Japanese okonomiyaki pancakes (Print View)

Fluffy cabbage and egg pancakes with savory sauce, mayonnaise, and bonito flakes in a classic Japanese style.

# Components:

→ Pancake Batter

01 - 1 cup all-purpose flour
02 - 2/3 cup dashi stock or water
03 - 2 large eggs
04 - 1/2 teaspoon salt
05 - 1/2 teaspoon baking powder

→ Vegetables

06 - 3 cups finely shredded green cabbage
07 - 1/4 cup thinly sliced green onions
08 - 1 small carrot, julienned
09 - 1/2 cup bean sprouts (optional)

→ Proteins & Fillings

10 - 4 strips bacon or pork belly, halved (optional)
11 - 1/2 cup cooked shrimp, chopped (optional)

→ Toppings

12 - 1/4 cup okonomiyaki sauce (store-bought or homemade)
13 - 1/4 cup Japanese mayonnaise
14 - 1/4 cup bonito flakes (katsuobushi)
15 - 2 tablespoons aonori (dried seaweed flakes)
16 - 2 tablespoons pickled ginger (beni shoga)

# Directions:

01 - In a large bowl, whisk together flour, dashi stock, eggs, salt, and baking powder until smooth.
02 - Fold in cabbage, green onions, carrot, and bean sprouts until evenly coated. Add shrimp if desired.
03 - Preheat a large nonstick skillet or griddle over medium heat and lightly oil the surface.
04 - Pour approximately one-quarter of the batter onto the skillet, shaping into a 1/2-inch thick round pancake.
05 - Place two halves of bacon or pork belly strips across the top of the pancake, if using.
06 - Cook for 4 to 5 minutes until the bottom is golden, then carefully flip and cook another 4 to 5 minutes until cooked through.
07 - Repeat the steps to cook the remaining batter into pancakes.
08 - Transfer pancakes to plates and drizzle with okonomiyaki sauce and Japanese mayonnaise in a crisscross pattern.
09 - Sprinkle with bonito flakes, aonori, and pickled ginger. Serve immediately.

# Expert Advice:

01 -
  • It's a complete meal that comes together in under an hour and tastes like you spent all day on it.
  • The textural contrast between fluffy interior and crispy edges keeps you coming back for another bite.
  • Once you nail the flip, you'll feel like a street vendor yourself.
02 -
  • Don't flip too early or your pancake will fall apart—wait for that golden crust and it'll hold together perfectly.
  • The bonito flakes look fancy but they're actually there to add savory depth; if they're not dancing from the heat, your pancake has cooled down and lost some magic.
  • Vegetable moisture is your enemy; if your cabbage is watery, the batter gets soggy—pat it dry with paper towels before folding it in.
03 -
  • Make your dashi from scratch with a piece of kombu and bonito flakes if you're feeling ambitious—the flavor is noticeably deeper and richer than store-bought.
  • Japanese mayonnaise brand matters more than you'd think; Kewpie is the gold standard and creates those silky drizzles that look restaurant-worthy.
  • If your pancake is sticking to the pan even with oil, your heat is too high—turn it down slightly and give the skillet a moment to cool before the next one.
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