asianOsaka-Style Okonomiyaki
A thick Osaka cabbage pancake with tender shrimp, crisp edges and the classic savory-sweet sauce finish.
- Prep:
- 15 minutes
- Cook:
- 40 minutes
- Waiting:
- 20 minutes (cooling the dashi, 20 minutes)
Method
Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.
Shows the steps one at a time, with a timer for each timed step.
Heavy skillet, Sharp knife and board
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Dashi
31 minutesMedium heatHeat the water with the kombu over medium heat until just below a boil, about 8 minutes, and remove the kombu. Add the bonito flakes for 1 minute, rest for 2 minutes, strain and chill for 20 minutes.
Success cueThe dashi is clear, pale gold and cold.
- 02
Batter
2 minutesWhisk the flour with the cold dashi and the eggs until just combined.
Success cueA few small lumps remain.
- 03
Filling
10 minutesSlice the cabbage into thin short ribbons and dry it well, then fold the cabbage, scallions and chopped shrimp into the batter.
Success cueThe cabbage is coated, with no pools of batter.
- 04
Shaping
1 minuteMedium heatHeat half of the oil in a nonstick pan over medium heat and spread half of the mixture into a round 2 cm thick, without pressing it.
Success cueThe round is even and holds its shape.
- 05
Cooking
11 minutesMedium heatCover for 5 minutes, flip with two spatulas and cook uncovered for 5 to 6 minutes. Repeat with the rest of the oil and mixture.
Success cueBoth sides are golden, the center is set and the shrimp are pink.
Watch outFlip in one quick move so the pancake does not break.
- 06
Finish
2 minutesBrush with okonomiyaki sauce, add thin lines of mayonnaise and sprinkle with aonori and bonito flakes.
Success cueThe bonito flakes move in the heat.
Cooking tips
Cold dashi slows gluten development, keeping the interior tender while the outside browns.
- • Dry cabbage prevents a watery pancake
- • Use two wide spatulas for a clean flip
Potential allergens
Egg, Wheat / gluten, Soy, Fish, Shellfish
Compound ingredients vary by product; check labels and possible cross-contact.
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