Recipe by the President of the Japanese Okonomiyaki

Name: Recipe by the President of the Japanese Okonomiyaki Association!! Kansai-style Okonomiyaki
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 150 grams Thinly sliced pork belly; 1/4 Cabbage; 3 tbsp Red pickled ginger; 200 ml Tempura crumbs; 1 per okonomiyaki Egg; 3 ladles Cake flour; 1 ladle worth Grated yamaimo; 3 tsp Baking powder; 3 ladles worth Kombu based dashi stock; 1 Okonomiyaki sauce; 1 Aonori; 1 Bonito flakes; 1 Mayonnaise; 2 tbsp Vegetable oil

Servings: persons

150 grams Thinly sliced pork belly
1/4 Cabbage
3 tbsp Red pickled ginger
200 ml Tempura crumbs
1 per okonomiyaki Egg
3 ladles Cake flour
1 ladle worth Grated yamaimo
3 tsp Baking powder
3 ladles worth Kombu based dashi stock
1 Okonomiyaki sauce
1 Aonori
1 Bonito flakes
1 Mayonnaise
2 tbsp Vegetable oil

1
Roughly mince the cabbage.
2
Finely mince the core.
3
Finely chop the pickled red ginger.
4
Pour the batter onto the electric griddle at once.
5
The okonomiyaki should be about 15-18 cm and 1-2 cm thick.
6
Lay pork belly slices on top and cook for 2 minutes.
7
For tempura crumbs, buy at the deli section of the supermarket instead of using leftover crumbs you made previously.
8
It'll result in better flavor.
9
Add 1 ladle of cake flour, 1/3 of the grated yam, 1/3 teaspoon of baking powder, and 1 ladle of kombu dashi stock to the tempura crumbs and mix together.
10
It's best if the batter is a little thick.
11
Add cabbage, pickled red ginger, and egg to the batter and mix it by scooping up and down with a fork to incorporate air.
12
Pour the batter onto the hot plate at once.
13
The okonomiyaki should be about 15-18 cm and 1-2 cm thick.
14
Lay pork belly slices on top and cook for 2 minutes.
15
Flip the okonomiyaki over and cook for 5 more minutes.
16
Steam emitting from the sides is proof that it is cooking all the way through.
17
Do not press down.
18
Flip the okonomiyaki one more time.
19
The pork belly slices should be nice and crispy.
20
Leave it to cook for 3 more minutes.
21
Don't worry about spreading the sauce on carefully, just smear a generous amount.
22
Once you add lots of aonori and bonito flakes, it's done.
23
Okonomiyaki also tastes good with a squirt of mayonnaise on top.

653

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 14 ingredients. The key ingredients include: 150 grams Thinly sliced pork belly, 1/4 Cabbage, 3 tbsp Red pickled ginger, 200 ml Tempura crumbs, and more.

Yes, Recipe by the President of the Japanese Okonomiyaki Association!! Kansai-style Okonomiyaki falls under the Meat & Poultry 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!

Recipe by the President of the Japanese Okonomiyaki Association!! Kansai-style Okonomiyaki

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions