Japanese Okonomiyaki Pancakes (Printable)

Savory Japanese street food with fluffy cabbage, tangy sauce, creamy mayo, and bonito flakes.

# 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 teaspoon salt
05 - 1/2 teaspoon 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
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)

# Preparation steps:

01 - In a large bowl, whisk together flour, dashi stock, eggs, salt, and baking powder until smooth and lump-free.
02 - Fold in cabbage, green onions, carrot, and bean sprouts until evenly coated. Add chopped shrimp if using.
03 - Heat a large nonstick skillet or griddle over medium heat and lightly oil the surface.
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 of each pancake if desired.
06 - Cook for 4 to 5 minutes until the bottom is golden brown and set.
07 - Flip carefully and cook another 4 to 5 minutes until cooked through and golden on both sides.
08 - Repeat with remaining batter to make 4 pancakes total.
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 while hot.

# Expert advice:

01 -
  • The pancakes develop the most incredible crispy edges while staying tender inside, something I discovered after many attempts at getting the heat just right.
  • Its the perfect clean-out-the-fridge meal where almost any vegetable or protein can be transformed into something extraordinary.
02 -
  • The batter should be relatively thick, not runny like American pancakes—I once made this mistake and ended up with a sad, flat disc instead of a fluffy delight.
  • Waiting until the edges are visibly set before attempting to flip prevents the heartbreak of a pancake falling apart mid-air, something I learned through several tragic attempts.
03 -
  • Keep your first pancake on the smaller side as a test run, just like with regular pancakes, the first one helps you gauge your heat level and timing.
  • If youre serving a group, keep finished pancakes warm in a 200°F oven until everyone can eat together, though they taste best straight from the pan.
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