For the sauce

  • 1½ tbsp Worcestershire sauce
  • 1½ tbsp ketchup
  • ½ tbsp caster sugar

For the toppings

  • 2-4 tbsp mayonnaise
  • 1 green nori (seaweed) sheet, shredded
  • 3 spring onions, finely sliced
  • katsuobushi (bonito flakes), to serve (optional)


  • STEP 1

    Crack the egg into a large bowl and tip in the flour, bouillon powder and 100ml water. Mix well. Stir in the shredded cabbage and season well.

  • STEP 2

    Heat the oil in a small, deep frying pan or skillet (ours was around 19cm) over a medium heat and fry the pork belly slices for 4-5 mins until golden and the fat has rendered. Pour the cabbage mixture over, stir everything together and fry for 5 mins until dark brown underneath and semi-cooked. Flip and cook for 5 mins more.

  • STEP 3

    Meanwhile, make the sauce by whisking all the ingredients. Season lightly.

  • STEP 4

    When the okonomiyaki is cooked, transfer to a serving plate and top with the sauce, mayo, green nori, spring onions and katsuobushi, if using.

Goes well with


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