Photograph of the finished Okonomiyaki

Japan · Bánh xèo bắp cải Nhật Bản

Okonomiyaki

35 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 240 g
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Cabbage Cabbage 600 g
  • Photograph of Pork Pork 240 g
  • Photograph of Dashi broth Dashi broth 280 ml
  • Photograph of Spring onion Spring onion 60 g
  • Photograph of Okonomiyaki sauce Okonomiyaki sauce 100 ml
  • Photograph of Japanese mayonnaise Japanese mayonnaise 60 g
  • Photograph of Katsuobushi bonito flakes Katsuobushi bonito flakes 8 g

Method

  1. 1 Shred the cabbage into 3 mm strips, chop the scallions, and slice the pork belly very thinly.
  2. 2 Mix the flour with the dashi broth until smooth, add the eggs and beat well, then let the dough rest for 10 minutes.
  3. 3 Mix the cabbage and green onions into the bowl of flour, stirring gently so that the vegetables remain fluffy and not mushy.
  4. 4 Scoop the batter onto a greased non-stick pan, spread it into a 2 cm thick circle, arrange slices of pork on top, and fry over medium heat for 6 minutes.
  5. 5 Flip the pancake, fry for another 6 minutes until the meat side is golden brown and crispy, then flip it again for another 2 minutes to cook evenly.
  6. 6 Place the pancake on a plate, spread with okonomiyaki sauce, drizzle with zigzag Japanese mayonnaise, and sprinkle with shaved bonito flakes while it's still hot.

With an appliance

  • Oven 35 min

    Replace steps 4 and 5: Pour the batter into the greased round mold, arrange the meat on top, and bake on the middle rack of the oven at 210 degrees for 14 minutes, rotating the mold at the 7th minute; turn on the top heating element for the last 2 minutes to brown the meat.

Start cooking