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How to cook

  1. Mix okonomiyaki powder and water
  2. Coarsely chop the cabbage, chop the green onion into small pieces, and grate the yam.
  3. Add all step 1 and step 2 mixed tenkasu, red ginger and egg.
  4. In a frying pan heated over medium heat (or on a hot plate at 200℃) Apply salad oil, pour in the batter from step 3, and shape it to a thickness of about 2cm (about 15cm in diameter).
  5. Place the pork belly on top of Step 4 and grill for 3 minutes, turn over, cover with a lid, and grill for another 5 minutes.
  6. Turn it over, open the lid and bake for another 3 minutes.
  7. Sprinkle with okonomiyaki sauce, mayonnaise, bonito flakes, green seaweed, etc. if you like, and it's done.

Ikari The Osaka Okonomiyaki Sauce x 300g

SKU: EC-0103
  • This sauce is full of the flavor of a rich dashi stock made using Hokkaido-produced true kelp and Yaizu-produced bonito flakes. It is a sweet dashi flavor  that combines the flavor of dashi with the flavorful Osaka-produced soy sauce and the gentle, rich sweetness of apples and dates.

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