Prepare your senses for a delightful journey to Japan, where culinary creativity meets ultimate comfort in a dish known as Okonomiyaki! Imagine a fluffy, savory pancake, not destined for syrup and berries, but for a symphony of umami flavors. This isn't just a meal; it's an edible canvas, celebrated for its incredible versatility and heartwarming appeal. At its core, Okonomiyaki is a harmonious blend of finely shredded cabbage, flour, and eggs, grilled to golden perfection. But the true magic unfolds with its endless toppings, allowing each bite to be a unique adventure – truly living up to its name, which famously means "grilled as you like it."

Whether you encounter the robust, layered elegance of Hiroshima-style, where noodles and various ingredients are meticulously stacked, or the wonderfully mixed convenience of Osaka-style, where everything is blended before grilling, this dish promises a delightful experience. It’s a cherished staple found from bustling street stalls to cozy kitchens across Japan, a testament to its universal appeal as a customizable, satisfying comfort food. For many Europeans, discovering Okonomiyaki is like finding a new culinary best friend – approachable, deeply flavorful, and always eager to please your palate with its playful textures and rich sauces. Get ready to embrace this unique grilled delight!

Fun Fact: While often translated as "savory pancake," the "yaki" in Okonomiyaki actually signifies "grilled" or "fried," connecting it to other beloved Japanese grilled dishes like yakitori or teriyaki. It gained significant popularity as a hearty and affordable meal during and after World War II, helping to feed a nation with limited resources, transforming simple ingredients into a delicious, fulfilling dish!

Serves

For 1 Persons Preparation Time ca. 25 Minuten

Ingredients

• 1 cup (120g) All-Purpose Flour
• 1/2 cup (120ml) Dashi (or Water + 1/2 tsp Dashi Powder)
• 1 Large Egg
• 1/4 head (about 300g) Green Cabbage, finely shredded
• 1/4 cup Chopped Green Onions (Scallions)
• 100g Thinly Sliced Pork Belly (or Shrimp/Other Protein)
• Okonomiyaki Sauce, for serving
• Japanese Mayonnaise, for serving
• Katsuobushi (Bonito Flakes), for serving
• Aonori (Dried Green Seaweed), for serving
• Vegetable Oil, for cooking

Instructions

• Prepare the Batter: In a large bowl, whisk together the flour, dashi (or dashi powder and water), and egg until just combined. Do not overmix; a few lumps are fine.
• Add Cabbage and Green Onions: Gently fold the finely shredded cabbage and chopped green onions into the batter. Mix just enough to coat everything thoroughly.
• Cook Pork Belly (Optional): Heat a lightly oiled griddle or large non-stick pan over medium heat. Lay the pork belly slices on the hot surface and cook until lightly browned. This step can also be done directly on top of the batter in the next step.
• Form and Cook Pancakes: Pour half of the batter mixture onto the hot griddle, forming a thick, round pancake about 6-8 inches (15-20 cm) in diameter. Arrange half of the pre-cooked (or raw) pork belly slices on top of the batter. Cook for 5-7 minutes, until the bottom is golden brown and crispy.
• Flip and Finish Cooking: Carefully flip the okonomiyaki. If using raw pork belly, it will cook now. Cover the pan and cook for another 5-7 minutes, or until cooked through and the second side is golden. Repeat for the second pancake.
• Garnish and Serve: Transfer the cooked okonomiyaki to a plate. Drizzle generously with okonomiyaki sauce and Japanese mayonnaise. Sprinkle with katsuobushi and aonori. Serve immediately for best taste.