okonomiyaki is a street food / summer festival favorite that’s finding lots of hype internationally for good reason.
these savory pancakes are packed with cabbage, that is both sweet and light, pairing well with the creamy, flavorful combination of streetfood’s 2 favorite sauces: kewpie mayo and okonomiyaki sauce!
the flaky garnish is a mix of bonito flakes and aonori (type of seaweed), which deepens the umami of this masterpiece.
this is a recipe that can be easily made vegetarian, although there are some sneaky pieces of pork butt in this bad boii.
ingredients 材料
for okonomiyaki pancakes
- 1/2 cup otafuku okonomiyaki mix
- 1/2 cup water
- 2 eggs
- 3 cups shredded cabbage
- 3 scallions chopped finely
- pork slices (belly, butt, anything works!)
for garnish (avail. at any japanese grocery store)
- japanese kewpie mayonnaise
- otafuku okonomiyaki sauce
- aonori (i recommend takaokaya)
- bonito flakes (i recommend JFC katsuobushi)
directions 作り方
- whisk together okonomiyaki mix, water, and eggs
- fold in shredded cabbage and scallions
- heat a nonstick pan to medium-high heat
- add in enough batter to make a 6 inch round pancake
- layer pork slices to cover the surface area of the pancake
- cook for 3 minutes and flip
- cook for another 3 minutes
- transfer to plate to garnish: brush okonomiyaki sauce as an even layer to start, drizzle mayo on a zig zag pattern, and finally sprinkle bonito flakes and aonori to taste!
specialty products mentioned
