From my kitchen in Japan
Okonomiyaki is flexible by nature—the name itself points to cooking “what you like.” The sauce and cabbage-heavy pancake structure are what make the home version immediately recognizable.
Ingredients
- Wheat flour80 g
- Hondashi8 g
- Egg1
- Water100 ml
- Cabbage250–300 g
- Thinly sliced pork100 g
- Tenkasu15 g
- Okonomiyaki sauceAs needed
- MayonnaiseAs needed
- AonoriAs needed
How to make it
- Mix flour, Hondashi, egg and water into a batter. Fold in shredded cabbage and tenkasu.
- Heat a lightly oiled pan and form the mixture into a thick round. Place the pork slices on top.
- Cook until the bottom is set, flip carefully, and cook until the pork and batter are fully cooked.
- Turn onto a plate and finish with okonomiyaki sauce, mayonnaise and aonori.
About the author
Mitsuhiro Eguchi
A Japanese home cook sharing practical Japanese recipes, ingredient workarounds and lessons from cooking in Japan.
About Mitsuhiro