Japanese okonomiyaki pancakes (Printable Version)

Savory Japanese pancakes topped with tangy sauce, creamy mayo, and smoky flakes for a flavorful bite.

# The Ingredients 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
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)

# Step-by-Step Instructions:

01 - In a large bowl, whisk together flour, dashi stock, eggs, salt, and baking powder until the mixture is smooth.
02 - Fold in shredded cabbage, green onions, julienned carrot, and your choice of cooked shrimp or bacon. Mix until evenly combined.
03 - Heat half a tablespoon of oil in a nonstick skillet over medium heat.
04 - Spoon about 1 cup of batter onto the skillet, shaping it into a thick round pancake approximately 6 inches wide.
05 - Cook for 4 to 5 minutes until the bottom surface is golden brown.
06 - Turn the pancake gently and cook for another 4 to 5 minutes until thoroughly cooked.
07 - Continue cooking remaining batter in the same manner, adding more oil as necessary.
08 - Place pancakes on plates and drizzle generously with okonomiyaki sauce and Japanese mayonnaise in a zigzag pattern. Sprinkle with bonito flakes, aonori, and pickled ginger, then serve immediately.

# Additional Tips::

01 -
  • It's crispy outside and tender inside without any fussy technique.
  • The mayo-and-sauce drizzle feels fancy but takes thirty seconds.
  • Bonito flakes actually move from the heat—it never stops being a little magical.
  • You can have dinner ready in forty minutes, start to finish.
02 -
  • The batter should be thicker than crepe batter but thinner than typical pancake batter—if it's too loose, your pancake will spread flat and cook unevenly.
  • Bonito flakes need the heat to dance, so never let them sit on a cold surface or they'll just be sad little curls.
03 -
  • If you can't find okonomiyaki sauce, mix two parts ketchup with one part Worcestershire sauce and a splash of soy—it won't be identical but it'll be delicious.
  • Kewpie mayo is worth seeking out; its slight sweetness and lower oil content make a real difference in the final flavor.
Return to Recipe