Real. Warm. Japanese. Okonomiyaki
- Batter
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- Cabbage75g
- Egg1 (50g)
- Flour4Tbsp (approximately 40g)
- Water3Tbsp
- Salt1pinch
- Red pickled ginger10g (optional)
- Pork belly, thinly sliced30g
- Vegetable oil1tsp
- Toppings
-
- Okonomiyaki sauce, to taste
- Aonori (green seaweed flakes), to taste
- Mayonnaise, to taste
- Katsuobushi (bonito flakes), to taste
*Red pickled ginger: Sweet pickled ginger or other pickles.
*Okonomiyaki sauce: A mixture of 1Tbsp honey, 2 Tbsp ketchup, 1 Tbsp Maggi liquid seasoning, and 1 Tbsp shoyu (Japanese soy sauce).
Okonomiyaki, the ultimate Japanese soul food!
Often described as a delicious savory pancake, this dish is traditionally packed with fresh, chopped cabbage and either thin slices of pork belly or your favorite seafood. The best part? You can easily recreate that authentic, restaurant-quality taste right in your own kitchen!
How to make it
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1
Cut cabbage into strips 5–6 mm in width and place them in the bowl. Add flour and salt. Toss to coat.
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2
Pour in water. Add coarsely chopped pickled red ginger and egg. Mix thoroughly.
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3
Heat vegetable oil in a frying pan until hot. Pour the batter from Step 2 into the frying pan and spread it flat. Carefully arrange the thinly sliced pork belly on top of the batter.
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4
Cover the frying pan with a lid and cook at low heat for 3–4 minutes.
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5
Once the edges of the okonomiyaki are set and the pork has changed color, flip with a spatula.
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6
Poke 2–3 holes in the center of the okonomiyaki. Cover again with a lid and cook at low heat for a further 2–3 minutes, then flip once more.
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7
Place okonomiyaki meat-side up on a plate. Top with okonomiyaki sauce and mayonnaise (optional).
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8
Sprinkle okonomiyaki with katsuobushi and aonori (optional).
Recipes supervised by Keiko Eguchi
