Okonomiyaki
Japanese savoury pancakes of cabbage and spring onion in a light dashi batter, cooked with thin pork belly crisped underneath, then topped with a soy-ketchup sauce, mayonnaise, bonito and seaweed flakes. Serves 4.
TOTAL TIME
34 min
ACTIVE TIME
34 min
QUANTITY
~2.1 kg
DIFFICULTY
Medium
CUISINE
—
Who’s eating
A
Cooking for A typical adult.
This should leave everyone comfortably full.
Ingredients0/19
Tools0/16
Ingredients0/19 gathered · 4 servings
200g
1tsp8g
240ml
4piece
2tbsp600g
6piece
300g
4tbsp
2tbsp
2tbsp
3tbsp
1tbsp
4tbsp
80ml
20g8g
60g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 200g | — | — | |
| 2 | | 1tsp | — | — | |
| 3 | 8g | — | — | ||
| 4 | | 240ml | — | — | |
| 5 | | 4piece | — | — | |
| 6 | | 2tbsp | — | — | |
| 7 | 600g | — | — | ||
| 8 | | 6piece | — | — | |
| 9 | | 300g | — | — | |
| 10 | | 4tbsp | — | — | |
| 11 | | 2tbsp | — | — | |
| 12 | | 2tbsp | — | — | |
| 13 | | 3tbsp | — | — | |
| 14 | | 1tbsp | — | — | |
| 15 | | 4tbsp | — | — | |
| 16 | | 80ml | — | — | |
| 17 | | 20g | — | — | |
| 18 | 8g | — | — | ||
| 19 | | 60g | — | — |
Tools17 items
Serveware1 item
Procedure47 steps
1 of 47
Tip the flour into the large mixing bowl.
Plain flour · 200 g
⏱ 10s
ResultPlain flour2 of 47
Add the baking powder.
Baking powder · 1 tsp⏱ 5s
ResultPlain flour and baking powder3 of 47
Add the dashi powder.
Dashi powder · 8 g
⏱ 5s
ResultPlain flour and baking powder and dashi powder4 of 47
Pour in the water.
Water · 240 ml⏱ 5s
ResultPlain flour mixture5 of 47
Crack in the eggs, discarding the shells.
Egg · 4 piece⏱ 30s
ResultPlain flour and egg mixture6 of 47
Whisk into a smooth batter.
⏱ 40s
ResultSmooth batter7 of 47
Add the sesame oil.
Sesame oil · 2 tbsp⏱ 5s
ResultSmooth batter and sesame oil8 of 47
Lay the cabbage on the chopping board.
Green cabbage · 600 g
⏱ 5s
ResultGreen cabbage9 of 47
Pull off any damaged outer leaves and cut out the hard core.
⏱ 40s
ResultCored cabbage12 of 47
Lay the spring onions on the chopping board.
Spring onions · 6 piece⏱ 5s
ResultSpring onions13 of 47
Trim the roots and slice the spring onions thinly.
⏱ 1 min
ResultSliced spring onions14 of 47
Add the spring onions.
⏱ 10s
ResultBatter, cabbage and spring onions16 of 47
Lay the pork belly on the chopping board.
Pork belly · 300 g⏱ 10s
ResultPork belly17 of 47
Slice the pork as thinly as you can.
⏱ 2 min
ResultBite-sized sliced pork belly19 of 47
Spoon the Worcestershire sauce into the small bowl.
Worcestershire sauce · 4 tbsp
⏱ 5s
ResultWorcestershire sauce20 of 47
Add the ketchup.
Tomato ketchup · 2 tbsp⏱ 5s
ResultWorcestershire sauce and tomato ketchup21 of 47
Add the soy sauce.
Soy sauce · 2 tbsp⏱ 5s
ResultWorcestershire sauce and tomato ketchup and soy sauce22 of 47
Add the mirin.
Mirin · 3 tbsp⏱ 5s
ResultTomato ketchup mixture23 of 47
Add the sake.
Sake · 1 tbsp⏱ 5s
ResultTomato ketchup mixture25 of 47
Line the baking tray with baking paper and lay a sheet of foil beside it to cover the first batch and keep it warm.
