Ingredients:

  • 1 cup (120g) all-purpose flour
  • ¾ cup (180ml) dashi stock (or water mixed with ½ teaspoon dashi powder)
  • 1 large egg
  • ¼ cup (60 ml) nagaimo yam (grated)
  • 1 teaspoon soy sauce
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 cups (approx. 400g) shredded green cabbage
  • 4 ounces (115g) thinly sliced pork belly (or bacon, cut into 1-inch pieces)
  • ½ cup (50g) tenkasu (tempura scraps)
  • 2 tablespoons pickled ginger (beni shoga), finely chopped
  • 2 green onions, thinly sliced
  • Okonomiyaki sauce (store-bought or homemade)
  • Japanese mayonnaise (Kewpie is preferred)
  • Aonori (dried green seaweed flakes)
  • Katsuobushi (dried bonito flakes)

Instructions:

  1. In a large bowl, whisk together the flour, dashi stock (or water and dashi powder), egg, grated nagaimo (if using), soy sauce, salt, and pepper until a smooth batter forms. Don't overmix! A few lumps are fine.
  2. Add the shredded cabbage, pork belly (or bacon), tenkasu, pickled ginger, and green onions to the batter. Gently fold to combine everything evenly.
  3. Heat a lightly oiled non-stick skillet or griddle over medium heat.
  4. Pour half of the batter mixture onto the hot skillet, spreading it into a round, approximately 6-inch pancake.
  5. Cook for 5-7 minutes, or until the bottom is golden brown and the edges are set.
  6. Using a wide spatula, carefully flip the okonomiyaki.
  7. Cook for another 5-7 minutes, or until the other side is golden brown and the pork belly (or bacon) is cooked through.
  8. Transfer the okonomiyaki to a plate. Generously spread okonomiyaki sauce over the top, then drizzle with Japanese mayonnaise. Sprinkle with aonori and katsuobushi. Repeat steps 4-7 for the remaining batter.