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Osaka-Style Okonomiyaki (Japanese Cabbage Pancake) Recipe

Name: Osaka-Style Okonomiyaki (Japanese Cabbage Pancake) Recipe
Total time: 30 min
Yield: 3
Ingredients: 1/2 small head cabbage, finely shredded (about 4 packed cups; 14 ounces; 400g); 3 scallions, thinly sliced, dark green parts reserved separately; 2 ounces (50g) beni-shoga (Japanese pickled red ginger), divided (see note); 1/2 ounce (15g) katsuobushi, divided (see note); 1/4 pound (120g) yamaimo, peeled and grated on the smallest holes of a box grater (optional; see note); 2 large eggs; 1/2 cup (120ml) cold water or dashi (or use cold water with 2 teaspoons Hondashi; see note); 3/4 cup all-purpose flour (3 3/4 ounces; 110g); 8 to 10 thin slices uncured pork belly (optional; see note); 2 tablespoons (30ml) vegetable oil (if not using pork belly); Ao-nori, okonomiyaki sauce, and Kewpie mayonnaise, for serving (see note)

Prep Time

Cook Time

Total Time

30m

This Osaka-Style Okonomiyaki recipe creates a savory Japanese cabbage pancake by combining finely shredded cabbage, scallions, pickled red ginger, and grated yamaimo with a batter made from eggs, flour, and water. This delightful dish is finished with pork belly, ao-nori, okonomiyaki sauce, and Kewpie mayonnaise for serving.

Recipe Options

Ingredients

Servings: 3

Scale:

Scale

0.25

0.5

1/2 small head cabbage, finely shredded (about 4 packed cups; 14 ounces; 400g)

3 scallions, thinly sliced, dark green parts reserved separately

2 ounces (50g) beni-shoga (Japanese pickled red ginger), divided (see note)

1/2 ounce (15g) katsuobushi, divided (see note)

1/4 pound (120g) yamaimo, peeled and grated on the smallest holes of a box grater (optional; see note)

1/2 cup (120ml) cold water or dashi (or use cold water with 2 teaspoons Hondashi; see note)

3/4 cup all-purpose flour (3 3/4 ounces; 110g)

8 to 10 thin slices uncured pork belly (optional; see note)

2 tablespoons (30ml) vegetable oil (if not using pork belly)

Ao-nori, okonomiyaki sauce, and Kewpie mayonnaise, for serving (see note)

Combine cabbage, scallion whites and half of greens, half of beni-shoga, 3/4 of katsuobushi, yamaimo, eggs, and water (or dashi) in a large bowl. Sprinkle with flour. Stir with a fork and beat heavily until a thick batter with plenty of bubbles forms. Set aside.

If using pork belly, cover the bottom of a 10-inch nonstick skillet with pork belly and set over medium heat. Add okonomiyaki mixture and spread into an even layer with a fork. If not using pork belly, heat vegetable oil in skillet over medium heat until shimmering. Add okonomiyaki mixture and spread into an even layer with a fork.

Cover and cook, shaking pan occasionally, until bottom layer is crisp and well browned, about 10 minutes, lowering heat as necessary if cabbage threatens to burn.

To flip, drain off any excess fat, then, working over a sink and holding the lid tightly against pan with a pot holder, flip entire pan and lid over so that okonomiyaki transfers to pan lid. Remove pan, then carefully slide okonomiyaki off lid and back into pan, browned side up.

Return to heat, cover, and continue to cook, shaking gently, until both sides are browned and okonomiyaki is not runny but still custardy and tender in the center, about 8 minutes longer. Transfer to a serving platter, pork side up.

Drizzle with okonomiyaki sauce and mayonnaise; sprinkle with ao-nori, remaining beni-shoga, remaining katsuobushi, and remaining scallion greens; and serve immediately off of a communal plate.

Osaka-Style Okonomiyaki (Japanese Cabbage Pancake) Recipe

Ingredients

Steps

Nutrition Facts

Osaka-Style Okonomiyaki (Japanese Cabbage Pancake) Recipe

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts