Okonomiyaki (Japanese Savoury Pancake)

Method14 steps

1. 1

   Step 1: Whisk all 1½ cups plain flour and 350 ml ready dashi in a bowl until smooth and free of flour lumps.

   Uses 1½ cups plain flour · 350 ml ready dashi stock

2. 2

   Step 2: Mix all 140 g shredded batter cabbage and the single batter egg (1) into the flour-and-dashi mixture from step 1. Keep the separate topping cabbage and two topping eggs ready for assembling the pancakes.

   Uses complete flour-and-dashi mixture · 140 g shredded cabbage for the batter · 1 egg for the batter

   
3. 3

   Step 3: Heat 1 tbsp of the vegetable oil in a large frying pan or on an iron plate over medium heat. Cook one pancake at a time.

   Uses 1 tbsp vegetable oil for the first pancake

   
4. 4

   Step 4: Ladle a little less than half of the cabbage batter from step 2 onto the heated pan from step 3. Spread into a round about 18 cm across. Leave enough batter in the bowl for a small drizzle over this pancake and for the second pancake.

   Uses heated pan with its first tablespoon of oil · a little less than half of the cabbage batter for the first pancake base

5. 5

   Step 5: Arrange 35 g of the separate topping cabbage (35 g) on the first pancake from step 4. Make a well in the cabbage and crack one of the two topping eggs into it.

   Uses complete first cabbage-batter pancake base · 35 g topping cabbage for the first pancake · 1 topping egg for the first pancake

6. 6

   Step 6: Spread 60 g thin pork slices over the first pancake from step 5, covering the surface. Sprinkle ⅛ cup of the cooking bonito flakes over the pork.

   Uses complete first pancake topped with cabbage and one egg · 60 g thinly sliced pork for the first pancake · ⅛ cup cooking bonito flakes for the first pancake

7. 7

   Step 7: Take a small ladleful of batter from the bowl in step 2 and drizzle it across the pork and bonito on the pancake from step 6. Leave gaps rather than covering the whole surface; the drizzle helps hold the toppings together when turning.

   Uses complete first pancake with cabbage, egg, pork and cooking bonito · small batter drizzle over the first pancake toppings

   
8. 8

   Step 8: Cook the first assembled pancake from step 7 for about 10 minutes, until its underside is light golden brown and it holds its shape when lifted with a spatula.

   First pancake: cook the base · 10 minUses complete first assembled pancake

9. 9

   Step 9: Turn the pancake from step 8 with a spatula. Cook its topping side for about another 10 minutes, until light golden brown.

   First pancake: cook the topping side · 10 minUses complete first pancake after cooking its base

10. 10

    Step 10: Turn the pancake from step 9 again so its toppings face up. Check that the centre batter is cooked through: a chopstick inserted and removed should be clean and dry. The egg and batter should reach 71°C, with the egg white and yolk set, and the pork should reach at least 63°C. Continue cooking if needed.

    Uses complete first pancake after cooking both sides

11. 11

    Step 11: Transfer the fully cooked first pancake from step 10 to a plate and let it rest for at least 3 minutes after the pork reaches 63°C. Keep it hot while making the second pancake.

    Rest the first cooked pancake · 3 minUses complete fully cooked first pancake

12. 12

    Step 12: Heat the remaining 1 tbsp oil. Repeat steps 4–11 for the second pancake using all remaining batter, reserving a small amount of it for the topping drizzle, together with the remaining 35 g topping cabbage, one topping egg, 60 g pork and ⅛ cup cooking bonito. Cook for about 10 minutes per side and check the same cooked centre, set egg and pork temperatures. Rest it for at least 3 minutes after the pork reaches 63°C. Both pancakes are now ready for finishing.

    Uses complete cooked and rested first pancake · remaining 1 tbsp vegetable oil for the second pancake · all remaining cabbage batter for the second base and its small topping drizzle · remaining 35 g topping cabbage for the second pancake · remaining 1 topping egg for the second pancake · remaining 60 g thinly sliced pork for the second pancake · remaining ⅛ cup cooking bonito flakes for the second pancake

    
13. 13

    Step 13: Drizzle ready Bulldog tonkatsu sauce over the two cooked pancakes from step 12. Add Kewpie mayonnaise if using, then the optional aonori, benishoga and extra bonito garnish to taste.

    Uses complete two cooked and rested pancakes · Ready Bulldog tonkatsu sauce, to drizzle over the cooked pancakes · Kewpie Japanese mayonnaise, to drizzle over the cooked pancakes if using · Aonori dried seaweed flakes, to garnish if using · Benishoga red pickled ginger, to garnish if using · Extra dried bonito flakes, to garnish if using

    
14. 14

    Step 14: Cut each finished pancake from step 13 into quarters and serve immediately. The two pancakes serve two to three people.

    Uses complete two finished pancakes with sauce and any selected optional garnishes