🇯🇵 Japan
Okonomiyaki, made with supermarket ingredients
The authentic flavor in three easy steps with what any supermarket sells, in metric, for students and anyone cooking far from home (serves 2).
20 min2 to wash
3 lazy steps
- 1
Whisk 120 ml flour, 80 ml dashi broth, and 2 eggs in a bowl, then fold in 500 ml shredded cabbage.
- 2
Heat an oiled skillet over medium heat, pour batter into 2 circles, top with 110 g pork belly slices, and cook 5 minutes per side.
- 3
Drizzle with 3 tbsp okonomiyaki sauce and 2 tbsp Japanese mayonnaise, then top with 2 tbsp bonito flakes.
🇯🇵 How it's eaten in Japan
In Japan, it is often finished with aonori (green seaweed powder) and pickled red ginger alongside the sauce and mayonnaise.
Ingredients (serves 2)
- Coleslaw cabbage mix -500 ml
Swap: Pre-shredded bag - 500 ml（No chopping needed）
- All-purpose flour -120 ml
- Dashi stock -80 ml
Swap: Chicken broth - 80 ml（Savory base match）
- Eggs- 2
- Pork belly slices -110 g
Swap: Bacon strips - 110 g（Easy store find）
- Okonomiyaki sauce -3 tbsp
Swap: 2 tbsp ketchup + 1 tbsp Worcestershire sauce（Sweet-savory taste）
- Japanese mayonnaise -2 tbsp
Swap: Mayonnaise - 2 tbsp + pinch of sugar（Richness match）
- Katsuobushi (bonito flakes) -2 tbsp
Authentic ingredients in Japan
- Cabbage - 500 ml, shredded
- Nagaimo (grated yam) -2 tbsp
- All-purpose flour -120 ml
- Dashi stock -80 ml
- Eggs- 2
- Pork belly slices -110 g
- Tenkasu (tempura scraps) -2 tbsp
- Okonomiyaki sauce -3 tbsp
- Japanese mayonnaise -2 tbsp
- Katsuobushi (bonito flakes) -2 tbsp
- Aonori (green laver) -1 tsp
Optional authentic touch
Grate nagaimo (Japanese mountain yam) into the batter for a fluffier texture.
Wherever you live: Japan, Europe or anywhere else
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