Okonomiyaki – Osaka Style
A savory pancake built your way — this is Osaka's answer to comfort food.
Ingredients
| 1 cup (120g) | all-purpose flour | |
| 2/3 cup (160ml) | dashi stock | |
| 2 | eggs | |
| 2 cups (180g) | finely shredded green cabbage | |
| 3 oz (85g) | thinly sliced pork belly | |
| 2 tablespoons | 30 ml | tenkasu |
| 2 tablespoons | 30 ml | pickled red ginger, chopped |
| 2 | green onions, thinly sliced | |
| 1 tablespoon | 15 ml | vegetable oil |
Instructions
- Whisk flour and dashi together until smooth, then stir in eggs until combined.
- Fold in cabbage, tenkasu, red ginger, and green onions — the batter will be thick and chunky.
- Heat oil in a skillet over medium heat. Add the batter and shape into a round, about 3/4 inch (2cm) thick.
- Lay pork belly slices on top, pressing gently. Cook for 4–5 minutes until the bottom is set and golden.
- Carefully flip. Cook another 4–5 minutes until cooked through and the pork is caramelized.
- Top with okonomiyaki sauce, mayo, bonito flakes, and aonori before serving.