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Okonomiyaki

Name: Okonomiyaki
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: JP
Ingredients: 100 g plain flour; 120 ml dashi stock (or water); 2 eggs; 1 pinch salt; 300 g white cabbage, finely shredded; 2 spring onions, sliced; 1 tbsp beni shoga (pickled red ginger), chopped; 1 tbsp vegetable oil; 6 thin slices pork belly; 3 tbsp okonomiyaki sauce; 2 tbsp Japanese mayonnaise (Kewpie); 1 handful katsuobushi (bonito flakes); 1 tsp aonori (green seaweed powder)

Photo : tifanitopan / Pixabay

15m

Prépa

20m

Cuisson

Portions

Moyen

Difficulté

Crêpe japonaise épaisse au chou et poitrine de porc, nappée de sauce okonomiyaki, mayonnaise et bonite.

#japanese#osaka#pancake#cabbage#pork#street-food

Portions

2portions

Ingrédients

Nutrition

calories640

protein24g

carbs58g

fat35g

fiber5g

Par portion

Étapes

Make the batter

Whisk the flour, dashi, eggs and salt together until smooth with no lumps. Let the batter rest for 10 minutes.

100 g plain flour
120 ml dashi stock
2 eggs
1 pinch salt

✅ C'est prêt quand : batter is smooth, with no dry flour visible

⏱10:00

Add the cabbage

Using a spoon, fold the cabbage, spring onions and pickled ginger into the rested batter, lifting gently to keep it airy. The batter should just coat the cabbage, not drown it.

all batter from step 1
300 g cabbage
2 spring onions
1 tbsp beni shoga

✅ C'est prêt quand : cabbage is evenly coated and mixture holds together loosely

Start cooking

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Cook both sides

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Top and serve

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Make the batter

Whisk the flour, dashi, eggs and salt together until smooth with no lumps. Let the batter rest for 10 minutes.

100 g plain flour
120 ml dashi stock
2 eggs
1 pinch salt

✅ C'est prêt quand : batter is smooth, with no dry flour visible

⏱10:00

Add the cabbage

Using a spoon, fold the cabbage, spring onions and pickled ginger into the rested batter, lifting gently to keep it airy. The batter should just coat the cabbage, not drown it.

all batter from step 1
300 g cabbage
2 spring onions
1 tbsp beni shoga

✅ C'est prêt quand : cabbage is evenly coated and mixture holds together loosely

Start cooking

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Cook both sides

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Top and serve

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

History & Culture

The Story Behind the Dish

📍 Osaka and Hiroshima📅 1930s–1950s🥞 JP

Okonomiyaki grew from a simple flour snack sold to children before the Second World War. After the war, when rice was scarce, cabbage and flour pancakes became a filling, cheap meal, and Osaka and Hiroshima each developed their own style.

In Osaka everything is mixed into the batter; in Hiroshima the ingredients are layered, with noodles. Many restaurants let diners cook their own on a hot plate built into the table.