Japan / Main
Okonomiyaki
A thick cabbage pancake where the batter only binds. Yam in the batter gives it the airy texture.
Ingredients
- Cabbage, in 1 cm squares500 g
- Plain flour150 g
- Nagaimo yam, grated100 g
- Dashi120 ml
- Eggs4
- Pork belly, thinly sliced200 g
- Spring onion4
- Tenkasu tempura scraps40 g
- Okonomi sauceto taste
- Japanese mayonnaiseto taste
- Katsuobushi and aonorito taste
- Neutral oil3 tbsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Mix the flour, grated yam and dashi and rest it half an hour in the fridge: the batter comes together better.
Fold the eggs into the batter, then the cabbage, spring onion and tenkasu. Fold from underneath and briefly: the cabbage must not start weeping.
Mound a quarter of the mixture onto a hot pan in a fifteen-centimetre round and do not flatten it: the air inside is wanted.
Lay slices of pork belly on top and cook five minutes covered over medium heat.
Turn it with two spatulas in one decisive movement and cook five minutes more, this time uncovered.
Brush with okonomi sauce, pipe lines of mayonnaise and drag a cocktail stick across them. Scatter over katsuobushi and aonori.
