Japanese Okonomiyaki (Savory Cabbage Pancake)
A browned Japanese cabbage pancake with pork belly, dashi, okonomiyaki sauce, mayonnaise, and bonito flakes.
Equipment
- Large mixing bowl
- Nonstick skillet or griddle
- Spatula
- Whisk
Ingredients
Pancake Batter
- 4 cups green cabbage finely shredded
- 1 cup all-purpose flour
- 1/2 cup dashi cooled
- 2 large eggs
- 4 scallions scallions sliced
- 1/2 tsp fine salt
Pork and Cooking
- 4 oz thin-sliced pork belly
- 2 tbsp neutral oil
Toppings
- 1/4 cup okonomiyaki sauce
- 2 tbsp Japanese mayonnaise
- 1 tbsp aonori
- 1/4 cup bonito flakes
Instructions
Mix:
- Whisk the flour, dashi, eggs, and salt until just combined. Fold in the cabbage and scallions without overmixing.
- Divide the mixture into two portions and keep the pork slices ready beside the skillet.
Cook:
- Heat half the oil in a nonstick skillet over medium heat. Add one portion of batter and shape it into a thick round. Lay half the pork over the top.
- Cover and cook for 5 to 6 minutes. Flip carefully, cover again, and cook until the cabbage is tender and the pork is browned. Repeat with the remaining batter.
Top and serve:
- Drizzle each pancake with okonomiyaki sauce and Japanese mayonnaise. Sprinkle with aonori, bonito flakes, and remaining scallions.
- Slice into wedges and serve immediately.
Notes
- Mix the cabbage into the batter just before cooking.
- Never flatten the pancake while it cooks.
- Use vegetarian dashi and mushrooms for a meat-free version.
Nutrition
Calories: 560kcalCarbohydrates: 65gProtein: 22gFat: 25gSaturated Fat: 7gCholesterol: 215mgSodium: 1250mgFiber: 6gSugar: 12g