Fluffy Kansai-style Okonomiyaki with Cabbage and Na

Name: Fluffy Kansai-style Okonomiyaki with Cabbage and Nagaimo Yam
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 grams Cabbage; 100 grams Thinly sliced pork belly; 2 medium Eggs; 2 to 3 tablespoons Tempura crumbs; 1 tbsp Sakura shrimp; 1 pinch Red-coloured pickled ginger; 80 grams Cake flour; 160 grams Grated nagaimo yam; 1 tsp Bonito dashi stock granules or powdered bonito; 1/2 tsp Usukuchi soy sauce; 1 Okonomiyaki sauce, mayonnaise, aonori, bonito flakes

Servings: persons

200 grams Cabbage
100 grams Thinly sliced pork belly
2 medium Eggs
2 to 3 tablespoons Tempura crumbs
1 tbsp Sakura shrimp
1 pinch Red-coloured pickled ginger
80 grams Cake flour
160 grams Grated nagaimo yam
1 tsp Bonito dashi stock granules or powdered bonito
1/2 tsp Usukuchi soy sauce
1 Okonomiyaki sauce, mayonnaise, aonori, bonito flakes

1
Put all the ingredients in a bowl and whisk with chopsticks until sticky.
2
Let it rest in the fridge for 30 minutes if you have time.
3
Roughly shred the cabbage (about 5 cm long x 4-5 mm wide).
4
Cut the thinly sliced pork belly into halves.
5
Add cabbage, eggs, tempura crumbs, sakura shrimp, and pickled red ginger.
6
Mix from the bottom using a big spoon to incorporate as much air as possible.
7
Heat a little oil in a pan over medium-low heat and drop the batter on the pan without flattening it.
8
Form a round shape and place the meat on top.
9
Cook slowly.
10
After you flip it over, do not press down on it and turn up the heat gradually.
11
Cook until the meat is crisp.
12
Flip it over again and cook over medium heat to crisp the surface of the okonomiyaki.
13
I usually cook 2 okonomiyaki at the same time.
14
I recommend you use an electric griddle heated to 230C and cook 3 okonomiyaki at the same time!
15
To finish, squirt Japanese-style Worcestershire sauce, mayonnaise, aonori dried powdered seaweed, and bonito flakes on top.

385

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 200 grams Cabbage, 100 grams Thinly sliced pork belly, 2 medium Eggs, 2 to 3 tablespoons Tempura crumbs, and more.

Yes, Fluffy Kansai-style Okonomiyaki with Cabbage and Nagaimo Yam falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fluffy Kansai-style Okonomiyaki with Cabbage and Nagaimo Yam

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions