Instant Cup Okonomiyaki? It's Like Cup Ramen, But Okonomiyaki

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.

Add 80 grams of okonomiyaki flour mixture to a styrofoam bowl.

Pour in 120 milliliters of water.

Crack in 1 egg and mix gently, allowing some lumps to remain.

Add about 150 to 200 grams of finely shredded green cabbage, mixing in batches.

Incorporate tempura scraps (agedama) into the mixture.

Heat a small frying pan (about 7 inches) on medium-low heat and add a good amount of oil to coat the bottom.

Pour half of the batter mixture into the pan, shaping it into a patty without smushing it.

Cook for about 4 minutes until golden and puffy.

Layer 3 pieces of bacon on top of the pancake and flip it carefully.

Cover the pan and cook for an additional 5 minutes to ensure it cooks through, totaling 15 minutes of cooking time.

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

Sprinkle bonito flakes on top and finish with aonori.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens