Okonomiyaki Recipe

Prepare dashi mixture

If using powdered dashi, dissolve the appropriate amount in 200 ml warm water to make a light dashi. If using ready-made dashi, measure 200 ml. Set aside to cool slightly.

In a large bowl, whisk together 1 cup flour, 1 tsp salt and 1 tsp sugar. Stir in the 3 tbs of dashi concentrate or equivalent (if using powdered) and then gradually add the 200 ml dashi/water until a smooth batter forms. Batter should be slightly thick but pourable. If using grated nagaimo, fold it into the batter now for extra fluff.

Crack in 2 eggs and whisk until fully incorporated.

Add the shredded cabbage (3 cups), sliced scallions (3 tbs), tenkasu or crushed panko (2 tbs), and 2 tbs chopped pickled red ginger into the batter. Fold gently until the cabbage is evenly coated. The mixture should hold together but be loose enough to spread.

Taste a small amount of raw batter (safe if eggs are fresh) or just proceed with seasoning — adjust salt if necessary. The cabbage and pickled ginger provide most flavor; the okonomiyaki sauce at the end will add sweetness and umami.

Heat a large nonstick skillet or flat griddle over medium–medium-high heat. Add 1 tbs vegetable oil and spread to coat.

Spoon about half (or one quarter for smaller pancakes) of the batter mixture onto the skillet and use the back of the spoon to shape into a round pancake about 18–20 cm (7–8 in) across and 2–3 cm thick. Make 1–2 pancakes depending on pan size. Leave space between pancakes.

Place 4 slices of pork belly on top of each pancake, cover the pancake slightly pressing the pork into the batter so it will adhere while cooking.

Cook for 4–5 minutes until the bottom is golden brown and the pancake sets enough to flip. Reduce heat slightly if the pork or pancake browns too quickly.

Carefully flip the pancake using two spatulas so the pork side is now down. Press gently and cook another 4–5 minutes until the pork is cooked through and the pancake is firm in the middle. If the pancake is too thick to cook through, cover the pan with a lid for 1–2 minutes to help steam-cook the center.

If making multiple pancakes, wipe the pan lightly, add a little more oil, and repeat with remaining batter and pork.

When the pancake is cooked through and both sides are nicely browned, transfer it to a plate. Brush or drizzle about 2 tbs okonomiyaki sauce evenly over the top (more to taste).

Using a squeeze bottle or spoon, drizzle about 1 tbs Japanese mayonnaise in a thin zigzag pattern over the sauce. If you like, use a toothpick to swirl the sauce and mayo into a decorative pattern.

Sprinkle katsuobushi (bonito flakes) evenly over the top — the heat will make them flutter — then dust with 1 tsp aonori (dried seaweed). Add a small mound (1 tbs) of pickled ginger to the side of the plate.

Cut the okonomiyaki into quarters or sixths and serve immediately while hot. Repeat for additional pancakes.