Osaka-Style Street Festival Okonomiyaki
A thick, savory Japanese cabbage pancake loaded with tender pork belly, shrimp, and a custardy batter, griddled until golden and topped with a mesmerizing crosshatch of sweet-tangy sauce and Kewpie mayo. Finished with dancing bonito flakes that wave in the rising steam, this is Osaka street food at its finest.
Ingredients
- 4 cups green cabbage, finely shredded
- 1 cup all-purpose flour
- 1/2 cup dashi stock (cooled)
- 3 large eggs
+ 11 more ingredients
Instructions
Whisk together the flour, cooled dashi stock, eggs, and salt in a large bowl until a smooth, thick batter forms. It should be the consistency of thick pancake batter.
Fold in the shredded cabbage, tenkasu, pickled ginger, chopped green onions, and shrimp. The mixture will be very cabbage-heavy, which is correct. Do not overmix.
Heat a large nonstick skillet or griddle over medium heat with a thin layer of vegetable oil. Scoop one-quarter of the batter onto the surface and shape into a round disc about 3/4 inch thick.
Lay 2 slices of pork belly across the top of the pancake. Cook undisturbed for 5 to 6 minutes until the bottom is deeply golden and the edges begin to set.
Carefully flip the okonomiyaki so the pork belly is now on the bottom. Press down gently and cook for another 5 to 6 minutes until the pork is crispy and the pancake is cooked through.
Flip once more so the pork is on top. The pancake should feel firm when pressed in the center.
Transfer to a plate and paint generously with okonomiyaki sauce in zigzag lines. Cross with Kewpie mayo in the opposite direction. Shower with aonori and a generous handful of bonito flakes. Repeat with remaining batter.
Nutrition Estimate
Per serving • Estimated by Blinner AI