Osaka-style Okonomiyaki
Japanese cabbage pancakes with shrimp and pork belly, served with homemade okonomiyaki sauce. Makes 4 servings.
This Osaka-style version mixes the cabbage and other ingredients into a batter before cooking it as a pancake. Japanese versions vary by region and ingredients; this one uses shrimp, pork belly, and tenkasu.
Method
- 01
Make the sauce
Mix the ketchup, Worcestershire sauce, soy sauce, honey, molasses, and oyster sauce until smooth. Set aside.
- 02
Prepare the ingredients
Cut the cabbage into small pieces. Finely chop the pickled ginger, and cut the prepared pork belly and shrimp into pieces.
- 03
Mix and rest the batter
In a bowl, mix the wheat flour, cornstarch, eggs, dashi stock, and baking powder. Fold in the cabbage, pickled ginger, tenkasu, pork belly, and shrimp. Let the mixture rest.
10 min - 04
Cook the pancakes
Heat a frying pan over medium heat and cook the mixture as two pancakes, in batches if needed. Cover and cook each for about 5 minutes on one side; turn carefully and cook covered for about 5 minutes on the other. Before removing from the heat, use a thermometer to check that the center reaches 70 °C for at least 2 seconds.
20 min - 05
Finish and serve
Transfer the pancakes to plates and spread the reserved okonomiyaki sauce over them. Serve freshly cooked.
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.