Okonomiyaki
Savory Japanese pancakes made with a cabbage-studded batter, cooked over crispy pork belly on the Blackstone griddle and finished with okonomiyaki sauce, Japanese mayo, bonito flakes, and scallions. Osaka soul food made for the backyard flat top.
Ingredients
Okonomiyaki Batter
- 1 and 2/3 cups all-purpose flour
- 1 tsp baking soda in place of nagaimo
- 1/2 tsp baking powder
- 1/2 tsp sea salt
- 1/2 cup panko breadcrumbs in place of tempura scraps
- 2 cups water or dashi broth
- 4 large eggs
- 3 cups packed shredded cabbage
- 1 bunch scallions whites chopped (reserve greens for topping)
- 2 tbsp pickled ginger roughly chopped
- 1/2 lb bacon or pork belly
Okonomiyaki Sauce
- 4 tbsp ketchup
- 1 and 1/2 tbsp honey or brown sugar
- 2 tbsp oyster sauce
- 3 and 1/2 tbsp Worcestershire sauce
Toppings
- Okonomiyaki sauce
- Japanese mayo Kewpie
- Chopped scallion greens
- Sesame seeds
- Aonori dried seaweed flakes
- Dried bonito flakes
- Pickled red ginger
Instructions
Okonomiyaki Sauce
- Combine the ketchup, honey or brown sugar, oyster sauce, and Worcestershire sauce in a small bowl and whisk until smooth. Taste and adjust sweetness or tanginess as needed. Refrigerate until ready to use. Can be made days ahead.
Batter
- Combine the flour, baking soda, baking powder, salt, and panko in a large bowl and whisk together.
- Make a well in the center and add the eggs and dashi broth or water. Whisk the wet ingredients in the well, then slowly incorporate the dry ingredients until just combined. Do not overmix, some lumps are fine.
- Fold in the shredded cabbage, scallion whites, and pickled ginger. The batter will be thick.
- Let the batter rest for 5 to 10 minutes while you preheat the griddle.
Cook
- Preheat the Blackstone to medium-low heat and let it fully come up to temperature.
- Add the bacon or pork belly to the griddle and cook until browned on one side, about 3 to 4 minutes. If using pre-cooked sous vide pork belly, just crisp up the surface.
- Flip the bacon or pork belly and immediately pour the batter directly over the meat, covering it completely. Keep the batter between 1/2 inch and 1 inch thick.
- Cook on medium-low until the edges look set and matte and a golden brown crust has formed on the bottom, about 5 minutes. Peek underneath with a spatula before flipping.
- Flip decisively using two spatulas if needed. Cook the second side for 4 to 5 minutes until cooked through. The pancake should feel firm when pressed lightly in the center.
- While still hot apply toppings in order: okonomiyaki sauce, Japanese mayo, scallion greens, sesame seeds, aonori, and pickled ginger. Add bonito flakes last right before serving.
- Serve immediately on the griddle or transfer to a plate and cut into wedges.
Video
Notes
Tips for the Best Okonomiyaki
Don't rush the cook. Medium-low heat is the right call here. The pancakes are thick and need time to cook through without burning the outside. Patience pays off. Keep them a reasonable size. Aim for about 6 to 8 inches in diameter. Bigger pancakes are harder to flip cleanly and harder to cook evenly. Two smaller ones beats one giant one every time. Rest the batter. That 5 to 10 minute rest after mixing gives the flour time to fully hydrate and the cabbage time to start releasing a little moisture, which improves the final texture. Get Kewpie mayo. Regular American mayo works in a pinch but Kewpie, the Japanese brand in the squeeze bottle with the baby on it, has a richer, slightly tangier flavor that's noticeably better here. Asian grocery stores carry it consistently and it's widely available online.What to Serve With Okonomiyaki
Okonomiyaki is a complete meal on its own, but if you're building a bigger spread these all work well alongside it:- Miso soup, a classic Japanese pairing that complements the savory flavors
- Steamed white rice, simple and neutral
- Japanese cucumber salad, cool and refreshing as a contrast to the rich pancake
- Cold Japanese beer or sake, the traditional pairing and for good reason