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Okonomiyaki

Learn the secrets to authentic Kansai-style okonomiyaki from Mana Kumagai, chairman of the Japan Konamon Association. Packed with tips on how to cut cabbage, mix the batter, and cook it perfectly. This amazing recipe will let you enjoy a professional flavor that you won't believe you can make at home. It's the best fluffy okonomiyaki you can make right away.

📖Cooking Basics

yaki（ramen）

Steps

Prepare the cabbage. [This is the secret!] It's best to use the tougher lower part of the cabbage for okonomiyaki.
🕒 04:03
Make a V-cut into the dense core of the cabbage.
🕒 04:36
Thinly slice 150g of cabbage into 3-4cm wide strips, cutting diagonally. [This is the secret!] You can also mince or coarsely chop it, but thinly sliced is also delicious.
🕒 04:43
In a bowl, combine 100g of okonomiyaki flour and 150g of dashi stock. [This is the secret!] Using dashi stock instead of water adds a deeper flavor.
🕒 05:14
Roughly mix the flour and dashi stock. [This is the secret!] Using cold dashi stock makes it harder for gluten to develop, resulting in a fluffy texture. Be careful not to overmix.
🕒 05:25
In a separate bowl, add 150g of thinly sliced cabbage, 1 egg, and tempura scraps.
🕒 05:58
Add 125g of the prepared batter to the bowl with the cabbage, egg, and tempura scraps.
🕒 06:05
Crush the egg yolk, then mix everything together, coating the cabbage with the batter and incorporating air from the bottom. [This is the secret!] Start cooking immediately after mixing for a fluffy texture.
🕒 06:14
Heat a frying pan over medium-high heat.
🕒 06:31
Immediately pour the mixed batter into the heated pan and shape the edges.
🕒 06:38
Shape the batter into a circle about 15-16cm in diameter, starting from the center. [This is the secret!] Use the tip of your spatula to gently scoop in air as you shape it, and do not press down.
🕒 06:46
Cook over medium-high heat for 3 minutes. If necessary, cover with a lid to cook through.
🕒 07:14
Arrange 3-4 slices of pork belly over the cooked batter.
🕒 07:49
Flip the okonomiyaki so that the pork is on the bottom. [This is the secret!] Placing the pork vertically makes it less likely to fall apart and allows for a clean flip.
🕒 08:00
Gently press down the center of the flipped okonomiyaki with the tip of your spatula to create a slight indent.
🕒 08:11
Reduce heat to low and cook slowly for 4 minutes.
🕒 08:30
Flip the okonomiyaki over one more time.
🕒 08:38
Cook for an additional 1 minute. [This is the secret!] Cooking slowly over low heat ensures it cooks evenly throughout and results in a fluffy texture.
🕒 08:47
Transfer the okonomiyaki to a plate and drizzle with Otafuku Sauce (Okonomiyaki Sauce), mayonnaise, aonori, and Bonito Flakes (Katsuobushi) flakes to taste.
🕒 08:57
Serve one okonomiyaki per person and cut it with your spatula from the edge. [This is the secret!] Cut it in a grid pattern to ensure an even distribution of ingredients in each bite.
🕒 09:17