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.
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Where to eat okonomiyaki
Okonomiyaki in Osaka
Okonomiyaki Mizuno ★ 4.0
A Dotonbori okonomiyaki landmark of more than 70 years; nagaimo yam batter and pork belly on a table teppan, with bonito flakes and house sauce.
OrderButa-tama (pork okonomiyaki), Ika-tama (squid), Negiyaki (spring onion)
Tsuruhashi Fugetsu Namba ★ 4.1
The Namba CITY branch of Osaka's Tsuruhashi Fugetsu chain, cooking pork belly and squid okonomiyaki on a teppan counter just south of Dotonbori.
OrderClassic buta-tama, Kimchi okonomiyaki, Yakisoba
Teppan Sakaba Hiro ★ 4.1
A Tenma teppan izakaya whose okonomiyaki and yakisoba are made entirely with gluten-free rice flour, cooked with nagaimo yam and pork belly.
OrderGluten-free okonomiyaki, Yakisoba teppan, Tsukimi okonomiyaki
More cities are in research. Want okonomiyaki covered somewhere specific? Tell us where you want to eat.