Japanese Okonomiyaki Pancakes (Printable)

Savory Japanese pancakes loaded with cabbage, tangy sauce, creamy mayo, and smoky bonito flakes.

# 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 & Add-ins

06 - 3 cups finely shredded green cabbage
07 - 1/2 cup thinly sliced green onions
08 - 1/2 cup julienned carrot (optional)
09 - 1/2 cup cooked shrimp, chopped, or cooked bacon slices (optional)

→ Toppings

10 - 1/4 cup okonomiyaki sauce
11 - 1/4 cup Japanese mayonnaise
12 - 1/4 cup bonito flakes
13 - 2 tablespoons aonori (dried seaweed flakes)
14 - 2 tablespoons pickled ginger (optional)

→ For Cooking

15 - 2 tablespoons neutral oil (vegetable or canola)

# How To Make It:

01 - Whisk together flour, dashi stock, eggs, salt, and baking powder in a large bowl until smooth.
02 - Fold in shredded cabbage, green onions, carrot, and shrimp or bacon until thoroughly combined.
03 - Warm 1/2 tablespoon of oil in a nonstick skillet over medium heat.
04 - Pour approximately 1 cup of batter into the skillet, shaping into a 6-inch thick round.
05 - Cook 4 to 5 minutes until the bottom achieves a golden-brown color.
06 - Turn pancake gently and cook an additional 4 to 5 minutes until cooked through.
07 - Continue cooking remaining batter in the same manner, adding oil as necessary.
08 - Transfer pancakes to serving plates, drizzle generously with okonomiyaki sauce and mayonnaise in a zigzag pattern, then sprinkle with bonito flakes, aonori, and pickled ginger.

# Expert Advice:

01 -
  • It tastes like restaurant-quality street food but comes together faster than you'd expect.
  • The interplay of creamy mayo, tangy sauce, and umami-packed toppings makes every bite feel indulgent without being heavy.
  • One batch feeds a crowd or gives you leftovers that somehow taste even better the next day.
02 -
  • Squeeze your shredded cabbage gently but thoroughly—excess water is the enemy of a crispy-edged pancake.
  • Don't skip the dashi if you can find it; the difference between dashi and water is the difference between a good pancake and one that tastes like home.
  • Let the bonito flakes sit on top for a minute or two—they really do wave and dance, and that's part of the charm.
03 -
  • Keep your nonstick skillet on medium heat, not medium-high; these pancakes need time to cook through without rushing.
  • If your first pancake seems too thick or thin, adjust your scoop amount for the next ones—the batter consistency is forgiving enough to accommodate small tweaks.
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