Cooking Lucid
Okonomiyaki
Savory Japanese cabbage pancakes loaded with pork belly, topped with okonomiyaki sauce, Kewpie mayo, bonito flakes, and aonori. Osaka street food you can make at home.
Prep 15 min
Cook 20 min
Total 35 min
Serves 4
Ingredients
Step 1 — Make the batter
- 3 cups shredded green cabbage (about ½ head)
- 2 cups all-purpose flour
- 2 large eggs
- 1½ cups dashi or water
- 1 tsp baking powder
- ½ tsp salt
- 4 green onions (sliced)
- ½ lb thinly sliced pork belly or bacon
Step 2 — Toppings
- Okonomiyaki sauce
- Japanese mayonnaise (Kewpie)
- Bonito flakes (katsuobushi)
- Aonori (dried seaweed flakes)
- Pickled ginger (optional)
Instructions
- 1
Mix the batter
Whisk flour, eggs, dashi, baking powder, and salt until smooth. Fold in cabbage and green onions until evenly coated.
- 2
Cook the pancakes
Heat a lightly oiled griddle or large skillet over medium heat. Pour ¼ of the batter into a round pancake about ½ inch thick. Lay pork belly slices on top. Cook 4–5 minutes until golden on the bottom, flip carefully, and cook 4–5 minutes more until cooked through.
- 3
Top and serve
Brush each pancake with okonomiyaki sauce, drizzle with mayo in a crosshatch pattern, and sprinkle with bonito flakes and aonori. Serve immediately.
Nutrition per serving: 380 cal · 16g protein · 42g carbs · 18g fat · 3g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
