Okonomiyaki is a savoury Japanese pancake packed with finely sliced cabbage. Its name roughly means “grilled as you like it,” so the fillings are flexible.
Ingredients
- 400 g white cabbage, very finely sliced
- 150 g plain flour
- 180 ml dashi or cold water
- 3 eggs
- 3 spring onions, sliced
- 1 tsp baking powder
- 1/2 tsp salt
- 200 g thinly sliced pork belly or 200 g mushrooms
- 2 tbsp neutral oil
- 4 tbsp okonomiyaki sauce
- 4 tbsp Japanese mayonnaise
- Aonori and bonito flakes to serve, optional
Method
- Whisk flour, baking powder, salt and dashi until smooth. Whisk in eggs.
- Fold in cabbage and spring onion, mixing only until coated.
- Heat a little oil in a non-stick pan. Shape one quarter of the batter into a pancake about 2 cm thick and place pork or mushrooms on top.
- Cook over medium heat for 5–6 minutes. Flip with a large spatula, cover and cook another 5 minutes. Flip once more briefly.
- Brush with okonomiyaki sauce and mayonnaise. Add aonori and bonito flakes if desired. Repeat with remaining batter.
Tips and variations
- Do not salt cabbage early or it releases water.
- Do not press the pancake flat; this keeps it light.
- For vegetarian okonomiyaki, use mushrooms and omit bonito flakes.
