Okonomiyaki

Dive into the savory world of Japanese street food with this authentic Okonomiyaki recipe, a versatile and flavorful dish often called a "savory pancake" or "Japanese pizza." Made with a batter of all-purpose flour and rich dashi stock, this recipe is loaded with finely shredded cabbage, spring onions, and zesty pickled ginger. Topped with tender slices of pork belly and cooked to crispy perfection, each bite is bursting with umami goodness. Drizzled with tangy okonomiyaki sauce and creamy Japanese mayonnaise, then crowned with aromatic aonori and mesmerizing bonito flakes, this dish is a true sensory delight. Ready in just 40 minutes and perfect for two, Okonomiyaki is a must-try for fans of traditional Japanese flavors and inventive comfort food. Adjust the toppings for a personalized twist—after all, "okonomi" means "how you like"!

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 2

Ingredients

• 120 grams all-purpose flour
• 180 milliliters dashi stock
• 2 large eggs
• 300 grams cabbage
• 2 stalks spring onions
• 2 tablespoons pickled ginger
• 200 grams pork belly slices
• 2 tablespoons vegetable oil
• 4 tablespoons okonomiyaki sauce
• 4 tablespoons Japanese mayonnaise
• 1 teaspoon aonori (dried seaweed)
• 10 grams bonito flakes

Directions

Step 1

In a large mixing bowl, combine the all-purpose flour and dashi stock, whisking together until smooth and without lumps.

Step 2

Lightly beat the eggs in a small bowl, then add them to the flour mixture, mixing until fully combined.

Step 3

Finely shred the cabbage and chop the spring onions. Add these vegetables to the batter.

Step 4

Stir in the pickled ginger until all ingredients are well incorporated.

Step 5

Heat 1 tablespoon of vegetable oil in a large non-stick frying pan over medium heat.

Step 6

Pour half of the batter mixture into the pan, spreading it out into a round pancake shape.

Step 7

Place half of the pork belly slices evenly on top of the pancake.

Step 8

Cook for about 5 minutes until the bottom is golden brown. Flip the pancake, using a spatula, and cook the other side for another 4-5 minutes.

Step 9

Transfer the cooked okonomiyaki to a serving plate. Repeat with the remaining batter and pork belly to make the second pancake.

Step 10

Drizzle okonomiyaki sauce and Japanese mayonnaise over the top in a crisscross pattern.

Step 11

Sprinkle aonori and katsuobushi (bonito flakes) generously over the pancakes before serving hot.

Nutrition Facts

Serving size	1117.1 grams (1117.1g)

Amount per serving	% Daily Value*
Calories	2503

Total Fat 181.50g	233%
Saturated Fat 51.80g	259%
Polyunsaturated Fat 16.90g
Cholesterol 577mg	192%
Sodium 2571mg	112%
Total Carbohydrate 151.00g	55%
Dietary Fiber 12.40g	44%
Total Sugars 40.90g
Protein 57.00g	114%

Vitamin D 82IU	410%
Calcium 267mg	21%
Iron 10mg	57%
Potassium 1141mg	24%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.3%

Protein: 9.2%

Carbs: 24.5%