Osaka Style Okonomiyaki

By Sudachi · 30 min

Ingredients

Instructions

1. Sift 100 g cake flour and ⅛ tsp baking powder into a large bowl. Add 75 ml cooled dashi, 1 tsp milk, 1 tsp koikuchi soy sauce, 1 tsp mirin and 1 egg. Mix until just combined, without overmixing.
2. Cover and refrigerate the batter for 30 minutes.
3. Mix 2 tbsp ketchup, 1 tbsp Worcestershire sauce, 1 tbsp oyster sauce, 1 tbsp honey and 1 tsp soy sauce in a small bowl. Set aside.
4. Cut 150 g green cabbage into small rough pieces.
5. After 30 minutes, pour half the batter into a new bowl and return the original bowl to the fridge.
6. Preheat a pan over medium to medium-high heat.
7. Add half the cabbage, 1 tbsp tempura flakes and 1 tsp red pickled ginger to the half-batter and mix until evenly distributed.
8. Add 1 egg to the bowl and mix until just incorporated.
9. Coat the pan with oil, wipe off the excess with kitchen paper, then pour in the okonomiyaki mixture and tidy the edges with a spatula.
10. Lay the pork belly slices over the top and fry until the base is brown and crisp.
11. Flip carefully, cover, reduce to medium-low and cook about 5 minutes, until cooked through.
12. Check the centre with a toothpick; if it comes out wet, cook on low for a few more minutes and check again.
13. Once cooked, flip again and spread half the sauce over the top with a brush or spoon.
14. Drizzle with mayonnaise and sprinkle with bonito flakes and aonori. Repeat with the other half of the batter.

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

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