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

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.

Questions

Can I make Okonomiyaki gluten-free?

Yes. The gluten in this entry 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.

How long does Okonomiyaki keep?

Refrigerate leftovers within two hours and eat them 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.

Can I halve or double Okonomiyaki?

Yes. As written it serves 2. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Air Fryer Honey Sriracha Brussels Sprouts side
Asian Sesame Slaw salad
Air Fryer Hasselback Potatoes side

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