Osaka-Style Okonomiyaki with Cabbage and Pork Belly
Savory Japanese pancake from Osaka filled with shredded cabbage and tender pork belly slices, topped with signature sauces. This japanese-inspired pork ready in about 30 minutes pairs all-purpose flour, dashi stock, large egg for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup all-purpose flour
- 3/4 cup dashi stock
- 1 large egg
- 2 cups, finely shredded napa cabbage
- 2 stalks, chopped green onions
- 6 oz thinly sliced pork belly
- 2 tbsp vegetable oil
- 3 tbsp okonomiyaki sauce
- 2 tbsp Japanese mayonnaise
- 1/4 cup bonito flakes
- 2 tbsp, chopped pickled ginger
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large bowl, whisk 1 cup all-purpose flour with 3/4 cup dashi stock and 1 large egg until smooth batter forms.
- Step 2: Fold in 2 cups finely shredded napa cabbage and 2 chopped green onions gently to combine evenly.
- Step 3: Heat 1 tbsp vegetable oil in a large non-stick skillet over medium heat. Pour half the batter mixture into a 6-inch round pancake shape.
- Step 4: Lay 3 oz thinly sliced pork belly evenly over the pancake. Cook for 4-5 minutes until edges start to set and bottom is golden brown.
- Step 5: Carefully flip the okonomiyaki and cook another 4-5 minutes until pork is cooked through and pancake is firm.
- Step 6: Transfer to a plate and brush the top with 1.5 tbsp okonomiyaki sauce and drizzle 1 tbsp Japanese mayonnaise. Sprinkle with 1/8 cup bonito flakes and 1 tbsp chopped pickled ginger.
- Step 7: Repeat steps 3-6 for the second okonomiyaki with remaining ingredients to serve two pancakes total.
Frequently asked questions
How long does Osaka-Style Okonomiyaki with Cabbage and Pork Belly take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Osaka-Style Okonomiyaki with Cabbage and Pork Belly?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep all-purpose flour from drying out.
Can I substitute ingredients in Osaka-Style Okonomiyaki with Cabbage and Pork Belly?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Osaka-Style Okonomiyaki with Cabbage and Pork Belly for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Osaka-Style Okonomiyaki with Cabbage and Pork Belly?
Japanese pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
