Ultimate Osaka-Style Okonomiyaki: A Savory Japanese Cabbage Pancake Delight

Discover the magic of Osaka’s soul food with this mouthwatering okonomiyaki recipe. Crispy on the outside, creamy on the inside, this versatile dish is perfect for using up leftovers and satisfying your comfort food cravings.

What Is Okonomiyaki?

Okonomiyaki, meaning “how you like it,” is a customizable Japanese dish that’s part pancake, part frittata. This Osaka-style version features a cabbage-rich batter topped with pork belly and a medley of savory condiments. It’s a flavor explosion that will transport your taste buds straight to Japan!

The Secret to Authentic Okonomiyaki

The key to achieving the perfect texture lies in the batter. We’ll use a combination of all-purpose flour, eggs, and dashi for a savory base. The addition of yamaimo (Japanese mountain yam) creates that signature custardy interior that sets okonomiyaki apart.

Ingredients

• 1/2 small head cabbage, finely shredded (about 4 packed cups; 14 ounces; 400g)
• 3 scallions, thinly sliced, dark green parts reserved separately
• 2 ounces (50g) beni-shoga (Japanese pickled red ginger), divided
• 1/2 ounce (15g) katsuobushi, divided
• 1/4 pound (120g) yamaimo, peeled and grated on the smallest holes of a box grater (optional)
• 2 large eggs
• 1/2 cup (120ml) cold water or dashi (or use cold water with 2 teaspoons Hondashi)
• 3/4 cup all-purpose flour (3 3/4 ounces; 110g)
• 8 to 10 thin slices uncured pork belly (optional)
• 2 tablespoons (30ml) vegetable oil (if not using pork belly)
• Ao-nori, okonomiyaki sauce, and Kewpie mayonnaise, for serving

Let’s Make Okonomiyaki!

1. In a large bowl, combine the shredded cabbage, scallion whites and half the greens, half the beni-shoga, 3/4 of the katsuobushi, grated yamaimo, eggs, and water (or dashi). Sprinkle the flour over the mixture. Beat vigorously with a fork until you have a thick, bubbly batter. Set aside to let the flavors meld.
2. If using pork belly, arrange the slices in a single layer at the bottom of a 10-inch nonstick skillet over medium heat. Pour the okonomiyaki batter over the pork and spread it into an even layer. If omitting pork belly, heat the vegetable oil in the skillet before adding the batter.
3. Cover the skillet and cook for about 10 minutes, occasionally shaking the pan. The bottom should become crisp and well-browned. If needed, lower the heat to prevent burning.
4. Time for the flip! Drain any excess fat, then carefully invert the okonomiyaki onto the pan lid over a sink. Slide it back into the pan, crispy side up.
5. Return the pan to the heat, cover, and cook for another 8 minutes. Shake gently to ensure even cooking. The ideal okonomiyaki should have a crispy exterior and a custardy, tender center.
6. Transfer your masterpiece to a serving platter, pork side up if used. Drizzle generously with okonomiyaki sauce and mayonnaise. Sprinkle with ao-nori, the remaining beni-shoga, katsuobushi, and scallion greens.

Serve and Enjoy!

Gather your friends and family around for a true Osaka-style feast. Serve the okonomiyaki hot off the pan, encouraging everyone to dig in with chopsticks, forks, or even mini spatulas. The combination of textures and flavors will have everyone coming back for seconds!

Pro Tips for Okonomiyaki Perfection

• Don’t overmix the batter – some lumps are okay and will contribute to the perfect texture.
• Adjust the heat as needed to achieve that golden-brown crust without burning.
• Feel free to experiment with add-ins like shrimp, corn, or cheese to make it truly your own.
• Leftover okonomiyaki? It’s delicious cold straight from the fridge – a perfect midnight snack!

Notes

This recipe is a fantastic base for customization. Feel free to add diced shrimp, thinly sliced Chinese sausage, corn kernels, or other vegetables (shredded or chopped) as desired. Keep additional ingredients under 1/2 pound (225g) total for best results.

Some specialty ingredients may be required: – Beni-shoga: Red pickled ginger (can be substituted with regular pickled ginger) – Katsuobushi: Dried, smoked, and shaved bonito (look for finely shaved version) – Yamaimo: Japanese mountain yam (can be omitted) – Hondashi: Granulated dashi powder (water can be used instead) – Ao-nori: Powdered green sea laver (can be replaced with finely shredded nori) – Okonomiyaki sauce: Sweet and savory sauce (can be replaced with Bull-Dog sauce or a mixture of Worcestershire sauce, ketchup, and soy sauce) – Kewpie mayonnaise: Japanese-style sweet mayonnaise (regular mayonnaise can be substituted)

These ingredients can typically be found in Japanese specialty markets or well-stocked Asian grocery stores.