How to Make Authentic Osaka Okonomiyaki

By Sudachi · 45 min

Ingredients

Instructions

1. Sift the flour and baking powder into a large bowl, then add the dashi, milk, soy sauce, mirin and egg. Mix until just combined, without overmixing.
2. Cover and refrigerate the batter for 30 minutes.
3. In a small bowl, mix the ketchup, Worcestershire sauce, oyster sauce, honey and soy sauce until well combined. Set aside.
4. Cut the cabbage into small rough pieces.
5. After the batter has rested, pour half into a new bowl and return the other half to the fridge. Alternatively, cook two pancakes in two pans at once.
6. Preheat the pan over medium to medium-high heat.
7. Add half the cabbage, 1 tbsp tempura flakes and 1 tsp red pickled ginger to the batter bowl and mix evenly. Add any optional extras now.
8. Add 1 egg and mix until just incorporated, without overmixing.
9. Coat the pan with oil, wipe off the excess with kitchen paper, then pour in the batter mixture at the centre and neaten the edges with a spatula.
10. Lay the pork belly slices on top and fry until the bottom is brown and crisp.
11. Flip carefully, cover, lower heat to medium-low and cook for about 5 minutes, until cooked through.
12. Check the centre with a toothpick; if it comes out wet, keep cooking on low, checking every few minutes, until done.
13. Once cooked, flip again and spread half the sauce over the top with a brush or spoon, in the pan or on a plate.
14. Drizzle with mayonnaise and sprinkle generously with bonito flakes and aonori. Repeat from step 6 with the other bowl of batter.

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

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