Osaka Okonomiyaki

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Whisk the flour, dashi, salt and grated yam into a smooth batter and rest it, covered, in the fridge for 30 minutes.

   Mark done Start 30 min timer

2. Just before cooking, beat in the eggs, then fold through the cabbage, spring onions and pickled ginger. The mixture should look like barely-bound cabbage, not batter with cabbage in it.

   Mark done

3. Heat 1 tablespoon of oil in a large non-stick pan over medium heat. Spoon in half the mixture and shape it into a 20 cm round about 3 cm thick. Do not press it down.

   Mark done

4. Lay half the pork belly slices over the top in a single layer.

   Mark done

5. Cook undisturbed for 5 to 6 minutes until the base is deeply golden and the edges look set.

   Mark done Start 5 min timer

6. Flip confidently in one motion, using a plate if you are nervous. Cook the pork side for 5 minutes, then press down gently once.

   Mark done Start 5 min timer

7. Flip back for a final minute to re-crisp, then slide onto a plate.

   Mark done

8. Zigzag with okonomiyaki sauce and mayonnaise, scatter with aonori, and finish with a generous pile of bonito flakes — they will curl and wave in the rising steam.

   Mark done

Chef’s Tips

• Shred the cabbage finely but not to a mush; 3 mm ribbons hold structure and stay sweet.
• No okonomiyaki sauce? Mix 3 tbsp ketchup, 2 tbsp Worcestershire sauce, 1 tbsp oyster sauce and 1 tsp sugar.
• Resist pressing the pancake while it cooks. Compressing it squeezes out the air you need for a fluffy centre.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.

Pairing Suggestions

• Cold lager or a highball
• Serve with miso soup and pickles
• Finish with mochi ice cream

Storage & Reheating

Best fresh. Keeps 2 days refrigerated; reheat in a dry pan over medium heat for 4 minutes a side and re-sauce afterwards.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.