Osaka style Okonomiyaki
Cook Time: 30 + 60 resting minutes
Okonomiyaki is a common Japanese street food that is rich in protein and very filling. The dish is a type of pancake but differs significantly from sweet American-style pancakes. Okonomiyaki is generally savoury and is topped with a wide range of ingredients, such as cabbage, nori, bonito, pork, and fried egg. Some recipes even call for okonomiyaki cooked with squid, octopus, shrimp, sliced chicken, and kimchee.
The main difference between Osaka style okonomiyaki and other variations of the dish is that Osaka style uses shredded cabbage and spring onions which are mixed into the batter instead of being made with Yakisoba noodles in the batter like with Hiroshima-style recipes. In addition, Osaka style okonomiyaki is often served in larger portions.
One of the most important aspects of creating this dish deals with the way that the cabbage is shredded. If not done properly, the cabbage could become soggy as it cooks. It is important to maintain the crispiness of the cabbage in the final dish.
How to Make
Okonomiyaki is an iconic dish that hails from Osaka. The Japanese savoury pancake is the perfect meal and can be modified to include your favourite ingredients.
To Make Okonomiyaki Batter:
- 60g all-purpose flour
- Pinch of sea salt
- Pinch of sugar
- Pinch of baking soda
- 80g white potatoes
- 90ml dashi
- 2 large eggs
- 70g tenkasu/agedama
- 35g pickled red ginger
- ½ large white cabbage
- 115g thinly sliced pork belly
- Neutral-flavoured oil
For Okonomiyaki Sauce:
1. Prepare the okonomiyaki batter by combining all-purpose flour, salt, sugar, and baking powder in a large bowl. Mix well. Peel and grate the potato and add to the bowl. Add dashi to the bowl. Mix until well combined then cover the bowl with plastic wrap and let rest in the fridge for at least 1 hour.
2. Prepare the okonomiyaki sauce by combining sugar, oyster sauce, ketchup and Worcestershire sauce in a small bowl. Mix well until all the sugar is dissolved.
3. Remove and discard the core of the cabbage and mince the cabbage leaves.
4. Cut the pork belly into small slices and set aside.
5. Remove the batter from the refrigerator and add the eggs, tempura scraps, and pickled red ginger to the bowl. Mix until well combined. Begin adding the chopped cabbage to the bowl a handful at a time. Mix well in between handfuls.
6. Heat vegetable oil over medium heat in a large pan. Once the pan reaches 200°C (400°F), pour some batter into the pan and spread to create a circle.
7. Place the pork belly slices on top and cook for 5 minutes.
8. Once the bottom becomes nicely browned, flip it over. Cook for another 5 minutes.
9. Flip the okonomiyaki over once more and cook uncovered for 2 minutes. Transfer to a plate.
10. Drizzle okonomiyaki sauce over top, as well as Japanese mayonnaise. Sprinkle dried bonito flakes and add dried green seaweed, chopped spring onions, and pickled red ginger as a garnish.