• Miwa



For today’s episode, let’s go back-to-basics with OKONOMIYAKI!

It’s a Japanese savory pancake, mainly popular in the Western part of Japan.

The dish contains a lot of cabbage, a choice of meat such as pork or shrimp,then kimchi, corn and cheese.

Actually, you can be creative and go with any ingredient you fancy!

It’s savory, filling, as well as extremely versatile and fun to make.

If you have an electric griddle, it's going to be great for the home party.



okonomiyaki - Japanese savory pancake

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<Yield> 2 servings

<Prep time> 5 mins

<Cook time> 10 mins


・6 slices of thinly sliced pork belly (150g)

・120 g of silken tofu

・1 egg

・200g of cabbage

・120㏄ of dashi (dashi pocket without MSG) / 120cc of water and 1.5tsp of dashi powder without MSG

・120 g of all purpose flour

・vegetable oil( or any oil without strong smell is ok)


2 tbsp of okonomiyaki sauce without MSG

2 tbsp of mayonnaise without MSG

aonori seaweed

bonito flakes


1:Brake and whisk the tofu until it becomes smooth. Add egg and fish stock , then mix it well. Add flour and gently mix it again.

2:Cut the leak finely and the cabbage into more than 1cm dice.

3:Mix 1 and 2 by using spoon to aerate the batter. Do not mix it too much.

4:Heat a little oil over medium high heat. Pour the okonomiyaki batter into a round pancake shape in the center of the pan. (about 2cm thickness). Cook the pancake for 3-4 mins until the bottom is lightly browned.

5:Once the bottom of the pancake is cooked, place the slice of pork on the top and flip over. Put the rid on and wait for 4mins. Do not press it down with a spatula. Otherwise, the pancake will not be light and fluffy. Remove the rid and flip over again. Cook for another 1 min to evaporate the excess water. Remove from the pan when finished.

<Miwa's tip>


- shrimp, cheese, mochi, carrot, mushrooms. Any other vegetable works!

Okonomiyaki Sauce

-Mix 3 tbsp of Worcestershire sauce , 3 tbsp of tomato ketchup and ½ tbsp of honey.

vinegary dipping sauce

- Mix 1 tbsp of vinegar , 1 tbsp of soy sauce, and ½ tsp of grated ginger,

<Storage time>

Store it in the fridge for 1 day