Okonomiyaki

Name: Okonomiyaki
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: Asian
Ingredients: 4 cups napa cabbage, shredded; 1/2 cup all-purpose flour; 2 eggs; 1/2 cup dashi stock; 4 green onions, chopped; 4 tbsp tempura bits (tenkasu); 4 oz pork belly slices; 2 tbsp vegetable oil; 4 tbsp okonomiyaki sauce; 2 tbsp Japanese mayonnaise; 2 tbsp bonito flakes (katsuobushi); 1 tsp seaweed powder (aonori)

Japanese savory cabbage pancake topped with a rich sauce, mayo, bonito flakes, and seaweed powder - a crispy outside, tender inside comfort food.

35 minMediumServes 2380 cal/serving

AsianDinnerStovetopStandard

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Ingredients

4 cups napa cabbage, shredded
1/2 cup all-purpose flour
2 eggs
1/2 cup dashi stock
4 green onions, chopped
4 tbsp tempura bits (tenkasu)
4 oz pork belly slices
2 tbsp vegetable oil
4 tbsp okonomiyaki sauce
2 tbsp Japanese mayonnaise
2 tbsp bonito flakes (katsuobushi)
1 tsp seaweed powder (aonori)

Instructions

1

In a large bowl, whisk together 2 eggs, 1/2 cup dashi stock, and 1/2 cup all-purpose flour until smooth.
2

Fold in 4 cups shredded napa cabbage, 4 chopped green onions, and 4 tbsp tempura bits (tenkasu) until everything is evenly mixed.
3

Heat 2 tbsp vegetable oil in a large skillet or griddle over medium-high heat.
4

Pour half the batter onto the skillet and form into a round pancake about 6 inches across.
5

Place 4 oz pork belly slices on top of the pancake and cook for 4-5 minutes until the bottom is golden and crispy.
6

Using two spatulas, flip the pancake carefully and cook the other side for 3-4 minutes until golden brown and the pork belly is cooked through with no pink, reaching an internal temperature of 145°F.
7

Transfer to a serving plate and repeat with remaining batter and pork belly.
8

Drizzle 4 tbsp okonomiyaki sauce on top in a crisscross pattern.
9

Create a fine lattice with 2 tbsp Japanese mayonnaise.
10

Top with 2 tbsp bonito flakes (katsuobushi), which will wave from the heat of the pancake.
11

Sprinkle with 1 tsp seaweed powder (aonori).
12

Serve immediately while hot.

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Questions

What internal temperature should Okonomiyaki reach?

For Okonomiyaki, the target internal temperature is 145 F (about 65 C), given in step 6. A probe thermometer removes the guesswork.

Is there a substitute for dashi in Okonomiyaki?

The entry for Okonomiyaki calls for 1/2 cup dashi stock. In its place: Light chicken or vegetable stock with a splash of soy sauce works. For something closer, steep a piece of kombu or a few dried shiitake in hot water for 20 minutes.

Can I make Okonomiyaki gluten-free?

Yes. The gluten in Okonomiyaki is 1/2 cup all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

Does Okonomiyaki contain eggs?

Yes: 2 eggs and 2 tbsp Japanese mayonnaise. The full allergen list for this entry is gluten and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Can I freeze Okonomiyaki?

It is not a good candidate. Refrigerate what is left of Okonomiyaki within two hours and eat it within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Serve it with

Air Fryer Honey Sriracha Brussels Sprouts side
Asian Sesame Slaw salad
Elote (Grilled Street Corn) side

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