Light and fluffy Kansai-style okonomiyaki loaded with cabbage and topped with crispy pork belly! The savory aroma of the pork is absolutely irresistible!
Ingredients
2 servings- Pork belly slices100g
- Cabbage200g
- Egg2
- Tempura scraps (tenkasu)2-3 tbsp
- Dried sakura shrimp1 tbsp
- Pickled red ginger2 pinches
- ★Grated Chinese yam160g
- ★Cake flour80g
- ★Bonito dashi powder or bonito flakes powder3/4 tsp
- ★Light soy sauce1/2 tsp
- ★Okonomiyaki sauceto taste
- ★Mayonnaiseto taste
- ★Aonori (seaweed powder)to taste
- ★Bonito flakesto taste
Directions
50 min- 1
In a bowl, combine 160g grated Chinese yam, 80g cake flour, 3/4 tsp bonito dashi powder, and 1/2 tsp light soy sauce. Mix thoroughly with chopsticks, incorporating air, until the mixture becomes sticky and smooth. Let rest in the refrigerator for about 30 minutes.
- 2
Cut cabbage into rough julienne about 5cm long and 3mm wide. Cut pork belly slices in half.
- 3
In a bowl, add the cabbage, 2 eggs, 2-3 tbsp tempura scraps, 1 tbsp dried sakura shrimp, and 2 pinches pickled red ginger. Using a large spoon, gently fold from the bottom incorporating air until light and fluffy.
- 4
Lightly oil a skillet and place over medium-high heat. Drop the batter thickly and shape into a circle with a spatula. Top with 100g pork belly and cook slowly.
- 5
Once browned on one side, flip and cook over medium-high heat for several minutes, gradually increasing heat until the pork becomes crispy. Flip again and finish on medium heat until the surface is crispy.
- 6
Cook 2 okonomiyaki simultaneously in the skillet without a lid. Alternatively, if using a hot plate set to 230°C, you can divide the mixture into 3 portions and cook separately.
- 7
Top with okonomiyaki sauce, mayonnaise, aonori powder, and bonito flakes to taste, then serve.
- 8
Instead of pork belly, you can use ground pork or other lean cuts—simply mix into the batter before cooking for equally delicious results.
- 9
While sakura shrimp can be omitted, tempura scraps and pickled red ginger are essential. Chopped green onion also pairs wonderfully with this dish.
Tips
Cut the cabbage into short, rough julienne to prevent excess moisture from being released. Lightly season the pork belly with salt and pepper, and dab away any excess fat with paper towels as it cooks. Cook slowly to bring out the natural sweetness of the cabbage, allowing a total of 17-20 minutes on both sides.
Nutrition
Per serving- Calories480 kcal
- Protein18 g
- Fat22 g
- Carbs48 g
- Sodium2.2 g
Light and fluffy Kansai-style okonomiyaki loaded with cabbage and topped with crispy pork belly! The savory aroma of the pork is absolutely irresistible!
Ingredients
2 servings- Pork belly slices100g
- Cabbage200g
- Egg2
- Tempura scraps (tenkasu)2-3 tbsp
- Dried sakura shrimp1 tbsp
- Pickled red ginger2 pinches
- ★Grated Chinese yam160g
- ★Cake flour80g
- ★Bonito dashi powder or bonito flakes powder3/4 tsp
- ★Light soy sauce1/2 tsp
- ★Okonomiyaki sauceto taste
- ★Mayonnaiseto taste
- ★Aonori (seaweed powder)to taste
- ★Bonito flakesto taste
Directions
50 min- 1
In a bowl, combine 160g grated Chinese yam, 80g cake flour, 3/4 tsp bonito dashi powder, and 1/2 tsp light soy sauce. Mix thoroughly with chopsticks, incorporating air, until the mixture becomes sticky and smooth. Let rest in the refrigerator for about 30 minutes.
- 2
Cut cabbage into rough julienne about 5cm long and 3mm wide. Cut pork belly slices in half.
- 3
In a bowl, add the cabbage, 2 eggs, 2-3 tbsp tempura scraps, 1 tbsp dried sakura shrimp, and 2 pinches pickled red ginger. Using a large spoon, gently fold from the bottom incorporating air until light and fluffy.
- 4
Lightly oil a skillet and place over medium-high heat. Drop the batter thickly and shape into a circle with a spatula. Top with 100g pork belly and cook slowly.
- 5
Once browned on one side, flip and cook over medium-high heat for several minutes, gradually increasing heat until the pork becomes crispy. Flip again and finish on medium heat until the surface is crispy.
- 6
Cook 2 okonomiyaki simultaneously in the skillet without a lid. Alternatively, if using a hot plate set to 230°C, you can divide the mixture into 3 portions and cook separately.
- 7
Top with okonomiyaki sauce, mayonnaise, aonori powder, and bonito flakes to taste, then serve.
- 8
Instead of pork belly, you can use ground pork or other lean cuts—simply mix into the batter before cooking for equally delicious results.
- 9
While sakura shrimp can be omitted, tempura scraps and pickled red ginger are essential. Chopped green onion also pairs wonderfully with this dish.
Nutrition
Per serving- Calories480 kcal
- Protein18 g
- Fat22 g
- Carbs48 g
- Sodium2.2 g
Tips
Cut the cabbage into short, rough julienne to prevent excess moisture from being released. Lightly season the pork belly with salt and pepper, and dab away any excess fat with paper towels as it cooks. Cook slowly to bring out the natural sweetness of the cabbage, allowing a total of 17-20 minutes on both sides.