Okonomiyaki Pancake

How to Make Okonomiyaki Pancake

1. 1

   Step 1: Make the batter (Osaka-style)

   In a large bowl whisk together the flour, dashi and the egg until just combined; a few small lumps are fine. Osaka okonomiyaki uses a looser batter than some regional styles — this helps coat the cabbage rather than forming a dense dough, so keep the batter light.

   For this step

   • 1 cupAll-purpose flour
   • 1 cupDashi stock (or water with dashi powder)
   • 1 largeLarge egg
   
2. 2

   Step 2: Fold in cabbage, green onion and tenkasu

   Add the shredded cabbage, sliced green onion and tenkasu to the batter and fold gently until everything is evenly coated — do not overmix. Let the mixture rest 5 minutes while you heat the pan; the tenkasu will absorb moisture and give the pancake its classic airy texture.

   For this step

   • 3 cupsShredded cabbage and thinly sliced green onion
   • 1/3 cupTenkasu (tempura scraps)
   
3. 3

   Step 3: Shape and cook on a hot griddle or skillet

   Heat a large skillet or griddle over medium heat and brush with about 1 tbsp oil. For two pancakes, divide the mixture into two portions and pour each into a 7–8 inch (18–20 cm) circle, spreading gently to about 1/2–3/4 inch thick. Arrange the pork belly slices on top and cook undisturbed 4–5 minutes until the bottom is golden and the edges begin to set — use two spatulas to lift and check if needed.

   For this step

   • 2 tbspNeutral oil (vegetable or light sesame) for cooking
   • 6 ozThinly sliced pork belly
   
4. 4

   Step 4: Flip, press gently, and finish cooking

   Carefully flip each pancake using two spatulas; press lightly to make good contact with the pan and cook 4–5 more minutes on medium-low. If the pork is thin and the pancake is browning too quickly, cover briefly (30–60 seconds) to help cook through without burning. The Osaka method favors a slightly thinner pancake cooked through steadily rather than a raw center.
   
5. 5

   Step 5: Sauce, mayo and toppings — quick sauce guide

   Transfer the hot okonomiyaki to plates and brush generously with okonomiyaki sauce. If you don’t have bottled sauce, whisk 3 tbsp ketchup + 2 tbsp Worcestershire sauce + 1 tsp soy sauce + 1 tsp sugar (and 1 tsp mirin if available) until smooth — adjust to taste. Drizzle Japanese mayonnaise in a clean zigzag, then finish with a sprinkle of aonori and a generous handful of katsuobushi so the flakes dance. This recipe makes 2 large pancakes; serve 1 pancake per person (1 pancake, about 350g).

   For this step

   • 4 tbspOkonomiyaki sauce (store-bought or homemade)
   • 2 tbspJapanese mayonnaise (Kewpie recommended)
   • 2 tbsp (combined)Aonori and katsuobushi (dried seaweed and bonito flakes) for topping
   

1. In a large bowl whisk together the flour, dashi and the egg until just combined; a few small lumps are fine. Osaka okonomiyaki uses a looser batter than some regional styles — this helps coat the cabbage rather than forming a dense dough, so keep the batter light.
2. Add the shredded cabbage, sliced green onion and tenkasu to the batter and fold gently until everything is evenly coated — do not overmix. Let the mixture rest 5 minutes while you heat the pan; the tenkasu will absorb moisture and give the pancake its classic airy texture.
3. Heat a large skillet or griddle over medium heat and brush with about 1 tbsp oil. For two pancakes, divide the mixture into two portions and pour each into a 7–8 inch (18–20 cm) circle, spreading gently to about 1/2–3/4 inch thick. Arrange the pork belly slices on top and cook undisturbed 4–5 minutes until the bottom is golden and the edges begin to set — use two spatulas to lift and check if needed.
4. Carefully flip each pancake using two spatulas; press lightly to make good contact with the pan and cook 4–5 more minutes on medium-low. If the pork is thin and the pancake is browning too quickly, cover briefly (30–60 seconds) to help cook through without burning. The Osaka method favors a slightly thinner pancake cooked through steadily rather than a raw center.
5. Transfer the hot okonomiyaki to plates and brush generously with okonomiyaki sauce. If you don’t have bottled sauce, whisk 3 tbsp ketchup + 2 tbsp Worcestershire sauce + 1 tsp soy sauce + 1 tsp sugar (and 1 tsp mirin if available) until smooth — adjust to taste. Drizzle Japanese mayonnaise in a clean zigzag, then finish with a sprinkle of aonori and a generous handful of katsuobushi so the flakes dance. This recipe makes 2 large pancakes; serve 1 pancake per person (1 pancake, about 350g).