Okonomiyaki with egg (Osaka style)

Name: Okonomiyaki with egg (Osaka style)
Cuisine: United States
Ingredients: 100 g Flour; 150 ml Water or dashi; 1 Egg (for batter); 400 g Shredded cabbage; 150 g (optional) Thin pork belly slices; 2 per pancake Egg (for topping); to serve Okonomiyaki sauce; to serve Japanese mayonnaise; to finish Aonori & katsuobushi

A recipe from United States.

🇺🇸 United StatesokonomiyakiosakaStylecabbagePancakeeggToppedstreetFoodhighCarb

Nutrition (per serving)

720Calories

32 gProtein

68 gCarbs

38 gFat

8 gSugar

1800 mgSalt

Ingredients

100 g Flour
150 ml Water or dashi
1 Egg (for batter)
400 g Shredded cabbage
150 g (optional) Thin pork belly slices
2 per pancake Egg (for topping)
to serve Okonomiyaki sauce
to serve Japanese mayonnaise
to finish Aonori & katsuobushi

Method

Mix flour + water/dashi + egg until smooth → add shredded cabbage → mix gently (do not overmix).
Heat large non-stick pan over medium → add oil → spread half batter into thick circle (≈15–18 cm).
Lay pork slices on top (if using) → cover → cook 5–6 min until base is golden.
Flip carefully → cook 4–5 min more → crack 1–2 eggs on top → cover → cook 2–3 min until egg white sets but yolk still runny.
Slide onto plate → brush generously with okonomiyaki sauce → zigzag mayonnaise → sprinkle aonori + katsuobushi.
Repeat for second pancake — crispy Osaka-style okonomiyaki with runny egg topping.