Make it at home

Yield 2Hands-on 20 minTotal 30 minDifficulty Medium

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

  1. Mix flour, dashi, nagaimo, and eggs into a loose batter.
  2. Fold in cabbage with a light hand; do not overmix.
  3. Heat a teppan or large pan on medium. Pour batter into a 20cm round.
  4. Lay pork belly slices over the top. Cook 4 minutes until the underside is golden.
  5. Flip once using two spatulas and cook a further 4 minutes.
  6. 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.

Where to eat okonomiyaki

Okonomiyaki in Osaka

Okonomiyaki Mizuno ★ 4.0

Okonomiyaki¥¥Dotonbori and NambaDaily 11:00-22:00

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.

Order: ['Buta-tama (pork okonomiyaki)', 'Ika-tama (squid)', 'Negiyaki (spring onion)']

1-4-15 Dotonbori, Chuo-ku, Osaka 542-0071

Teppan Sakaba Hiro ★ 4.1

Okonomiyaki¥¥Tenma and TenjinbashiTue-Fri 17:00-24:00; Sat-Sun 12:00-24:00; Mon closed

A Tenma teppan izakaya whose okonomiyaki and yakisoba are made entirely with gluten-free rice flour, cooked with nagaimo yam and pork belly.

Order: ['Gluten-free okonomiyaki', 'Yakisoba teppan', 'Tsukimi okonomiyaki']

6-2-6 Tenjinbashi, Kita-ku, Osaka 530-0041

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