Classic Okonomiyaki (Japanese Cabbage and Pork Pancakes)

By Kay Chun

Published April 21, 2019

  • Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
Media 1 of 1
Total Time
50 minutes
Rating
4(891)
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

  • 1 teaspoon hondashi (bonito soup stock) or instant dashi

  • 2 large eggs

  • ¾ cup all-purpose flour

  • 1 ½ teaspoons kosher salt

  • ½ teaspoon baking powder

  • ¼ teaspoon baking soda

  • 4 cups finely shredded green cabbage (about 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 crosswise into 5-inch pieces

  • Okonomi sauce, Kewpie mayonnaise, dried shaved bonito and shredded nori, for serving

Ingredient Substitution Guide
Nutritional analysis per serving

47 grams carbs; 218 milligrams cholesterol; 768 calories; 30 grams monosaturated fat; 12 grams polyunsaturated fat; 12 grams saturated fat; 57 grams fat; 5 grams fiber; 790 milligrams sodium; 18 grams protein; 5 grams sugar

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.

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Ratings

4 out of 5
891 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!

Megan

I made sure to do a dramatic chef flip of the pancake to ensure I bathed most of my kitchen in splatter. 10/10 enhances the atmosphere of the dish.

AbeLincoln

The base is perfect for infinite mixing. I used sourdough discard as the base. Replacing all of the flour and 3/4 cup water with sourdough starter discard. I left the other leaveners as is. But if I had time, I could’ve probably skipped them. Today I made scallion, zucchini, & cabbage. The zucchini made it a little too soft. Without a meat in there, it’s also a little bland so add additional salt or toppings.

emily

I saw a cooks illustrated post that suggested adding a Tablespoon or 2 of Potato Starch, if you have it, to give the okonomaki a Japanese texture.

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