Osaka Recipe

Make batter

In a large bowl whisk the all-purpose flour, baking powder and fine salt until evenly combined. Gradually whisk in 1 1/2 cups of dashi (or broth) to form a smooth, slightly thick but pourable batter with no lumps.

Add eggs & remaining dashi

Lightly beat the 2 eggs in a small bowl then whisk them into the batter. Add the remaining 1 1/2 cups dashi and whisk to combine; the final consistency should be like a thick pancake batter that will coat cabbage but still flow slightly.

Fold in mix-ins

Fold the shredded cabbage, sliced scallions, tenkasu (or panko) and beni shoga (if using) into the batter until evenly distributed. Let the mixture rest 10 minutes so cabbage softens and the tenkasu hydrates slightly.

Preheat skillet

Heat a large nonstick or cast-iron skillet or griddle over medium heat. Lightly oil the surface with a neutral oil (vegetable or canola). The pan should be hot but not smoking (about 350°F / 175°C if using a thermometer).

Portion batter

Divide the batter into two equal portions for two 7–8 inch pancakes (serves 2). For each portion form a loose thick round on the hot skillet about 1 to 1.25 inches thick.

Top with pork

Lay 4 slices of pork belly evenly over the top of each pancake mound, pressing lightly so they adhere as the pancake cooks.

Cook first side

Cook over medium heat for 5–6 minutes, uncovered, until the bottom is golden brown and the pancake holds together. If pork renders a lot of fat, tilt the pan and spoon off excess, leaving a thin layer for flavor.

Flip carefully

Using a large spatula (or two), flip each pancake so the pork side is now on the skillet. Cook additional 5–6 minutes, lowering heat slightly if pork is browning too fast, until pork is crisp and the pancake is cooked through (use a skewer to test: it should come out hot and batter set).

Optional second flip

For a finished look, flip back so the pork is on top and cook 30–60 seconds more to re-crisp the pork and warm through.

Sauce and mayo

Brush or drizzle about 1–2 tablespoons okonomiyaki sauce over each hot pancake, spreading to cover the surface. Pipe or drizzle Japanese mayonnaise in thin lines across the sauce (use a squeeze bottle or spoon).

Garnish

Sprinkle aonori and katsuobushi over each pancake. The heat will make the bonito flakes dance. Add toasted sesame seeds and a light dusting of black pepper if using.

Serve

Serve immediately while hot. Cut each pancake into 4–6 wedges and offer extra okonomiyaki sauce, mayonnaise and beni shoga at the table.