dinner · dairy-free
Okonomiyaki (Japanese cabbage pancake)
Savory, fluffy pancakes packed with shredded cabbage, bound with a dashi batter and grated yam, topped with pork belly, okonomiyaki sauce, Kewpie mayo, bonito and aonori.
- Time
- 40min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains egg, wheat and fish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Whisk the flour and dashi, then the eggs and nagaimo. Fold in the cabbage, scallions, tenkasu and ginger.
-
2
Heat an oiled pan over medium. Pour in half the batter to a thick round and lay pork belly slices on top.
-
3
Cook 5 minutes until golden underneath, flip and cook 5 minutes more until the pork is crisp. Flip once more briefly.
-
4
Brush with sauce, zigzag with mayo, and top with katsuobushi and aonori. Repeat.
