Osaka-style okonomiyaki

Method

1. 01

   Chop and dry the cabbage

   Finely chop 640 g cabbage and drain it thoroughly so extra water does not thin the batter. Slice 240 g pork belly into eight thin pieces; use a dedicated raw-pork board and sanitize it before the batter station.

   

2. 02

   Make the base batter

   Whisk 120 g flour, 3 g baking powder, 3 g salt, and 3 g sugar with 180 ml dashi and 160 g grated nagaimo until smooth. Rest the base batter covered for 15 minutes in the refrigerator.

   

3. 03

   Fold in the mix-ins

   Beat four eggs into the rested batter, then fold in 60 g tenkasu, 30 g minced pickled red ginger, and the drained cabbage. Divide the thick mixture into four equal portions; keep the raw pork separate until the pan.

   

4. 04

   Heat and shape four pancakes

   Heat a griddle or wide skillet to 200°C over medium heat and brush on 30 ml oil. Add one quarter of the batter at a time, shape each into a 15 cm round about 2 cm thick, and lay two pork slices across the top of each round.

   

5. 05

   Cook covered first side

   Cover and cook over medium-low heat for 5 minutes until the bottom is golden and the pork edges begin to render. Work in batches if the griddle cannot hold all four without crowding.

   

6. 06

   Flip and cook through

   Slide a clean wide spatula fully under each pancake and flip once. Cover and cook the pork side down for another 5 minutes over medium-low heat; do not press, or the cabbage structure will become dense.

   

7. 07

   Set the centre to 74°C

   Uncover, flip once more, and cook for 2 minutes. Check the thickest centre with a clean thermometer; the batter and pork must reach at least 74°C. Transfer each pancake to a clean plate and sanitize the raw-pork tools.

   

8. 08

   Top with four measured finishes

   For each of the four pancakes, spread 30 g okonomiyaki sauce and 20 g Japanese mayonnaise, then add 1 g aonori and 2 g katsuobushi. Serve immediately; these are the only visible sauces and toppings in the finished dish.