Japanese Okonomiyaki Pancakes (Printable Version)

Fluffy savory cabbage pancakes topped with tangy sauce, mayonnaise, bonito flakes, and vibrant garnishes.

# What You 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 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
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)

# How-To Steps:

01 - Whisk together flour, dashi stock, eggs, salt, and baking powder in a large bowl until smooth.
02 - Fold in shredded cabbage, green onions, julienned carrot, and bean sprouts until evenly coated; incorporate shrimp if desired.
03 - Preheat a large nonstick skillet or griddle over medium heat and lightly grease.
04 - Pour approximately one-fourth of batter onto skillet, shaping into a 1/2-inch thick round; optionally place two bacon or pork belly halves atop.
05 - Cook for 4 to 5 minutes until the bottom is golden brown.
06 - Carefully flip pancake and cook an additional 4 to 5 minutes until fully cooked through.
07 - Repeat cooking process with remaining batter; transfer finished pancakes to serving plates.
08 - Drizzle okonomiyaki sauce and mayonnaise in a crisscross pattern over pancakes; garnish with bonito flakes, aonori, and pickled ginger.

# Expert Tips:

01 -
  • The batter comes together in minutes but tastes like something from a specialized restaurant
  • Endless customization means you can use up whatever vegetables are languishing in your crisper drawer
  • The combination of crispy edges, tender cabbage, and those dreamy toppings hits every single craving sensor
02 -
  • Shred your cabbage as finely as possible for the best texture, chunky pieces will make the pancake fall apart
  • Let the batter rest for 10 minutes before cooking, this gives the flour time to hydrate and prevents a gummy texture
  • Do not press down on the pancake while cooking, you want to keep that fluffy, airy interior intact
  • The pan must be properly heated before adding batter or your pancake will stick and tear when flipping
03 -
  • Mix your batter just until combined, overworking develops gluten and makes the pancake tough
  • If your cabbage seems dry, toss it with a pinch of salt and let it sit for 10 minutes before adding to the batter
  • A cast iron skillet holds heat beautifully and creates the crispest edges, though nonstick works perfectly well
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