I just don’t want to look back and think “I could have eaten that.”


Prep time

10 mins
Cook time
20 mins
Total time
30 mins

This is the recipe on the back of Otafuku’s Okonomiyaki flour bag.
Author: Otafuku
Cuisine: Japanese
Serves: 3
Ingredients 1 cup Okonomiyaki flour (4 oz)
¾ cup of water (6.5 oz)
shredded cabbage (10.5 oz)
2 green onion stalks chopped
2 eggs
9 pieces of sliced pork belly
Okonomi sauce
Kewpie mayo
nori (seaweed) flakes
Katsuobushi (bonito) flakes


Mix flour and water in a large bowl until flour fully dissolves
Add cabbage, green onion and eggs to flour mixture and combine gently
Place oil in medium size skillet on medium-low heat
Divide mixture into three sections and shape each portion into a ½ inch thick patty
Place patties in skillet and layer pork belly (or other meat) on top
Cook approximately 3 minutes or until bottom browns
Flip the patty (meat side down) and cook for 3 minutes or until brown
When both sides are brown and crispy, remove from heat
Add Okonomi sauce and mayo
Sprinkle nori and Katuobuski flakes


You don’t actually need okonomiyaki flour to make this dish. There are recipes that call for all purpose flour which is what most of us have in our pantry anyway. Since this was my first time making okonomiyaki I wanted to go all out. Otafuku’s recipe (on the back of the bag) only calls for sliced pork belly. However, since I had just eaten Abe’s version which had octopus in it, I decided to do the same.


Here’s the flour mixture with the cabbage and octopus mixed in. I hadn’t added the eggs yet which is why it looks so white. Doesn’t this remind you of cole slaw? The chopped octopus tentacles look like red cabbage.


I did not have a skillet big enough to cook all three servings at once, so I had to do it one at a time. I placed the thinly sliced pork belly on top of the patty while the bottom cooks. I kept pressing down on it to make sure it was nice and crisp.


Once I was sure that the bottom of the okonomiyaki patty was nice and golden brown, I flipped it. I had to use two spatulas so I didn’t break it. One on each side. The fat from the pork belly is supposed to add a lot of flavor.


This is what it looks like once the pork belly side is cooked. Doesn’t that look good???


Once you plate the okonomiyaki, you add your toppings. First comes a nice layer of okonomiyaki sauce, a healthy drizzle of Kewpie mayo (Japanese mayonnaise), sprinkle lots of nori flakes and katsuobushi (bonito) flakes. Doesn’t that look gorgeous??? I don’t think there’s a particular order in which you can put your toppings on, but this is the order in which I see other people do it.


This was so good! I love okonomiyak! It’s such a great snack/meal. Even though the recipe calls for 10.5 oz of cabbage, you can get away with a lot more. They actually encourage you to use a lot. I probably could have used more when I made this. The okonomiyaki was a little more dense than what I had at Abe. I did end up making this again, but I used way more cabbage. It turned out lighter. Does that even make sense???

Anyway, it’s cheaper for you to order this dish at a Japanese restaurant rather than go out and get the ingredients to make it yourself. All of this cost me around $40. However, it was fun and now I have the main ingredients in case I wanted to make it again!!

I hope you get a chance to try it too. Whether you order it at a Japanese restaurant or make it yourself, I think you’re going to like it. :)


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