Okonomiyaki
Okonomiyaki are Japanese cabbage pancakes topped with thin pork slices and a distinctive sauce. Cabbage is the main ingredient; the batter simply binds it together around a moist centre.
How to make it
Prepared 0 of 6 steps
Prepare the cabbage
Remove the tough cabbage core and finely shred the leaves into short strips. Thinly slice the spring onions. The pork must be sliced very thinly so it cooks through at the same time as the cabbage pancake.
Prepare the sauce
Combine ketchup, Worcestershire and soy sauces with sugar. Mix until smooth and set aside for serving. Keep mayonnaise, katsuobushi, and aonori separate: they are added only to the cooked pancakes.
Mix the batter
Whisk flour with dashi and eggs until no dry spots remain. Add cabbage and green onion, mix with a spatula. The result should be a thick vegetable mass with only a small amount of batter, not a thin pancake batter.
Start cooking
Heat a skillet on medium heat and grease part of it with oil. Place one quarter of the mass in a circle about 15 cm in diameter and 2 cm thick. Arrange a quarter of the pork slices on top, pressing slightly against the surface.
Cook both sides
Fry for 4 minutes, flip with a wide spatula and cover to cook another 5–6 minutes. Check the center: there should be no raw batter and the pork should reach 74 °C. Repeat with remaining portions.
Serve the cooked pancakes
Spread the prepared sauce over the hot okonomiyaki, drizzle mayonnaise in thin lines. Divide katsuobushi and aonori between portions. Serve immediately while edges retain a light crust.
Little hint
Do not make the pancake too thick: cabbage releases moisture and needs time to cook in the center. It is easier to flip with two wide spatulas, supporting the pancake from both sides.
Frequently asked questions
What should I watch out for when cooking?
Do not make the pancake too thick: cabbage releases moisture and needs time to cook in the center. It is easier to flip with two wide spatulas, supporting the pancake from both sides.
How should I prepare the ingredients?
Remove the tough cabbage core and finely shred the leaves into short strips. Thinly slice the spring onions. The pork must be sliced very thinly so it cooks through at the same time as the cabbage pancake.