⏱ 15s
26 of 47
Pour 2 tablespoons of the oil onto the griddle.
Neutral oil · 2 tbsp
⏱ 5s
ResultNeutral oil27 of 47
Heat over a medium heat until the oil shimmers.
⏱ 1 min 30s
ResultHot griddle oil, first batch28 of 47
Ladle in half the batter as 2 rounds about 2 cm thick, pressing them into shape.
⏱ 30s
ResultFirst okonomiyaki roundsused in step 3629 of 47
Lay half the pork slices over the tops of the rounds.
⏱ 30s
ResultFirst rounds topped with porkused in step 3730 of 47
Cook for about 4 minutes, until golden underneath.
⏱ 4 min
ResultFirst okonomiyaki set underneath31 of 47
Turn each round over with the spatula so the pork is underneath.
⏱ 20s
ResultFirst turned okonomiyaki32 of 47
Cook for 4 minutes more, pressing down lightly, until the pork is crisp and the middle is set.
⏱ 4 min
ResultFirst cooked okonomiyaki33 of 47
Lift them onto the lined tray, pork side up.
⏱ 15s
ResultFirst cooked okonomiyaki34 of 47
Pour 2 tablespoons of the oil onto the griddle.
Neutral oil · 2 tbsp⏱ 5s
ResultNeutral oil35 of 47
Heat over a medium heat until the oil shimmers.
⏱ 45s
ResultHot griddle oil, second batch36 of 47
Ladle in the rest of the batter as 2 more rounds.
⏱ 30s
ResultSecond okonomiyaki rounds37 of 47
Lay the rest of the pork over the new rounds.
⏱ 30s
ResultSecond rounds topped with pork38 of 47
Cook for about 4 minutes, until golden underneath.
⏱ 4 min
ResultSecond okonomiyaki set underneath39 of 47
Turn each round over with the spatula so the pork is underneath.
⏱ 20s
ResultSecond turned okonomiyaki40 of 47
Cook for 4 minutes more, pressing down lightly, until the pork is crisp, the middle is set and the thickest piece of pork reads 63 °C on a thermometer.
⏱ 4 min
ResultSecond cooked okonomiyaki41 of 47
Lift them onto the tray with the first two.
⏱ 15s
ResultCooked okonomiyaki42 of 47
Put an okonomiyaki on each of 4 plates, pork side up.
Into 4 equal portions
⏱ 30s
ResultCooked okonomiyaki43 of 47
Brush the sauce generously over the tops.
⏱ 40s
ResultSauced okonomiyaki44 of 47
Drizzle the mayonnaise over in thin zigzag lines.
Japanese mayonnaise · 80 ml
⏱ 30s
ResultOkonomiyaki with mayonnaise45 of 47
Scatter over the bonito flakes.
Dried bonito flakes · 20 g⏱ 15s
ResultOkonomiyaki with bonito46 of 47
Sprinkle over the seaweed flakes.
Dried seaweed flakes · 8 g
⏱ 10s
ResultOkonomiyaki with seaweed47 of 47
Put a little pickled ginger beside each one and serve.
