More ▾
Okonomiyaki (Osaka-Style)
3 servings
| prepShred cabbage thinly | ||||||
| prepChop scallions | ||||||
| prepSlice pork belly into 8 very thin slices and weave together | ||||||
| 1/4 tsp curry powder | Whisk together sauce | Plate & top with sauce & garnishes | ||||
| 1 tbsp Worcestershire sauce | ||||||
| 1 tbsp ketchup | ||||||
| 1 tbsp date syrup | ||||||
| 1 tbsp oyster sauce | ||||||
| 2 large eggs | Whisk eggs & dashi | Mix in flour | Fold in vegetables & tenkasu | Pan-fry 7–9 min, first side, medium-low | Flip & pan-fry 6–7 min until pork crisps | |
| 1/2 cup / 120 ml dashi stock | ||||||
| 120 g / 1 cup flour | ||||||
| 300 g cabbage, thinly shredded | ||||||
| 30 g / 1 oz scallions, chopped | ||||||
| 30 g / 1 oz tenkasu | ||||||
| 2 tsp flour, for dusting | ||||||
| 250 g / 8.8 oz pork belly, 8 very thin slices, woven | Dust pork weave with flour | |||||
| 1 tbsp vegetable oil | ||||||
| Aonori | ||||||
| Japanese mayonnaise | ||||||
| Katsuobushi | ||||||
| Benishoga | ||||||
Read left to right — each column combines what's behind it. Tap a step to check it off.
Any recipe can look like this.
Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.
Try it — it's free