Meat dishes
Pork belly okonomiyaki
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Osaka-style savoury cabbage pancakes: finely chopped cabbage is mixed into the batter and cooked with thin pork belly. Nagaimo gives a light texture; this version is finished with savoury sauce and bonito flakes.
Timing
- Preparation: about 25 minutes including overlapping batter rest
- Cooking: about 50 minutes for four consecutive pancakes
- Total time: about 1 hour 15 minutes using one pan
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 675 kcal
- Protein
- ≈ 26.1 g
- Carbohydrates
- ≈ 55 g
- Fat
- ≈ 36.8 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Includes 200 g pork belly and 200 g egg without shells. Yam is a comparison for nagaimo, fish stock for dashi, stockfish for bonito and nori for aonori. Tenkasu: 50% flour, 40% oil, 10% water. Sauce uses documented Otafuku data; pickled ginger uses the comparison model of 80% ginger, 15% vinegar and 5% sugar.
Okonomiyakisoße (Otafuku Referenzprodukt)
Quantity assumptions and ingredient mapping
- 200 ml prepared cold dashi stock · ≈ 200 g · Assumed quantity / reference product
- 100 g peeled nagaimo Japanese mountain yam · ≈ 100 g · Assumed quantity / reference product
- 4 eggs · ≈ 200 g
- 200 g fresh skinless pork belly, very thinly sliced · ≈ 200 g · Assumed quantity / reference product
- 25 g tenkasu tempura crumbs · ≈ 25.0 g · Assumed quantity / reference product
- 20 g drained red pickled ginger · ≈ 20 g · Assumed quantity / reference product
- 80 g okonomiyaki sauce · ≈ 80 g · Assumed quantity / reference product
- 50 g Japanese mayonnaise · ≈ 50 g · Assumed quantity / reference product
- 2 g aonori seaweed flakes · ≈ 2 g · Assumed quantity / reference product
- 8 g dried bonito flakes · ≈ 8 g · Assumed quantity / reference product
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 600 g white cabbage, core removed
- 180 g wheat flour
- 200 ml prepared cold dashi stock
- 100 g peeled nagaimo Japanese mountain yam
- 4 eggs
- 200 g fresh skinless pork belly, very thinly sliced
- 30 g spring onions
- 25 g tenkasu tempura crumbs
- 20 g drained red pickled ginger
- 3 g salt
- 20 ml neutral oil
- 80 g okonomiyaki sauce
- 50 g Japanese mayonnaise
- 2 g aonori seaweed flakes
- 8 g dried bonito flakes
Instructions
- Whisk flour, dashi, finely grated nagaimo and salt until smooth. Rest for 15 minutes. Meanwhile, finely chop cabbage, spring onions and ginger and cut pork belly into short strips.
- Stir eggs, tenkasu, spring onions and ginger into the batter, then gently fold in cabbage. The mixture should be mostly cabbage lightly coated in batter. Do not compress it.
- Heat a large non-stick pan over medium heat. Divide oil between four batches. Shape one quarter of the mixture into a pancake about 18 cm wide and 2 cm thick. Lay one quarter of the pork on top. Cover and cook for 5 minutes.
- Turn carefully with two broad spatulas. Cook covered for another 5–6 minutes, then turn again and cook uncovered for 1 minute. Do not press flat. Pork and egg batter must be fully cooked; check at least 70 °C in the centre for 2 minutes.
- Repeat with the remaining three portions, keeping finished pancakes warm in an 80 °C oven. Brush with okonomiyaki sauce, drizzle with mayonnaise and finish with aonori and katsuobushi.
Tips
- Find nagaimo in Asian grocery shops. Wear gloves when grating if the raw yam irritates your skin. An ordinary potato is not an identical substitute.
- Two pans reduce elapsed cooking to roughly 25 minutes. The main total deliberately assumes one pan.
