YT Recipe

I tried EVERY Traditional Japanese Food… WOW!

I tried EVERY Traditional Japanese Food… WOW! is a medium Japanese recipe that serves 2. 450 calories per serving. Recipe by Guga Foods on YouTube.

Prep: 20 min | Cook: 20 min | Total: 50 min

Cost: $35.63 total, $17.82 per serving

Ingredients

  • 1 cup All-Purpose Flour (sifted)
  • 1/2 cup Dashi Stock (instant dashi powder dissolved in water)
  • 2 Large Egg (room temperature)
  • 2 cups Napa Cabbage (shredded fine)
  • 2 stalks Green Onion (thinly sliced)
  • 4 slices Pork Belly (about 100 g total, thinly sliced)
  • 2 tablespoons Tenka Su (Tempura Scraps) (store‑bought or homemade)
  • 1 tablespoon Pickled Ginger (Beni Shoga) (finely chopped)
  • 2 tablespoons Okonomiyaki Sauce (store‑bought or homemade Worcestershire‑based sauce)
  • 1 tablespoon Japanese Mayonnaise (e.g., Kewpie)
  • 1 teaspoon Aonori (Dried Seaweed Flakes)
  • 1 teaspoon Katsuobushi (Bonito Flakes)
  • 2 tablespoons Vegetable Oil (for pan‑frying)

Instructions

  1. Make the Batter

    In a mixing bowl whisk together the flour, dashi stock, and eggs until smooth. The batter should be slightly thick but pourable.

    Time: PT5M

  2. Prepare the Fillings

    Shred the napa cabbage, slice the green onions, chop the pickled ginger, and set aside. Keep the pork belly slices ready for topping.

    Time: PT5M

  3. Combine Batter and Fillings

    Add the shredded cabbage, green onions, tenkasu, and chopped ginger to the batter. Fold gently until everything is evenly coated.

    Time: PT5M

  4. Heat the Skillet

    Place the non‑stick skillet over medium‑high heat and add 1 tablespoon of vegetable oil, spreading it to coat the surface.

    Time: PT2M

    Temperature: Medium‑high

  5. Cook the First Side

    Pour half of the batter (about 1/2 cup) into the skillet, spreading it into an 8‑inch circle. Lay the pork belly slices on top, pressing them lightly into the batter.

    Time: PT5M

    Temperature: Medium‑high

  6. Flip and Finish Cooking

    Using a spatula, carefully flip the pancake and cook the other side for another 5 minutes, until the pork is crisp and the pancake is cooked through.

    Time: PT5M

    Temperature: Medium

  7. Add Toppings

    Transfer the cooked okonomiyaki to a plate. Drizzle okonomiyaki sauce in a zig‑zag, then drizzle Japanese mayo. Sprinkle aonori and katsuobushi on top; the bonito flakes will dance from the heat.

    Time: PT2M

  8. Serve Immediately

    Cut the pancake into quarters with a sharp knife and serve while hot. Enjoy with additional sauce on the side if desired.

    Time: PT1M

Nutrition Facts

Calories
450
Protein
20 g
Carbohydrates
45 g
Fat
20 g
Fiber
3 g

Dietary info: Contains gluten, Contains egg, Contains fish, Contains soy

Allergens: Wheat (gluten), Egg, Fish (bonito flakes), Soy (mayonnaise)

Last updated: April 7, 2026

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I tried EVERY Traditional Japanese Food… WOW!

Recipe by Guga Foods

A step‑by‑step home‑cooked version of the classic Japanese street‑food pancake featured in Guga Foods' Japan travel vlog. Crispy on the outside, fluffy inside, loaded with cabbage, pork belly, and topped with okonomiyaki sauce, Japanese mayo, bonito flakes and seaweed.

MediumJapaneseServes 2

Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist

Source Video
18m
Prep
12m
Cook
10m
Cleanup
40m
Total

Cost Breakdown

$35.63
Total cost
$17.82
Per serving

Critical Success Points

  • • Make a batter that is slightly thick but pourable; over‑mixing will make the pancake tough.
  • • Pat the shredded cabbage dry before adding to the batter to prevent a watery pancake.
  • • Cook the first side covered to steam the cabbage, then flip carefully to keep the pork belly intact.
  • • Add okonomiyaki sauce and Japanese mayo in distinct patterns for authentic presentation.

