Japanese Okonomiyaki Pancakes (Print Version)

Savory Japanese street food with fluffy cabbage pancakes, tangy sauce, mayonnaise, bonito flakes, and vibrant toppings.

# What You'll Need:

→ Pancake Batter

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

→ Vegetables

06 - 3 cups finely shredded green cabbage
07 - 1/4 cup green onions, thinly sliced
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 tbsp aonori (dried seaweed flakes)
16 - 2 tbsp pickled ginger (beni shoga)

# How To Make:

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 using.
03 - Heat a large nonstick skillet or griddle over medium heat and lightly oil.
04 - Pour about 1/4 of the batter onto the skillet, shaping into a round pancake about 1/2-inch thick.
05 - Lay 2 bacon or pork belly halves across the top (optional).
06 - Cook for 4–5 minutes until the bottom is golden.
07 - Flip carefully and cook another 4–5 minutes until cooked through.
08 - Repeat with remaining batter.
09 - Transfer pancakes to plates. Drizzle with okonomiyaki sauce and mayonnaise in a crisscross pattern.
10 - Sprinkle with bonito flakes, aonori, and pickled ginger. Serve immediately.

# Expert Tips:

01 -
  • It's deceptively easy to master once you understand that the cabbage does most of the work, keeping everything moist and tender inside.
  • You get restaurant-quality results in your own kitchen without fancy equipment or obscure ingredients.
  • The recipe practically begs for customization, so you can play around with fillings and toppings based on what you're craving.
02 -
  • Don't crowd your pan or make the pancakes too thick, or the outside burns before the cabbage center cooks through—medium heat and patience are non-negotiable.
  • The bonito flakes move from the residual heat of the hot pancake, which is part of the charm, so have your toppings ready to go the moment the pancake lands on the plate.
03 -
  • Shred your cabbage as finely as you can manage because thicker shreds won't soften properly and create weird chewy pockets in your finished pancake.
  • Keep your bonito flakes in the freezer and add them only at the last second so they stay crispy and those mesmerizing dance movements from the heat are dramatic and visible.
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