okonomiyaki sauce, Japanese mayonnaise, aonori and bonito flakes.
Why is my okonomiyaki falling apart?
The first side may not be set enough, or the cabbage may be cut too coarsely. Cook until the underside is well browned, then slide a wide spatula fully underneath before flipping.
Can I use bacon instead of pork belly?
Yes. Thin-sliced bacon can replace the pork belly in the same weight. Because bacon is usually cured and saltier, the finished flavor will be smokier and more seasoned.
Can I make okonomiyaki without beni shoga?
Yes. Beni shoga adds a sharp, pickled contrast, but the pancakes will still work without it. Sweet sushi ginger is not an exact substitute, so omitting the beni shoga is often the simpler choice.
Can I make the batter ahead of time?
Prepare the cabbage, scallions and toppings ahead if useful, but combine the batter and vegetables shortly before cooking. Holding the mixed batter for a long time can draw water from the cabbage and make the texture heavier.
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