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Fluffy okonomi-yaki pancakes with fresh, crisp radish sprouts and cabbage

Fluffy pancakes containing lots of vegetables.

Fluffy okonomi-yaki pancakes with fresh, crisp radish sprouts and cabbage

Category Japanese food
Difficulty Medium
Required time 30minutes
Calories 603kcal

Drinks recommended for this dish


Ingredients (2 persons' portion)

50 g pork belly (thinly sliced)
A (50 g hakurikiko flour, 80 g grated Chinese yam, 1 egg, 100 ml water)
B ( 1/2 pack of radish sprouts, 2 cabbage leaves)
vegetable oil
garnish (1/2 pack of radish sprouts, Okonomi-yaki sauce (thick Japanese-style Worchester sauce) to taste, mayonnaise to taste, dried bonito flakes to taste)
  1. Cut the radish sprouts in half and the cabbage into thick julienne stripes. Cut the pork belly into large bite-sized pieces.
  2. Put the ingredients of A into a bowl and mix well. Add the ingredients of B, and mix all ingredients together.
  3. Heat the vegetable oil in a warmed cast-iron pan. Fry the pork until almost cooked through. Pour the batter prepared in 【2】 over the pork and shape into a circle, and cook thoroughly.
  4. When the edge starts to solidify, flip over, and cook until the pancake rises and is nicely browned.
  5. Spread the okonomi-yaki sauce and mayonnaise all over the top and sprinkle on the dried bonito flakes and radish sprouts.

Point & Advice

This okonomi-yaki pancake contains lots of cabbage and radish sprouts, offering a light taste. The Chinese yam and egg add a fluffy texture.
The tip to making a fluffy, delicious okonomi-yaki is not to pat or press the batter with a spatula when cooking.

Underage drinking is prohibited. Don't drink and drive.
Pregnant women should not drink alcohol. Drink responsibly.
Please recycle cans or bottles after you drink.


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