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Authentic Osaka-Style Okonomiyaki

Authentic Osaka-Style Okonomiyaki

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This is my special Okonomiyaki recipe that I have perfected over time as a resident of Osaka, the birthplace of this dish. It maintains a light and airy texture on the inside while crisping up on the outside, and I made sure the batter is flavorful without relying too heavily on the taste of sauce.
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Prep Time 8 minutes
Cook Time 17 minutes
Rest Time 30 minutes
Total Time 55 minutes
Servings: 2

Ingredients
  

  • 9.2 oz. (260g) green cabbage
  • 2 tsp beni shoga (red pickled ginger) (optional)
  • 2 Tbsp tenkasu (tempura bits)
  • 2 eggs
  • 3.5 oz. (100g) thinly sliced pork belly

Bonito dashi for okonomiyaki:

  • 1 cup (240ml) water
  • ⅔ cup (0.26oz./7.4g) bonito flakes (katsuobushi)
  • ¼ tsp salt

Okonomiyaki sauce:

  • 2 Tbsp Japanese Worcestershire sauce (such as Kagome or Bull-Dog brand)
  • 2 Tbsp (1.13oz./32g) ketchup
  • 1 Tbsp sugar

For the base batter:

  • ⅚ cup (3.5oz./100g) all-purpose flour (plain flour)
  • 1 tsp baking powder

Toppings (optional):

  • Japanese mayonnaise (such as Kewpie Mayo)
  • aonori (dried green seaweed flakes)
  • bonito flakes (katsuobushi)

Instructions

  • Put water in a pot and bring it to a boil. Once it comes to a boil, reduce the heat to low, add the bonito flakes, and let it simmer for 2 minutes.
    okonomiyaki_instruction-1
  • Turn off the heat and strain the mixture through a fine mesh sieve into a bowl or measuring cup. The bonito dashi for okonomiyaki is ready. Mix it with salt and let the dashi sit until it cools, for about 30 minutes.
    okonomiyaki_instruction-2
  • In a small bowl, mix Japanese Worcestershire sauce, ketchup, and sugar. Cover the bowl with plastic wrap lightly and microwave it at 500 Watts for 40 seconds. Okonomiyaki sauce is ready.
    okonomiyaki_instruction-3
  • Coarsely chop the cabbage. Finely chop the beni shoga. Cut the pork belly into 4-inch (10cm) lengths.
    okonomiyaki_instruction-4
  • In a large bowl, lightly combine flour and baking powder with the cooled dashi (⅔ cup (160ml) per 2 servings) until the powder disappears. Divide the combined batter evenly into small bowls, one for each serving. On top of the batter in each bowl, place chopped cabbage, beni shoga, tenkasu, and a cracked egg.
    Important note: Do not mix the contents of each bowl at this stage.
    okonomiyaki_instruction-5
  • (Cook one serving per pan unless you have a large griddle.) Heat oil in a pan over medium heat. Once the pan is hot, quickly mix the contents of one serving bowl until the egg yolk is lightly and uniformly blended. Place the mixture in the pan and shape it into a circular form about 0.8 inch (2cm) high using a spatula, then place the pork on top without overlapping as much as possible, and cook for about 5 minutes.
    okonomiyaki_instruction-6
  • Once the underside of the mixture is crisply browned, carefully flip it over using a spatula and cook the pork side for about 5 minutes.
    okonomiyaki_instruction-7
  • Once the pork side is crisply browned, carefully flip it over again. Continue cooking for about a minute to absorb the pork fat.
    okonomiyaki_instruction-8
  • Serve on a plate, spread with the okonomiyaki sauce, and top with Japanese mayonnaise, aonori, and bonito flakes, according to your preference. Continue to cook the next okonomiyaki.
    okonomiyaki_instruction-9

Notes

  • The total time is 55 minutes for 1 serving and 1 hour and 8 minutes for 2 servings. The cooking time increases by approximately 13 minutes for each additional serving.
  • If you already have okonomiyaki sauce, you can skip step 3.
  • It can be stored in the refrigerator for up to 2 days.
Calories: 567
Author: Ryo Hikita (Umami Pot)
Cuisine: Japanese
Category: Dashi, Egg, Main Dishes, Pork, Vegetable
Keyword: cabbage, flour, pork belly
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