How to make okonomiyaki 〜Miki’s Kitchen〜

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.

Mix all-purpose flour and dashi stock in a bowl until smooth.

Add shredded cabbage, chopped green onions, and pickled ginger to the batter.

Incorporate eggs into the mixture until well combined.

Heat a griddle or large skillet over medium heat and lightly grease it.

Pour a portion of the batter onto the griddle, forming a round pancake.

Layer slices of pork belly on top of the pancake.

Cook until the bottom is golden brown, about 4-5 minutes.

Flip the pancake carefully and cook the other side for another 4-5 minutes.

Transfer the pancake to a plate and drizzle with okonomiyaki sauce and mayonnaise.

Sprinkle bonito flakes and seaweed flakes on top before serving.

Cooking Techniques

Spice Level:

Allergens