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Okonomiyaki

This recipe provides a clear explanation of the basics of making okonomiyaki. It carefully introduces three key points: how to cut cabbage, how to make the batter, and how to grill. You can enjoy delicious okonomiyaki at home, with a crispy exterior and fluffy interior. We've included detailed tips to make it easy for beginners to follow.

📖Cooking Basics

yaki（ramen）

Steps

Remove 2-3 outer leaves of the cabbage and cut off the dirty core.
🕒 01:57
Cut the cabbage in half and remove the dirty core.
🕒 02:08
Separate the cabbage into the part with more core and the part with more leaves.
🕒 02:33
Hollow out the core from the upper half of the leaves and finely chop it. [This is the key!] The outer part of the remaining leaves is tough, so it's best to use it for salads or stir-fries.
🕒 02:42
Shred the lower half of the cabbage, leaving the core intact.
🕒 03:00
Rotate the shredded cabbage by 90 degrees and chop it finely. [This is the key!] If you shred it finely at first, you'll get a finer chop. Adjust to your preferred size.
🕒 03:08
Put 100g Flour into a bowl and mix it finely, as if aerating it, to prevent lumps.
🕒 03:51
Add 1 tsp Milk, 1 tsp Sake, 1 tsp Light Soy Sauce, 50cc Dashi Stock, and 1 Egg to the bowl, and mix all ingredients except the nagaimo at once. [This is the key!] Mix quickly with as few strokes as possible to avoid developing toughness.
🕒 04:16
Peel the nagaimo thickly with a peeler and grate 20g-30g using a grater. [This is the key!] Since the nagaimo can be strong in flavor, make sure to peel it thoroughly.
🕒 06:08
Add the grated nagaimo to the batter and mix with the minimum number of strokes to avoid developing toughness.
🕒 06:13
Once mixed, cover the bowl with plastic wrap and let it rest in the refrigerator for 2-3 hours. [This is the key!] This will result in the most delicious state.
🕒 07:00
Remove the batter that has rested for 3 hours from the refrigerator and divide it into portions for each serving. Put 50g Batter into each cup.
🕒 07:22
Add 160g Chopped Cabbage, 3 tbsp Tenkasu, and a small amount of Pickled Ginger to each cup and mix. [This is the key!] Even a small amount of pickled ginger adds an accent to the flavor, so it's good to include it.
🕒 07:36
Just before grilling, crack 1 Egg into each cup and mix. [This is the key!] Mixing just before grilling will make the okonomiyaki puff up and prevent it from becoming mushy.
🕒 08:19
Lightly grill the pork belly on both sides and cut into bite-sized pieces. [This is the key!] Do not cook all the way through; avoid overcooking.
🕒 09:05
Heat a griddle over high heat and add 1 tsp Vegetable Oil.
🕒 09:12
Lightly mix the batter with the egg. [This is the key!] Be careful not to overmix, as it will deflate the air bubbles.
🕒 09:18
Pour 2/3 of the batter from the cup onto the griddle, spreading it into a round, thick shape. [This is the key!] Avoid spreading it too thinly; aim for an even thickness.
🕒 09:29
Spread the lightly grilled, bite-sized pork belly pieces over the batter.
🕒 10:26
Add the remaining 1/3 of the batter on top of the pork belly, spreading it evenly. [This is the key!] Avoid making the center mounded; spread it to an even thickness.
🕒 10:38
After about 4 minutes, flip it over. [This is the key!] Flip it slowly without rushing.
🕒 10:57
Flip it over again after about 4 minutes. Grill until it turns a delicious golden brown color.
🕒 11:06
Generously spread the Otafuku Sauce (Okonomiyaki Sauce) on the grilled okonomiyaki, using a sweet variety.
🕒 11:33
Next, add mayonnaise as desired.
🕒 11:52
Finally, sprinkle with bonito flakes and aonori. [This is the key!] The flavor will be greatly enhanced, so be sure to sprinkle them on.
🕒 11:59