Go Back
Osaka Style Okonomiyaki - Japanese Pizza Pancake

Osaka Style Okonomiyaki

Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

  • 1 cup Okonomiyaki flour
  • 3/4 cup water
  • 2 eggs
  • 4 cups of green cabbage sliced thin into 1” or 2” x ¼” strips (quarter the cabbage and remove stem)
  • 2 stalks of green onions sliced thin crosswise
  • Thin sliced bacon or pork belly
Okonomiyaki Toppings
  • Okonomaki Sauce
  • Japanese Kewpie mayonnaise
  • Bonito flakes
  • Flaked seaweed
  • Optional: cooked shrimp octopus, squid

Method
 

  1. In a large bowl, use a whisk to mix okonomiyaki flour and water.
    Okonomiyaki Ingredients
  2. Add green cabbage and green onion slices to batter. Quickly toss to coat.
  3. Add eggs to batter and mix to coat all items.
  4. Preheat a non-stick frying pan on the stove on medium heat.
  5. Divide cabbage batter into three parts in large bowl.
  6. Drop one part of the cabbage batter (1/3 of the batter) into the frying pan and with a rubber spatula, gently flatten into a 10” pancake about 3/4” thickness. Cook for 3 minutes (will be slightly brown and start to hold together.
    Okonomiyaki Cabbage Patty
  7. Use two spatulas to flip the okonomiyaki over. Two spatulas help support to ensure it does not break.
    Okonomiyaki Cabbage Patty Cooked
  8. Cook other side of okonomiyaki for 3 minutes (browned). Meanwhile, lay 3-4 slices of thinly sliced pork belly (unseasoned) or bacon onto the cooked side.
    Okonomiyaki Pork Belly laid on Cabbage Patty
  9. Flip the okonomiyaki back, onto the pork belly side and cook for 2-3 minutes until browned.
    Okonomiyaki Pork Belly Cooked
  10. Flip okonomiyaki onto a serving plate.
  11. Toppings:
  12. Gently squeeze okonomaki sauce along the outer top edge of the okonomiyaki.
  13. Generously fill the inside of the sauce with bonito flakes and flaked seaweed
  14. Squeeze Japanese mayonnaise across the top.
  15. Enjoy and share the okonomiyaki hot! Its delicious!