The Real Deal: Osaka-Style Okonomiyaki

The Real Deal: Osaka-Style Okonomiyaki

Crispy and soft, authentic Osaka flavor! This is a standard in our house. The point is to use grated nagaimo for the moisture without adding any extra water into the batter!

Ingredients: 1 pancake

◆ Cabbage
150 g
◆ Nagaimo yam
45 g (peeled)
Plain white flour
35 g
◆ Green onion
2 bunches
◆ Egg
◆ Beni shouga red pickled ginger (finely chopped)
2 teaspoons
1 tablespoon plus
Thinly sliced pork belly
2 slices
Bonito flake powder
a small amount
Tempura batter crumbs (tenkasu)
a small amount
a small amount


1. Finely chop the cabbage and green onion.
2. Sprinkle 1 tablespoon of mentsuyu sauce over the cabbage and mix well with your hands.
3. Grate the nagaimo yam.
4. Add the flour to the grated nagaimo, and mix well until it becomes difficult to continue mixing. Add a couple of drops of mentsuyu sauce at the end.
5. Put all the ◆ ingredients into the bowl.
6. Mix slowly at first so as not to let anything spill over. When things are mixed together beat quickly until bubbles form, incorporating lots of air into the batter.
7. Heat some oil in a frying pan. Pour in all but about 1/5 of the batter into the frying pan and spread it evenly around. Top with the bonito flake powder and tempura crumbs.
8. Pour the rest of the batter over, lay the pork slices on top, and cook over low-medium heat on both sides.
9. When both sides are browned and the pancake is cooked through, it's done.
10. Add any sauce and toppings of your choice such as okonomiyaki sauce, mayonnaise aonori seaweed powder, bonito flakes and so on! Enjoy!

Story Behind this Recipe

We eat this in our house all the time. It's much better than the okonomiyaki mix they sell at the supermarket!