Osaka-Style Cabbage Okonomiyaki with Spring Vegetables and Crispy Pork Belly
This authentic Osaka-style savory pancake features tender spring cabbage, fresh asparagus, and crispy pork belly, topped with sweet okonomiyaki sauce and Japanese mayo. A satisfying Japanese comfort food that celebrates the best flavors of spring.
Ingredients
- 300g spring cabbage, finely shredded
- 100g asparagus, trimmed and cut into 2cm pieces
- 4 spring onions, thinly sliced
- 200g pork belly slices, thinly cut
- 150g all-purpose flour
- 200ml dashi stock or water with 1 tsp dashi powder
- 4 large eggs
- 1 tsp baking powder
- 1/2 tsp salt
- 3 tbsp vegetable oil
- 4 tbsp okonomiyaki sauce or tonkatsu sauce
- 4 tbsp Japanese mayonnaise
- 2 tbsp dried bonito flakes (katsuobushi)
- 1 tbsp aonori seaweed flakes
- 2 tbsp pickled red ginger (beni shoga)
Instructions
In a large bowl, whisk together flour, dashi stock, 2 eggs, baking powder, and salt until smooth. Let the batter rest for 10 minutes.
Add shredded spring cabbage, asparagus pieces, and half the spring onions to the batter. Mix gently until vegetables are evenly coated.
Heat 1 tablespoon of oil in a large non-stick frying pan over medium heat. Ladle one quarter of the batter mixture into the pan and shape into a round pancake about 15cm in diameter and 2cm thick.
Lay 2-3 slices of pork belly on top of the pancake. Cook for 4-5 minutes until the bottom is golden brown.
Carefully flip the okonomiyaki and cook for another 5-6 minutes until the pork belly is crispy and cooked through, reaching an internal temperature of 75°C.
Press down gently with a spatula and cook for an additional 2 minutes on each side to ensure the center is fully cooked.
Transfer to a serving plate and repeat with remaining batter and pork belly to make 4 okonomiyaki total.
Drizzle each okonomiyaki generously with okonomiyaki sauce in a zigzag pattern, followed by Japanese mayonnaise.
Top with bonito flakes, aonori seaweed, remaining spring onions, and pickled red ginger. Serve immediately while hot.
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