Safety Warnings

  • • Hot oil can cause burns – use a splatter guard if needed.
  • • When flipping, ensure the skillet handle is secure to avoid spills.

Frequently Asked Questions

Everything you need to know about this recipe

Q

What is the cultural significance and history of Okonomiyaki in Japanese cuisine?

A

Okonomiyaki originated in post‑World War II Osaka and Hiroshima as a way to stretch limited ingredients into a filling meal. The name means “grill what you like,” reflecting its flexible, home‑style nature that has become a beloved street‑food staple across Japan.

cultural
Q

What are the traditional regional variations of Okonomiyaki in Japan?

A

The two main styles are Osaka‑style, which mixes all ingredients into the batter, and Hiroshima‑style, which layers cabbage, noodles, and toppings separately. Both use the same sauce and mayo finish, but the textures differ.

cultural
Q

How is Okonomiyaki traditionally served in Osaka?

A

In Osaka, Okonomiyaki is usually served on a hot teppan, cut into quarters, and topped with okonomiyaki sauce, Japanese mayo, aonori, and katsuobushi. It is eaten directly from the grill with a small spatula or chopsticks.

cultural
Q

What occasions or celebrations is Okonomiyaki traditionally associated with in Japan?

A

Okonomiyaki is a popular casual dish for festivals (matsuri), family gatherings, and after‑work outings. Its quick cooking on a portable grill makes it ideal for street stalls during summer festivals.

cultural
Q

What makes Okonomiyaki special or unique in Japanese cuisine?

A

Okonomiyaki’s uniqueness lies in its customizable nature, allowing cooks to add any protein, seafood, or vegetable they have on hand, while the batter‑cabbage base provides a comforting texture that bridges pancakes and savory fritters.

cultural
Q

What are the most common mistakes to avoid when making Okonomiyaki at home?

A

Common errors include using a batter that’s too thin, over‑mixing which creates a dense pancake, and flipping too early before the edges set. Also, neglecting to dry the cabbage can make the pancake soggy.

technical
Q

Why does this Okonomiyaki recipe use a covered skillet for the first side instead of an open flame?

A

Covering the skillet traps steam, helping the shredded cabbage soften quickly while the bottom browns evenly. This mimics the steam‑and‑grill effect of a traditional charcoal teppan without drying out the pancake.

technical
Q

Can I make Okonomiyaki ahead of time and how should I store it?

A

Yes, you can prepare the batter and shredded cabbage up to 2 hours ahead, keeping them refrigerated. Cooked pancakes should be eaten fresh; if leftovers exist, store them in an airtight container in the fridge and re‑heat in a skillet.

technical
Q

What texture and appearance should I look for when cooking Okonomiyaki?

A

The pancake should be golden‑brown and slightly crisp on the outside, while the interior remains fluffy and moist. The pork belly on top should be caramelized and crisp, and the bonito flakes should dance from the heat.

technical
Q

How do I know when Okonomiyaki is done cooking?

A

When the edges are set and the bottom is deep golden, and the pork belly has rendered its fat and turned crisp, the pancake is done. A gentle press should feel firm but not hard.

technical
Q

What does the YouTube channel Guga Foods specialize in?

A

The YouTube channel Guga Foods specializes in adventurous food travel, tasting authentic dishes around the world, and rating traditional cuisine while sharing cultural insights and cooking tips.

channel
Q

How does the YouTube channel Guga Foods' approach to Japanese cooking differ from other Japanese cooking channels?

A

Guga Foods focuses on on‑location tasting and honest rating of street‑food and restaurant dishes, emphasizing authenticity (e.g., charcoal‑grilled yakitori) rather than studio‑style recipe demonstrations common on other Japanese cooking channels.

channel
More like this:Japanese RecipesMain Course RecipesMore by Guga Foods

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