Okonomiyaki Recipe

Make the batter

In a large mixing bowl, whisk together 1.25 cups all-purpose flour, 0.5 tsp baking powder, and 0.5 tsp salt. Gradually whisk in 1 cup dashi stock until a smooth batter forms. Add 2 eggs and whisk until incorporated. If using grated nagaimo or raw potato, fold in 0.25 cup now to make the batter lighter and slightly sticky.

Let the batter rest for 10 minutes at room temperature while you prepare vegetables and toppings. This hydrates the flour and improves texture.

Prepare mix-ins

Add 3 cups finely shredded green cabbage, 3 tbsp thinly sliced green onions, 0.25 cup tenkasu (or panko), and 2 tbsp chopped pickled red ginger to the rested batter. Fold gently until all vegetables are coated; batter should hold together but remain loose enough to spread on the griddle. Adjust with a splash of water or dashi (1–2 tbsp) if too thick.

Heat the pan and cook

Preheat a large nonstick skillet or griddle over medium heat. Add 1 tbsp neutral oil and spread. For each pancake (makes about 2 medium or 3 small), ladle roughly 1 to 1 1/4 cups batter mixture onto the pan and quickly shape into a 6–7 inch round, about 1/2 inch thick. Arrange 4 slices of pork belly (or bacon) on top of the uncooked side of each pancake so the meat will cook attached to the pancake as you flip.

Cook for 4–5 minutes until the underside is golden and the edges start to set. Reduce heat to medium-low if browning too fast.

Carefully flip the pancake using a spatula (or two spatulas) so the meat side is now down against the pan. Add another 1/2 tbsp oil to the pan if needed. Press gently with the spatula to ensure contact and cook 4–5 more minutes, until the pancake is cooked through and pork is crisped. If making smaller pancakes, adjust time to 3–4 minutes per side.

Finish and plate

Transfer the cooked okonomiyaki to a plate with the pork side up. Brush about 2 tbsp okonomiyaki sauce per pancake (roughly 0.5 cup total divided across pancakes) over the top, drawing a few strokes of 0.25 cup Japanese mayonnaise in a lattice or zigzag pattern. Sprinkle 1 tsp aonori and 2 tbsp katsuobushi over the top so the bonito flakes flutter. Serve with extra pickled ginger on the side.

Optional: If you prefer the meat inside the pancake (Osaka style vs Hiroshima style), you can mix cooked bacon/ pork into the batter and top with a thin fried egg before saucing.