Crispy Pork Belly Okonomiyaki Pancake Tips, FAQ & printable recipe

Tips for success

For the crispiest pork belly, pat the slices dry with paper towels before laying them on the pancake. Moisture on the surface will prevent browning.

Also, use a wide spatula to press the pancake down during the first few minutes of cooking — this helps the batter spread and creates a larger surface area for crust development.

If you like a more pronounced yam flavor, increase the nagaimo to 150 g and reduce the flour slightly. You can also add a splash of sake or mirin to the batter for extra depth.

When flipping, slide the spatula fully under the pancake and use a second spatula to support the top, then flip in one smooth motion.

Variations

• Seafood Okonomiyaki: Replace the pork belly with 4 oz (115 g) of cooked shrimp or squid, chopped. Add the seafood to the batter along with the cabbage, and skip the pork topping. Cook as directed; the seafood will cook through during the searing.
• Cheese and Corn: Fold 1/2 cup (60 g) of shredded mozzarella and 1/2 cup (80 g) of canned corn kernels into the batter. Omit the pork belly. The cheese melts into the pancake, adding richness, while the corn provides a sweet pop.
• Vegetarian Mushroom: Replace the pork belly with 4 oz (115 g) of thinly sliced shiitake mushrooms, sautéed until golden. Mix the mushrooms into the batter or lay them on top. Use a vegetarian dashi or replace dashi with vegetable broth.
• Spicy Mayo Twist: Stir 1 tablespoon of sriracha or chili garlic sauce into the Japanese mayonnaise before drizzling. This adds a spicy kick that complements the sweet sauce. Adjust the amount to taste.

Storage and make-ahead

Fridge

Keep leftover okonomiyaki in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet to restore crispness.

Freezer

Freeze cooked and cooled pancakes in a single layer, then wrap tightly in plastic and foil. Reheat directly from frozen in a 350°F (175°C) oven for 10 minutes.

Reheat

Reheat refrigerated pancakes in a dry skillet over medium heat for 3-4 minutes per side, until hot and crisp.

Leftover okonomiyaki can be refrigerated in an airtight container for up to 2 days. Let it cool completely before storing.

To reheat, place it in a dry skillet over medium heat until warmed through and the exterior re-crisps, about 3-4 minutes per side. Avoid microwaving, as it will make the pancake soggy.

The batter can be prepared up to 4 hours ahead and kept refrigerated, but the cabbage will release moisture, so it's best to mix the ingredients just before cooking.

You can also pre-shred the cabbage and grate the yam a few hours ahead, storing them separately in the fridge. Cook the pancakes just before serving for the best texture.

Serving ideas

Serve the okonomiyaki hot off the griddle, cut into wedges. The traditional toppings are okonomiyaki sauce, Japanese mayonnaise, and bonito flakes, but you can also add a sprinkle of sliced green onions or pickled ginger for extra brightness. Pair with a light salad or steamed rice for a complete meal.

For a fun dinner, set up a small griddle at the table and let everyone cook their own pancake, just like at a teppanyaki counter. Offer extra sauce and mayo on the side. The pancake is best eaten immediately, while the edges are still crisp and the bonito flakes are dancing.

Frequently asked questions

Recipe card

Crispy Pork Belly Okonomiyaki Pancake

Prep 20 minCook 15 minTotal 35 minServes 2

Ingredients

• 300 g finely shredded green cabbage
• 100 g grated nagaimo yam
• 80 g all-purpose flour
• 1/2 cup dashi
• 2 large eggs
• 1/4 cup tempura bits (tenkasu)
• 3 strips thin-sliced pork belly
• okonomiyaki sauce, for serving
• Japanese mayonnaise, for serving
• bonito flakes, for serving

Instructions

1. In a large bowl, whisk the dashi and eggs together until combined. Add the flour and whisk just until smooth, then fold in the grated nagaimo yam. Add the shredded cabbage and tempura bits, and use a spatula to fold everything together until the cabbage is evenly coated. The mixture should be thick but still hold together; add a tablespoon of water if it seems too dry.
2. Divide the cabbage mixture into two equal portions. Lay the pork belly strips on top of each portion, pressing them gently into the batter so they adhere. The pork belly should cover the surface but not be fully buried.
3. Heat a large nonstick skillet or griddle over medium-high heat until a drop of water sizzles and evaporates. Add a thin layer of oil. Carefully transfer one pancake to the skillet, pork belly side down. Cook for 5 minutes, pressing gently with a spatula to flatten it to about 3/4 inch thick. The bottom should be deeply golden and the pork belly crisp. Let it rest for 3 minutes before slicing.
4. Flip the pancake carefully with a wide spatula. Cook for another 5 minutes, until the second side is golden and the interior is cooked through. The cabbage should be tender and the batter fully set. If the pancake browns too quickly, lower the heat to medium. Transfer to a plate and repeat with the second pancake.
5. Brush the top of each hot pancake generously with okonomiyaki sauce. Drizzle Japanese mayonnaise in a zigzag or feather pattern over the sauce. Sprinkle with bonito flakes just before serving. Cut into wedges and serve hot.

Contains: gluten, eggs, soy, milk, fish, sulfites

Estimated nutrition per serving

Calories

480

Protein

25 g

Carbohydrates

45 g

Fat

24 g

Automatic estimate from the ingredient list, not laboratory-verified.