Homemade Okonomiyaki Using Only a Frying Pan (Osaka-Style)

By Sudachi · 40 min

Ingredients

Instructions

1. Sift the flour and baking powder into a large bowl. Add the dashi, milk, 1 tsp soy sauce, mirin and 1 egg and mix gently until just combined, without overmixing.
2. Cover and refrigerate the batter for 30 minutes.
3. Mix the ketchup, Worcestershire sauce, oyster sauce, honey and 1 tsp soy sauce in a small bowl and set aside.
4. Cut the cabbage into small rough pieces. After the batter has rested, pour half into a new bowl and return the rest to the fridge.
5. Preheat the pan over medium to medium-high heat.
6. To the bowl of batter, add half the cabbage, 1 tbsp tempura flakes and 1 tsp red pickled ginger, and mix evenly. Add any other optional fillings now.
7. Add 1 egg and mix again gently, without overmixing.
8. Coat the pan with 1 tbsp... oil: swirl 2 tbsp of the oil over the pan until evenly coated, then wipe out the excess with kitchen paper.
9. Pour the mixture into the centre of the pan and use a spatula to neaten the edges.
10. Lay the pork belly slices over the top and fry until the base turns brown and crispy.
11. Flip carefully, cover the pan, reduce to medium-low and cook for about 5 minutes, or until cooked through.
12. Pierce the centre with a toothpick: if it does not come out clean, cook on low heat and check every few minutes until done.
13. Once cooked through, flip again and spread half the sauce over the top with a pastry brush or spoon, in the pan or on a plate.
14. Drizzle with mayonnaise and sprinkle generously with bonito flakes and aonori. Repeat with the other bowl of batter.

Summarized from Sudachi's video. Watch it for the details.

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