# Okonomiyaki

This Japanese-style pancake is a wonderful dish that features fluffy batter filled with sweet cabbage and crispy pork, making it perfect as a main dish.

- Servings: 2 servings
- Cuisine: Japanese
- Category: Breakfast
- Language: en

## Ingredients

- 50 g all-purpose flour
- 150 ml water
- 1 teaspoon soy sauce
- 1 g dashi powder
- 1 pinch salt
- 250 g cabbage
- 200 g thinly sliced pork
- 1 egg
- okonomiyaki sauce
- mayonnaise
- bonito flakes
- aonori
- pickled ginger

## Instructions

1. First, prepare the batter. Combine half of the water and half of the flour in a large bowl, mixing thoroughly to prevent lumps.
2. Gradually add the remaining flour in about three portions while mixing until well combined.
3. Add 1 teaspoon of soy sauce, 1g of dashi powder, and a pinch of salt to the batter and mix well.
4. Prepare 1/4 of a cabbage (about 250g). Finely chop the hard core of the cabbage.
5. Cut the leafy part of the cabbage vertically into strips about 1cm wide, then cut horizontally into roughly the same width to create coarse chop.
6. Prepare 200g of thinly sliced pork, such as pork belly or pork loin, and cut it into about 10 to 15cm lengths.
7. Arrange 100g of the pork slices one by one in a circular shape in a large frying pan, forming the base of the okonomiyaki.
8. Sprinkle a pinch of salt over the pork and cook it slowly over low heat until crispy.
9. Put half the amount of cabbage into the bowl with the batter, then add two ladles of the batter.
10. Add one egg and slowly mix everything together gently with chopsticks, lifting from the bottom to avoid overmixing.
11. Once 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.
12. Spread the batter out evenly in thickness using a spatula, gathering it toward the center.
13. Cook the okonomiyaki without a lid for about 8 minutes over low heat to achieve a fluffy texture.
14. After 8 minutes, pour half a ladle of batter gently over the top to keep the cabbage from falling apart.
15. Using two spatulas, carefully flip the okonomiyaki over.
16. Cook the other side for an additional 8 minutes until crispy, allowing the pork to act as a lid to steam the cabbage.
17. Generously drizzle okonomiyaki sauce over the cooked okonomiyaki.
18. Drizzle mayonnaise in a zigzag pattern from the edge and use chopsticks to create a Japanese-style design.
19. Recommend topping with bonito flakes, aonori (seaweed), and pickled ginger.
20. Slowly slide the okonomiyaki from the frying pan onto a plate and serve.

## Equipment

- large bowl
- frying pan
- spatula
- chopsticks

## 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.

## Source

- Original video: https://youtu.be/yoRPbfmyU9I?si=j6zYAzN5qt4_hZFm
- Recipe page: https://www.cliprecipe.com/recipe/593ec931-5543-459c-9a17-baa5fc2b4055
- Extracted: 2025-12-29

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt