Steam-Fried and Light and Puffy! My Family's Okonomiyaki

Steam-Fried and Light and Puffy! My Family's Okonomiyaki

Add plenty of finely chopped cabbage. This is an okonomiyaki recipe with crunchy thinly-sliced pork! My vegetable-loathing son gobbles this up.

Ingredients: 6 12-13 diameter okonomiyaki pancakes

Thinly sliced pork (belly, loin, shoulder roast, etc)
Mild sauce, mayonnaise, aonori, bonito flakes, chest etc.)
to taste
For the batter:
1/2 cup (100ml)
Yam potato (grated)
30g (3-4 cm)
Bonito powder - very fine bonito flakes
1 1/2 teaspoons
Cabbage (minced)
500g (1/2 head)
Flour (cake flour)


1. Finely chop the cabbage right before use to prevent the water content from seeping out. I use a food processor.
2. Whisk the eggs in a bowl, add in the ingredients in order as listed above, and mix thoroughly.
3. On a heated electric griddle, spread out 6 portions into a plump circle.
4. Cover the top with thinly sliced pork (shown above is with pork loin) without leaving any gaps. The meat becomes a lid, and steams the okonomiyaki, so they get nice and fluffy.
5. Once they have browned nicely (at 360F/180C for 7-10 minutes) flip over.
6. Cook the pork (shown above is pork belly) until it is crisp (at 465F/240C for 5-6 minutes).
7. Top with Japanese Worcestershire-style sauce, mayonnaise, aonori, and bonito flakes.
8. Use katsuo powder instead of dashi stock granules.
9. I also added the cabbage stem,

Story Behind this Recipe

My entire family loves okonomiyaki! I've come up with various techniques like the fluffy mixture and crispy meat.