Classic Okonomiyaki (Japanese Cabbage and Pork Pancakes)
Okonomiyaki, a savory Japanese pancake, offers a delightful combination of crispy edges and a tender, custard-like center. This dish typically features cabbage and pork belly, but can be customized with bacon, shrimp, or even enjoyed vegetarian.
With a batter made from basic ingredients like flour, eggs, and dashi, the flavor comes from the unique toppings, such as okonomi sauce, Kewpie mayonnaise, and shaved bonito. These create a rich umami experience that’s hard to resist.
Perfect for breakfast, lunch, or dinner, okonomiyaki is a versatile and satisfying dish that brings a taste of Japan right to your kitchen. Its crisp texture and savory flavors make it a must-try for both new and seasoned food lovers.
Classic Okonomiyaki (Japanese Cabbage and Pork Pancakes) Ingredients
The key to this savory pancake lies in the delicate balance of flavors and textures. Hondashi, or bonito stock, infuses the batter with a deep umami base, while eggs bring richness and cohesion.
Flour and a touch of baking powder create a light, yet substantial texture, perfectly holding together the crunchy cabbage. Pickled ginger adds a zesty contrast, and scallions provide a fresh, oniony bite.
The pork belly (or bacon) lends a savory, crispy element that contrasts beautifully with the soft center, making each bite irresistible. Topped with Kewpie mayonnaise, okonomi sauce, and bonito flakes, this dish becomes a symphony of flavors, ready to delight the senses.
Classic Okonomiyaki (Japanese Cabbage and Pork Pancakes)
Okonomiyaki is a beloved Japanese dish, crispy on the outside and custardy in the center, making it an exciting, versatile meal for any time of the day. With its simple ingredients like cabbage, pork belly (or bacon), and flavorful toppings, this savory pancake brings a comforting yet unique flavor to your table. Here’s how to elevate your cooking experience and get the most out of this recipe.
Recipe Tips
- Perfect Pancake Texture
The key to achieving that crispy exterior and custardy center lies in the cooking method. Keep the heat low and avoid pressing down on the batter as it cooks. Pressing it can lead to a dense texture, while cooking on low ensures the pancake cooks evenly without burning the outside. Flip carefully to maintain the pancake’s structure. - Customize the Protein
While pork belly is a traditional choice, bacon, shrimp, or even a vegetarian version with tofu or mushrooms can be used to make this dish your own. If substituting bacon for pork belly, be mindful of the saltiness, as bacon tends to be saltier. Adjust the seasoning accordingly to balance the flavors. - Find Authentic Ingredients for the Best Flavor
Okonomiyaki sauce, Kewpie mayonnaise, and dried bonito are essential for achieving the authentic umami flavor. If you can’t find them in a local Japanese market, consider ordering them online. While substitutions are possible, nothing compares to the rich, tangy depth these ingredients bring to the pancake.
What to Serve with Okonomiyaki
- Miso Soup
Miso soup is the perfect light and warming dish to complement okonomiyaki. The savory umami of miso broth balances the richness of the pancakes. Serve a small bowl of miso soup with tofu, seaweed, and green onions for a complete, satisfying meal. - Pickled Vegetables
Pickled vegetables, such as pickled ginger or cucumber, add a refreshing and tangy contrast to the richness of the okonomiyaki. Their sharpness cuts through the fattiness of the pork belly, making each bite feel refreshing and bright. - Japanese Rice
A bowl of steamed white rice makes an ideal accompaniment to this dish. The simplicity of rice pairs well with the rich flavors of okonomiyaki and helps soak up the savory sauce and mayonnaise toppings. It’s a great way to balance the meal and make it more filling.
FAQ
- Can I make Okonomiyaki without pork belly?
Yes, you can easily substitute pork belly with bacon, shrimp, or even omit it entirely for a vegetarian version. Tofu or mushrooms are great plant-based alternatives for the protein. - Where can I find the ingredients for Okonomiyaki?
Most ingredients, such as hondashi, Kewpie mayonnaise, and okonomi sauce, can be found at any Japanese or Asian grocery store. If not, you can order them online through specialty food retailers. - How can I make Okonomiyaki gluten-free?
To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure that the okonomi sauce and Kewpie mayonnaise are also gluten-free by checking their labels. - Can Okonomiyaki be prepared ahead of time?
Okonomiyaki is best enjoyed fresh, but you can prep the ingredients in advance. Shred the cabbage, slice the scallions, and make the batter a few hours ahead of time. Simply cook the pancakes when you’re ready to serve.
Classic Okonomiyaki (Japanese Cabbage and Pork Pancakes)
Ingredients
- 1 teaspoon hondashi bonito soup stock or instant dashi
- 2 large eggs
- ¾ cup all-purpose flour
- 1½ teaspoons kosher salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 4 cups finely shredded green cabbage approximately ½ pound
- 1 cup thinly sliced scallions about 5 scallions
- 1 tablespoon drained pickled red ginger or finely chopped pickled sushi ginger
- ¼ cup safflower or canola oil
- 3 ounces sliced pork belly or bacon cut into 5-inch pieces
- Okonomi sauce Kewpie mayonnaise, dried shaved bonito, and shredded nori for garnish
Instructions
- Prepare the Batter
- In a large mixing bowl, combine hondashi with 1 cup of water and whisk until fully dissolved. Add the eggs, whisking until smooth. Gradually incorporate the flour, salt, baking powder, and baking soda, mixing until a uniform batter forms. Gently fold in the shredded cabbage, sliced scallions, and pickled ginger, ensuring they are evenly distributed.
- Cook the Pancakes
- Heat 2 tablespoons of oil in an 8-inch nonstick skillet over medium-low heat. Pour half of the batter into the skillet, spreading it into an even 6-inch round, about 1-inch thick. Arrange half of the pork belly over the batter, slightly overlapping the pieces. Allow the pancake to cook for 8-10 minutes, or until the bottom is golden brown and set. Reduce the heat to low, then carefully flip the pancake by inverting it onto a plate and sliding it back into the skillet.
- Finish Cooking
- Cook the pancake for an additional 8 minutes, until the second side is golden brown and the center is fully cooked. Once done, transfer the pancake to a large plate with the pork side facing up. Wipe the skillet clean and repeat the process with the remaining oil, batter, and pork belly.
- Serve and Garnish
- Drizzle the finished pancakes with okonomi sauce and Kewpie mayonnaise. Top with a generous sprinkle of shaved bonito and shredded nori. Serve immediately while warm for the best flavor and texture.
