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These traditional Japanese pancakes (Okonomiyaki) are filled with cabbage and topped with sliced pork and amazing sauce! | cookingtheglobe.com
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Japanese Cabbage Pancake - Okonomiyaki

These Japanese Pancakes are filled with cabbage, topped with pork, and served with a fantastic sauce. A perfect quick dinner!
Cuisine Japanese
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people
Calories 777kcal
Author CookingTheGlobe

Ingredients

For the pancakes:

  • 2 cups (260g) all-purpose flour
  • 1 cup water
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 2 teaspoons sugar
  • 1 pound (450g) cabbage , coarsely chopped (about 10 cups)
  • 4 eggs
  • 1/4 cup sesame oil
  • 8 oz (225g) fresh pork belly , thinly sliced

For the Tonkatsu sauce (use Okonomiyaki sauce if you can get one or a ready-made Tonkatsu)

  • 2 tablespoons ketchup
  • 5 teaspoons Worcestershire sauce
  • 3 teaspoons oyster sauce
  • 2 1/4 teaspoons sugar

Other toppings:

  • Mayo
  • Pickled ginger , for garnish (optional)
  • Aonori (powdered nori seaweed) (optional)
  • Katsuobushi (dried, shaved bonito) (optional)

Instructions

  • In a large bowl, mix the flour, water, salt, baking powder, and sugar. The batter with be thick. Add the cabbage and mix well until the cabbage is coated. Add the eggs and mix lightly until just combined.
  • Preheat a cast-iron or a non-stick skillet for 5 minutes on medium heat. Add 1 tablespoon of the sesame oil. Spoon about 1/4 of the batter into the skillet and form a pancake about 6 inches (15cm) in diameter and about 1 inch (2.5cm) thick. Don't press down.
  • Lay 1/4 of pork slices on top, without overlapping, and cook for about 3 minutes. Flip over so the pork slices are now facing down. Cook for 5 minutes more. Flip again and cook for 2 minutes more or until the cabbage inside is tender and the pork is cooked through. Remove the pancake from pan and place on a plate. Repeat the process with remaining batter.
  • Now make the Tonkatsu sauce. Combine the ketchup, Worcestershire and oyster sauces, and sugar in a small bowl and whisk together.
  • Squeeze the Tonkatsu sauce onto the pancake, in long ribbons. Squeeze the mayo onto the pancake, also in long ribbons. To squeeze the homemade sauce use a piping bag or cut a tip off a ziploc bag. Top with some pickled ginger. If you have Aonori or Katsuobushi, use 1 tablespoon of each per pancake. Enjoy!

Nutrition

Calories: 777kcal