Japanese Okonomiyaki Pancakes (Printable View)

Savory pancakes with cabbage, tangy sauce, creamy mayo, and smoky bonito flakes from Japan.

# 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 & 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 (e.g., Kewpie)
12 - 1/4 cup bonito flakes (katsuobushi)
13 - 2 tablespoons aonori (dried seaweed flakes)
14 - 2 tablespoons pickled ginger (beni shoga; optional)

→ For Cooking

15 - 2 tablespoons neutral oil (vegetable or canola)

# How To Make It:

01 - In a large bowl, whisk together flour, dashi stock, eggs, salt, and baking powder until the batter is smooth.
02 - Fold in shredded cabbage, green onions, carrot, and choice of shrimp or bacon until evenly combined.
03 - Heat 1/2 tablespoon of oil in a nonstick skillet over medium heat.
04 - Scoop approximately 1 cup of batter onto the skillet and shape into a thick round pancake about 6 inches in diameter.
05 - Cook for 4 to 5 minutes until the bottom turns golden brown.
06 - Flip gently and cook another 4 to 5 minutes until cooked through.
07 - Repeat with remaining batter, adding oil as necessary to prevent sticking.
08 - Transfer pancakes to plates. Drizzle generously with okonomiyaki sauce and Japanese mayonnaise in a zigzag pattern.
09 - Sprinkle with bonito flakes, aonori, and pickled ginger. Serve immediately.

# Expert Advice:

01 -
  • It's a one-pan meal that feels way more impressive than it has any right to be.
  • The contrast of crispy edges, tender cabbage, and that sweet-tangy sauce hits every flavor note at once.
  • You can prep everything ahead and cook fresh when hunger strikes, making weeknight dinners feel effortless.
02 -
  • Don't skip shredding your own cabbage—pre-shredded releases moisture and becomes limp before you even cook.
  • The bonito flakes really do dance from residual heat, and it's not just for show; it actually helps distribute the flavor and looks like you know what you're doing.
  • Cook over medium heat, not high; too much heat will brown the outside before the cabbage inside softens.
03 -
  • If bonito flakes are hard to find, a light drizzle of sesame oil and a sprinkle of nori will give you a similar umami hit.
  • Let your okonomiyaki rest for one minute after topping before you eat it—this lets the sauce soak slightly into the pancake rather than just sitting on top.
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