Osaka Okonomiyaki - Thick Style
The quintessential Osaka pancake — thick, yielding, built with layers of cabbage and pork belly, dressed in sauce and mayo and eaten with pride.
Ingredients
| 1 cup (120g) | okonomiyaki flour or all-purpose flour | |
| 3/4 cup (180ml) | dashi stock | |
| 2 | large eggs | |
| 2 tablespoons | 30 ml | grated nagaimo (mountain yam), for lightness (optional) |
| 2 cups (180g) | cabbage, finely shredded | |
| 7 oz (200g) | pork belly, thinly sliced | |
| — | okonomiyaki sauce | |
| — | Japanese mayonnaise | |
| — | dried bonito flakes | |
| — | dried seaweed (aonori), for topping |
Instructions
- Mix flour, dashi, eggs, and nagaimo (if using) into a smooth batter. Stir in shredded cabbage.
- Heat a well-oiled griddle or large non-stick pan over medium heat.
- Pour batter into a thick round about 3/4 inch (2cm) thick. Lay pork belly slices on top, pressing gently.
- Cook for 4-5 minutes until edges set and bottom is golden.
- Flip carefully using two spatulas. Cook another 4-5 minutes until cooked through and both sides are deep golden.
- Brush with okonomiyaki sauce. Squeeze mayonnaise in a zigzag pattern. Top with bonito flakes and aonori. Serve immediately.