1First, prepare the batter. Combine half of the water and half of the flour in a large bowl, mixing thoroughly to prevent lumps.
2First, prepare the batter. Combine half of the water and half of the flour in a large bowl, mixing thoroughly to prevent lumps.
3First, prepare the batter. Combine half of the water and half of the flour in a large bowl, mixing thoroughly to prevent lumps.
4Gradually add the remaining flour in about three portions while mixing until well combined.
5Gradually add the remaining flour in about three portions while mixing until well combined.
6Gradually add the remaining flour in about three portions while mixing until well combined.
7Add 1 teaspoon of soy sauce, 1g of dashi powder, and a pinch of salt to the batter and mix well.
8Add 1 teaspoon of soy sauce, 1g of dashi powder, and a pinch of salt to the batter and mix well.
9Add 1 teaspoon of soy sauce, 1g of dashi powder, and a pinch of salt to the batter and mix well.
10Prepare 1/4 of a cabbage (about 250g). Finely chop the hard core of the cabbage.
11Prepare 1/4 of a cabbage (about 250g). Finely chop the hard core of the cabbage.
12Prepare 1/4 of a cabbage (about 250g). Finely chop the hard core of the cabbage.
13Cut the leafy part of the cabbage vertically into strips about 1cm wide, then cut horizontally into roughly the same width to create coarse chop.
14Cut the leafy part of the cabbage vertically into strips about 1cm wide, then cut horizontally into roughly the same width to create coarse chop.
15Cut the leafy part of the cabbage vertically into strips about 1cm wide, then cut horizontally into roughly the same width to create coarse chop.
16Prepare 200g of thinly sliced pork, such as pork belly or pork loin, and cut it into about 10 to 15cm lengths.
17Prepare 200g of thinly sliced pork, such as pork belly or pork loin, and cut it into about 10 to 15cm lengths.
18Prepare 200g of thinly sliced pork, such as pork belly or pork loin, and cut it into about 10 to 15cm lengths.
19Arrange 100g of the pork slices one by one in a circular shape in a large frying pan, forming the base of the okonomiyaki.
20Arrange 100g of the pork slices one by one in a circular shape in a large frying pan, forming the base of the okonomiyaki.
21Arrange 100g of the pork slices one by one in a circular shape in a large frying pan, forming the base of the okonomiyaki.
22Sprinkle a pinch of salt over the pork and cook it slowly over low heat until crispy.
23Sprinkle a pinch of salt over the pork and cook it slowly over low heat until crispy.
24Sprinkle a pinch of salt over the pork and cook it slowly over low heat until crispy.
25Put half the amount of cabbage into the bowl with the batter, then add two ladles of the batter.
26Put half the amount of cabbage into the bowl with the batter, then add two ladles of the batter.
27Put half the amount of cabbage into the bowl with the batter, then add two ladles of the batter.
28Add one egg and slowly mix everything together gently with chopsticks, lifting from the bottom to avoid overmixing.
29Add one egg and slowly mix everything together gently with chopsticks, lifting from the bottom to avoid overmixing.
30Add one egg and slowly mix everything together gently with chopsticks, lifting from the bottom to avoid overmixing.
31Once the pork is cooked to a crispy point, give the batter a little mix and gently pour it over the pork in the frying pan.
32Once the pork is cooked to a crispy point, give the batter a little mix and gently pour it over the pork in the frying pan.
33Once the pork is cooked to a crispy point, give the batter a little mix and gently pour it over the pork in the frying pan.
34Spread the batter out evenly in thickness using a spatula, gathering it toward the center.
35Spread the batter out evenly in thickness using a spatula, gathering it toward the center.
36Spread the batter out evenly in thickness using a spatula, gathering it toward the center.
37Cook the okonomiyaki without a lid for about 8 minutes over low heat to achieve a fluffy texture.
38Cook the okonomiyaki without a lid for about 8 minutes over low heat to achieve a fluffy texture.
39Cook the okonomiyaki without a lid for about 8 minutes over low heat to achieve a fluffy texture.
40After 8 minutes, pour half a ladle of batter gently over the top to keep the cabbage from falling apart.
41After 8 minutes, pour half a ladle of batter gently over the top to keep the cabbage from falling apart.
42After 8 minutes, pour half a ladle of batter gently over the top to keep the cabbage from falling apart.
43Using two spatulas, carefully flip the okonomiyaki over.
44Using two spatulas, carefully flip the okonomiyaki over.
45Using two spatulas, carefully flip the okonomiyaki over.
46Cook the other side for an additional 8 minutes until crispy, allowing the pork to act as a lid to steam the cabbage.
47Cook the other side for an additional 8 minutes until crispy, allowing the pork to act as a lid to steam the cabbage.
48Cook the other side for an additional 8 minutes until crispy, allowing the pork to act as a lid to steam the cabbage.
49Generously drizzle okonomiyaki sauce over the cooked okonomiyaki.
50Generously drizzle okonomiyaki sauce over the cooked okonomiyaki.
51Generously drizzle okonomiyaki sauce over the cooked okonomiyaki.
52Drizzle mayonnaise in a zigzag pattern from the edge and use chopsticks to create a Japanese-style design.
53Drizzle mayonnaise in a zigzag pattern from the edge and use chopsticks to create a Japanese-style design.
54Drizzle mayonnaise in a zigzag pattern from the edge and use chopsticks to create a Japanese-style design.
55Recommend topping with bonito flakes, aonori (seaweed), and pickled ginger.
56Recommend topping with bonito flakes, aonori (seaweed), and pickled ginger.
57Recommend topping with bonito flakes, aonori (seaweed), and pickled ginger.
58Slowly slide the okonomiyaki from the frying pan onto a plate and serve.
59Slowly slide the okonomiyaki from the frying pan onto a plate and serve.
60Slowly slide the okonomiyaki from the frying pan onto a plate and serve.
Ingredients
50 g all-purpose flour
50 g all-purpose flour
50 g all-purpose flour
150 ml water
150 ml water
150 ml water
1 teaspoon soy sauce
1 teaspoon soy sauce
1 teaspoon soy sauce
1 g dashi powder
1 g dashi powder
1 g dashi powder
1 pinch salt
1 pinch salt
1 pinch salt
250 g cabbage
250 g cabbage
250 g cabbage
200 g thinly sliced pork
200 g thinly sliced pork
200 g thinly sliced pork
1 egg
1 egg
1 egg
okonomiyaki sauce
okonomiyaki sauce
okonomiyaki sauce
mayonnaise
mayonnaise
mayonnaise
bonito flakes
bonito flakes
bonito flakes
aonori
aonori
aonori
pickled ginger
pickled ginger
pickled ginger
Equipment
large bowlfrying panspatulachopsticks
Tips
To prevent lumps in the batter, mix half of the flour and water thoroughly at the beginning, then gradually add the remaining flour in about three portions.
Cook the pork slowly over low heat until crispy to render fat and enhance flavor.
To achieve a fluffy okonomiyaki, do not cover it with a lid or press down with the spatula while cooking.
Do not mix the cabbage and batter too much, as this will release moisture from the cabbage and result in a soggy okonomiyaki.