Okonomiyaki
Total time50 min
Prep time20 min
Cook time30 min
4.8(27)
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Learn more →Ingredients
4 servings
For the batter
- 1 cup all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ¾ cup dashi stock, cold
- 2 large eggs
- 1 tbsp soy sauce
- 4 cups green cabbage, finely shredded (about ½ small head)
- 4 scallions, thinly sliced
For the pancakes
- ½ lb pork belly or bacon, cut into 2-inch strips
- 2 tbsp neutral oil (such as vegetable or canola oil)
For serving
- 4 tbsp okonomiyaki sauce
- 4 tbsp japanese mayonnaise
- ½ cup bonito flakes (katsuobushi)
- 2 tsp aonori (dried green seaweed flakes)
- 1 tbsp pickled ginger (beni shoga), for serving (optional)
Instructions
- 1
In a large bowl, whisk together the flour, baking powder, and salt. Add the cold dashi, eggs, and soy sauce and whisk until a smooth, thick batter forms with no dry streaks.
- 2
Add the shredded cabbage and sliced scallions to the batter and fold with a spatula until the vegetables are evenly coated. The batter will be very thick and cabbage-heavy — this is correct.
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