This savory Japanese pancake is a delightful combination of crispy exterior and tender, flavor-packed interior, loaded with cabbage, proteins, and topped with a glossy sweet-savory sauce and creamy mayo. Each bite delivers authentic umami flavors with a satisfying textural contrast that will transport you straight to the streets of Osaka. Whether enjoyed as a casual lunch or impressive dinner, okonomiyaki is an interactive and utterly addictive dish that brings joy to any table.
⏱️45 min
📊Medium
👥4 servings
🍽️Main
familyquickmeat
Ingredients
200 gall-purpose flour
300 mldashi stock or water
2 pieceseggs
600 ggreen cabbage
300 gpork belly slices
150 mlokonomiyaki sauce
100 gJapanese mayonnaise
10 gbonito flakes
5 gaonori seaweed powder
60 mlvegetable oil
30 gpickled ginger
Instructions
1PREPARE THE BATTER: In a large mixing bowl, combine 200g all-purpose flour with 300ml dashi stock (or water with a dash of soy sauce and mirin), whisking until you achieve a smooth, lump-free batter with the consistency of pancake batter—it should flow easily but hold together when mixed. Crack 2 eggs into the batter and whisk thoroughly to incorporate completely, ensuring even distribution throughout.
2PREPARE THE INGREDIENTS: Finely shred 600g green cabbage by hand or with a knife into thin, uniform pieces about 1-2 cm wide to ensure even cooking and a consistent texture throughout the pancake. Cut 300g pork belly slices into roughly 5cm pieces for easier cooking and better distribution. Have your okonomiyaki sauce, Japanese mayonnaise, bonito flakes, aonori powder, and pickled ginger ready and easily accessible before cooking begins.
3ASSEMBLE THE OKONOMIYAKI: Gently fold the shredded cabbage into the batter using a spatula, being careful not to overmix which would release moisture from the cabbage and result in a soggy texture rather than the desired light, airy interior. The batter should coat all the cabbage pieces evenly. Divide the mixture into 4 equal portions, one per pancake.
4HEAT THE GRIDDLE: Place a large flat griddle or heavy-bottomed skillet over medium-high heat and add 15ml vegetable oil, tilting to coat the entire cooking surface evenly. Allow the griddle to reach approximately 180-190°C (350-375°F)—you'll know it's ready when a drop of batter sizzles immediately upon contact without burning. This temperature is crucial for creating a crispy golden exterior while keeping the inside tender.
5COOK THE FIRST SIDE: Pour one portion of the batter mixture onto the hot griddle and quickly arrange it into a circle approximately 20-25cm in diameter and about 2cm thick using the back of your spatula. Immediately lay a handful of pork belly pieces on top of the raw batter, distributing them evenly. Cook undisturbed for 4-5 minutes until the bottom develops a golden-brown, crispy crust that holds together—you can gently lift one edge with a spatula to check the color without fully flipping.
6FLIP AND FINISH COOKING: Using a wide spatula or pancake turner, carefully slide it completely under the okonomiyaki and flip it in one confident motion, immediately placing it back on the griddle to cook the other side. Cook for another 3-4 minutes until this side also becomes golden brown and crispy, and the pork is cooked through with rendered fat that adds incredible flavor. The pancake should feel slightly firm when gently pressed but still have a bit of give in the center.
7DRESS AND SERVE: Transfer the cooked okonomiyaki to a serving plate and immediately drizzle approximately 40ml of warm okonomiyaki sauce in a crisscross pattern across the top. Quickly apply Japanese mayonnaise in thin, parallel lines using a squeeze bottle, creating an attractive grid pattern. Immediately sprinkle the surface generously with bonito flakes and aonori powder—the residual heat will cause the bonito to wave gracefully from the rising steam, creating both visual appeal and aromatic flavor enhancement. Garnish with a small mound of pickled ginger on the side.