Japanese Savory Cabbage Pancake (Printable Version)
A savory Japanese pancake combining cabbage, pork belly, and mountain yam topped with delicious condiments for authentic Osaka flavor.
# Ingredients:
→ For the Base Batter
01 -
1 cup all-purpose flour
02 -
¼ teaspoon kosher salt
03 -
¼ teaspoon sugar
04 -
¼ teaspoon baking powder
05 -
160g nagaimo/yamaimo (mountain yam)
06 -
180ml dashi (Japanese soup stock)
→ For the Okonomiyaki
07 -
½ large head green cabbage (about 640g)
08 -
60g pickled red ginger (beni shoga)
09 -
225g sliced pork belly (8 slices)
10 -
4 large eggs
11 -
120g tenkasu/agedama (tempura scraps)
12 -
Neutral cooking oil
→ For Serving
13 -
Okonomiyaki sauce
14 -
Japanese Kewpie mayonnaise
15 -
Katsuobushi (dried bonito flakes)
16 -
Aonori (dried green laver seaweed)
17 -
Additional pickled red ginger
18 -
Chopped green onions
→ For Quick Okonomiyaki Sauce (Optional)
19 -
3 tablespoons sugar
20 -
60ml oyster sauce
21 -
120ml ketchup
22 -
105ml Worcestershire sauce
# Steps:
01 -
In a large bowl, combine flour, salt, sugar, and baking powder. Mix well. Peel and grate the mountain yam in a small bowl (the nagaimo may irritate skin, so work quickly or wear gloves). Add the grated nagaimo and dashi to the dry ingredients and mix until combined. For best results, cover with plastic wrap and refrigerate for at least one hour or overnight.
02 -
Remove the core from the cabbage and cut into 1.3cm slices, then mince. Wash and drain thoroughly to remove excess moisture. Chop the pickled red ginger. Cut the pork belly slices into 10cm pieces and set aside.
03 -
If the base batter was refrigerated, remove it. Add eggs, tempura scraps, and two-thirds of the pickled ginger to the bowl. Mix until combined. Gradually add the minced cabbage in three batches, mixing well after each addition. Ensure the cabbage is evenly coated in batter.
04 -
Heat a large griddle or frying pans with lids to 200°C. Add a small amount of oil. Pour one portion of batter into each pan and spread into a 15cm circle about 2cm thick. Place 3 slices of pork belly on top of each okonomiyaki. Cover and cook on medium-low heat for 5 minutes. When the bottom is well browned, flip carefully. Gently press to maintain shape and cook, covered, for another 5 minutes. Flip once more, cook uncovered for 2 minutes, then transfer to plates.
05 -
In a small bowl, combine sugar, oyster sauce, ketchup, and Worcestershire sauce. Mix thoroughly until the sugar dissolves completely.
06 -
Spread okonomiyaki sauce over the top of each pancake. Drizzle Japanese mayonnaise in a zigzag pattern, then drag a chopstick through the mayo every 1.3cm to create the classic design. Sprinkle with katsuobushi, aonori, and chopped green onions. Garnish with the remaining pickled red ginger.
# Notes:
01 -
For a fluffier okonomiyaki, let the batter rest for at least one hour or overnight.
02 -
Mountain yam (nagaimo) can cause skin irritation, so handle with gloves or wash hands immediately after contact.
03 -
You can substitute pork belly with shrimp, squid, or mushrooms for different variations.
04 -
If you're new to making okonomiyaki, make it smaller and thinner for easier flipping.