Name: Okonomiyaki (Japanese cabbage pancake)
Prep time: 40 min
Cook time: 10 min
Total time: 110 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 125 g plain flour (type 405); 0.25 tsp salt; 0.25 tsp sugar; 0.25 tsp baking powder; 160 g nagaimo (mountain yam), peeled and grated (from an Asian shop; makes the batter fluffy, the skin can itch); 180 ml dashi; 4 eggs (size L); 120 ml tenkasu (tempura crumbs); 600 g white cabbage, finely chopped (about ½ head); 60 ml red pickled ginger (beni shoga), chopped (two thirds into the batter, the rest as topping); 225 g pork belly, sliced paper-thin (in 10 cm long pieces); 2 tbsp neutral oil (for frying); 1.5 tbsp sugar; 2 tbsp oyster sauce; 4 tbsp ketchup; 3.5 tbsp Worcestershire sauce; Japanese mayonnaise (Kewpie) (for drizzling); katsuobushi (bonito flakes); aonori (green seaweed flakes); spring onions, in rings

Preparation

Mix the flour, salt, sugar and baking powder in a large bowl. Grate the nagaimo quickly and stir it in with the dashi until you have a smooth batter. Chill for at least 1 hour (up to overnight); this makes the pancakes fluffier.
For the sauce, stir the sugar, oyster sauce, ketchup and Worcestershire sauce until the sugar has dissolved (or use ready-made okonomiyaki sauce).
Remove the core from the cabbage, cut the cabbage into narrow strips and chop these very finely, then wash and drain well so it does not water down the batter. Chop the ginger and cut the pork belly into pieces.
Stir the eggs, tenkasu and two thirds of the ginger into the batter, then fold in the cabbage in three portions until it is coated in batter all over.
Heat two large frying pans with lids over a medium heat with a little oil and put a portion of batter in each. Shape into a circle about 15 cm across and roughly 2 cm thick. Lay 3 slices of pork belly on each and fry covered over a medium-low heat for 5 minutes.
When the underside is nicely browned, carefully turn, press down lightly and cook covered for another 5 minutes. Turn one last time and fry uncovered for 2 more minutes. Then cook the second round.
Transfer to plates, brush with sauce, drizzle mayonnaise over in a zigzag and sprinkle with bonito flakes, aonori, spring onions and the remaining ginger.

Drink with it

Pale lager · excellent match
Japanese lager or pilsner, ice cold
Carbonation and fine bitterness cleanse the palate of mayonnaise and pork fat; in Osaka it is the usual drink with it.
Pils or Helles: What's the Difference?
Junmai sake · excellent match
Junmai, at room temperature or lightly chilled
The soft rice note and light acidity of the junmai take up the umami of the sauce and bonito and balance the fat of the mayonnaise.
Junmai, Ginjo, Daiginjo: What do these mean for sake?
Mellow whisky · good match
Mild whisky as a highball with lots of soda and ice
The soda loosens the fat and sweet sauce, and the mild whisky adds a light malt note.
Whisky with food: cheese, chocolate, and savory dishes
Wheat beer · good match
Hefeweizen (wheat beer)
Fruity yeast notes and carbonation stand against the sweet sauce and cut the fat.
Wheat Beer: Where Do Banana and Clove Come From?

Preparation

Mix the flour, salt, sugar and baking powder in a large bowl. Grate the nagaimo quickly and stir it in with the dashi until you have a smooth batter. Chill for at least 1 hour (up to overnight); this makes the pancakes fluffier.
For the sauce, stir the sugar, oyster sauce, ketchup and Worcestershire sauce until the sugar has dissolved (or use ready-made okonomiyaki sauce).
Remove the core from the cabbage, cut the cabbage into narrow strips and chop these very finely, then wash and drain well so it does not water down the batter. Chop the ginger and cut the pork belly into pieces.
Stir the eggs, tenkasu and two thirds of the ginger into the batter, then fold in the cabbage in three portions until it is coated in batter all over.
Heat two large frying pans with lids over a medium heat with a little oil and put a portion of batter in each. Shape into a circle about 15 cm across and roughly 2 cm thick. Lay 3 slices of pork belly on each and fry covered over a medium-low heat for 5 minutes.
When the underside is nicely browned, carefully turn, press down lightly and cook covered for another 5 minutes. Turn one last time and fry uncovered for 2 more minutes. Then cook the second round.
Transfer to plates, brush with sauce, drizzle mayonnaise over in a zigzag and sprinkle with bonito flakes, aonori, spring onions and the remaining ginger.

Drink with it

Pale lager · excellent match
Japanese lager or pilsner, ice cold
Carbonation and fine bitterness cleanse the palate of mayonnaise and pork fat; in Osaka it is the usual drink with it.
Pils or Helles: What's the Difference?
Junmai sake · excellent match
Junmai, at room temperature or lightly chilled
The soft rice note and light acidity of the junmai take up the umami of the sauce and bonito and balance the fat of the mayonnaise.
Junmai, Ginjo, Daiginjo: What do these mean for sake?
Mellow whisky · good match
Mild whisky as a highball with lots of soda and ice
The soda loosens the fat and sweet sauce, and the mild whisky adds a light malt note.
Whisky with food: cheese, chocolate, and savory dishes
Wheat beer · good match
Hefeweizen (wheat beer)
Fruity yeast notes and carbonation stand against the sweet sauce and cut the fat.
Wheat Beer: Where Do Banana and Clove Come From?

Okonomiyaki (Japanese cabbage pancake)

Preparation

Drink with it

Japanese lager or pilsner, ice cold

Junmai, at room temperature or lightly chilled

Mild whisky as a highball with lots of soda and ice

Hefeweizen (wheat beer)

This pairs well too.

Chicken Teriyaki

Tonkatsu (Japanese Pork Cutlet)

Bread Dumplings with Chanterelle Sauce (Semmelknödel mit Eierschwammerlsoße)

Bulgogi (Korean Marinated Beef)

Okonomiyaki (Japanese cabbage pancake)

Preparation

Drink with it

Japanese lager or pilsner, ice cold

Junmai, at room temperature or lightly chilled

Mild whisky as a highball with lots of soda and ice

Hefeweizen (wheat beer)

This pairs well too.

Chicken Teriyaki

Tonkatsu (Japanese Pork Cutlet)

Bread Dumplings with Chanterelle Sauce (Semmelknödel mit Eierschwammerlsoße)

Bulgogi (Korean Marinated Beef)