Okonomiyaki (Savory Cabbage Pancake)
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The Tale of Okonomiyaki (Savory Cabbage Pancake)
Story updated
Okonomiyaki grew out of issen yoshoku, a cheap, one-sen street snack of thin batter and toppings sold before World War II, which evolved into the thicker cabbage pancake known today in postwar Osaka and Hiroshima. Its name, meaning 'grilled as you like it,' reflects its origins as a customizable, resourceful dish born from lean postwar times.
Ingredients
Scale:· 2 servings
- 1 cup all-purpose flour
- 2/3 cup dashi or water
- 2 eggs
- 4 cups finely shredded cabbage
- 4 slices pork belly
- 2 scallions, sliced
- Okonomiyaki sauce
- Kewpie mayonnaise
- Aonori (dried green seaweed flakes)
- Bonito flakes
- Pickled red ginger (beni shoga)
Instructions
- 1Whisk flour and dashi together into a smooth batter, then mix in the eggs.
- 2Fold in the shredded cabbage and scallions until evenly coated in batter.
- 3Heat an oiled griddle over medium heat and pour the batter into a thick round.
- 4Lay pork belly slices over the top and cook for 5-6 minutes until the bottom is golden.
- 5Flip carefully and cook the other side for another 5-6 minutes until cooked through.
- 6Transfer to a plate and drizzle generously with okonomiyaki sauce and mayonnaise.
- 7Sprinkle with aonori, bonito flakes, and pickled ginger before serving.
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