Osaka-Style Okonomiyaki with Pork Belly and Aonori

Why You’ll Love This Recipe

• True Osaka-style texture: cabbage-forward and tender inside, crispy and golden outside.
• Balanced flavors: tangy-sweet sauce, creamy Kewpie, savory pork, and ocean-bright aonori.
• Flexible: keep it classic or add shrimp or melty cheese without changing the base method.
• Weeknight-friendly: one bowl batter, stovetop cooking, ready in about 40 minutes.

Grocery List

• Produce: Green cabbage, scallions, pickled red ginger (beni shoga; refrigerated Asian aisle), optional nagaimo (mountain yam)
• Dairy: Eggs, optional mild shredded cheese (mozzarella or mild cheddar)
• Pantry: All-purpose or okonomiyaki flour, instant dashi powder or liquid dashi, soy sauce (optional), baking powder, kosher salt, sugar, neutral oil, tenkasu (tempura bits), okonomiyaki sauce, Kewpie mayo, aonori, katsuobushi (bonito flakes), optional shrimp, optional sake (for shrimp rinse)

Full Ingredients

For the batter

• 1 1/4 cups (150 g) all-purpose flour or okonomiyaki flour
• 3/4 cup (180 ml) cold dashi stock (or 3/4 cup water + 1 tsp instant dashi powder)
• 2 large eggs
• 3/4 tsp kosher salt
• 1/2 tsp sugar
• 1/2 tsp baking powder
• Optional but authentic: 2 tbsp finely grated nagaimo (mountain yam) for extra fluff

Mix-ins

• 4 packed cups (300 g) green cabbage, finely chopped (pea-sized)
• 2 scallions, thinly sliced
• 1/2 cup (30 g) tenkasu (tempura bits)
• 2 tbsp finely chopped pickled red ginger (beni shoga)

Protein and oil

• 6–8 very thin slices pork belly (about 200 g)
• 2 tbsp neutral oil (plus more as needed)

Toppings and finish

• 1/3 cup okonomiyaki sauce (store-bought or homemade)
• 1/4 cup Kewpie mayonnaise (in a squeeze bottle if possible)
• 1 tbsp aonori (green seaweed powder)
• 1 cup loosely packed katsuobushi (bonito flakes)
• Extra beni shoga, for serving (optional)

Optional add-ins (choose one or both)

• 5 oz (150 g) small raw shrimp, peeled, deveined, roughly chopped
• 1/2 cup (55 g) shredded mild cheese (mozzarella or mild cheddar)

Step-by-Step Instructions

Step 1: Make the batter base

In a medium bowl, whisk the flour, dashi, eggs, salt, sugar, and baking powder until smooth with no dry pockets. If using grated nagaimo, whisk it in now. Rest the batter for 5 minutes to hydrate the flour while you prepare the mix-ins.

Step 2: Fold in the cabbage and aromatics

Add the finely chopped cabbage, scallions, tenkasu, and beni shoga to the batter. Fold gently until the cabbage is evenly coated, keeping as much air in the mixture as possible. If using chopped shrimp or shredded cheese, fold it in now. The batter should be thick and loaded with cabbage.

Step 3: Preheat the pan or griddle

Heat a large nonstick skillet or griddle over medium heat to 375°F/190°C. Add 1 tbsp oil and swirl to coat. Have two wide spatulas ready for flipping.

Step 4: Form the first pancake and add pork

Spoon half the mixture onto the hot surface and shape into a 7–8 inch round, about 3/4 inch thick. Lay 3–4 pork belly slices across the top in a single layer so they cover most of the surface. Cover the pan with a lid to trap heat and cook for 5–6 minutes, until the bottom is golden and the edges look set.

Step 5: Flip and cook pork side

Slide two spatulas underneath and flip in one confident motion so the pork faces down. Cook uncovered for another 5–6 minutes until the pork is crisp and the center is cooked through. If the exterior browns too fast, lower the heat slightly; if it pales, raise it gently. The pancake should feel springy when pressed and a skewer should come out hot with no wet batter.

Step 6: Sauce and finish

Flip once more (pork facing up) and transfer to a plate. Immediately brush the top with okonomiyaki sauce. Drizzle Kewpie mayo in parallel lines, then drag a toothpick crosswise to create a lattice if you like. Sprinkle with aonori and shower with bonito flakes so they “dance” in the steam. Add a small mound of extra beni shoga to the side.

Step 7: Repeat and serve

Repeat Steps 4–6 with the remaining batter and pork, adding more oil if needed. Cut each pancake into wedges and serve hot.

Pro Tips

• Chop the cabbage finely (pea-sized). Bigger pieces can make the pancake crumbly and harder to flip.
• Moderate heat is key: aim for 375°F/190°C so the center cooks through as the outside crisps.
• Cover for the first side to gently steam the center; uncover after flipping to crisp the pork.
• Use two wide spatulas to flip confidently. Compress lightly with a spatula only if needed to help set the shape.
• For the classic look, drizzle mayo in stripes and comb through with a toothpick to make a neat crosshatch.

Variations

• Shrimp Okonomiyaki: Fold in 5 oz (150 g) chopped small shrimp with the cabbage. For extra freshness, toss the shrimp with 1 tsp sake and a pinch of salt, then pat dry before adding.
• Cheesy Osaka Style: Fold 1/2 cup (55 g) shredded mozzarella or mild cheddar into the batter, or sprinkle it on after the first flip and cover for 1 minute to melt.
• Vegetarian: Skip the pork and use thin slices of king oyster mushrooms on top instead. Pan-sear the mushroom side after flipping to develop a meaty, golden crust.

Storage & Make-Ahead

Refrigerate cooked okonomiyaki in an airtight container (without sauce) for up to 3 days. Reheat on a lightly oiled skillet over medium heat for 3–4 minutes per side or in a 350°F/175°C oven for 10–12 minutes. Freeze individually wrapped, unsauced wedges for up to 1 month; reheat from frozen at 350°F/175°C for 15–18 minutes. For make-ahead prep, chop cabbage and scallions up to 24 hours in advance and mix the dry batter ingredients; combine wet and dry right before cooking for best texture.

Nutrition (per serving)

Approximate per serving (1/4 of the recipe): 650–700 calories; 44 g fat; 47 g carbohydrates; 20 g protein; 1250 mg sodium. Values will vary based on pork thickness, oil absorption, and how much sauce/mayo you use.