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Okonomiyaki Square
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Okonomiyaki (Osaka-style)

Okonomiyaki is a savory cabbage pancake popular in Japan. This Osaka-style recipe has a soft interior filled with seafood and pork belly.
Prep Time25 minutes
Cook Time45 minutes
Total Time1 hour 10 minutes
Course: Main Course
Cuisine: Japanese
Keyword: okonomiyaki osaka style, osaka okonomiyaki, seafood okonomiyaki, traditional okonomiyaki
Servings: 4 servings
Calories: 562kcal

Ingredients

Batter

  • 1 cup all-purpose flour 120 g
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 3 inches Nagaimo 170 g, Note 1
  • 3/4 cup dashi
  • 1 large cabbage 760 grams, or 1 & 2/3 lbs
  • 4 large eggs
  • ½ cup Tenkasu tempura scraps, optional
  • 2 tbsp Beni-shoga pickled red ginger, optional
  • 1/2 - 1 lb seafood cubed (optional)
  • Pork belly slices halved (optional)

Okonomi Sauce

  • 1 Tbsp sugar
  • 2 Tbsp oyster sauce
  • 4 Tbsp ketchup
  • 2 Tbsp Worcestershire sauce

Toppings

  • Okonomi sauce
  • Kewpie mayonnaise
  • Bonito flakes
  • Aonori dried seaweed
  • Scallions chopped

Instructions

  • In a large bowl, mix the flour, salt, and baking powder.
  • Peel and grate the nagaimo. Add the grated nagaimo and dashi into the bowl, and mix to combine.
  • Core and roughly chop the cabbage.
  • Add the cabbage and the rest of the batter ingredients (expect the optional pork belly) into the bowl and mix.
  • Heat oil in a large skillet over medium heat. Add some batter into the pan and shape it into a circle.
  • Place a few slices of pork belly on top, if using, and add some more batter on top to help the pork to stick.
  • Cook the pancake until browned on the bottom. Flip and cook until the other side is also browned.
  • Mix all sauce ingredients together.
  • Add the okonomi sauce and your desired toppings to the okonomiyaki and serve.

Notes

  1. See the post above for more information about Nagaimo substitutions