Original: English

Cabbage Okonomiyaki

by 料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchen

A healthy and fluffy, exquisite okonomiyaki recipe packed with cabbage. The ingredients are easy to get and the preparation is simple. Grated yam and mayonnaise make it fluffy, and microwaved bonito flakes create a fragrant batter. We'll also show you a trick for drizzling mayonnaise thinly. Please try making authentic okonomiyaki at home.

📖Cooking Basics

yaki（ramen）

dry（tantanmen）

Steps

Finely shred 400g of cabbage by cutting across the grain. [This is the key!] This increases sweetness and helps it cook faster.
🕒 02:07
Cut off the thick core parts from the shredded cabbage.
🕒 02:27
Roughly chop the finely shredded cabbage. [This is the key!] This helps it blend well with the batter.
🕒 02:30
Rinse the cabbage and drain it well in a colander.
🕒 02:43
Rinse 2 green onions and pat them dry.
🕒 03:04
Cut off the root ends of the green onions, cut them in half, then line up the cut ends and chop into slightly thick pieces.
🕒 03:09
Roughly chop 20g of pickled ginger.
🕒 03:33
Peel 80g of grated yam.
🕒 03:41
Grate the yam. It can be slippery, so it's good to hold it with a paper towel. [This is the key!] Use grated yam for a fluffy texture, and Japanese yam for a chewy texture.
🕒 03:51
Spread out 6 slices of pork belly to about half their original size.
🕒 04:33
Lightly season one side of the pork belly with a little salt and pepper (not included in the ingredient amounts).
🕒 04:43
Crack 1 egg into a bowl and beat well.
🕒 04:57
In a separate container, add a portion of 100ml of water and 1/2 tbsp of mayonnaise, and mix well to prevent lumps, creating a mayonnaise water.
🕒 05:07
Add the mayonnaise water to the beaten egg and mix well.
🕒 05:36
Add 1/2 tsp of salt to the bowl with the beaten egg and mayonnaise water, and mix well.
🕒 05:59
Add 80g of all-purpose flour while sifting, and mix well to prevent lumps.
🕒 06:04
Microwave 1 pack of bonito flakes at 600W for 30 seconds. [This is the key!] Microwaving increases its fragrance and makes it easier to powder.
🕒 06:25
Rub the microwaved bonito flakes with your hands to powder them. [This is the key!] This helps it blend better with the batter and makes it less noticeable when eating.
🕒 06:52
Add the powdered bonito flakes to the batter and mix well. The batter is now complete.
🕒 07:09
Add the chopped 400g of cabbage, 20g of tempura scraps, 20g of pickled ginger, 2 green onions, and the grated 80g of yam to the completed batter. Mix everything well by lifting from the bottom. [This is the key!] Mix thoroughly to ensure the grated yam is distributed evenly, creating a sticky consistency.
🕒 07:19
Heat salad oil to taste in a frying pan over medium heat for about 30 seconds.
🕒 07:57
Pour the batter into the frying pan and shape it into a round form about 15cm to 20cm in diameter with a rubber spatula.
🕒 08:13
Place the seasoned 6 slices of pork belly on top of the batter.
🕒 08:35
Cover with a lid and cook over medium-low heat for about 2 minutes and 30 seconds, until a nice brown color forms.
🕒 08:41
Flip it over and press down lightly with a spatula.
🕒 09:04
Cover with a lid and cook over low heat for about 3 to 5 minutes. [This is the key!] Steaming both sides results in a fluffy texture.
🕒 09:15
Flip it over once more.
🕒 09:33
Finally, turn the heat to medium, remove the lid, and cook for about 30 seconds to 1 minute on each side, until the surface is crispy and the moisture has evaporated.
🕒 09:39
Transfer the cooked okonomiyaki to a plate and spread Otafuku Sauce (Okonomiyaki Sauce) to taste on the surface. Cook the remaining ones in the same way.
🕒 10:10
Remove the cap from the mayonnaise bottle, cover the opening with plastic wrap, and secure it with a rubber band. Make 3-4 holes with a toothpick to drizzle it thinly. Sprinkle with aonori to taste and bonito flakes to taste, and it's done. [This is the key!] Drizzling thinly makes for a beautiful presentation.
🕒 10:26