This savory Japanese pancake combines finely shredded white cabbage with a light batter and thin slices of pork belly. The classic toppings of okonomiyaki sauce, Japanese mayonnaise, aonori, and bonito add sweet-savory, creamy, and savory notes.
Osaka-style okonomiyaki is a savory pancake with finely shredded cabbage mixed into the batter. This is an important difference from Hiroshima-style okonomiyaki, where the ingredients are usually assembled in separate layers. In this Osaka version, cabbage, batter, and egg come together to make a sturdy yet light interior. Pork belly on top releases fat and flavor as it cooks; once the pancake is flipped, the meat makes direct contact with the pan and can brown nicely.
White cabbage is readily available all year round. The leaves of a firm head of cabbage are easy to shred finely and retain a little bite as they cook. Cut them into thin strips, not large pieces: this helps distribute them evenly and keeps the pancake from falling apart as easily. The batter should be thick enough to bind the cabbage, but not so dry that it turns into a dense mass. Grated nagaimo, a Japanese yam, helps make the batter light. Mix the batter with the cabbage just before cooking, and stir only as much as needed.
Dashi adds a mild savory flavor that goes well with the sweeter sauce. You can use homemade dashi or a ready-made version; if using concentrated dashi, follow the dilution instructions. If nagaimo isn’t available, leave it out and, if the batter is very thick, add an extra tablespoon of dashi. The texture will be a little less light. Thinly sliced bacon works well as a substitute for pork belly, but don’t use a thick piece of meat: it won’t cook as evenly in the short cooking time.
Medium-high heat is important. If the heat is too high, the outside will brown before the egg and cabbage in the middle are cooked through. A lid traps heat and helps the thick pancake cook evenly; after flipping, the underside can continue to brown without the lid. Don’t press the pancake flat, as this will make it less light. Serve it straight away, while the outside is still warm and the sauce and toppings are fresh on the surface. Okonomiyaki makes a complete lunch or an informal main course, optionally served with a simple bowl of rice or a fresh cucumber salad. Leftovers can be covered and stored in the refrigerator, then heated through in a pan; the cabbage will soften and the outside will be less crisp.
Whisk the flour and dashi together in a large bowl until smooth. Stir in the grated nagaimo and eggs.
Add the finely shredded cabbage to the batter and toss until the strips are evenly coated. Divide the mixture into two portions.
Heat the oil in a frying pan about 26 cm in diameter over medium-high heat. Spoon one portion of the cabbage batter into the pan and shape it into a thick, round pancake. Lay half the pork belly slices on top.
Cook the pancake with a lid on the pan for 4–5 minutes, until the underside is firm and golden brown. Carefully flip it so the pork belly is against the pan. Cook for another 4–5 minutes without the lid, until the meat is browned and the inside is cooked through. Don’t press the pancake flat.
Transfer the pancake to a plate and cook the second portion in the same way.
Brush both pancakes with okonomiyaki sauce. Drizzle or pipe the Japanese mayonnaise over them, then finish with aonori and bonito flakes. Serve immediately.
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