Master Okonomiyaki at Home - Just One Cookbook
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Official cooking video · Just One Cookbook · YOUTUBEOsaka-Style Cabbage and Pork Okonomiyaki
Four Japanese savory cabbage pancakes with eggs, grated yam, sliced pork belly and okonomiyaki sauce.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Mix flour, salt, sugar and baking powder; grate the peeled yam and mix it in with the dashi.
- 02
Finely chop, wash and thoroughly drain the cabbage; cut the pork into 10cm pieces and mince the pickled ginger.
- 03
Mix the eggs, tenkasu and ginger into the batter; fold in the cabbage in several batches.
- 04
Divide oil between two skillets over medium heat; portion the batter into four 15cm pancakes, cooking two at a time.
- 05
Distribute pork slices evenly on the pancakes, cover and cook over medium-low heat for 5 minutes.
- 06
Flip, cover and cook another 5 minutes, then flip again and cook uncovered for 2 minutes. Ensure pork is fully cooked and the egg batter is set.
- 07
Cook the remaining two pancakes the same way, and place the thoroughly cooked pancakes on plates.
- 08
Brush on the okonomiyaki sauce; top with optional mayonnaise and bonito flakes, then serve.
Before you cook
Contains wheat and egg; dashi or optional bonito may contain fish, while sauces and tenkasu can contain soy, wheat or oyster ingredients. Check labels. Handle raw pork separately and cook it through with the egg batter fully set. Refrigerate within 2 hours, use within 4 days, and reheat to 74°C. Raw yam may irritate skin.
Allergens: wheat, egg, fish (dashi or optional bonito), soy and/or shellfish (check sauce and tenkasu labels)
Image & source credits
These illustrations stand in for food photos.
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