Okonomiyaki
A savory Japanese pancake with a customizable batter, crispy bacon, and a rich umami sauce, perfect for any meal.
30m5Servings
Nutrition
651kcal
49gProtein
56gCarbs
27gFat
Ingredients
BATTER
All-Purpose Flour
152 g
Baking Powder
1 g
Kosher Salt
3 g
Egg
4 whole
Dashi
120 ml
FILLING
Green Cabbage
approx. 1/2 of a large head
250 g
Scallion Whites
2 tbsp
Pickled Ginger
also known as beni shoga
30 g
Tempura Scraps
Optionalalso known as agedama; optional
1 cup
Shrimp
poached and chopped
113 g
Pork Belly
thinly sliced
4 slices
OKONOMIYAKI SAUCE
Ketchup
53 g
Worcestershire Sauce
15 ml
Honey
15 ml
Molasses
8 g
Poaching Liquid
from poaching shrimp
1 tbsp
FOR TOPPING
Okonomiyaki Sauce
2 tbsp
Japanese Mayonnaise
Kewpie brand recommended
2 tbsp
Bonito Flakes
1 cup
Scallions
thinly sliced
1 tbsp
Shredded Nori
1 tbsp
Instructions
1Make the Batter
5m
5mCombine Dry Ingredients
In a large bowl, whisk together the all-purpose flour, baking powder, and kosher salt.
Add Wet Ingredients
Add the whisked eggs and dashi to the dry ingredients. Whisk until just combined and a smooth batter forms. Do not overmix.
2Prepare the Filling
10m
10mChop Cabbage
Finely shred half a large head of green cabbage. Toss with a pinch of salt and lightly squeeze to release some moisture.
Prepare Ginger and Scallions
Finely mince 2 tablespoons of scallion whites and 30g of pickled ginger (beni shoga).
Poach and Chop Shrimp
Lightly poach about 113g of shrimp in simmering water for 3 minutes, or until just cooked. Drain and chop into bite-sized pieces.
Combine Filling Ingredients
Add the chopped cabbage, scallion whites, pickled ginger, tempura scraps (if using), and chopped shrimp to the batter. Gently mix with your hands or a spatula until everything is evenly distributed. If the mixture seems too dry and not holding together, add a tablespoon or two more of batter.
3Make the Okonomiyaki Sauce
2m
2mCombine Sauce Ingredients
In a small bowl or measuring cup, combine 2 tablespoons of ketchup, 15ml of Worcestershire sauce, 15ml of honey, 8g of molasses, and 1 tablespoon of the shrimp poaching liquid. Whisk until smooth and emulsified.
Bottle the Sauce
Pour the sauce into a squeeze bottle for easy drizzling.
4Cook the Okonomiyaki
15m
15mHeat the Pan
Lightly oil a 10-inch non-stick skillet and heat over medium-high heat until hot. Add about 1.5 cups of the okonomiyaki batter to the pan, spreading it into a round shape about 8 inches in diameter. Press down gently to form a cohesive pancake.
Add Pork Belly
Arrange 4 thin slices of raw pork belly on top of the uncooked batter. Season the pork belly lightly with salt.
Sear the First Side
Cook for about 3-4 minutes, or until the bottom is golden brown and crispy. You can peek by lifting an edge.
Flip and Sear the Second Side
Carefully invert the pancake onto a plate, then slide it back into the pan, uncooked side down. Cook for another 3-4 minutes until the second side is golden brown and the pork belly is cooked through and crispy.
Glaze and Finish
Brush the top of the okonomiyaki with okonomiyaki sauce. Flip it one last time and brush the other side with sauce. Cook for 1-2 minutes more until the sauce is slightly caramelized.
5Garnish and Serve
2m
2mAdd Toppings
Transfer the okonomiyaki to a serving plate. Drizzle generously with okonomiyaki sauce and Japanese mayonnaise. Sprinkle with bonito flakes, thinly sliced green scallions, and shredded nori.
Slice and Serve
Cut the okonomiyaki into wedges, like a pizza, and serve immediately.
Tips
Don't overmix the batter; a few lumps are okay.
Ensure the pan is hot before adding the batter for a crispy crust.
The flip can be tricky; use a large plate to help invert the pancake cleanly.
Feel free to customize the filling with other ingredients like cabbage, corn, or seafood.