- 1 cup all-purpose flour (plain flour) (If you use a measuring cup, follow this method: fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off. 120 g.)
- Â¼ tsp kosher/sea salt (I use Diamond Crystal; use half for table salt)
- Â¼ tsp sugar
- Â¼ tsp baking powder
- 5.6 oz nagaimo/yamaimo (mountain yam) (2-3″, 5-8 cm)
- Â¾ cup dashi (Japanese soup stock; click to learn more) (You can make the standard kombu + katsuobushi awase dashi or use Â¾ cup water + 1 tsp dashi powder. For vegetarian, use kombu dashi.)
- 4 large eggs (50 g each w/o shell)
- Â½ cup tenkasu/agedama (tempura scraps)
- Â¼ cup pickled red ginger (beni shoga or kizami beni shoga)
- 1 large cabbage (1.6 lb, 740 g)
- Â½ lb sliced pork belly (You can thinly slice the pork belly if your pork belly is a slab. You can sub with shrimp or squid. For vegetarian, skip and use various mushroom.)
- neutral-flavored oil (vegetable, rice bran, canola, etc) (for cooking okonomiyaki)
Quick Okonomiyaki Sauce
- 1 Â½ Tbsp sugar
- 2 Tbsp oyster sauce
- 4 Tbsp ketchup
- 3 Â½ Tbsp Worcestershire sauce
- okonomi sauce
- Japanese mayonnaise
- katsuobushi (dried bonito flakes) (skip for vegetarian)
- aonori (dried green seaweed)
- green onions/scallions
- pickled red ginger (beni shoga or kizami beni shoga)
- Gather all the ingredients.
To Prepare Okonomiyaki Batter
- In a large bowl, combine 1 cup (120 g) all-purpose flour, Â¼ tsp salt, Â¼ tsp sugar, and Â¼ tsp baking powder and mix all together.
- Peel and grate nagaimo in a small bowl (I use this grater that I love). Note: I don’t have any issues, but you may get itchy by touching nagaimo. Work quickly and rinse your hands immediately after. Nagaimo is very slimy and slippery, so make sure you have a good grip if you wear a kitchen glove.
- Add the grated nagaimo and dashi in the bowl.
- Mix all together till combined. Cover the bowl with plastic wrap and let it rest in the refrigerator for at least one hour. Tip: This relaxes the gluten in the batter and improves the flavor and texture (fluffier). Some okonomiyaki shops refrigerate the batter overnight. Meanwhile, you can prepare the okonomiyaki sauce and other ingredients.
To Make Okonomiyaki Sauce
- Meanwhile, gather all the ingredients for okonomiyaki Sauce.
- Combine 1 Â½ Tbsp sugar, 2 Tbsp oyster sauce, 4 Tbsp ketchup, and 3 Â½ Tbsp Worcestershire sauce in a small bowl. Mix all together until sugar is completely dissolved.
To Prepare Other Ingredients
- Discard the core of the cabbage and then mince the cabbage leaves.
- Cut the pork belly slices in half and set aside.
To Cook Okonomiyaki
- After one hour, take out the batter from the refrigerator. Add 4 large eggs, Â½ cup (8 Tbsp) tempura scraps (tenkasu/agedama), and Â¼ cup (4 Tbsp) pickled red ginger (kizami beni shoga) in the bowl. Mix well until well-combined.
- Add chopped cabbage to the batter â
at a time. Mix well before adding the rest.
- In a large pan, heat vegetable oil on medium heat. When the frying pan is hot (400ÂºF or 200ÂºC), spread the batter in a circle on the pan. We like thicker okonomiyaki (final thickness is Â¾ inches or 2 cm). If youâre new to making okonomiyaki, make a smaller and thinner size so itâs easier to flip.
- Place 2-3 sliced pork belly on top of okonomiyaki and cook covered for 5 minutes.
- When the bottom side is nicely browned, flip over.
- Gently press the okonomiyaki to fix the shape and keep it together. Cover and cook for another 5 minutes.
- Flip over one last time and cook uncovered for 2 minutes. If youâre going to cook the next batch, transfer to a plate.
- Here are the ingredients for toppings. Apply okonomiyaki sauce with a brush or spoon, add Japanese mayonnaise in zigzagging lines (optional), and sprinkle dried bonito flakes (katsuobushi). You can also put dried green seaweed (aonori), chopped green onions, and pickled red ginger on top for garnish.