Okonomiyaki
A savory Japanese “pancake” packed with cabbage, green onion, and yam, layered with pork belly, then topped with classic okonomiyaki sauce, mayo, bonito flakes, and aonori.
INGREDIENTS
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6 slices pork belly, thinly sliced
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Salt and black pepper, to taste
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1½ cups cabbage, thinly sliced
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¼ cup green onion, sliced
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½ cup water
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1½ tsp hondashi®
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2 eggs, beaten
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⅓ cup nagaimo (Chinese yam), grated
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1 cup all‑purpose flour
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2 tbsp oil, for cooking
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Red pickled ginger, to taste
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Agetama (crispy tempura bits), to taste
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Garnish: okonomiyaki sauce, Japanese mayonnaise, bonito flakes, aonori
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DIRECTIONS
1. Season pork belly slices with salt and pepper.
2. In a mixing bowl, dissolve hondashi® in water.
3. Add beaten eggs and grated nagaimo; whisk until combined.
4. Stir in flour until the batter is smooth.
5. Fold in cabbage and green onion.
6. Heat 1 tbsp oil in a nonstick pan over medium heat.
7. Pour half the batter into the pan and spread evenly.
8. Top with pickled ginger, agetama, and three strips of pork belly.
9. Cook until the underside is golden brown, then carefully flip.
10. Cook the second side until golden and the pork is cooked through.
11. Transfer to a plate, then drizzle with okonomiyaki sauce and mayonnaise.
12. Sprinkle with bonito flakes and aonori and serve.
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