International Cuisine > Global Street Food Recipes > Savory Street Food > Okonomiyaki (Japanese)

Osaka-Style Okonomiyaki: Savory Japanese Pancake

Learn to make authentic Osaka-style Okonomiyaki, a savory Japanese pancake packed with shredded cabbage, pork belly, and a special okonomiyaki sauce. This recipe guides you through each step for a delicious and satisfying street food experience at home.

Prep Time
20 minutes
Cook Time
15 minutes
Servings
2
Ingredients
  • 100 g All-purpose flour
  • 50 g Nagaimo yam (grated)
  • 120 ml Dashi broth
  • 1 Egg
  • 300 g Shredded cabbage
  • 2 Green onion (chopped)
  • 150 g Pork belly (thinly sliced)
  • 30 g Tenkasu (tempura scraps)
  • 1 tsp Aonori (dried seaweed flakes)
  • As needed Okonomiyaki sauce
  • As needed Japanese mayonnaise
  • 2 tbsp Vegetable oil

Preparing the Batter

In a large bowl, combine the all-purpose flour and grated nagaimo yam. Gradually add the dashi broth, whisking continuously to avoid lumps. The batter should be smooth and slightly thick. Add the egg and mix well. Set aside.

Mixing the Ingredients

Add the shredded cabbage, chopped green onion, and tenkasu to the batter. Mix gently until the vegetables are evenly distributed. Avoid overmixing, as this can make the okonomiyaki tough.

Cooking the Okonomiyaki

Heat a large griddle or non-stick frying pan over medium heat. Add 1 tablespoon of vegetable oil. Pour half of the okonomiyaki batter onto the griddle, forming a round pancake about 1 cm thick. Place half of the pork belly slices on top of the pancake. Cook for 5-7 minutes, or until the bottom is golden brown and the edges are set. Carefully flip the okonomiyaki using a wide spatula. Add the remaining 1 tablespoon of vegetable oil to the griddle. Cook for another 5-7 minutes, or until the pork is cooked through and the okonomiyaki is cooked through.

Serving

Transfer the okonomiyaki to a plate. Generously spread okonomiyaki sauce over the top. Drizzle with Japanese mayonnaise. Sprinkle with aonori flakes. Serve immediately.

Nutrition Facts Estimated per 100g of product

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.
Calories: Approximately 200 kcal
Protein: 8g
Fat: 12g
Carbohydrates: 15g

Other Considerations for Nutrition

Okonomiyaki can be high in sodium due to the okonomiyaki sauce and dashi broth. Consider using low-sodium dashi and moderating the amount of sauce used. You can also increase the vegetable content to boost the nutritional value.

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FAQ

  • What is Nagaimo yam?

    Nagaimo yam is a type of Japanese mountain yam that is known for its sticky and slightly slimy texture when grated. It helps to bind the okonomiyaki batter and gives it a light and fluffy texture. If you can't find nagaimo, you can substitute it with a small amount of grated potato or omit it altogether, but the texture will be slightly different.
  • Can I use other fillings besides pork belly?

    Yes, you can customize your okonomiyaki with your favorite fillings. Popular options include shrimp, squid, bacon, mochi, and cheese. Adjust the cooking time as needed depending on the fillings you choose.
  • What is Okonomiyaki sauce?

    Okonomiyaki sauce is a sweet and savory Japanese sauce similar to Worcestershire sauce but thicker and sweeter. It is a key ingredient in okonomiyaki and adds a distinctive flavor. You can find it at most Asian grocery stores or online.
  • How do I store leftover okonomiyaki?

    Leftover okonomiyaki can be stored in the refrigerator for up to 2 days. Reheat it in a microwave or frying pan until warmed through. Note that the texture may change slightly after refrigeration.