Okonomiyaki Mizuno
A Dotonbori landmark for Osaka okonomiyaki since 1945; nagaimo yam batter and pork belly on a table teppan, with bonito flakes and house sauce.
Order: ['Buta-tama (pork okonomiyaki)', 'Ika-tama (squid)', 'Negiyaki (spring onion)']
Make it at home
Ingredients
- 150g wheat flour
- 200ml dashi stock
- 100g grated nagaimo yam
- 2 eggs
- 400g cabbage, finely shredded
- 150g pork belly slices
- Okonomiyaki sauce, Kewpie mayonnaise, bonito flakes, aonori to finish
Method
- Mix flour, dashi, nagaimo, and eggs into a loose batter.
- Fold in cabbage with a light hand; do not overmix.
- Heat a teppan or large pan on medium. Pour batter into a 20cm round.
- Lay pork belly slices over the top. Cook 4 minutes until the underside is golden.
- Flip once using two spatulas and cook a further 4 minutes.
- Top with okonomiyaki sauce, mayonnaise, bonito flakes, and aonori.
Tip from the editors. Osaka okonomiyaki is thinner and fluffier than the Hiroshima version; use a higher nagaimo ratio for the characteristic spongy interior.
This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.
Where to eat okonomiyaki
Okonomiyaki in Osaka
Tsuruhashi Fugetsu Namba
The Namba branch of Osaka's famous okonomiyaki chain, serving thin lacy batter with pork belly or squid at a teppan counter near Dotonbori canal.
Order: ['Classic buta-tama', 'Kimchi okonomiyaki', 'Yakisoba']
Teppan Sakaba Hiro
A Tenma teppan restaurant serving gluten-free okonomiyaki on request using rice-flour batter with nagaimo yam and pork belly; call ahead to confirm.
Order: ['Gluten-free okonomiyaki', 'Yakisoba teppan', 'Tsukimi okonomiyaki']
More cities are in research. Want okonomiyaki covered somewhere specific? Tell us where you want to eat.