Pickled ginger · 60 g⏱ 15s
ResultOkonomiyakiTotal Time34 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 200 g | | Tip the flour into the large mixing bowl.⏱ 10sResultPlain flour |
| 2 | 1 tsp | | Add the baking powder.⏱ 5sResultPlain flour and baking powder |
| 3 | 8 g | | Add the dashi powder.⏱ 5sResultPlain flour and baking powder and dashi powder |
| 4 | 240 ml | | Pour in the water.⏱ 5sResultPlain flour mixture |
| 5 | 4 piece | | Crack in the eggs, discarding the shells.⏱ 30sResultPlain flour and egg mixture |
| 6 | — | | Whisk into a smooth batter.⏱ 40sResultSmooth batter |
| 7 | 2 tbsp | | Add the sesame oil.⏱ 5sResultSmooth batter and sesame oil |
| 8 | 600 g | | Lay the cabbage on the chopping board.⏱ 5sResultGreen cabbage |
| 9 | Green cabbagestep 8 | | Pull off any damaged outer leaves and cut out the hard core.⏱ 40sResultCored cabbage |
| 10 | Cored cabbagestep 9 | | Shred the cabbage finely.⏱ 3 minResultShredded cabbage |
| 11 | Shredded cabbagestep 10 | | Add the cabbage to the batter.⏱ 15sResultBatter and cabbage |
| 12 | 6 piece | | Lay the spring onions on the chopping board.⏱ 5sResultSpring onions |
| 13 | Spring onionsstep 12 | | Trim the roots and slice the spring onions thinly.⏱ 1 minResultSliced spring onions |
| 14 | Sliced spring onionsstep 13 | | Add the spring onions.⏱ 10sResultBatter, cabbage and spring onions |
| 15 | — |  | Fold until every shred of cabbage is coated.⏱ 40sResultOkonomiyaki batterused in step 28 |
| 16 | 300 g | | Lay the pork belly on the chopping board.⏱ 10sResultPork belly |
| 17 | Pork bellystep 16 | | Slice the pork as thinly as you can.⏱ 2 minResultBite-sized sliced pork belly |
| 18 | Bite-sized sliced pork bellystep 17 |  | Lay the pork slices on the plate.⏱ 10sResultBite-sized sliced pork bellyused in step 29 |
| 19 | 4 tbsp | | Spoon the Worcestershire sauce into the small bowl.⏱ 5sResultWorcestershire sauce |
| 20 | 2 tbsp | | Add the ketchup.⏱ 5sResultWorcestershire sauce and tomato ketchup |
| 21 | 2 tbsp | | Add the soy sauce.⏱ 5sResultWorcestershire sauce and tomato ketchup and soy sauce |
| 22 | 3 tbsp | | Add the mirin.⏱ 5sResultTomato ketchup mixture |
| 23 | 1 tbsp | | Add the sake.⏱ 5sResultTomato ketchup mixture |
| 24 | — | | Stir until smooth.⏱ 20sResultOkonomiyaki sauceused in step 43 |
| 25 | — | | Line the baking tray with baking paper and lay a sheet of foil beside it to cover the first batch and keep it warm.⏱ 15s |
| 26 | 2 tbsp | | Pour 2 tablespoons of the oil onto the griddle.⏱ 5sResultNeutral oil |
| 27 | — | | Heat over a medium heat until the oil shimmers.⏱ 1 min 30sResultHot griddle oil, first batch |
| 28 | Okonomiyaki batterstep 15 | | Ladle in half the batter as 2 rounds about 2 cm thick, pressing them into shape.⏱ 30sResultFirst okonomiyaki roundsused in step 36 |
| 29 | Bite-sized sliced pork bellystep 18 | | Lay half the pork slices over the tops of the rounds.⏱ 30sResultFirst rounds topped with porkused in step 37 |
| 30 | — | | Cook for about 4 minutes, until golden underneath.⏱ 4 minResultFirst okonomiyaki set underneath |
| 31 | — | | Turn each round over with the spatula so the pork is underneath.⏱ 20sResultFirst turned okonomiyaki |
| 32 | — | | Cook for 4 minutes more, pressing down lightly, until the pork is crisp and the middle is set.⏱ 4 minResultFirst cooked okonomiyaki |
| 33 | First cooked okonomiyakistep 32 | | Lift them onto the lined tray, pork side up.⏱ 15sResultFirst cooked okonomiyaki |
| 34 | 2 tbsp | | Pour 2 tablespoons of the oil onto the griddle.⏱ 5sResultNeutral oil |
| 35 | — | | Heat over a medium heat until the oil shimmers.⏱ 45sResultHot griddle oil, second batch |
| 36 | Remaining okonomiyaki batterstep 28 | | Ladle in the rest of the batter as 2 more rounds.⏱ 30sResultSecond okonomiyaki rounds |
