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Okonomiyaki (Japanese Savoury Pancake, Osaka Style)

Osaka-style Japanese savoury cabbage pancake with pork belly, topped with okonomiyaki sauce, Japanese mayo, bonito flakes, and aonori — the ultimate Japanese comfort food.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 pancakes
Course: Main Course
Cuisine: Japanese
Ingredients Method

Ingredients
  

  • 100 g all-purpose flour about 50g per pancake
  • 120 ml water about 60ml per pancake
  • 1 tsp dashi powder granulated dashi
  • 2 eggs
  • 1/4 head cabbage shredded
  • tenkasu tempura crumbs, a handful
  • beni shoga red pickled ginger, a small amount
  • 4–6 slices pork belly thinly sliced
  • okonomiyaki sauce or tonkatsu sauce as substitute
  • Japanese mayonnaise
  • katsuobushi bonito flakes
  • aonori dried green seaweed powder

Method
 

  1. Mix the flour, water, and dashi powder in a large bowl. Add the eggs and stir until just combined — a few lumps are fine. Fold in the shredded cabbage, tenkasu, and beni shoga until evenly coated.
  2. Heat a frying pan over medium heat with a little oil. Pour half the batter and shape into a round, flat pancake about 2cm thick. Lay 2–3 slices of pork belly on top.
  3. Cook for 4–5 minutes until the bottom is golden and the edges look set. Slide a spatula underneath and flip the whole thing in one confident motion. Cook the other side for another 4–5 minutes.
  4. Transfer to a plate. Layer on okonomiyaki sauce, then Japanese mayo in a zigzag pattern. Sprinkle generously with katsuobushi and aonori. Serve immediately.