Okonomiyaki

Method22 steps

1. 1

   Step 1: Before You Start: If time allows, let the batter rest for at least one hour (and up to overnight) for a fluffier okonomiyaki. Now, gather all the ingredients.

   
2. 2

   Step 2: In a large bowl, combine 1 cup all-purpose flour (plain flour), ¼ tsp Diamond Crystal kosher salt, ¼ tsp sugar, and ¼ tsp baking powder. Mix all together.

   Uses 1 cup all-purpose flour (plain flour) · ¼ tsp Diamond Crystal kosher salt · ¼ tsp sugar · ¼ tsp baking powder

   
3. 3

   Step 3: Peel and grate 5.6 oz nagaimo/yamaimo (mountain yam) in a small bowl (I use a ceramic grater that I love). Note: The nagaimo may irritate your skin and cause itchiness. Work quickly and rinse your hands immediately after touching the nagaimo. It is very slimy and slippery, so make sure you have a good grip on the nagaimo if you wear kitchen gloves.

   Uses 5.6 oz nagaimo / yamaimo (mountain yam)

   
4. 4

   Step 4: Add the grated nagaimo and ¾ cup dashi (Japanese soup stock) to the bowl.

   Uses mixed dry batter ingredients · grated nagaimo · ¾ cup dashi (Japanese soup stock) (use standard Awase Dashi, dashi packet or powder, or Vegan Dashi)

   
5. 5

   Step 5: Mix it all together until combined and set aside while you prepare the ingredients. If time allows, cover the bowl with plastic wrap, put it in the refrigerator, and let the batter rest for at least one hour (and up to overnight). Tip: Resting the batter relaxes the gluten, improves the flavor, and makes the okonomiyaki fluffier. Some okonomiyaki shops refrigerate the batter overnight.

   Uses base batter

   
6. 6

   Step 6: Discard the core of ½ head green cabbage and cut into ½-inch (1.3-cm) slices.

   Uses ½ large head green cabbage (about 1.4 lb / 640 g)

   
7. 7

   Step 7: Then, mince the cabbage strips. Wash the cabbage and drain well (I use a salad spinner) to remove excess moisture that could potentially dilute the batter.

   Uses sliced cabbage

   
8. 8

   Step 8: Chop ¼ cup pickled red ginger. Cut ½ lb sliced pork belly into 4-inch (10-cm) pieces and set aside.

   Uses ¼ cup pickled red ginger · ½ lb sliced pork belly

   
9. 9

   Step 9: If you rested the base batter for an hour or longer, take it out from the refrigerator. Add 4 large eggs (50 g each w/o shell), ½ cup tenkasu/agedama (tempura scraps), and two-thirds of the pickled red ginger to the bowl. Mix until combined.

   Uses base batter · 4 large eggs (50 g each w/o shell) · ½ cup tenkasu / agedama (tempura scraps) · two-thirds of the chopped pickled ginger

   
10. 10

    Step 10: Add the minced cabbage to the batter, one-third of it at a time. Mix well before each addition.

    Uses minced, washed and drained cabbage · egg and tempura-scrap batter

    
11. 11

    Step 11: Check the consistency of the okonomiyaki batter. Make sure the cabbage is coated well in the batter. You do not need to use all the minced cabbage if it is overpowering the batter.

    Uses cabbage batter

    
12. 12

    Step 12: Prepare a large griddle or two large frying pans with lids to cook two savory pancakes at a time. In the pans, heat a bit of neutral oil on medium heat. When it‘s hot (400ºF or 200ºC), add one portion of the batter to each pan.

    Uses a little neutral oil for this batch · one pancake portion of batter

    
13. 13

    Step 13: Using spatulas, spread and shape the batter in a circle about 6 inches (15 cm) in diameter. We like thicker okonomiyaki (the final thickness is ¾ inches or 2 cm). If you’re new to making okonomiyaki, make it smaller and thinner so it’s easier to flip.

    Uses portioned pancake batter

    
14. 14

    Step 14: Divide the cut pork belly pieces among the pancakes, arranging about 3 pieces on top of each as they fit. Cook, covered, over medium-low heat for 5 minutes.

    Cook first side · 5 minUses shaped pancake · pork belly pieces for this pancake

    
15. 15

    Step 15: When the bottom side is nicely browned, flip them over.

    Uses pancake with first side browned

    
16. 16

    Step 16: Gently press the okonomiyaki to fix their shape and keep them together. Cook, covered, for another 5 minutes.

    Cook second side · 5 minUses flipped pancake

    
17. 17

    Step 17: Flip the pancakes over one last time and fix their shape. Cook, uncovered, for about 2 minutes, until browned and the batter and pork are cooked through; continue cooking as needed.

    Final cook · 2 minUses pancake cooked on both sides

    
18. 18

    Step 18: Transfer the cooked okonomiyaki to individual plates. Continue cooking the rest of the okonomiyaki.

    Uses finished pancakes · remaining pancake batter · a little oil for subsequent batches

    
19. 19

    Step 19: Optional homemade sauce: if using this instead of bottled okonomiyaki sauce, combine 3 Tbsp sugar, 4 Tbsp oyster sauce, 8 Tbsp ketchup, and 7 Tbsp Worcestershire sauce in a small bowl. Mix until the sugar dissolves. Use as much as desired and reserve any unused sauce.

    Uses 3 Tbsp sugar · 4 Tbsp oyster sauce · 8 Tbsp ketchup · 7 Tbsp Worcestershire sauce

    
20. 20

    Step 20: Spread either prepared bottled okonomiyaki sauce or the homemade sauce from step 19 over each cooked pancake, using as much as desired.

    Uses cooked pancakes · bottled sauce, only if chosen · homemade sauce, only if chosen

    
21. 21

    Step 21: If desired, drizzle Japanese Kewpie mayonnaise in a zigzag pattern. Drag a chopstick tip through it every ½ inch (1.3 cm) to create the patterned finish.

    Uses sauced pancakes · Japanese Kewpie mayonnaise, as desired

    
22. 22

    Step 22: If desired, sprinkle with katsuobushi, aonori, and chopped green onions / scallions. Garnish with the remaining one-third of the chopped pickled red ginger.

    Uses pancakes with optional mayonnaise · katsuobushi (dried bonito flakes), as desired · aonori, as desired · chopped green onions / scallions, as desired · remaining one-third of chopped pickled ginger