| 37 | Remaining pork slicesstep 29 | | Lay the rest of the pork over the new rounds.⏱ 30sResultSecond rounds topped with pork |
| Second okonomiyaki roundsstep 36 | |||
| 38 | — | | Cook for about 4 minutes, until golden underneath.⏱ 4 minResultSecond okonomiyaki set underneath |
| 39 | — | | Turn each round over with the spatula so the pork is underneath.⏱ 20sResultSecond turned okonomiyaki |
| 40 | — | | Cook for 4 minutes more, pressing down lightly, until the pork is crisp, the middle is set and the thickest piece of pork reads 63 °C on a thermometer.⏱ 4 minResultSecond cooked okonomiyaki |
| 41 | Second cooked okonomiyakistep 40 | | Lift them onto the tray with the first two.⏱ 15sResultCooked okonomiyaki |
| 42 | Cooked okonomiyakistep 41 | | Put an okonomiyaki on each of 4 plates, pork side up. → Into 4 equal portions⏱ 30sResultCooked okonomiyaki |
| 43 | Okonomiyaki saucestep 24 | | Brush the sauce generously over the tops.⏱ 40sResultSauced okonomiyaki |
| 44 | 80 ml | | Drizzle the mayonnaise over in thin zigzag lines.⏱ 30sResultOkonomiyaki with mayonnaise |
| 45 | 20 g | | Scatter over the bonito flakes.⏱ 15sResultOkonomiyaki with bonito |
| 46 | 8 g | | Sprinkle over the seaweed flakes.⏱ 10sResultOkonomiyaki with seaweed |
| 47 | 60 g | | Put a little pickled ginger beside each one and serve.⏱ 15sResultOkonomiyaki |
| Total Time | 34 min | ||
Nutritionper serving
Estimated · pre-cooking · 100% ingredients covered
| Nutrient | Per serving |
|---|---|
| 1,095kcal | |
| 26g | |
| 82g | |
| 20g | |
| 64g | |
| 12g | |
| 6g | |
| 1,473mg |
Ingredients0/19
Tools0/16
Recipe
Okonomiyaki
Japanese savoury pancakes of cabbage and spring onion in a light dashi batter, cooked with thin pork belly crisped underneath, then topped with a soy-ketchup sauce, mayonnaise, bonito and seaweed flakes. Serves 4.
What you’ll doYou will whisk a batter of flour, baking powder, dashi, water and eggs, then fold in finely shredded cabbage and spring onions. While you slice the pork belly thinly and stir the soy-ketchup sauce together, the griddle heats. The pancakes cook in two batches of two: batter down, pork laid on top, turned so the pork crisps underneath. Each is finished with sauce, mayonnaise, bonito and seaweed flakes and served at once.
Serves4
Total34 min
LevelMedium
Ingredients
- Plain flour200 g
- Baking powder1 tsp
- Dashi powder8 g
- Water240 ml
- Egg4 piece
- Sesame oil2 tbsp
- Green cabbage600 g
- Spring onions6 piece
- Pork belly300 g
- Worcestershire sauce4 tbsp
- Tomato ketchup2 tbsp
- Soy sauce2 tbsp
- Mirin3 tbsp
- Sake1 tbsp
- Neutral oil4 tbsp
- Japanese mayonnaise80 ml
- Dried bonito flakes20 g
- Dried seaweed flakes8 g
- Pickled ginger60 g
Tools
SpoonSmall bowlLarge mixing bowlGriddleKitchen foilPastry brushChef's knifeSpatulaWhiskWooden spoonDinner plateBaking trayBaking paperLadlePlateChopping boardThermometer
Method
1
Tip the flour into the large mixing bowl.
10sLarge mixing bowlPlain flour · 200 g
2
Add the baking powder.
5sLarge mixing bowlBaking powder · 1 tsp
3
Add the dashi powder.
5sLarge mixing bowlDashi powder · 8 g
4
Pour in the water.
5sLarge mixing bowlWater · 240 ml
5
Crack in the eggs, discarding the shells.
30sLarge mixing bowlEgg · 4 piece
6
Whisk into a smooth batter.
40sLarge mixing bowl, Whisk
7
Add the sesame oil.
5sLarge mixing bowlSesame oil · 2 tbsp
8
Lay the cabbage on the chopping board.
5sChopping boardGreen cabbage · 600 g
9
Pull off any damaged outer leaves and cut out the hard core.
40sChopping board, Chefs knifeGreen cabbage · step 8
10
Shred the cabbage finely.
3 minChopping board, Chefs knifeCored cabbage · step 9
11
Add the cabbage to the batter.
15sLarge mixing bowlShredded cabbage · step 10
12
Lay the spring onions on the chopping board.
