Classic Okonomiyaki (Japanese Cabbage and Pork Pancakes)
Okonomiyaki, a savory Japanese pancake, features a crisp outer layer with a tender, custard-like center. Traditionally filled with cabbage and pork belly, this dish offers room for versatility, as bacon, shrimp, or even a meatless version can be used instead. The essential toppings—hondashi, Kewpie mayonnaise, okonomi sauce, and dried bonito—can be found at most Japanese grocery stores, providing an authentic and flavorful finishing touch.
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.