Our Go-To Okonomiyaki

Name: Our Go-To Okonomiyaki
Yield: Makes 4 pancakes
Ingredients: 1/2 medium head cabbage (about 12–14 oz or 350–400 grams), coarsely chopped; 5 –7 oz (150–200 grams) pork belly, cut into bite-sized pieces; 6 tablespoons all-purpose flour (about 45 grams); 4 tablespoons grated nagaimo (about 60 grams); 4 tablespoons dashi stock (about 60 ml; you can use water and instant dashi granules); 2 eggs; 2 tablespoons tempura bits (tenkasu), optional; as needed Okonomiyaki sauce,; as needed Mayonnaise,; as needed Aonori (dried seaweed flakes),; as needed Katsuobushi (bonito flakes),

ぎまーる @g_117

■A secret okonomiyaki recipe I wanted to keep to myself, but I decided to share it! On 09/2/4, it was selected as a featured recipe.

How this recipe came to be:
I finally perfected the okonomiyaki I was searching for, so I'm sharing it. I aimed for the texture of my favorite restaurant's okonomiyaki, and this is the recipe I came up with!

■A secret okonomiyaki recipe I wanted to keep to myself, but I decided to share it! On 09/2/4, it was selected as a featured recipe.

ぎまーる @g_117

■A secret okonomiyaki recipe I wanted to keep to myself, but I decided to share it! On 09/2/4, it was selected as a featured recipe.

Saved

Ingredients

Makes 4 pancakes

1/2medium head cabbage (about 12–14 oz or 350–400 grams), coarsely chopped
5–7 oz (150–200 grams) pork belly, cut into bite-sized pieces
Batter: This is a thick, sticky batter
6 tablespoonsall-purpose flour (about 45 grams)
4 tablespoonsgrated nagaimo (about 60 grams)
4 tablespoonsdashi stock (about 60 ml; you can use water and instant dashi granules)
2eggs
2 tablespoonstempura bits (tenkasu), optional
as neededOkonomiyaki sauce,
as neededMayonnaise,
as neededAonori (dried seaweed flakes),
as neededKatsuobushi (bonito flakes),

Saved

Steps

1

Mix all the batter ingredients marked with ● together. (If you want to add sakura shrimp or squid, add them now—they go well with this.)
2

In a bowl, combine a generous handful and a half of cabbage with one ladleful of batter. Heat a griddle or large skillet with oil, then shape the mixture into a thick, round pancake.
3

The batter may seem sparse, but its stickiness will hold everything together! If you're worried, use a little less cabbage.
4

Place the pork belly slices on top of the pancake. Our family likes to cover the surface completely with thin slices.
5

Once the bottom is browned, flip the pancake. Don’t press down or hit it—just gently shape it if needed.
6

Use two spatulas to flip it toward yourself.
7

When both sides are cooked, brush with okonomiyaki sauce and mayonnaise to taste, then sprinkle with aonori and katsuobushi.
8

This time, my husband, who usually doesn't cook, made it. Even though the shape wasn't perfect, it didn't fall apart—even for a beginner!