Crispy Pork Belly Okonomiyaki Pancake

This savory Japanese pancake is a weeknight showstopper: a crisp-edged, cabbage-packed cake topped with sizzling pork belly, a glossy sweet-savory sauce, and a feathery mayo finish.

The batter comes together in minutes with shredded cabbage, a touch of yam for tenderness, and tempura bits for crunch. Sear it on a hot griddle until the pork renders and the edges turn golden, then finish with bonito flakes for a dish that looks as good as it tastes.

Okonomiyaki is a beloved street food from Osaka, often called Japanese pizza or savory pancake. This version layers finely shredded cabbage into a light yam-based batter, tops it with thin slices of pork belly, and cooks it on a hot griddle until the exterior is crisp and the center is tender.

The result is a satisfying meal that’s equally at home for dinner or a weekend lunch. Serve it hot with okonomiyaki sauce, Japanese mayo, and bonito flakes for the full experience.

Ingredients

Why this recipe works

The combination of shredded cabbage and grated nagaimo yam creates a batter that steams the cabbage from within while the exterior sears to a golden crust.

The yam adds a subtle sweetness and a tender, almost custardy texture that keeps the pancake moist without being heavy. Cooking on a hot griddle at 375°F (190°C) ensures the pork belly crisps and the cabbage softens evenly.

Using a high heat for the initial sear develops a deep, savory crust that contrasts with the soft interior. The tempura bits add pockets of crunch throughout, while the pork belly renders its fat into the pancake, enriching every bite. The final glaze of okonomiyaki sauce and mayo brings a sweet-tangy balance that ties everything together.

Notes and substitutions

Look for green cabbage that is firm and heavy for its size; a small head yields about 300 g of shreds. Nagaimo yam is available at Japanese grocery stores and some supermarkets; it is slippery when grated, so handle it with care. If unavailable, substitute with a little extra dashi and a pinch of baking soda to mimic the fluffiness.

Thin-sliced pork belly is essential — it cooks quickly and crisps without drying out. If you can't find it, use thinly sliced bacon or pork shoulder, but note that bacon will add a smoky flavor.

Japanese mayonnaise (like Kewpie) is creamier and tangier than regular mayo, but you can approximate it by mixing regular mayo with rice vinegar and a pinch of sugar.

• nagaimo yam: 1/4 cup (60 ml) water mixed with 1/2 teaspoon baking soda, or use 1/4 cup (60 ml) extra dashi
• dashi: 1/2 cup (120 ml) water plus 1/2 teaspoon dashi powder, or use low-sodium chicken broth
• tempura bits: crushed crispy fried onions or panko breadcrumbs toasted in oil
• Japanese mayonnaise: regular mayonnaise mixed with a splash of rice vinegar and a pinch of sugar

Equipment

• Large mixing bowl
• Box grater or fine grater
• Whisk
• Large nonstick skillet or griddle
• Spatula
• Plate for serving