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Recipe details are AI-generated from the video and may contain errors — for reference only.
Combine 100g plain flour and 2 tbsp cornflour in a large mixing bowl, then make a well in the center. Crack 2 eggs into the well and pour in 250ml dashi stock gradually while whisking, until smooth batter with small lumps forms.
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Do not overmix the batter
leaving a few small lumps in the flour mixture is completely fine and helps keep texture light
Chop 400g cabbage into small bite-sized pieces.
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Keep fingertips curled inward while chopping cabbage to prevent cutting yourself.
Add chopped 400g cabbage, 2 tbsp beni shoga, and 2 tbsp tenkasu into the bowl of prepared batter. Fold everything together with a spoon until the cabbage is thoroughly coated.
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Fold gently so cabbage retains its crisp volume and does not release excess moisture.
Wash hands and cutting board thoroughly after handling raw pork belly and prawns to prevent cross-contamination. Raw pork and seafood harbor bacteria; always clean knives, boards, and hands immediately.
Add 100g sliced pork belly and 100g chopped prawns to the cabbage mixture bowl and stir until combined (keep shredded cheese set aside for layering later).
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Do not mix cheese into batter yet
putting cheese in batter will cause it to burn when contacting the hot pan directly
Heat 1 tbsp cooking oil in a frying pan over low to medium heat. Spoon half of the cabbage mixture into the center of the pan to form a round, thick mound.
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Keep heat low-medium
if the heat is too high, the bottom will burn before the thick pancake cooks through
Sprinkle 50g shredded cheese evenly over top of the cabbage mound in the pan.
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Keep cheese centered away from outer edges so it does not melt directly onto hot metal.
Spoon the remaining half of cabbage mixture over the cheese to fully enclose it inside the pancake mound. Do not press down yet.
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Do not push down on the pancake at this stage, otherwise it will compact too densely and steam cannot rise through.
Cover the pan with a lid and cook on low to medium heat for 6 to 7 minutes, until the bottom turns deep golden brown and internal steam softens the cabbage.
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Keep lid tight to trap steam
trapping steam cooks raw meat and cabbage through the interior
Remove lid and slide two spatulas under the okonomiyaki. Flip the pancake over carefully in one smooth motion so the golden browned side faces up.
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Support both sides with spatulas when flipping
otherwise the heavy pancake will snap or break apart
Press down firmly on top of the pancake with spatulas to flatten and compact it. Shape the edges into a round circle, then poke a few small holes through the surface using the edge of a spatula or chopstick to release steam.
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Now that the pancake is flipped, pressing down molds it into shape without making it dense.
Cover pan with lid again and cook on low to medium heat for another 6 to 7 minutes until cooked through and cheese is gooey melted.
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Do not rush
cooking a full 6-7 minutes ensures pork belly inside is fully cooked safely
Transfer cooked okonomiyaki out of frying pan using spatulas and place onto a flat serving plate.
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The pan and pancake are extremely hot
handle with sturdy spatulas to prevent drops
Drizzle 3 tbsp okonomiyaki sauce generously over the top of the hot pancake in thick criss-cross lines.
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Apply sauce while pancake is hot so it warms and adheres evenly.
Squeeze 2 tbsp Japanese mayonnaise from a bottle in fine, thin parallel lines back and forth across the sauce.
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Use a bottle nozzle with small holes or squeeze gently for neat, fine mayonnaise lines.
Drag a chopstick tip perpendicularly back and forth through the mayonnaise lines to create a decorative feathered marbled pattern.
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Drag gently across the sauce surface
do not gouge into the pancake base
Sprinkle 1 tsp aonori seaweed powder and 5g bonito flakes over top. Serve hot while bonito flakes wave and dance in the steam.
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Garnish immediately while pancake is steaming hot so bonito flakes absorb heat and dance.
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