Japanese Pork Belly Okonomiyaki

---
title: Japanese Pork Belly Okonomiyaki
description: "Fluffy Japanese savory pancakes packed with cabbage, crispy pork belly, and scallions, finished with sweet-savory okonomiyaki sauce, creamy Kewpie mayo, and dancing bonito flakes. Uses Jonetz okonomiyaki flour at the package proportions; the mix is already seasoned, so no additional baking powder, dashi, cake flour, or nagaimo is needed."
servings: 4
tags: [main, japanese, pork, pancake, cabbage]
cuisine: Japanese
difficulty: medium
---

== Prepare the Vegetables ==

Finely chop @green cabbage{480%g} into approximately 1/2-inch pieces, about 2/3 of a medium head. Thinly slice @green onions{4%stalks}, reserving some for topping, and chop the @pickled red ginger{2%tbsp} (beni shōga), if using. Dry the cabbage well to prevent a watery batter. Allow ~{5-8%minutes} for the prep.

== Make the Batter ==

In a #large bowl{}, whisk together Jonetz @okonomiyaki flour{160%g} and @cold water{160%ml}. Add @eggs{2} and gently combine until just incorporated, about ~{3%minutes}. A few small lumps are fine; avoid overmixing, which can make the pancakes dense.

== Fold in the Fillings ==

Add the cabbage, green onions, pickled red ginger, and @tenkasu{1/4%cup} (tempura scraps), if using. Fold gently for ~{2%minutes} until everything is lightly coated. The mixture should look mostly like cabbage held together by batter, not a bowl of liquid pancake batter.

== Form and Cook the Pancakes ==

Heat a #nonstick skillet{} over medium heat with a little @neutral oil{1 to 2%tbsp}. Spoon in one-quarter of the cabbage mixture and shape into a round 6-7 inches across and approximately 3/4 inch thick, about ~{2%minutes} per pancake. Arrange one-quarter of the @pork belly{240%g}, thinly sliced, evenly across the top.

Cook the first side uncovered for ~{4-5%minutes}. Flip carefully so the pork belly is underneath. Cover and cook for ~{4-5%minutes}. Flip again and cook uncovered for ~{2-3%minutes}. The pork should be fully cooked and the center set. If the outside browns too quickly, reduce the heat. Don't press the pancake down; this helps preserve its fluffy interior. Repeat with the remaining mixture.

== Top and Serve ==

While hot, brush generously with @okonomiyaki sauce{80 to 120%g}. Drizzle @Kewpie mayonnaise{40 to 60%g} in thin zigzags, then sprinkle with @katsuobushi{} (bonito flakes) and @aonori{} (seaweed powder), both to taste, and the reserved green onions. Serve immediately while the edges are crisp.

> Cabbage is the star: keep it finely chopped, but not minced into mush. Pork belly works best because its fat renders against the skillet after flipping, creating a flavorful crust. Tenkasu is worth adding for little pockets of crunch and richness. Keep the batter cold and mix just before cooking for a lighter texture. Use two skillets to cook the four pancakes in two batches and save time.

> Serving suggestion: pair with a cold Japanese cabbage-and-cucumber salad with miso-sesame vinaigrette. The bright, tangy dressing balances the rich pork belly and savory pancake.

== Homemade Okonomiyaki Sauce (Optional) ==

If you don't have bottled okonomiyaki sauce, stir together @ketchup{2%tbsp}, @Worcestershire sauce{2%tbsp}, @oyster sauce{1%tbsp}, and @honey{1%tsp} or sugar until smooth. Adjust sweetness to taste.