Okonomiyaki Recipe
cabbage pancake w / bonito & egg yolk, ponzu, tobiko
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Ingredients
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Batter & base
Vegetables & mix-ins
Toppings & condiments
For cooking
Method
Batter & base
Make the batter
In a large bowl, whisk the flour with the dashi stock until smooth. Add the eggs, grated nagaimo (if using), salt and pepper; whisk until combined. Batter should be thick but pourable—adjust with a tablespoon of water or dashi if too thick.
Fold in shredded cabbage, sliced green onions, tenkasu and pickled ginger into the batter until evenly coated. Let rest 5–10 minutes so cabbage releases a little moisture and the batter hydrates.
Vegetables & mix-ins
If using pork belly or bacon, briefly fry the slices in a hot skillet until lightly browned but still pliable; drain on paper towel. Chop into shorter lengths if desired. Reserve for topping or incorporate into the pancake.
After the batter has rested, divide the mixture into two equal portions for two medium okonomiyaki (about 6–7 inches each). Shape each portion into a loose round on a plate so it will transfer to the pan more easily.
Cooking & assembly
Heat a large nonstick skillet or griddle over medium heat. Add 1 tsp oil and 1/2 tsp butter (optional) and swirl to coat. Place one shaped pancake into the pan and press gently to flatten to about 1/2–3/4 inch thick. If using pork/bacon, lay the slices on top of the pancake now (fat side down) so they adhere while cooking.
Cook for 4–5 minutes until bottom is golden brown and set. Carefully flip the pancake using a spatula (and another spatula if needed). Cook the second side 4–5 minutes, pressing gently, until cooked through and both sides are golden. Reduce heat slightly if exterior browns too quickly.
Toppings & finishing
Transfer cooked okonomiyaki to serving plates. Brush or drizzle each pancake with 1½ tablespoons ponzu (adjust to taste). If you like, add a light zigzag of Japanese mayonnaise (about 1 tablespoon) across the top.
Place one egg yolk in a small shallow spoon or on top of each pancake (alternatively serve yolk on the side). The residual heat will warm the yolk; diners can break and mix it into the pancake for richness. If you prefer fully set yolk, briefly return the pancake to the pan and cook 30–60 seconds more to firm the yolk.
Sprinkle each pancake with a generous pinch of katsuobushi (bonito flakes) so they flutter from the heat, then scatter the tobiko (about 1 teaspoon) over the top. Finish with a light dusting of aonori.
Serve immediately, with extra ponzu and mayonnaise at the table.