A Superb Okonomiyaki made by a Kansai Person (Flour Edition)

A Superb Okonomiyaki made by a Kansai Person (Flour Edition)

You can easily make genuine okonomiyaki right in your own home! There are 2 points! If you can master these 2 points, then your okonomiyaki will be crunchy and fluffy! You'll eat the best okonomiyaki ever!

Ingredients: 2-3 okonomiyaki pancakes

200 g
Thinly sliced pork belly
4 slices
White flour
Kombu tea, dashi stock granules, umami seasoning
1 teaspoon
Green onions, chikuwa, konnyaku, shrimp, sakura shrimp, tempura crumbs
to taste!
Baking soda or baking powder
1 teaspoon
about 5 cm


1. Mix flour with kombu tea (or dashi stock granules or umami seasoning), eggs, baking soda, and yamaimo (grated). Add water a bit at a time and mix together while checking the viscosity. Let it sit in the fridge overnight. Squeeze as much water as you can from the cabbage.
2. Add your favorite vegetables to the batter left overnight.
3. Heat a pan or electric griddle to medium heat! Once it has heated, lay the pork belly, and pour the batter on top. Don't press down on the pancake!
4. This is one of the key points! After cooking it crispy on both sides, reduce to medium heat, cover with a lid, and steam for a while. This is one of the tricks for plumping up the batter! Remove the lid, turn the heat to high, cook until crisp on top, and you are done!

Story Behind this Recipe

People from the Kansai region crave flour-based dishes at least once a week! I experimented to see how much I could replicate the taste of a restaurant, and this was the most delicious! If you make when cabbage is in season, and let the ingredients sit in the fridge, then you can make it deliciously . I also have a version using okonomiyaki flour!