Japanese · Lunch
Savory Cabbage and Pork Pancake
Osaka Okonomiyaki
Osaka's iconic savoury pancake, a thick batter of cabbage, pork belly, and egg cooked on a griddle and finished with okonomiyaki sauce, kewpie mayo, bonito flakes, and aonori.
$$
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
680Calories
28gProtein
42gFat
52gCarbs
8gSugar
3gFiber
820mgSodium
185mgChol
Goes well with
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local
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international
Instructions
1
Prep
Whisk flour, dashi, and eggs in a large bowl until smooth. Fold in shredded cabbage, spring onion, and tenkasu until fully combined—batter will be thick and dense.
2
Fry
Heat 1 tbsp oil in a large non-stick frying pan over medium heat. Pour half the batter in, shape into a 2cm-thick disc. Lay half the pork belly slices overlapping on top. Cook 6–7 minutes until base is deep golden and set. Repeat with remaining batter, oil, and pork in the same pan or a second pan if preferred.
3
Fry 2
Carefully flip each okonomiyaki using two spatulas, pork-side down. Cook 6–7 minutes until pork is caramelised and golden, and a skewer inserted in the centre comes out clean.
4
Glaze
Transfer each okonomiyaki to a plate pork-side up. Drizzle 2 tbsp okonomiyaki sauce and 2 tbsp Kewpie mayo in parallel lines across each surface. Top each with bonito flakes—they will wave in the residual heat.
5
Plate
Scatter aonori and pickled ginger over each okonomiyaki. Serve immediately while hot.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 160g (5.6 oz) plain flour
- 160ml (2/3 cup) dashi stock
- 4 large eggs
- 400g (14.1 oz) white cabbage
- 80g (2.8 oz) scallion
- 40g (1.4 oz) tenkasu
- 200g (7.1 oz) pork belly
- 2 tbsp vegetable oil
- 4 tbsp okonomiyaki sauce
- 4 tbsp Kewpie mayonnaise
- 10g (small handful) bonito flakes
- 2 tsp aonori
- 40g (1.4 oz) pickled ginger