5sChopping boardSpring onions · 6 piece
13
Trim the roots and slice the spring onions thinly.
1 minChopping board, Chefs knifeSpring onions · step 12
14
Add the spring onions.
10sLarge mixing bowlSliced spring onions · step 13
15
Fold until every shred of cabbage is coated.
Result · Okonomiyaki batter · used in step 28
40sLarge mixing bowl, Wooden spoon
16
Lay the pork belly on the chopping board.
10sChopping boardPork belly · 300 g
17
Slice the pork as thinly as you can.
2 minChopping board, Chefs knifePork belly · step 16
18
Lay the pork slices on the plate.
Result · Bite-sized sliced pork belly · used in step 29
10sPlateBite-sized sliced pork belly · step 17
19
Spoon the Worcestershire sauce into the small bowl.
5sSmall bowlWorcestershire sauce · 4 tbsp
20
Add the ketchup.
5sSmall bowlTomato ketchup · 2 tbsp
21
Add the soy sauce.
5sSmall bowlSoy sauce · 2 tbsp
22
Add the mirin.
5sSmall bowlMirin · 3 tbsp
23
Add the sake.
5sSmall bowlSake · 1 tbsp
24
Stir until smooth.
Result · Okonomiyaki sauce · used in step 43
20sSmall bowl, Spoon
25
Line the baking tray with baking paper and lay a sheet of foil beside it to cover the first batch and keep it warm.
15sBaking tray, Baking paper, Kitchen foil
26
Pour 2 tablespoons of the oil onto the griddle.
5sGriddleNeutral oil · 2 tbsp
27
Heat over a medium heat until the oil shimmers.
1 min 30sGriddle
28
Ladle in half the batter as 2 rounds about 2 cm thick, pressing them into shape.
Result · First okonomiyaki rounds · used in step 36
30sGriddle, LadleOkonomiyaki batter · step 15
29
Lay half the pork slices over the tops of the rounds.
Result · First rounds topped with pork · used in step 37
30sGriddleBite-sized sliced pork belly · step 18
30
Cook for about 4 minutes, until golden underneath.
4 minGriddle
31
Turn each round over with the spatula so the pork is underneath.
20sGriddle, Spatula
32
Cook for 4 minutes more, pressing down lightly, until the pork is crisp and the middle is set.
4 minGriddle
33
Lift them onto the lined tray, pork side up.
15sBaking tray, SpatulaFirst cooked okonomiyaki · step 32
34
Pour 2 tablespoons of the oil onto the griddle.
5sGriddleNeutral oil · 2 tbsp
35
Heat over a medium heat until the oil shimmers.
45sGriddle
36
Ladle in the rest of the batter as 2 more rounds.
30sGriddle, LadleRemaining okonomiyaki batter · step 28
37
Lay the rest of the pork over the new rounds.
30sGriddleRemaining pork slices · step 29Second okonomiyaki rounds · step 36
38
Cook for about 4 minutes, until golden underneath.
4 minGriddle
39
Turn each round over with the spatula so the pork is underneath.
20sGriddle, Spatula
40
Cook for 4 minutes more, pressing down lightly, until the pork is crisp, the middle is set and the thickest piece of pork reads 63 °C on a thermometer.
4 minGriddle, Thermometer
41
Lift them onto the tray with the first two.
15sBaking tray, SpatulaSecond cooked okonomiyaki · step 40
42
Put an okonomiyaki on each of 4 plates, pork side up. → Into 4 equal portions
30sDinner plate, SpatulaCooked okonomiyaki · step 41
43
Brush the sauce generously over the tops.
40sDinner plate, Pastry brushOkonomiyaki sauce · step 24
44
Drizzle the mayonnaise over in thin zigzag lines.
30sDinner plate, SpoonJapanese mayonnaise · 80 ml
45
Scatter over the bonito flakes.
15sDinner plateDried bonito flakes · 20 g
46
Sprinkle over the seaweed flakes.
10sDinner plateDried seaweed flakes · 8 g
47
Put a little pickled ginger beside each one and serve.
Result · Okonomiyaki
15sDinner platePickled ginger · 60 g
Printed 7 October 2026