Grated nagaimo (Japanese yam) makes this okonomiyaki incredibly fluffy and soft! Packed with cabbage for that authentic Kansai flavor — you're going to love it! ♪
Ingredients
2 servings- Pork belly100g
- Cabbage200g
- Eggs2
- Tenkasu (tempura scraps)2–3 tbsp
- Dried sakura shrimp1 tbsp
- Beni shoga (pickled red ginger)2 pinches
- ★Grated nagaimo (Japanese yam)160g
- ★All-purpose flour (cake flour)80g
- ★Katsuobushi dashi powder or bonito powderjust under 1 tsp
- ★Light soy sauce (usukuchi shoyu)1/2 tsp
- Okonomiyaki sauceto taste
- Mayonnaiseto taste
- Aonori (dried green seaweed flakes)to taste
- Katsuobushi (bonito flakes)to taste
Directions
60 min- 1
In a bowl, combine all the ★ ingredients and stir vigorously with chopsticks, incorporating air into the batter until it becomes thick and sticky. Refrigerate for about 30 minutes to rest.
- 2
Shred the cabbage into rough strips about 5cm long and 3mm wide. Cut the 100g of pork belly slices in half.
- 3
Add the 200g of cabbage, 2 eggs, 2–3 tbsp of tenkasu, 1 tbsp of sakura shrimp, and 2 pinches of beni shoga to the rested batter. Using a large spoon, fold everything together gently from the bottom, being careful to keep the batter light and airy.
- 4
Lightly oil a frying pan and heat over medium-low. Pour the batter into a thick round shape and use a spatula to form it into a circle. Lay the pork belly slices on top and cook slowly.
- 5
Once the bottom is browned, flip the okonomiyaki and continue cooking over medium-low heat. Gradually increase the heat and cook until the pork is crispy. Flip once more and finish over medium heat until the surface is nicely crisped.
- 6
If using a frying pan, cook 2 pieces at a time without a lid. If using a hot plate, set it to 230°C and cook in batches of 3.
- 7
Finish by drizzling okonomiyaki sauce, mayonnaise, aonori, and katsuobushi to taste. Serve immediately and enjoy!
Tips
Cut the cabbage into short, rough shreds so it doesn't release too much moisture into the batter. Lightly season the pork belly with a pinch of salt and pepper before cooking, and use a paper towel to blot away any excess fat that renders out. Cook low and slow to draw out the natural sweetness of the cabbage — aim for a total cooking time of 17–20 minutes across both sides.
Nutrition
Per serving- Calories525 kcal
- Protein21 g
- Fat29 g
- Carbs44 g
- Sodium1.8 g
Grated nagaimo (Japanese yam) makes this okonomiyaki incredibly fluffy and soft! Packed with cabbage for that authentic Kansai flavor — you're going to love it! ♪
Ingredients
2 servings- Pork belly100g
- Cabbage200g
- Eggs2
- Tenkasu (tempura scraps)2–3 tbsp
- Dried sakura shrimp1 tbsp
- Beni shoga (pickled red ginger)2 pinches
- ★Grated nagaimo (Japanese yam)160g
- ★All-purpose flour (cake flour)80g
- ★Katsuobushi dashi powder or bonito powderjust under 1 tsp
- ★Light soy sauce (usukuchi shoyu)1/2 tsp
- Okonomiyaki sauceto taste
- Mayonnaiseto taste
- Aonori (dried green seaweed flakes)to taste
- Katsuobushi (bonito flakes)to taste
Directions
60 min- 1
In a bowl, combine all the ★ ingredients and stir vigorously with chopsticks, incorporating air into the batter until it becomes thick and sticky. Refrigerate for about 30 minutes to rest.
- 2
Shred the cabbage into rough strips about 5cm long and 3mm wide. Cut the 100g of pork belly slices in half.
- 3
Add the 200g of cabbage, 2 eggs, 2–3 tbsp of tenkasu, 1 tbsp of sakura shrimp, and 2 pinches of beni shoga to the rested batter. Using a large spoon, fold everything together gently from the bottom, being careful to keep the batter light and airy.
- 4
Lightly oil a frying pan and heat over medium-low. Pour the batter into a thick round shape and use a spatula to form it into a circle. Lay the pork belly slices on top and cook slowly.
- 5
Once the bottom is browned, flip the okonomiyaki and continue cooking over medium-low heat. Gradually increase the heat and cook until the pork is crispy. Flip once more and finish over medium heat until the surface is nicely crisped.
- 6
If using a frying pan, cook 2 pieces at a time without a lid. If using a hot plate, set it to 230°C and cook in batches of 3.
- 7
Finish by drizzling okonomiyaki sauce, mayonnaise, aonori, and katsuobushi to taste. Serve immediately and enjoy!
Nutrition
Per serving- Calories525 kcal
- Protein21 g
- Fat29 g
- Carbs44 g
- Sodium1.8 g
Tips
Cut the cabbage into short, rough shreds so it doesn't release too much moisture into the batter. Lightly season the pork belly with a pinch of salt and pepper before cooking, and use a paper towel to blot away any excess fat that renders out. Cook low and slow to draw out the natural sweetness of the cabbage — aim for a total cooking time of 17–20 minutes across both sides.