Get Ready to Master Okonomiyaki with Me
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Official cooking video · Just One Cookbook · YOUTUBEOsaka-Style Cabbage and Pork Okonomiyaki
An Osaka-style savory pancake made with finely chopped cabbage, grated Japanese mountain yam, eggs and thin pork belly. Rest the base batter while preparing vegetables.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Combine flour, salt, sugar and baking powder, then stir in grated nagaimo and dashi. Cover while preparing the vegetables.
- 02
Finely chop the cabbage, wash and drain thoroughly. Chop the pickled ginger and cut the pork belly into manageable strips.
- 03
Mix eggs, tenkasu and pickled ginger into the base batter. Fold in cabbage gradually until evenly coated.
- 04
Heat a lightly oiled skillet over medium heat; add one-quarter of the mixture and shape into a thick disc about 15 cm across.
- 05
Arrange some thin pork strips over the pancake, cover and cook over medium-low heat for 5 minutes.
- 06
Carefully flip with a broad spatula and cook 5–7 minutes more. Check that the center and pork are thoroughly cooked and the egg batter is fully set; repeat for the remaining mixture.
- 07
Serve on plates and, if desired, top with okonomiyaki sauce, mayonnaise and bonito flakes.
Before you cook
Contains wheat and eggs; dashi/bonito may contain fish and packaged sauces may contain soy, wheat or oyster. Check labels. Avoid cross-contamination from raw pork and eggs, and cook the pancake through the center. Nagaimo can irritate skin; consider gloves. Refrigerate in shallow containers within 2 hours, consume within 3–4 days, reheat to 74°C.
Allergens: wheat, egg, fish (depending on dashi/bonito), soy (depending on sauce), milk and shellfish (depending on tenkasu/sauces)
Image & source credits
These illustrations stand in for food photos.
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