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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":438,"variations":440,"ingredients":450,"instructions":512,"pronunciation":538,"substitutions":539,"slug":555,"title":556,"shortTitle":557,"nativeName":558,"romanized":557,"countrySlug":559,"region":560,"baseServings":470,"prepMinutes":561,"cookMinutes":562,"difficulty":563,"course":564,"diet":567,"mainIngredients":569,"images":570,"keywords":580,"publishedAt":587,"updatedAt":587,"authorSlug":588,"summary":589,"localeSlug":555,"alternates":590},[394,397,400,403,406],{"answer":395,"question":396},"Almost always too much liquid or too little cooking on the first side. The batter should be thick enough to coat the cabbage like a heavy paste, not pour. Let the first side cook a full 5–6 minutes until the edge looks set and dry and a spatula slid underneath lifts the whole disc as one piece before you attempt the flip.","Why did my okonomiyaki fall apart when I flipped it?",{"answer":398,"question":399},"Osaka-style mixes cabbage, batter and egg in a bowl and cooks one thick pancake. Hiroshima-style layers the ingredients on the griddle instead — thin crepe, cabbage, sprouts, pork, fried noodles and a separate fried egg — building a tall stack that is flipped as a unit. Hiroshima versions almost always include yakisoba noodles; Osaka ones only do when you order modan-yaki.","What is the difference between Osaka and Hiroshima okonomiyaki?",{"answer":401,"question":402},"No, but it changes the texture. Grated nagaimo makes the interior noticeably lighter and slightly custardy, which is what restaurant okonomiyaki tastes like. Without it the pancake is a little denser and more bready — still good, and most home cooks outside Japan make it this way.","Do I need nagaimo mountain yam?",{"answer":404,"question":405},"Yes. Leave out the pork and make the dashi from kombu and dried shiitake instead of bonito flakes, then skip the bonito topping and use extra aonori seaweed. Check the sauce too, since Worcestershire and oyster sauce contain anchovy and shellfish; a vegetarian Worcestershire plus a little soy sauce works instead.","Can I make okonomiyaki vegetarian?",{"answer":407,"question":408},"They are paper-thin shavings of dried, smoked bonito, so light that steam rising from the hot pancake lifts and curls them. It looks alarming the first time and is completely normal — when the flakes stop dancing, the pancake has cooled to comfortable eating temperature.","Why do the bonito flakes move on top?",[410,411,412,413,414,415],"Shred the cabbage fine, around 3–5 mm, and cut it rather than grating it — grated cabbage releases water and turns the batter soupy.","Mix the cabbage into the batter only when the pan is already hot. Batter left sitting on salted cabbage draws out liquid and the pancake will not hold together.","Do not press the pancake down with the spatula. Squeezing collapses the steam pockets that keep the middle light, and you get a dense wheat disc.","Medium-low heat for most of the cook. High heat browns the outside in three minutes while the centre stays raw and gluey.","Nagaimo (grated mountain yam) is the classic secret for a fluffy interior — if you can find it, grate 3 tablespoons into the batter; without it the pancake is slightly denser but still very good.","Flip once, confidently, with two spatulas or a plate. Repeated flipping tears the crust that holds everything together.","🥞","Okonomiyaki is a fat, savory pancake in which the batter is barely a supporting act — the bulk of it is finely shredded cabbage, held together by just enough dashi-seasoned flour and egg to keep the disc intact on the griddle. The cabbage half-steams inside while the outside browns, so the texture runs from crisp edge to sweet, juicy middle. On top go four things that make it unmistakable: dark, fruity okonomi sauce, thin ribbons of Japanese mayonnaise, a dusting of green aonori seaweed, and bonito flakes that curl and wave in the rising heat. It is Osaka food at its most direct: cheap, filling, cooked in front of you, and endlessly adjustable.","The name says a lot: okonomi means \"what you like\" and yaki means \"grilled\", and the dish is built around that permission. Its ancestors are the thin wheat-flour crepes cooked on hot plates in Japan for centuries, but the pancake as it exists now took shape in the twentieth century, and firmly during and after the Second World War, when rice was scarce and wheat flour arrived as relief supply. A cabbage-heavy batter stretched a little flour into a meal, and the stalls that fed working neighbourhoods with it became the okonomiyaki-ya of today.\n\nTwo cities argue about the right way to make it. Osaka, in Kansai, mixes everything together — cabbage, batter, egg — and cooks a single mounded disc, which is the version most people outside Japan meet and the one below. Hiroshima builds instead: a paper-thin crepe first, then a mountain of cabbage, then bean sprouts, pork, a nest of fried yakisoba noodles, and an egg fried and slid underneath the whole tower. Hiroshima cooks will point out that theirs takes real skill with two spatulas; Osaka cooks will point out that theirs actually tastes of cabbage. Both are correct, and the rivalry is friendly enough to be a tourism slogan in both cities.\n\nWhat has not changed is the setting. Many okonomiyaki restaurants seat you at a counter built around a teppan, the flat steel griddle, and either cook in front of you or hand you the bowl and let you do it yourself while you drink beer. The sauce bottles, mayonnaise squeezers and shakers of aonori sit on the table like condiments at a diner. It is not ceremonial food and was never meant to be — it is the dish you eat with friends when nobody wants to decide on anything more complicated.","Cooked okonomiyaki keeps 2 days refrigerated, undressed — add sauce, mayonnaise and flakes only when serving, since they go soggy overnight. Reheat in a dry pan over medium-low for 3–4 minutes per side, or in a 180°C oven for 10 minutes; the microwave turns the crust rubbery. The batter base can be made and chilled a few hours ahead, but keep the cabbage separate and fold it in just before cooking.",[421,422,423,424],"Dashi in the batter, not just water — the pancake tastes seasoned all the way through instead of only on top.","Cabbage cut fine and folded in at the last moment, so it stays sweet and juicy rather than weeping into the batter.","A homemade okonomi sauce from four pantry bottles, for when the Otafuku bottle is not in reach.","Honest heat management: how to cook a 2 cm thick pancake through without scorching the outside, on a normal home pan.",[426,427,428,429],"Large non-stick or cast-iron frying pan (24–26 cm)","Two wide spatulas","Large mixing bowl","Sharp knife for shredding cabbage",{"fat":431,"carbs":432,"fiber":433,"sugar":434,"sodium":435,"protein":436,"calories":437,"estimated":8},27,49,5,9,1100,21,520,[439],"Cold beer or barley tea, and a bowl of miso soup on the side to cut the richness of the sauce and mayonnaise.",[441,444,447],{"name":442,"description":443},"Hiroshima-yaki","Layered rather than mixed: a thin crepe, a heap of cabbage and sprouts, pork, a nest of fried yakisoba noodles, and a fried egg slid underneath before flipping the whole stack.",{"name":445,"description":446},"Negiyaki","The Osaka cousin made with a mountain of sliced scallions in place of cabbage, cooked thinner and usually served with soy sauce and citrus rather than sweet sauce.",{"name":448,"description":449},"Modan-yaki","Standard Osaka okonomiyaki with a portion of cooked yakisoba noodles pressed onto the pancake before flipping — heavier, and the usual order for a hungry table.",[451,456,460,464,469,473,478,482,487,490,493,496,501,503,505,508],{"qty":433,"ref":452,"name":453,"unit":454,"group":455},"kombu","kombu, one postcard-sized piece","g","For the dashi",{"qty":457,"ref":458,"name":459,"unit":454,"group":455},8,"bonito-flakes","bonito flakes (katsuobushi)",{"qty":461,"name":462,"unit":463,"group":455},250,"water","ml",{"qty":465,"ref":466,"name":467,"unit":454,"group":468},200,"flour","plain flour","For the batter",{"qty":470,"ref":471,"name":471,"unit":472,"group":468},4,"eggs","piece",{"qty":474,"name":475,"note":476,"unit":477,"group":468,"optional":8},3,"grated nagaimo (mountain yam)","for a lighter, fluffier interior","tbsp",{"qty":479,"name":480,"unit":481,"group":468},1,"fine salt","tsp",{"qty":483,"ref":484,"name":485,"unit":454,"group":486},600,"cabbage","green cabbage, finely shredded (about half a medium head)","For the pancakes",{"qty":470,"ref":488,"name":489,"unit":472,"group":486},"scallions","scallions, thinly sliced",{"qty":465,"ref":491,"name":492,"unit":454,"group":486},"pork-belly","thin-sliced pork belly, cut into 8 cm lengths",{"qty":494,"name":495,"unit":477,"group":486,"noScale":8},2,"neutral oil for the pan",{"qty":497,"name":498,"note":499,"unit":477,"group":500},6,"okonomi sauce","or the ketchup and Worcestershire mix in substitutions","To finish",{"qty":470,"name":502,"unit":477,"group":500},"Japanese (Kewpie) mayonnaise",{"qty":494,"name":504,"unit":481,"group":500},"aonori (green laver powder)",{"qty":506,"ref":458,"name":507,"unit":454,"group":500},10,"bonito flakes, for the top",{"qty":509,"name":510,"unit":511,"group":500,"optional":8},null,"pickled red ginger (beni shoga)","to taste",[513,518,521,524,527,532,535],{"tip":514,"text":515,"title":516,"timerSeconds":517},"Boiling kombu makes the stock slippery and bitter. Pull it the moment the water is about to bubble.","Soak the kombu in 250 ml cold water for 20 minutes, then heat until small bubbles cling to the pan sides and the water smells faintly of the sea — lift the kombu out before it boils. Add the bonito flakes, take the pan off the heat, wait 2 minutes until the flakes sink, and strain. Cool to room temperature.","Make a quick dashi",1200,{"text":519,"title":520,"timerSeconds":517},"Whisk the flour, salt and cooled dashi in a large bowl until smooth and about as thick as pancake batter, then whisk in the eggs and the grated nagaimo if using. Rest it in the fridge for 20 minutes so the flour hydrates and the batter loses its raw floury smell.","Mix the batter base",{"text":522,"title":523},"Shred the cabbage into fine 3–5 mm ribbons, discarding the thick core, and toss it with the sliced scallions. Keep it in a separate bowl — do not add it to the batter yet, or it will start weeping water.","Prep the cabbage",{"text":525,"title":526},"Heat the pan over medium-low with a film of oil. Only now fold a quarter of the cabbage into a quarter of the batter, lifting and turning until every shred is coated in a thin film — the mix should look like cabbage barely held together, not cabbage swimming in liquid.","Combine and portion",{"tip":528,"text":529,"title":530,"timerSeconds":531},"Resist flattening it. The air trapped between cabbage shreds is what keeps the middle light.","Mound the mixture into the pan and shape it into a disc about 18 cm across and 2 cm thick without pressing down. Lay slices of pork belly flat over the top, cover, and cook 5–6 minutes until the underside is deep golden and the edges have set and stopped looking wet.","Cook the first side",330,{"text":533,"title":534,"timerSeconds":531},"Slide two spatulas under the pancake and turn it in one decisive movement so the pork lands against the pan. Cook uncovered 5–6 minutes more, until the pork is crisp at the edges and a skewer pushed into the centre comes out hot and clean rather than sticky.","Flip and finish",{"text":536,"title":537},"Turn the pancake pork-side up onto a plate. Brush over the okonomi sauce, zigzag the mayonnaise across it, and shower with aonori and a generous handful of bonito flakes so they curl in the steam. Add pickled ginger, cut into wedges and eat immediately, then repeat with the remaining batter and cabbage.","Dress and serve","oh-koh-noh-mee-YAH-kee",[540,544,547,551],{"note":541,"swap":542,"original":543},"Whisked together this lands close: sweet, tangy and dark. Bottled Otafuku sauce is thicker and more fruity from dates and apple, and is worth buying if a Japanese grocer is nearby.","3 tbsp ketchup + 2 tbsp Worcestershire sauce + 1 tbsp oyster sauce + 1 tsp sugar","Okonomi sauce",{"note":545,"swap":546,"original":502},"Kewpie is made with egg yolks only and rice vinegar, so it is richer and sharper. The tweak gets you most of the way there.","Regular mayonnaise loosened with a squeeze of rice vinegar and a pinch of sugar",{"note":548,"swap":549,"original":550},"Bacon adds smoke that is not traditional but works. For a seafood version, scatter small shrimp or squid rings into the batter instead.","Streaky bacon, thin-sliced pork shoulder, or peeled shrimp","Thin-sliced pork belly",{"note":552,"swap":553,"original":554},"Makes the pancake vegetarian if you also skip the pork. Add a few dried shiitake to the soaking kombu for more depth.","Kombu-only dashi and extra aonori","Bonito flakes and dashi","okonomiyaki","Okonomiyaki (Osaka Savory Cabbage Pancake)","Okonomiyaki","お好み焼き","japan","Kansai (Osaka)",25,30,"medium",[565,566],"street-food","main",[568],"dairy-free",[484,466,471,491],[571,574,576,578],{"alt":572,"src":573},"Thick okonomiyaki cabbage pancake topped with crisp pork belly, brown sauce, mayonnaise zigzags and curling bonito flakes","\u002Fimages\u002Frecipes\u002Fokonomiyaki\u002Fhero.jpg",{"alt":572,"src":575},"\u002Fimages\u002Frecipes\u002Fokonomiyaki\u002Fhero-16x9.jpg",{"alt":572,"src":577},"\u002Fimages\u002Frecipes\u002Fokonomiyaki\u002Fhero-4x3.jpg",{"alt":572,"src":579},"\u002Fimages\u002Frecipes\u002Fokonomiyaki\u002Fhero-1x1.jpg",[555,581,582,583,584,585,586],"japanese pancake","cabbage pancake","osaka","street food","teppan","bonito flakes","2026-08-19","dishroute-kitchen","A thick griddle pancake packed with shredded cabbage in a light dashi batter, crisped under strips of pork belly and finished with sweet sauce, mayonnaise and bonito flakes.",{"en":591},"\u002Frecipe\u002Fokonomiyaki",{"items":593,"total":506,"page":479,"limit":859,"hasMore":860},[594,629,658,688,717,743,753,782,812,834],{"slug":595,"title":596,"shortTitle":597,"nativeName":598,"romanized":599,"countrySlug":559,"region":600,"baseServings":470,"prepMinutes":601,"cookMinutes":602,"restMinutes":562,"difficulty":563,"course":603,"diet":606,"mainIngredients":608,"images":611,"keywords":621,"publishedAt":587,"updatedAt":587,"authorSlug":588},"agedashi-tofu","Agedashi Dofu (Crisp Fried Tofu in Dashi Broth)","Agedashi Dofu","揚げ出し豆腐","Agedashi dōfu","Kanto",15,20,[604,605],"appetizer","side",[607,568],"pescatarian",[609,452,610,458],"tofu","soy-sauce",[612,615,617,619],{"alt":613,"src":614},"Cubes of crisp fried silken tofu sitting in a shallow bowl of dashi broth with grated daikon, ginger and scallions","\u002Fimages\u002Frecipes\u002Fagedashi-tofu\u002Fhero.jpg",{"alt":613,"src":616},"\u002Fimages\u002Frecipes\u002Fagedashi-tofu\u002Fhero-16x9.jpg",{"alt":613,"src":618},"\u002Fimages\u002Frecipes\u002Fagedashi-tofu\u002Fhero-4x3.jpg",{"alt":613,"src":620},"\u002Fimages\u002Frecipes\u002Fagedashi-tofu\u002Fhero-1x1.jpg",[622,623,624,625,626,627,628],"agedashi tofu","fried tofu","dashi broth","izakaya","japanese appetizer","silken tofu","daikon",{"slug":630,"title":631,"shortTitle":632,"nativeName":633,"romanized":634,"countrySlug":559,"baseServings":470,"prepMinutes":506,"cookMinutes":602,"difficulty":635,"course":636,"diet":637,"mainIngredients":639,"images":642,"keywords":652,"publishedAt":657,"updatedAt":657,"authorSlug":588},"chicken-teriyaki","Chicken Teriyaki (Pan-Glazed, No Bottled Sauce)","Chicken Teriyaki","照り焼きチキン","Teriyaki chikin","easy",[566],[568,638],"nut-free",[640,610,641],"chicken","mirin",[643,646,648,650],{"alt":644,"src":645},"Sliced glazed teriyaki chicken thigh with a glossy soy-mirin lacquer, scallions and sesame seeds","\u002Fimages\u002Frecipes\u002Fchicken-teriyaki\u002Fhero.jpg",{"alt":644,"src":647},"\u002Fimages\u002Frecipes\u002Fchicken-teriyaki\u002Fhero-16x9.jpg",{"alt":644,"src":649},"\u002Fimages\u002Frecipes\u002Fchicken-teriyaki\u002Fhero-4x3.jpg",{"alt":644,"src":651},"\u002Fimages\u002Frecipes\u002Fchicken-teriyaki\u002Fhero-1x1.jpg",[653,640,559,654,641,655,656],"teriyaki","glaze","weeknight","one pan","2026-08-18",{"slug":659,"title":660,"shortTitle":661,"nativeName":662,"romanized":661,"countrySlug":559,"region":663,"baseServings":470,"prepMinutes":602,"cookMinutes":561,"restMinutes":562,"difficulty":635,"course":664,"diet":667,"mainIngredients":669,"images":671,"keywords":681,"publishedAt":587,"updatedAt":587,"authorSlug":588},"dorayaki","Dorayaki (Honey Pancakes with Red Bean Filling)","Dorayaki","どら焼き","Tokyo",[665,666],"dessert","snack",[668,568,638],"vegetarian",[471,466,670,641],"honey",[672,675,677,679],{"alt":673,"src":674},"Stacked dorayaki pancake sandwiches, the top one cut open to show a thick layer of red azuki bean paste","\u002Fimages\u002Frecipes\u002Fdorayaki\u002Fhero.jpg",{"alt":673,"src":676},"\u002Fimages\u002Frecipes\u002Fdorayaki\u002Fhero-16x9.jpg",{"alt":673,"src":678},"\u002Fimages\u002Frecipes\u002Fdorayaki\u002Fhero-4x3.jpg",{"alt":673,"src":680},"\u002Fimages\u002Frecipes\u002Fdorayaki\u002Fhero-1x1.jpg",[659,682,683,684,685,686,687],"anko","azuki bean paste","japanese sweets","wagashi","honey pancakes","doraemon",{"slug":689,"title":690,"shortTitle":691,"nativeName":692,"romanized":693,"countrySlug":559,"region":663,"baseServings":470,"prepMinutes":506,"cookMinutes":601,"difficulty":635,"course":694,"diet":695,"mainIngredients":696,"images":700,"keywords":710,"publishedAt":587,"updatedAt":587,"authorSlug":588},"gyudon","Gyudon (Japanese Beef and Onion Rice Bowl)","Gyudon","牛丼","Gyūdon",[566],[568],[697,698,699,610],"beef-chuck","onion","rice",[701,704,706,708],{"alt":702,"src":703},"Deep bowl of steamed rice topped with thin simmered beef, soft onion, scallions and red pickled ginger","\u002Fimages\u002Frecipes\u002Fgyudon\u002Fhero.jpg",{"alt":702,"src":705},"\u002Fimages\u002Frecipes\u002Fgyudon\u002Fhero-16x9.jpg",{"alt":702,"src":707},"\u002Fimages\u002Frecipes\u002Fgyudon\u002Fhero-4x3.jpg",{"alt":702,"src":709},"\u002Fimages\u002Frecipes\u002Fgyudon\u002Fhero-1x1.jpg",[689,711,712,713,714,715,716],"beef bowl","donburi","japanese rice bowl","thin sliced beef","weeknight dinner","dashi",{"slug":718,"title":719,"shortTitle":719,"nativeName":720,"romanized":721,"countrySlug":559,"baseServings":470,"prepMinutes":506,"cookMinutes":601,"difficulty":635,"course":722,"diet":724,"mainIngredients":726,"images":728,"keywords":738,"publishedAt":657,"updatedAt":657,"authorSlug":588},"miso-soup","Miso Soup with Dashi from Scratch","味噌汁","Misoshiru",[723,605],"soup",[607,568,725,638],"gluten-free",[727,609,488],"miso",[729,732,734,736],{"alt":730,"src":731},"A bowl of cloudy miso soup with silken tofu cubes, wakame ribbons and sliced scallions","\u002Fimages\u002Frecipes\u002Fmiso-soup\u002Fhero.jpg",{"alt":730,"src":733},"\u002Fimages\u002Frecipes\u002Fmiso-soup\u002Fhero-16x9.jpg",{"alt":730,"src":735},"\u002Fimages\u002Frecipes\u002Fmiso-soup\u002Fhero-4x3.jpg",{"alt":730,"src":737},"\u002Fimages\u002Frecipes\u002Fmiso-soup\u002Fhero-1x1.jpg",[739,716,452,740,609,741,742],"miso soup","katsuobushi","japanese breakfast","umami",{"slug":555,"title":556,"shortTitle":557,"nativeName":558,"romanized":557,"countrySlug":559,"region":560,"baseServings":470,"prepMinutes":561,"cookMinutes":562,"difficulty":563,"course":744,"diet":745,"mainIngredients":746,"images":747,"keywords":752,"publishedAt":587,"updatedAt":587,"authorSlug":588},[565,566],[568],[484,466,471,491],[748,749,750,751],{"alt":572,"src":573},{"alt":572,"src":575},{"alt":572,"src":577},{"alt":572,"src":579},[555,581,582,583,584,585,586],{"slug":754,"title":755,"shortTitle":756,"nativeName":757,"romanized":756,"countrySlug":559,"region":758,"baseServings":470,"prepMinutes":602,"cookMinutes":602,"restMinutes":506,"difficulty":635,"course":759,"diet":761,"mainIngredients":762,"images":766,"keywords":776,"publishedAt":587,"updatedAt":587,"authorSlug":588},"onigiri","Onigiri (Japanese Salted Rice Balls with Nori)","Onigiri","おにぎり","Nationwide",[666,760],"breakfast",[607,568],[763,764,765,458],"short-grain-rice","nori","salmon",[767,770,772,774],{"alt":768,"src":769},"Three triangular Japanese rice balls with nori bands on a wooden board, one broken open to show salmon filling","\u002Fimages\u002Frecipes\u002Fonigiri\u002Fhero.jpg",{"alt":768,"src":771},"\u002Fimages\u002Frecipes\u002Fonigiri\u002Fhero-16x9.jpg",{"alt":768,"src":773},"\u002Fimages\u002Frecipes\u002Fonigiri\u002Fhero-4x3.jpg",{"alt":768,"src":775},"\u002Fimages\u002Frecipes\u002Fonigiri\u002Fhero-1x1.jpg",[754,777,778,764,779,780,781],"omusubi","japanese rice balls","bento","umeboshi","shiozake",{"slug":783,"title":784,"shortTitle":785,"nativeName":786,"romanized":787,"countrySlug":559,"region":788,"baseServings":470,"prepMinutes":562,"cookMinutes":789,"restMinutes":790,"difficulty":563,"course":791,"diet":792,"mainIngredients":793,"images":795,"keywords":805,"publishedAt":657,"updatedAt":657,"authorSlug":588},"shoyu-ramen","Shoyu Ramen (Tokyo-Style Soy Sauce Ramen)","Shoyu Ramen","醤油ラーメン","Shōyu rāmen","Kanto (Tokyo)",120,240,[566,723],[],[640,794,610,471],"ramen-noodles",[796,799,801,803],{"alt":797,"src":798},"Bowl of Tokyo-style shoyu ramen with clear amber broth, noodles, marinated egg and 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sauce","\u002Fimages\u002Frecipes\u002Ftonkatsu\u002Fhero.jpg",{"alt":844,"src":847},"\u002Fimages\u002Frecipes\u002Ftonkatsu\u002Fhero-16x9.jpg",{"alt":844,"src":849},"\u002Fimages\u002Frecipes\u002Ftonkatsu\u002Fhero-4x3.jpg",{"alt":844,"src":851},"\u002Fimages\u002Frecipes\u002Ftonkatsu\u002Fhero-1x1.jpg",[835,853,854,855,856,857,858],"pork cutlet","panko","japanese fried pork","katsu","yoshoku","deep fried",24,false,1788563762706]