Japanese•comfort
Okonomiyaki (Savory Cabbage Pancake)
Pan-fried cabbage pancake with pork and savory Okonomiyaki sauce
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 cup all purpose flour
- 1 cup Dashi (fish broth)
- 1 egg
- 2 Tbsp Nagaimo (long yam, grated)
- 1/4 tsp salt
- 1/4 tsp Soy Sauce
- 1/4 cabbage (about 11 oz, chopped fine)
- 3-4 green onions (chopped fine)
- 2-3 Tbsp pickled red ginger Benishoga (chopped fine)
- 1 Tbsp oil
- 6 pieces thinly sliced pork belly
- Okonomiyaki sauce or Tonkatsu sauce
- mayonnaise
- dried bonito flakes
- dried green seaweed (Aonori)
Instructions
- 1
In a big bowl, whisk flour and Dashi (fish broth) together until smooth. Stir egg and yam to flour mixture. Season it with salt and soy sauce.
- 2
Add chopped cabbage, onions, and ginger to the batter and mix.
- 3
Heat oil in a skillet, pour half of the pancake batter into an 8" circle, and lay 3 pieces of pork slices on it. Fry at medium heat until the bottom becomes golden brown, about 5-7 minutes.
- 4
Flip to fry the other side until the pork becomes crispy, about 5-7 minutes.
- 5
Flip one more time, pork side up, and spread Okonomiyaki sauce and mayo on the pancake.
- 6
Sprinkle dried green seaweed, then dried bonito flakes over the pancake. Serve hot.