Okonomiyaki recipe

A savoury Osaka pancake that is mostly shredded cabbage, held together by just enough batter.

35 minutesmedium8 ingredients

Ingredients

• 400 g white cabbage
• 120 g plain flour
• 2 eggs
• 100 ml dashi stock
• 150 g thin-sliced pork belly
• 3 tbsp okonomiyaki sauce
• 2 tbsp mayonnaise
• 5 g bonito flakes

How to make Okonomiyaki

1. Shred the 400 g of cabbage very fine and pat it dry so it does not thin the batter.
2. Whisk the 120 g of flour with the 100 ml of dashi until smooth, then beat in the 2 eggs to make a loose batter.
3. Fold the cabbage through the batter until every strand is barely coated.
4. Heat a lightly oiled frying pan over medium heat and spread half the mixture into a thick round about 2 cm high; do not press it.
5. Lay half the 150 g of pork slices on top and cook for about 5 minutes, until the base is deep brown.
6. Flip and cook the pork side for about 5 minutes, until the pork is crisp and the centre is set. Repeat with the rest of the mixture.
7. Turn each pancake pork side up, brush with the 3 tbsp of sauce, zigzag the 2 tbsp of mayonnaise over it and scatter the 5 g of bonito flakes so they move in the heat.

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