Japanese · Dinner
Osaka-style okonomiyaki
A tender, cabbage-packed Osaka savory pancake with crisp-edged pork belly, sweet-tangy sauce, mayonnaise, aonori, and dancing bonito flakes.
Equipment
- Use another covered 12-inch oven-safe skillet or transfer before the oven finish.
Ingredients
1× recipe · Makes 4 pancakes
- 1 cup cake flour
- 1 cup cold dashi
- 1/3 cup peeled and finely grated nagaimo Japanese mountain yam
- 1/2 teaspoon kosher salt
- 1 1/2 pounds green cabbage, finely chopped
- 4 large eggs
- 1/2 cup tenkasu tempura crumbs
- 4 scallions, thinly sliced
- 1/4 cup beni shoga red pickled ginger, chopped
- 12 thin slices pork belly, about 12 ounces
- 2 tablespoons neutral oil
- 1/2 cup okonomiyaki sauce
- 1/4 cup Japanese mayonnaise
- 2 teaspoons aonori seaweed flakes
- 1/2 cup katsuobushi bonito flakes
Instructions
Whisk cake flour, cold dashi, grated nagaimo, and salt just until smooth. Keep the batter cold while heating a or griddle to medium, about 400°F.
For each pancake, put one-quarter of the cabbage, batter, egg, tenkasu, scallions, and beni shoga in a bowl. Fold from the bottom only 5 or 6 times, then immediately mound it in an oiled 6-inch round with a slight center indentation.
Lay 3 pork-belly slices across the top. Cook until the underside is deep gold, about 3 minutes; flip with two spatulas, cover, lower the heat, and cook 5 to 6 minutes without pressing.
Flip once more and cook uncovered until the center is set and the pork reaches 145°F, 2 to 3 minutes. Rest 3 minutes while repeating with the remaining oil and portions.
Brush each pancake with okonomiyaki sauce, stripe with mayonnaise, and finish with aonori and katsuobushi. Serve whole or cut into wedges while the edges remain crisp.
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