Okonomiyaki Japanese Cabbage Pancake

Name: Okonomiyaki Japanese Cabbage Pancake
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 servings
Ingredients: 100 g all-purpose flour; 120 ml water or dashi stock; 2 large eggs; 300 g green cabbage, thinly shredded; 3 stalks green onions, sliced; 150 g thinly sliced pork belly; 4 tbsp Okonomiyaki sauce; 2 tbsp Japanese mayonnaise; 3 g katsuobushi (dried bonito flakes); 1 g aonori (dried seaweed flakes); 2 tbsp vegetable oil; 0.5 tsp salt; 0.25 tsp ground black pepper

Difficulty

easy

Time

45m

Price Category

average

Calories

Very High

Okonomiyaki is a delicious and hearty Japanese savory pancake, primarily made from shredded cabbage and a flour-based batter. Often called the "as you like it" pancake, it offers a wide range of toppings and fillings, from pork to seafood. This recipe features the classic pork belly version, crowned with a sweet and savory Okonomiyaki sauce and creamy Japanese mayonnaise. It's a perfect choice for a quick yet special dinner that will surely transport you to Japan.

Steps

Prepare Batter

In a large bowl, whisk together the flour, water (or dashi stock), eggs, salt, and pepper until you have a smooth batter. Add the thinly shredded cabbage and sliced green onions, then gently fold to coat the cabbage with the batter.

Cook Pork Belly

Heat a large frying pan or griddle over medium heat with 1 tbsp of vegetable oil. Place 3-4 slices of pork belly in the pan and cook until golden brown and crispy on both sides, about 3-4 minutes per side. Remove the pork and set aside on a plate.

Cook Pancakes

Pour half of the cabbage batter into the pan, shaping it into a thick, round pancake. Arrange the cooked pork belly slices on top of the pancake. Cook over medium heat for 5-7 minutes until the bottom is golden brown and crispy. Carefully flip the pancake and cook for another 5-7 minutes until the other side is browned and the cabbage is tender. Repeat with the remaining batter and pork.

Serve and Garnish

Transfer the cooked Okonomiyaki to a plate. Drizzle generously with Okonomiyaki sauce, then zigzag with Japanese mayonnaise. Sprinkle with katsuobushi and aonori. Serve immediately while hot and enjoy!

	Per 100g	Per Serving 400g
Calories	550 kcal	2200 kcal
Protein	22g	88g
Fat	35g	140g
Carbohydrate	45g	180g
Fiber	6g	24g
Sugar	8g	32g

Download

vegetables

pan-fried

everyday

main course

crispy

Japanese

all seasons

Hot

Okonomiyaki Japanese Cabbage Pancake

Difficulty

Time

Price Category

Calories

ingredients

Steps

Prepare Batter

Cook Pork Belly

Cook Pancakes

Serve and Garnish

Extra Tips

► Don't overcrowd the pan; cook the pancakes in batches to ensure they brown nicely.

► Using dashi stock instead of water adds a deeper umami flavor to the batter, but water works fine if you don't have it.

► Be creative with your toppings! Shrimp, squid, or even cheese can be great additions.

Nutrition