Go Back

Cozy Okonomiyaki Japanese Savory Pancake

A delightful fusion of crispy exterior and soft interior, this Japanese savory pancake is packed with fresh cabbage and customizable toppings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Japanese
Calories: 250
Ingredients Method Notes

Ingredients
  

Pancake Batter
  • 2 cups all-purpose flour
  • 2 cups shredded cabbage Finely shredded
  • 1/2 cup chopped green onions
  • 1/2 cup grated yam or nagaimo Optional, grate finely
  • 1 cup dashi stock or water For a simpler version, use water
  • 2 large eggs
  • to taste salt
  • for frying amount vegetable oil
Toppings
  • as needed Okonomiyaki sauce For drizzling
  • as needed mayonnaise For drizzling
  • to garnish aonori (dried seaweed)
  • to garnish katsuobushi (bonito flakes)

Method
 

Preparation
  1. Begin by finely shredding your cabbage and chopping the green onions. If using yam or nagaimo, grate it finely.
Mixing the Batter
  1. In a large mixing bowl, combine the flour with the dashi stock (or water), and stir until well incorporated.
  2. Add the shredded cabbage, grated yam (if using), and green onions to the batter. Crack in the eggs, and sprinkle a bit of salt. Mix everything together until well coated.
Cooking the Pancake
  1. In a large skillet, heat a couple of tablespoons of vegetable oil over medium heat.
  2. Pour half the batter mixture into the skillet, shaping it into a round pancake. Cook for about 5-7 minutes until the bottom turns golden brown.
  3. Carefully flip the pancake using a spatula, adding more oil if needed. Cook the other side for another 5-7 minutes, ensuring it’s cooked through.
Serving
  1. Once cooked, transfer to a plate and drizzle with Okonomiyaki sauce and mayonnaise. Sprinkle aonori and katsuobushi on top, and you’re ready to serve!

Notes

For ingredient substitutions, plain water or vegetable broth can be used instead of dashi stock. Ensure your pan is hot to avoid a soggy pancake. Don't overcrowd the skillet to get the perfect crust.