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A thick cabbage pancake topped with a sweet sauce, Kewpie mayo, and bonito flakes that move in the heat. Easier to make than it looks.
Okonomiyaki
- 150 g plain flour
- 150 ml dashi or water
- 2 eggs
- 300 g white cabbage, finely shredded
- 4 spring onions, sliced
- 100 g sliced pork belly (optional)
- Okonomiyaki sauce, Kewpie mayo, bonito flakes, to serve
- Whisk the flour, dashi and eggs into a smooth batter.
- Fold in the cabbage and spring onion.
- Heat a little oil in a pan, pour in the batter, and lay pork slices on top if using.
- Cook for 4 to 5 minutes a side over medium heat, pressing gently, until cooked through.
- Top with sauce, mayo, and bonito flakes before serving.
Tips for the best okonomiyaki
- Shred the cabbage finely, it needs to cook through in the same time as the batter.
- A lid over the pan for the last couple of minutes helps it cook through without burning the base.
- Do not skip the bonito flakes on top, the movement from the heat is part of the dish.
FAQ
What does okonomiyaki mean?
Roughly, cook what you like, since the batter and cabbage base can take almost any topping or mix in.
Can you make okonomiyaki vegetarian?
Yes, leave out the pork and use a vegetarian dashi or water, the cabbage pancake works well on its own.
Shop this
- Okonomiyaki sauce. The sweet glaze on top.
