In a large bowl, whisk together the flour, water, dashi powder, and egg until you have a smooth batter. Add the shredded cabbage and chopped scallions and gently fold them into the batter. Do not overmix, as you want the mixture to remain fluffy.
Okonomiyaki (Japanese Savory Pancake)
- Total time - 35 minutes
- Preparation - 20 minutes
- Cooking time - 15 minutes
- Servings: 4
- Country: Japan
Making Okonomiyaki at home is a great experience because you can add anything you like to it. The basic recipe with pork is a proven classic. Make sure you use finely shredded cabbage to ensure the pancake cooks through properly.
Ingredients
For the Batter and Filling
- 100 g all-purpose flour
- 120 ml water
- 1 teaspoon dashi powder
- 1 piece egg
- 200 g white cabbage, finely shredded
- 2 pieces scallions, chopped
- 150 g pork belly slices
For Serving and Toppings
- vegetable oil for frying
- Okonomiyaki sauce
- Japanese mayonnaise (e.g., Kewpie)
- aonori (dried seaweed flakes)
- katsuobushi (dried bonito flakes)
Instructions
Step 1: Prepare the batter
Step 2: Cook the pancake
Heat a skillet or griddle with a little oil over medium heat. Pour half of the batter mixture onto the pan to form a round pancake. Arrange the pork belly slices on top of the raw batter. Cook for about 5-7 minutes, until the bottom is golden brown.
Step 3: Flip and finish cooking
Carefully flip the pancake and cook for another 5-7 minutes until the pork is cooked and the pancake is cooked through. When finished, transfer to a plate and repeat with the second half of the batter.
Krok 4: Garnish and serve
Brush the finished pancakes with a generous amount of Okonomiyaki sauce and a drizzle of Japanese mayonnaise. Sprinkle with aonori and katsuobushi flakes. Serve immediately and enjoy the dish while it's still hot.