Description
Okonomiyaki, Japan’s beloved savory pancake, is a mouthwatering blend of shredded cabbage, tender proteins, and flavorful toppings. Drizzled with tangy okonomiyaki sauce and creamy Japanese mayo, it’s crispy on the outside, soft on the inside, and perfect for a family dinner or a fun solo meal.
Ingredients
Scale
For the Okonomiyaki Batter:
- 2 cups all-purpose flour
- 1 1/4 cups dashi stock (or substitute with water or chicken broth)
- 2 large eggs
- 1/4 cup grated yam (optional, for extra texture)
- 1/4 tsp salt
- 1/4 tsp baking powder
For the Filling:
- 1 1/2 cups shredded cabbage (about 1/2 small head of cabbage)
- 1/4 cup thinly sliced green onions
- 1/2 cup cooked shrimp or pork belly (or a mix of both, optional)
- 1/4 cup cooked and chopped bacon (optional)
- 1/4 cup grated cheese (optional, adds great flavor)
For Cooking:
- 2 tbsp vegetable oil
For the Toppings:
- Okonomiyaki sauce (or substitute with tonkatsu sauce)
- Mayonnaise (preferably Japanese mayo like Kewpie)
- Bonito flakes (optional)
- Aonori (dried seaweed flakes (optional))
- Pickled ginger (optional)
Instructions
- Make the Batter : In a large mixing bowl, combine the flour, dashi stock (or substitute), eggs, grated yam (if using), salt, and baking powder. Whisk until smooth and lump-free.
- Prepare the Filling : Add the shredded cabbage, green onions, and any additional fillings like shrimp, pork belly, or cheese to the batter. Mix gently to combine, ensuring all ingredients are evenly coated.
- Cook the Okonomiyaki : Heat 1 tablespoon of vegetable oil in a large non-stick skillet or griddle over medium heat. Pour about 1/3 to 1/2 of the batter mixture (depending on the size you prefer) into the pan, spreading it into a circle about 1/2-inch thick. Cook for 4-5 minutes on one side until golden brown and set. Carefully flip the pancake using a spatula and cook for another 4-5 minutes until cooked through. Repeat with the remaining batter, adding more oil as needed.
- Add the Toppings : Transfer the cooked okonomiyaki to a plate. Drizzle with okonomiyaki sauce and mayonnaise in a crisscross pattern. Sprinkle with bonito flakes, aonori, and pickled ginger, if desired.
- Serve : Serve hot, sliced into wedges, and enjoy with chopsticks or a fork!
Notes
- Use chilled dashi or water for a smoother batter.
- Customize with your favorite proteins or veggies.
- Adjust the thickness of the pancake by spreading the batter accordingly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Pan-frying
- Cuisine: Japanese-inspired