Classic Okonomiyaki (Japanese Cabbage and Pork Pancakes)

By Kay Chun

Classic Okonomiyaki (Japanese Cabbage and Pork Pancakes)
Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
Total Time
50 minutes
Rating
4(801)
Comments
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Crisp on the outside and custardy in the center, okonomiyaki are pan-fried Japanese pancakes that traditionally feature a filling of cabbage and pork belly. Here, bacon can be substituted for the pork belly, replaced with shrimp or omitted entirely. You can find the more unusual toppings like hondashi, Kewpie mayonnaise, okonomi sauce and dried bonito at any Japanese market. Similar to Worcestershire sauce but sweeter and less salty, the okonomi sauce is combined with Kewpie mayonnaise and umami-rich bonito flakes for a playful topping. This adaptable recipe is a great way to use up leftovers or other vegetables, such as shredded carrots, bean sprouts or chopped snap peas.

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Ingredients

Yield:Two 7-inch pancakes
  • 1teaspoon hondashi (bonito soup stock) or instant dashi
  • 2large eggs
  • ¾cup all-purpose flour
  • 1½teaspoons kosher salt
  • ½teaspoon baking powder
  • ¼teaspoon baking soda
  • 4cups finely shredded green cabbage (about ½ pound)
  • 1cup thinly sliced scallions (about 5 scallions)
  • 1tablespoon drained pickled red ginger (or finely chopped pickled sushi ginger)
  • ¼cup safflower or canola oil
  • 3ounces sliced pork belly or bacon, cut crosswise into 5-inch pieces
  • Okonomi sauce, Kewpie mayonnaise, dried shaved bonito and shredded nori, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

768 calories; 57 grams fat; 12 grams saturated fat; 0 grams trans fat; 30 grams monounsaturated fat; 12 grams polyunsaturated fat; 47 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 18 grams protein; 790 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large bowl, combine hondashi with 1 cup water and whisk until dissolved. Whisk in eggs until well combined. Add flour, salt, baking powder and baking soda and whisk until smooth. Fold in cabbage, scallions and ginger until well incorporated.

  2. Step 2

    In an 8-inch nonstick skillet, heat 2 tablespoons oil. Add half the batter, spreading cabbage mixture into an even 6-inch round about 1-inch thick (resist the urge to push down on the mixture). Arrange half the pork belly over the cabbage, slightly overlapping. Cook over medium-low until pancake is set and golden brown underneath, 8 to 10 minutes. Reduce heat to low and carefully flip pancake by inverting onto a plate then slipping back into the skillet.

  3. Step 3

    Cook until golden brown on second side, pancake is cooked through in center and pork is lightly golden, about 8 minutes. Transfer pancake, pork side up, onto a large plate. Wipe out skillet and repeat with remaining oil, batter and pork belly.

  4. Step 4

    Drizzle pancakes with okonomi sauce and Kewpie mayonnaise, then top with a handful of shaved bonito and nori. Serve warm.

Ratings

4 out of 5
801 user ratings
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Comments

christine

Okonomi sauce 4 ketchup 3 Worcestershire sauce 2 oyster sauce 1 sugar

John Minagro

I’ve made them with gluten free flour for someone and honestly couldn’t tell the difference.

Ashley

Absolutely delicious Osaka style Okonomiyaki. This is the easiest recipe I have found made with ingredients I usually keep around the house. To top it off, it’s exactly what I remember it tasting like in Japan. Thank you for the recipe!

Karen

I did not have the usual Japanese Okonomiyaki mix, so I used this recipe. It was tasty, but I would have cut the salt in half. With the salt in the dashi and especially with brown sauce, it tasted more salty than I wanted. I would half the salt next time.

Maya

1/2 cup water and 1/2 tsp salt were perfect. So easy and so delicious!

BB

This is a great base recipe and has turned out every time. The dash, shrimp, and bacon make it decadent, while adding extra veg (carrot, cabbage, green onion) makes it feel you're getting your nutrients. These freeze well between parchment in a big baggie and reheat wonderfully in the toaster oven.

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