Okonomiyaki (Japanese Cabbage Pancake) Recipe

Osaka-style soul food. [Photographs: J. Kenji López-Alt]
Okonomi means "how you want it," and an okonomiyaki is one of the world's most infinitely adaptable dishes. The shredded or chopped cabbage in the base is a given, but beyond that, you can add whatever you'd like to the batter. Once you've got a few Japanese staples in your pantry (all of which have a shelf life of forever), making it at home is cheap, quick, easy, and filling. Best of all, it's great for using up leftovers.
Why It Works
- A low ratio of flour to liquid and grated mountain yam give this okonomiyaki a creamy, light texture in the center.
- Ginger mixed directly into the batter provides extra flavor.
Read more: How to Make Okonomiyaki: Japanese Comfort, Any Way You Like It
- Yield:Makes 1 large okonomiyaki, serving 2 to 3
- Active time: 30 minutes
- Total time:30 minutes
- Rated:
Ingredients
- 1/2 small head cabbage, finely shredded (about 4 packed cups; 14 ounces; 400g)
- 3 scallions, thinly sliced, dark green parts reserved separately
- 2 ounces (50g) beni-shoga (Japanese pickled red ginger), divided (see note)
- 1/2 ounce (15g) katsuobushi, divided (see note)
- 1/4 pound (120g) yamaimo, peeled and grated on the smallest holes of a box grater (optional; see note)
- 2 large eggs
- 1/2 cup (120ml) cold water or dashi (or use cold water with 2 teaspoons Hondashi; see note)
- 3/4 cup all-purpose flour (3 3/4 ounces; 110g)
- 8 to 10 thin slices uncured pork belly (optional; see note)
- 2 tablespoons (30ml) vegetable oil (if not using pork belly)
- Ao-nori, okonomiyaki sauce, and Kewpie mayonnaise, for serving (see note)
Directions
-
1.
Combine cabbage, scallion whites and half of greens, half of beni-shoga, 3/4 of katsuobushi, yamaimo, eggs, and water (or dashi) in a large bowl. Sprinkle with flour. Stir with a fork and beat heavily until a thick batter with plenty of bubbles forms. Set aside.
-
2.
If using pork belly, cover the bottom of a 10-inch nonstick skillet with pork belly and set over medium heat. Add okonomiyaki mixture and spread into an even layer with a fork. If not using pork belly, heat vegetable oil in skillet over medium heat until shimmering. Add okonomiyaki mixture and spread into an even layer with a fork.
-
3.
Cover and cook, shaking pan occasionally, until bottom layer is crisp and well browned, about 10 minutes, lowering heat as necessary if cabbage threatens to burn.
-
4.
To flip, drain off any excess fat, then, working over a sink and holding the lid tightly against pan with a pot holder, flip entire pan and lid over so that okonomiyaki transfers to pan lid. Remove pan, then carefully slide okonomiyaki off lid and back into pan, browned side up.
-
5.
Return to heat, cover, and continue to cook, shaking gently, until both sides are browned and okonomiyaki is not runny but still custardy and tender in the center, about 8 minutes longer. Transfer to a serving platter, pork side up.
-
6.
Drizzle with okonomiyaki sauce and mayonnaise; sprinkle with ao-nori, remaining beni-shoga, remaining katsuobushi, and remaining scallion greens; and serve immediately off of a communal plate.
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