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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.