Recipe

Asia → 🇯🇵 Japan → Osaka (Kansai)
Osaka-Style Okonomiyaki
Japanese · easy · serves 2
prep 20 min · cook 20 min
~773 cal · 41g protein · 90g carbs · 28g fat (estimated, per serving)
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Okonomiyaki pancake topped with sauce, mayo, and bonito flakes
🇯🇵 Osaka (Kansai)
Okonomiyaki means "grilled as you like it," and Osaka is its capital. Born from cheap post-war flour rations, it became the emblem of the city's kuidaore — "eat until you drop" — food culture, cooked on teppan griddles set right into restaurant tables.
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Ingredients
Serves 2 —
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1 cup all-purpose flour
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3/4 cup dashi stock (or water)
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2 eggs
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4 cups green cabbage, finely shredded
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3 scallions, sliced
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6 slices thin-sliced pork belly
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4 tbsp okonomiyaki sauce
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2 tbsp Japanese mayonnaise
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a handful bonito flakes (katsuobushi)
Instructions
1
Whisk the flour, dashi, and eggs (or flax gel) into a smooth batter. Fold in the cabbage and scallions — it should look like dressed coleslaw, barely bound.
2
Heat an oiled skillet over medium. Pile in half the batter as a thick 1-inch pancake; lay pork belly (or mushrooms) on top.
3
Cook 5 minutes until the base is golden, then flip confidently and cook 5–6 minutes more, pressing gently.
4
Flip once more so the topping faces up. Paint generously with sauce, zigzag the mayo, and shower with bonito flakes or nori.
5
Repeat with the second pancake. Cut into wedges straight in the pan, Osaka-style.
Osaka teppan street cooking.
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🌏 While it simmers — know your destination
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Osaka (Kansai). Japan’s kitchen, capital of “eat until you drop” street food.
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Japan. An archipelago obsessed with seasonality and craft.
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Asia. From street-cart woks to slow monastery kitchens.
The story behind this dish is up top — worth a read while the pot works.
👩‍🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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