Cherry & Dennis Recipes
Japanese Okonomiyaki
日式大阪燒
Recipe overview
Cabbage, sliced pork and egg batter are pan-fried into a thick okonomiyaki and finished with a simple tangy Japanese-style sauce for an easy family meal.
01
Ingredients
Main ingredients
- 500 g Cabbage
- 150 g pork
- 2 piece egg
- 100 g all-purpose flour
- 120 ml water
Sauce
- 2 tbsp Japanese Worcestershire/chuno sauce
- 1 tbsp Ketchup
- 1 tbsp oyster sauce
- 1 tsp sugar
Seasoning
- 2 tbsp cooking oil
Garnish
- 10 g Bonito flakes
02
Tools
- knife
- cutting board
- mixing bowl
- small bowl
- whisk
- measuring cup
- measuring spoons
- frying pan
- spatula
- serving plate
03
Steps
Step 1
Shred the cabbage
Wash and dry the cabbage, then shred it into roughly 5 mm strips.
Step 2
Slice the pork
Pat the pork dry and cut into thin slices on a separate board.
Step 3
Mix the sauce
Stir the Japanese chuno sauce, ketchup, oyster sauce and sugar until smooth.
Step 4
Make the batter
Whisk the eggs, flour and 120 ml water only until combined; do not overmix.
Step 5
Fold in cabbage and pork
Fold the cabbage and pork into the batter until evenly coated.
Step 6
Heat the pan
Heat the frying pan over medium heat for 1 minute, then add all the oil.
Step 7
Shape the pancake
Pour all batter into the centre and shape a round pancake about 2 cm thick.
Step 8
Cook the first side
Cover and cook over medium-low heat for 5 minutes until the base is golden and the centre begins to set.
Step 9
Flip and cook through
Flip carefully with a wide spatula, cover and cook 5 minutes more until the pork reaches 71°C.
Step 10
Brush with sauce
Lower the heat and brush the prepared sauce evenly over the cooked okonomiyaki.
Step 11
Add bonito flakes
Move the okonomiyaki to a white plate and scatter all bonito flakes evenly.
Step 12
Portion and serve
Rest for 1 minute, cut into 8 wedges and serve hot while the pancake holds together.
Common mistakes
- Do not flatten the batter too thinly or keep turning it, or the okonomiyaki will dry out and break.
Tips
Cook immediately after folding cabbage into the batter so it stays moist and lightly crisp.
