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Le Chaudron recipe
Okonomiyaki d'Osaka
Osaka-style okonomiyaki
⏱ 35 minServes 2Easy480 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
200 g (7 oz)flour
200 g (7 oz)white cabbage, finely shredded
4eggs
150 ml (⅔ cup)water
100 g (3½ oz)thinly sliced pork belly
3 tbspokonomiyaki sauce
2 tbspJapanese mayonnaise
- 200 g (7 oz) flour
- 200 g (7 oz) white cabbage, finely shredded
- 4 eggs
- 150 ml (⅔ cup) water
- 100 g (3½ oz) thinly sliced pork belly
- 3 tbsp okonomiyaki sauce
- 2 tbsp Japanese mayonnaise
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Whisk the flour, water and eggs to a smooth batter.
- Fold in the cabbage until evenly coated.
- Pour half the batter into a hot oiled skillet and lay the pork slices on top.
- Cook over medium heat for 6 minutes until golden underneath.
- Flip carefully with a wide spatula and cook 5 minutes more, pork side down, until crisp.
- Drizzle with okonomiyaki sauce and mayonnaise in a zigzag and serve hot, cut into wedges.
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