Okonomiyaki
Ingredients
- 2 cups all-purpose flour
- 1 cup dashi stock, cooled
- 2 large eggs
- 2 tbsp Japanese mayonnaise
- 1 tbsp soy sauce
- 1 tsp mirin
- 8 oz napa cabbage, shredded fine
- 4 oz pork belly, sliced thin and chopped
- 3 oz Nagaimo mountain yam, grated
- 3 scallions, chopped into 1-inch pieces
- 2 tbsp pickled ginger (beni shoga), chopped
- 2 tbsp vegetable oil, divided
- 4 tbsp okonomiyaki sauce
- 2 tbsp bonito flakes (katsuobushi)
- 1 tbsp aonori (seaweed powder)
Instructions
- Whisk together flour, cooled dashi, eggs, 2 tbsp mayonnaise, soy sauce, and mirin in a large bowl until smooth with no lumps. Let rest 10 minutes to allow flour to hydrate.
- In a separate bowl, combine shredded cabbage, chopped pork belly, grated yam, scallions, and pickled ginger. Gently fold into batter until just combined, being careful not to overwork and compress the vegetables.
- Heat 1 tbsp oil on a flat griddle or large cast-iron skillet over medium heat (350°F if using electric griddle). Once shimmering, pour 3/4 cup batter and spread into a 6-inch round using the back of a spatula, creating an even 1/2-inch thickness.
- Cook undisturbed for 5-6 minutes until the bottom is golden brown and set. Using a wide spatula, flip carefully and cook the second side for 4-5 minutes until cooked through and lightly browned. Transfer to a cutting board.
- Repeat step 3-4 with remaining oil and batter to make 4 okonomiyaki total.
- Drizzle each warm okonomiyaki with 1 tbsp okonomiyaki sauce in a crosshatch pattern. Top with a thin zigzag of Japanese mayonnaise.
- Garnish immediately with bonito flakes (which will wave from residual heat) and a pinch of aonori powder. Serve hot on a wooden board or small plate for maximum presentation.
- Optional: For competition heat, add a small dollop of spicy miso mayo mixed with sriracha under the standard mayo layer.
Inspired by Earl James Reynolds’s winning okonomiyaki. This is a plausible recreation, not the chef’s original recipe.