Japanese Okonomiyaki Pancakes (Printable)

Savory Japanese street food classic with fluffy cabbage pancakes, topped with tangy sauce, creamy mayonnaise, and bonito flakes.

# Ingredient List:

→ Pancake Batter

01 - 1 cup all-purpose flour
02 - 2/3 cup dashi stock (or water)
03 - 2 large eggs
04 - 1/2 tsp salt
05 - 1/2 tsp baking powder

→ Vegetables

06 - 3 cups finely shredded green cabbage
07 - 1/4 cup green onions, thinly sliced
08 - 1 small carrot, julienned
09 - 1/2 cup bean sprouts (optional)

→ Proteins & Fillings

10 - 4 strips bacon or pork belly, halved (optional)
11 - 1/2 cup cooked shrimp, chopped (optional)

→ Toppings

12 - 1/4 cup okonomiyaki sauce (store-bought or homemade)
13 - 1/4 cup Japanese mayonnaise
14 - 1/4 cup bonito flakes (katsuobushi)
15 - 2 tbsp aonori (dried seaweed flakes)
16 - 2 tbsp pickled ginger (beni shoga)

# How-To Steps:

01 - In a large bowl, whisk together flour, dashi stock, eggs, salt, and baking powder until smooth.
02 - Fold in cabbage, green onions, carrot, and bean sprouts until evenly coated. Add shrimp if using.
03 - Heat a large nonstick skillet or griddle over medium heat and lightly oil.
04 - Pour about 1/4 of the batter onto the skillet, shaping into a round pancake about 1/2-inch thick.
05 - Lay 2 bacon or pork belly halves across the top (optional).
06 - Cook for 4–5 minutes until the bottom is golden.
07 - Flip carefully and cook another 4–5 minutes until cooked through.
08 - Repeat with remaining batter.
09 - Transfer pancakes to plates. Drizzle with okonomiyaki sauce and mayonnaise in a crisscross pattern.
10 - Sprinkle with bonito flakes, aonori, and pickled ginger. Serve immediately.

# Expert Advice:

01 -
  • It turns a head of cabbage into something craveable, crispy edged and soft centered all at once.
  • You can toss in whatever odds and ends are lurking in your fridge and it still works.
  • The toppings, sweet sauce and mayo and those dancing bonito flakes, make every bite feel like a small celebration.
  • Its hands on cooking that doesnt demand perfection, just a hot pan and a little courage.
02 -
  • Dont rush the first side, if you flip too early the pancake will break apart and youll be left with a delicious but ugly scramble.
  • The batter should be thick enough that the vegetables hold together, if its too loose add a tablespoon more flour.
  • Medium heat is key, too high and the outside burns before the inside cooks, too low and you lose that crispy edge.
03 -
  • Use a fish spatula if you have one, the thin flexible edge slides under the pancake without tearing it.
  • Let the batter rest for ten minutes before cooking if you have time, it helps the flour hydrate and the texture improves.
  • Save the bonito flakes and aonori for the very end, they lose their magic if they sit too long.
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