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Okonomiyaki

Serves 4 to 6 Entree meat

Okonomiyaki

Okonomiyaki is a beloved dish hailing from the bustling streets of Osaka, where it's a staple of casual dining and street food culture. Crafted with a spirit of generosity, the home version captures the essence of Osaka's griddles, where salt is measured by intuition and fat is applied liberally. It's a dish that embodies the flexibility and creativity of Japanese home cooking, often customized to suit the preferences of the family gathered around the table.

The taste of Okonomiyaki is a delightful interplay of flavors and textures: the crispy edges of the batter contrast with the tender cabbage and savory pork belly. The dish is crowned with a generous drizzle of Kewpie mayonnaise and a savory okonomiyaki sauce, while bonito flakes and aonori add a final flourish. Each bite offers a harmonious blend of sweet, salty, and umami, inviting you to savor the layers of flavor with every forkful.

Ingredients

  • 300 gcabbage — shredded
  • 200 gflour
  • 2eggs
  • 150 gthin sliced pork belly
  • 3 tbspokonomiyaki sauce
  • Kewpie mayonnaiseto drizzle
  • to finishbonito flakes
  • to finishaonori
  • to tastefine sea salt

Method

  1. Begin by finely shredding 300 g of cabbage. This will ensure that it cooks evenly and integrates well into the batter, providing a tender texture in the finished Okonomiyaki.
  2. In a large mixing bowl, combine 200 g of flour with a pinch of fine sea salt. Crack in 2 eggs and gradually add about 200 ml of water, whisking until you achieve a smooth, lump-free batter. The consistency should be similar to pancake batter, thick enough to coat the back of a spoon.
  3. Fold the shredded cabbage into the batter, ensuring that each piece is well-coated. This step is crucial as it allows the cabbage to cook evenly and absorb the flavors of the batter.
  4. Season 150 g of thinly sliced pork belly with a light sprinkle of fine sea salt. The salt will enhance the natural flavors of the pork and ensure it complements the savory batter.
  5. Heat a generous amount of oil in a non-stick frying pan over medium heat. Once the oil is hot, add the pork slices in a single layer, cooking until they are deeply browned and slightly crispy. This will add a rich, savory depth to your Okonomiyaki.
  6. Pour half of the cabbage batter mixture over the browned pork in the pan, spreading it out to form a thick, even pancake. Allow it to cook undisturbed for about 5-7 minutes, or until the bottom is golden brown and the edges start to set.
  7. Carefully flip the Okonomiyaki using a wide spatula. Cook the other side until it is also golden brown and the cabbage is tender, which should take another 5-7 minutes. The pancake should feel firm to the touch and hold its shape when pressed lightly.
  8. Transfer the cooked Okonomiyaki to a serving plate. Drizzle with 3 tbsp of okonomiyaki sauce and Kewpie mayonnaise in a crisscross pattern. Finish with a generous sprinkle of bonito flakes and aonori, which will add a burst of umami and a hint of oceanic flavor.
  9. Repeat the process with the remaining batter and pork to make a second pancake. Serve the Okonomiyaki immediately, allowing everyone at the table to enjoy the dish while it's hot and the toppings are still dancing from the heat.
Cover of Authentic Japanese Cuisine
From the cookbook

Authentic Japanese Cuisine

This recipe is from Authentic Japanese Cuisine by Yassine Sbiti — the Japanese volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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