Recipe: Okonomiyaki from Chef Mei Lin of Nightshade

Here's a recipe for Okonomiyaki from Chef Mei Lin of Los Angeles' Nightshade that can be made with a Made In Non Stick Frying Pan!

chef mei lin of nightshade


Makes 4-6 pancakes


120g all purpose flour

6g kosher salt

4g sugar

2g baking powder

160g nagaimo/yamaimo

160g dashi

600g cabbage cut into 1 inch julienne

227g sliced pork belly (You also sub with shrimp, squid, or with whatever you like)

100g scallions

4 large eggs

15g pickled red ginger

4 Tbsp neutral flavored oil (vegetable, canola, etc)

Quick Okonomiyaki Sauce

13g Tbsp sugar

30g oyster sauce

60g ketchup

50g Worcestershire sauce


Okonomiyaki sauce

Kewpie mayonnaise

Bonito flakes

Aonori (dried green seaweed)

Pickled red ginger


  1. In a large bowl, combine AP flour, salt, sugar, and ¼ tsp baking powder and mix all together.
  2. Peel and grate nagaimo/yamaimo in a small bowl. It can get itchy, so work quickly and rinse your hands right after. These yams are very slimy and slippery, so make sure you have a good grip if you wear a glove.
  3. Add the grated nagaimo/yamaimo and dashi to the bowl. Mix together until combined.
  4. Cover the bowl with plastic wrap and let it rest in the refrigerator for at least one hour.
  5. Take out the batter from the refrigerator and add 4 large eggs, pickled red ginger, and scallion in the bowl. Mix well until well combined.
  6. Add chopped cabbage to the batter ⅓ at a time. Mix well each time before adding more cabbage.
  7. Heat your Made In Non Stick Frying Pan over medium-low heat with a small amount of oil inside and pour the cabbage mixture into the pan, spreading to an approximate 2 cm thickness.
  8. Place the thinly sliced pork on top of the cabbage mixture.
  9. When the edge of the okonomiyaki has become firm and cooked, flip it over with a spatula.
  10. Put the lid on and steam for a few minutes.
  11. Turn the okonomiyaki over one more time to check whether the meat is cooked.
  12. Brush with okonomiyaki sauce and Kewpie mayo and garnish with pickled ginger, bonito, and sprinkled aonori to serve.

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