How To Make Traditional Okonomiyaki Easily At Home

pork belly

🥗Healthier: chicken

💰Cheaper: bacon

Chicken reduces fat while still providing protein.

dashi stock

🥗Healthier: vegetable broth

💰Cheaper: water + soy sauce

Vegetable broth offers a lighter flavor.

mayonnaise

🥗Healthier: vegan mayo

💰Cheaper: homemade mayo

Vegan mayo is lower in calories.

okonomiyaki sauce

🥗Healthier: teriyaki sauce

💰Cheaper: soy sauce + ketchup

Teriyaki sauce provides a sweet alternative.

Start by making the batter: whisk together 1 cup of all-purpose flour, 1/4 teaspoon of baking powder, and 1/2 teaspoon of kosher salt.

Add 4 whisked eggs and 1/2 cup of dashi to the dry ingredients and mix until just combined.

Finely chop cabbage to the size of a dime and season with salt, squeezing to release juices.

Add the chopped cabbage to the batter along with 1 bunch of thinly sliced green onion whites, 2 tablespoons of roughly chopped red pickled ginger, and 1/2 cup of tempura scraps (if using).

Poach 1/4 pound of shrimp in simmering water for about 3 minutes, then chop into bite-sized pieces and add to the batter.

Mix everything together until well incorporated, adding more flour if necessary.

Prepare the okonomiyaki sauce by mixing 2 tablespoons of ketchup, 2 tablespoons of Worcestershire sauce, 1 tablespoon of soy sauce, 1 tablespoon of honey, and 2 teaspoons of molasses.

Heat a 10-inch nonstick skillet over medium heat and lightly oil it.

Pour about 1.5 cups of batter into the skillet, pressing it to fit the pan.

Optionally, add thinly sliced raw pork belly on top and season lightly with salt.

Cook until the bottom is crispy, about 3 minutes, then carefully slide it onto a plate and invert it back into the skillet to cook the other side until crispy.

Brush the top side with okonomiyaki sauce while cooking the other side.

Once both sides are crispy, brush the top again with more okonomiyaki sauce and add a drizzle of mayonnaise.

Top with bonito flakes and thinly sliced nori before cutting into slices and serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens