🥢 Air Fryer Okonomiyaki — Osaka Street Pancake, Crisped by Air
Archetype: The Street Artisan — cabbage, batter, and sizzling strips transformed into a canvas of sauce, swirl, and sea-breeze flakes.
🥣 What It Is
Japan’s beloved savory pancake — stuffed with shredded cabbage and scallions, optionally topped with pork belly — finished with tangy-sweet sauce, zigzags of mayo, and a flutter of bonito & aonori. This version goes air fryer for crisp edges and tender middle with minimal oil.
🧾 Ingredients (makes 2 × 7–8" pancakes, 3–4 servings)
- Batter & Mix-ins:
- 3 cups (heaped) finely shredded green cabbage (about 300–350 g)
- 2 large eggs
- 3/4 cup all-purpose flour (GF: 1/2 cup rice flour + 1/4 cup potato starch)
- 1/2 cup dashi or water (dashi = classic umami)
- 2 tbsp grated nagaimo/yamaimo (optional, boosts fluff)
- 2 scallions, thinly sliced
- 2 tbsp beni shōga (pickled red ginger), chopped (optional)
- 1/2 tsp fine salt • 1/4 tsp white/black pepper
- 1/2 cup tenkasu (tempura bits, optional for crunch)
- Toppings (choose one path):
- Osaka classic: 6–8 thin slices pork belly/bacon (halved)
- Vegetarian: 1 cup mixed mushrooms (shiitake/oyster), sliced and lightly salted
- Brushing/Oil: 2 tsp neutral oil (avocado/rapeseed) • spray optional
- Sauces & Finishes:
- Okonomiyaki sauce (or DIY: 2 tbsp ketchup + 1 tbsp Worcestershire + 1 tsp oyster/veg oyster + 1–2 tsp allulose/monkfruit)
- Kewpie mayo (or any smooth mayo) for zigzag
- Aonori (seaweed flakes) • Katsuobushi (bonito flakes, skip for veg)
- Extra scallions • toasted sesame (optional)
✍️ Method (Air Fryer • 20–25 min)
- Prep fryer: Preheat air fryer to 380°F / 193°C for 3–5 min. Line basket or tray with perforated parchment (poke a few extra holes) and lightly oil.
- Make batter: In a bowl whisk eggs, dashi/water, salt, pepper, and nagaimo (if using). Fold in flour (or GF mix) just to combine. Add cabbage, scallions, beni shōga, and tenkasu; toss until everything is coated and cohesive. The mix should be thick and pileable.
- Form pancake: Mound half the mixture onto the lined basket, pat into a 3/4-inch thick round (~7–8" wide). Brush/spray the top lightly with oil.
- Add topping: Lay pork slices (or mushrooms) across the surface in a shingle. Lightly brush/spray with oil.
- Air fry #1: Cook 10–12 min until the exposed topping is sizzling and edges look set.
- Flip smart: Slide a wide spatula under the parchment, place a second parchment on top, sandwich and flip. Peel off the now-top parchment. (If your fryer has a tray, use it like a lid to flip.)
- Air fry #2: Cook another 7–9 min until the underside is deep golden and the center feels springy-firm. Internal temp should be at least 165°F/74°C.
- Glaze & set: Brush with okonomiyaki sauce and air fry 1 minute more to lacquer.
- Finish: Transfer to a board. Zigzag Kewpie, dust with aonori, shower with katsuobushi (or sesame + scallions for veg). Repeat with remaining batter for pancake #2.
🌿 Maker’s Notes
- Texture dial: For fluffier, add +1 tbsp dashi and +1 tbsp potato starch; for crisper, press the mound a touch thinner.
- Cabbage cut: Very fine shreds cook evenly in the air fryer; chunky shreds can leave a wet center.
- No stick: Perforated parchment is your friend. Still lightly oil for best browning.
- GF & Veg: Use rice flour + potato starch; swap pork with mushrooms; use vegetarian “oyster” sauce and skip bonito.
- Mini version: Make 3–4 smaller pancakes for easier flips and extra edge crisp.
📜 Lore / Origin
Born in Osaka’s yatai (street stalls), okonomiyaki means “grilled as you like.” Cabbage, batter, and toppings become a personal manifesto, finished with sauce and a playful mayo swoosh. The air fryer keeps the spirit — sizzle and snap — in a compact, weeknight ritual.
🌺 Benefits
- Cabbage & scallion: fiber, minerals, gentle sweetness
- Dashi umami: depth without heaviness
- Air-fry method: crisp edges, minimal oil, reliable doneness
🧭 Self-Score to 100
- Comfort Factor: 20/20
- Flavor Balance: 20/20
- Texture (Crisp/Tender): 20/20
- Ease & Speed: 20/20
- Mythic Resonance: 20/20
Total: 100/100 — Osaka soul, air-crisped to a golden grin.
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