Make authentic Okonomiyaki, Japan’s iconic savory pancake, right at home! This easy recipe combines a fluffy batter made with grated yam, cabbage, and pork belly, topped with rich okonomiyaki sauce, creamy mayonnaise, and aonori. Perfect for a hearty meal or a fun culinary experience, these customizable pancakes are a delicious way to enjoy traditional Japanese flavors.
Okonomiyaki is a beloved Japanese savory pancake that’s both comforting and versatile. Made with a batter enriched with grated yam and filled with cabbage, pork belly, and crunchy tempura bits, this dish is pan-fried to golden perfection. Topped with tangy okonomiyaki sauce, creamy mayo, and a sprinkle of aonori, it delivers a satisfying umami-packed bite every time. A favorite for family meals or casual gatherings, Okonomiyaki is as fun to make as it is to eat!
Ingredients
- Egg: 1
- Wangshin Fish Sauce: 2 tsp Buy
- Water: just under 1 cup
- Cake flour: 3.5 oz
- Grated yam: 1.8 oz
- Thinly sliced pork belly: 2.1 oz
- Cabbage: 1/6 head (8.8 oz)
- Tempura bits: 3 Tbsp
- Vegetable oil, okonomiyaki sauce, mayonnaise, aonori (dried seaweed powder): as needed
Directions
- Beat the egg, mix with Wangshin Fish Sauce and water, and then add the sifted cake flour and grated yam. Mix well
- Add the sliced pork belly, coarsely chopped cabbage, and tempura bits to the batter and lightly mix.
- Heat vegetable oil in a frying pan to a medium heat and spread the batter into a round shape.
- Once the batter is golden brown, flip it and cook the other side.
- Top with okonomiyaki sauce, mayonnaise, bonito flakes, and aonori as desired.
