Okonomiyaki
Easy Japanese street food pancakes
Savory Japanese pancakes packed with cabbage and topped with tangy sauce, creamy mayo, and crispy bonito flakes.
Equipment
Ingredients
Batter
all-purpose flour
120 g
egg
2 pcs
water
150 ml
cabbage (shredded)
300 g
green onion (sliced)
30 g
Protein
pork belly (thinly sliced)
200 g
Toppings
mayonnaise
30 g
okonomiyaki sauce
30 g
katsuobushi
5 g
seaweed flakes
3 g
Instructions
Prepare the batter
Mix flour, water, and eggs to create a smooth batter.
Add vegetables
Fold shredded cabbage and sliced green onions into the batter.
Cook the okonomiyaki
Heat oil in a pan, add half the batter, and top with pork belly slices. Cook until golden brown on both sides.
Add toppings and serve
Drizzle with mayonnaise and okonomiyaki sauce. Sprinkle with katsuobushi and seaweed flakes.
Original recipe
Storage
Best eaten fresh. Reheating may make cabbage soggy.
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