Okonomiyaki - Japanese Savory Pancake, Osaka Style
Serves: 4-5
  • Batter Ingredients:
  • 1 cup cake flour
  • 1½ teaspoons baking powder
  • 1 cup Dashi (preferably homemade, see my recipe below)
  • ½ cup grated Nagaimo (A Japanese starchy yam)
  • Ingredients to add into the batter after it has rested:
  • 4 large eggs, slightly beaten
  • 3 scallions, chopped
  • 3 cups of cabbage, chopped
  • 2 pounds thinly sliced pork belly (about 4-5 slices for each Okonomiyaki)
  • 6 sea scallops (chopped in ½ inch pieces)
  • 6 large shrimp (chopped in ½ inch pieces)
  • ¼ cup Tenkasu (tempura crumbs, available at Asian Grocery stores)
  • Vegetable or Canola Oil for frying
  • For Serving:
  • Okonomiyaki Sauce (I like Otafuku Brand)
  • Kewpie Mayonnaise
  • Aonori (Dried Seaweed Powder)
  • Katsuobushi (dried shaved Bonito flakes)
  • Beni Shoga (Japanese red pickled Ginger)
  • Tools you'll need:
  • Hot plate or large nonstick frying with a lid
  • 2 small spatulas for flipping the Okonomiyaki
  1. Add the baking powder to the flour and mix lightly. Add the Dashi and mix well. Add the Nagaimo into the batter and stir until all the ingredients are well combined (It will be sticky). Put the batter in the refrigerator to rest for 30 minutes. After taking the batter out of the refrigerator add in the scallops, shrimp, cabbage, scallions, tenkasu and eggs and lightly mix until all ingredients are incorporated into the batter.
  2. On a preheated hot plate or frying fan, lightly greased with oil and over medium high heat, ladle the batter to form a pancake. Lay five slices of pork belly on top. Cover for about 5-7 minutes.
  3. Uncover and, with a spatula in each hand, carefully flip the Okonomiyaki over to the other side. Continue to cook on the pork belly side until pork is fully cooked and crispy, about 5-7 minutes.
  4. Flip over one more time so the pork belly side ends up on top. Turn heat off and let sit for 2-3 minutes. The inside should be soft and creamy but completely
  5. cooked through.
  6. To serve brush each Okonomiyaki with the Sauce, drizzle a little mayonnaise then sprinkle with the Aonori and Katsuobushi. I like to serve the Beni Shoga on top or on the side.
Quick Dashi Recipe: 6 Cups Water 1 5-6 inch piece of Kombu (dried kelp) 1 large handful (about 2 cups) Katsuobushi (Dried Shaved Bonito Flakes) 1. Combine the Kombu and water in a pot over medium-low heat. The water should be approaching a boil after about 20 minutes (adjust the heat if the water looks like it’s coming to a boil too soon or too slowly). Once the water comes to a boil, immediately turn off heat and remove the Kombu. 2. Add the dried bonito flakes all at once. Wait until they absorb the water and sink to the bottom of the pot, about 20-30 minutes. 3. Strain the broth through a fine-mesh sieve (You can also line a regular strainer with two layers of cheesecloth or paper towels). Let strain for a couple of minutes, do not squeeze the excess liquid from the bonito flakes, this will make the Dashi cloudy and bitter.
Recipe by Lovely Lanvin at http://www.lovelylanvin.com/2012/01/30/okonomiyaki-japanese-savory-pancake-osaka-style/