Japanese Okonomiyaki Pancakes (Print)

Savory Japanese cabbage pancakes with tangy sauce, mayo, and smoky bonito toppings. Great for snacks or light meals.

# Components:

→ 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 (store-bought or homemade)
11 - 1/4 cup Japanese mayonnaise (such as 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)

# Directions:

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

# Expert Advice:

01 -
  • They're crispy on the outside, tender inside, and loaded with cabbage in a way that makes you feel like you're eating something both indulgent and surprisingly light.
  • The toppings are where the magic happens—that tangy-sweet sauce and creamy mayo combination is absolutely addictive, and the bonito flakes bring this smoky, umami depth that regular pancakes could never achieve.
02 -
  • Don't overmix the batter after adding vegetables or you'll end up with a dense, cabbage-heavy paste instead of fluffy pancakes with defined pockets of texture.
  • The bonito flakes truly do dance on hot food, and it's not just for show—that movement means they're releasing their smoky, fishy aroma in the best possible way, so serve immediately after topping.
03 -
  • Shred your cabbage as finely as possible by hand or with a mandoline—thin pieces cook down evenly and distribute better through the batter than chunky cuts.
  • Keep your okonomiyaki sauce in a squeeze bottle for picture-perfect zigzags and better portion control than trying to drizzle from a jar.
Back