How to make delicious Okonomiyaki (Japanese savory pancake) step-by-step guide

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.

Cut the cabbage in half crosswise and slice into 1 cm pieces.

Wash the cabbage and shake off excess water.

Slice the green onions and transfer to a bowl.

Cut the pork belly slices into thirds.

Prepare the dashi broth by mixing 1 teaspoon of instant dashi with 150 mL of water.

In a bowl, combine 100 g of cake flour and 1 teaspoon of baking powder, then add the dashi broth and mix lightly.

Add 2 pinches of salt and 1 teaspoon of soy sauce to the batter and mix until smooth.

Prepare the okonomiyaki mixture by combining half of the batter, 150 g of cabbage, half of the green onions, 10 g of tempura bits, and 1 egg in a bowl and mix.

Preheat a large frying pan over medium-low heat with 1 tablespoon of vegetable oil.

Add the okonomiyaki mixture to the pan, shaping it into a round pancake about 2 cm thick.

Place half of the pork belly slices on top of the pancake and cook for 3 minutes.

Flip the pancake, cover with a lid, and cook for 4 minutes.

Remove the lid, flip the pancake again, and cook for 2 more minutes to crisp up the bottom.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens