Okonomiyaki and Modanyaki
Okonomiyaki is a savory Japanese pancake layered with shredded cabbage, pork belly, and noodles, cooked on a teppanyaki grill and finished with tangy okonomiyaki sauce, creamy mayo, and dancing bonito flakes.
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Okonomiyaki is a savory Japanese pancake layered with shredded cabbage, pork belly, and noodles, cooked on a teppanyaki grill and finished with tangy okonomiyaki sauce, creamy mayo, and dancing bonito flakes.
Store cooled okonomiyaki in an airtight container in the refrigerator for up to 3 days; reheat on a griddle over medium heat until warmed through and edges are crispy, or use a toaster oven at 350°F for 5–7 minutes.
teppanyaki grill or large flat-top griddle · wide metal spatula · mixing bowls · squeeze bottles (for sauce and mayo application)
Okonomiyaki is a savory pancake with cabbage and protein; modanyaki includes yakisoba or udon noodles baked into the batter for extra texture and flavor.
Yes, use a large flat-top griddle, cast iron skillet, or non-stick pan over medium-high heat. You'll get the same result with slightly less theatrical presentation.
The edges should be golden brown and crispy (3–4 minutes per side), the center firm to the touch, and pork belly rendered and cooked through.
Mix the dry ingredients (flour, salt, baking powder) ahead, but combine with wet ingredients and cabbage just before cooking to keep the batter light.
The base batter is vegetarian; omit pork belly and use vegetable broth in the batter, or add mushrooms and tofu for protein.
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