A professional Okonomiyaki recipe focusing on the texture of cabbage and the umami of bonito. Achieve your ideal taste at home after countless trials. Master the mixing and grilling techniques for a fluffy, light, and exquisite Okonomiyaki.
Ingredients
Main Ingredients (2 servings)
Seasonings
Steps
- In a small bowl, dissolve 1.5 tbsp water, 1.5 tsp Salt-Reduced Hondashi (Dashi Granules), and 1 tsp Potato Starch thoroughly.
- Add 5 tbsp Medium Sauce and 1 tbsp Honey to [A] and mix well until there are no lumps.
- Microwave for 1 minute 30 seconds without covering to thicken.
- After microwaving, whisk vigorously while hot. [This is the key!] The sauce thickens as it cools, preventing it from being too absorbed into the batter and resulting in a delicious finish.
- Lightly cover with plastic wrap to prevent contamination and set aside.
- In a separate bowl, dissolve 150ml cold water, 2 tsp Salt-Reduced Hondashi (Dashi Granules), and 2 tsp Light Soy Sauce.
- Add 100g flour all at once to [B] and whisk well until no lumps remain. [This is the key!] Using cold water for the batter and preventing the cabbage from releasing too much moisture creates a fluffy and light texture.
- Set the mixed batter aside.
- Prepare two bowls.
- Divide the cabbage into 150g portions and place each portion into a bowl.
- Coarsely chop the cabbage in each bowl with a knife. [This is the key!] Chopping coarsely with a knife prevents the cut surfaces from being crushed, which can release moisture, and results in a more delicious outcome.
- Finely chop the pickled ginger and divide it equally between the bowls.
- Add 20g Tenkasu (Tempura Scraps) and 1 egg to each bowl.
- Cut the pork belly into bite-sized pieces (approx. 40g, 2-3 slices) and separate them to prevent them from sticking together.
- Heat a frying pan over low heat and lightly coat with vegetable oil (to taste).
- Add 130g (half) of the prepared batter to the bowl containing the cabbage mixture (for one serving).
- Gently mix to ensure the flour coats all the ingredients without crushing them.
- Immediately pour the mixed batter into the heated frying pan. [This is the key!] Cooking immediately after mixing prevents the cabbage from releasing too much moisture, resulting in a fluffy and light texture.
- Lightly tap with the tip of a spatula to release air and shape it to create thickness. Do not press down firmly.
- Cover and steam-fry over low heat for 3 minutes.
- After steaming, arrange the separated pork belly slices evenly on the surface, not overlapping, and sprinkle with salt (to taste).
- Lightly press down to help the pork belly adhere to the ingredients, then flip.
- Add a small amount of vegetable oil around the edges to help the pork fat render out.
- Lightly press the entire pancake to remove excess air and flatten it.
- Cover and steam-fry for 3 minutes. [This is the key!] Covering when cooking at home makes it easier to flip and ensures the inside cooks through evenly.
- After 3 minutes, flip again and cook for another 1 to 1.5 minutes, allowing the pork's umami to meld into the surface of the pancake.
- Flip one more time and reduce the heat to very low (simmer).
- Generously spread the prepared special sauce and sprinkle with Aonori (Dried Green Seaweed) (to taste).
- Before cooking the second pancake, lightly wipe any burnt bits from the frying pan with a paper towel.
- Add vegetable oil (to taste) to the frying pan, heat over low heat, and cook the second pancake following the same steps from step 16 to step 28.
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