Ingredients:

  • 1 cup (120g) all-purpose flour
  • ¾ cup (180ml) dashi (Japanese soup stock) OR water + ½ tsp dashi powder
  • 1 large egg
  • 1 tbsp tenkasu (tempura scraps) Optional but recommended for texture
  • ¼ tsp salt
  • 4 cups (about ½ small head) finely shredded cabbage
  • 4 oz (115g) thinly sliced pork belly OR bacon, chopped
  • 2 green onions, thinly sliced
  • 2 tbsp benishoga (pickled ginger), finely chopped Optional but adds a tangy kick
  • 1 tbsp dried sakura shrimp Optional but adds umami
  • 2 tbsp vegetable oil, for cooking
  • Okonomiyaki sauce (store-bought or homemade)
  • Japanese mayonnaise (Kewpie preferred)
  • Aonori (dried seaweed flakes)
  • Katsuobushi (dried bonito flakes)
  • Sesame seed Optional garnish

Instructions:

  1. Prepare the Batter: Whisk together flour, dashi (or water and dashi powder), egg, tenkasu (if using), and salt until just combined. Don't overmix.
  2. Combine Filling Ingredients: In a large bowl, combine shredded cabbage, pork belly (or bacon), green onions, benishoga (if using), and dried sakura shrimp (if using).
  3. Mix Batter and Filling: Pour the batter over the filling ingredients and gently mix until everything is evenly coated.
  4. Cook the Okonomiyaki: Heat vegetable oil in a large non-stick skillet over medium heat. Pour half of the mixture into the skillet, forming a round pancake shape. Cook for 5-7 minutes, or until the bottom is golden brown and set.
  5. Flip and Cook: Carefully flip the okonomiyaki with a wide spatula. Cook for another 5-7 minutes, or until the other side is golden brown and the pork belly is cooked through. Ensure the internal temperature reaches 145°F for pork or 165°F if you are using ground meat.
  6. Serve: Transfer the okonomiyaki to a plate. Drizzle generously with okonomiyaki sauce and Japanese mayonnaise. Sprinkle with aonori and katsuobushi. Serve immediately.