Japanese savory pancakes cabbage (Print view)

Fluffy Japanese pancakes with cabbage, tangy sauce, creamy mayo, and smoky bonito flakes for a savory taste.

# List of Ingredients:

→ 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 (e.g., 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)

# Step-by-Step Directions:

01 - In a large mixing bowl, whisk together flour, dashi stock or water, eggs, salt, and baking powder until smooth and free of lumps.
02 - Gently fold shredded cabbage, green onions, carrot, and your choice of shrimp or bacon into the batter until thoroughly combined.
03 - Warm 1/2 tablespoon of oil in a nonstick skillet over medium heat to prepare for cooking.
04 - Scoop approximately 1 cup of batter onto the skillet and shape it into a thick round pancake about 6 inches wide.
05 - Cook for 4 to 5 minutes until the underside is golden brown and edges appear set.
06 - Carefully flip the pancake and cook for an additional 4 to 5 minutes until cooked through and golden on both sides.
07 - Continue cooking remaining batter, adding more oil as needed between batches.
08 - Transfer pancakes to serving plates. Drizzle generously with okonomiyaki sauce and mayonnaise in a zigzag pattern, then garnish with bonito flakes, aonori, and pickled ginger. Serve immediately.

# Expert Suggestions:

01 -
  • It tastes like restaurant-quality okonomiyaki but comes together in your own kitchen in under an hour.
  • The crispy-bottomed, tender-inside pancake loaded with cabbage feels decadent but is actually pretty light.
  • You can customize the proteins and vegetables based on what you have, making it endlessly forgiving.
  • Those tangy, creamy, smoky layers of sauce and toppings hit every flavor craving at once.
02 -
  • Don't overwork your batter or your pancakes will be tough instead of tender—fold gently and stop as soon as everything is combined.
  • The bonito flakes truly do move from the residual heat, and it's not just for show; that visual tells you the pancake is hot enough to release all those smoky, umami flavors.
  • If your first pancake isn't perfect, don't worry—pancakes two and three will teach you the exact temperature and timing your particular skillet needs.
03 -
  • Shredding your cabbage by hand (or with a mandoline if you're feeling fancy) keeps the pieces from turning to mush and gives you better texture than a food processor.
  • Japanese mayonnaise (Kewpie) really is worth seeking out—its richer, tangier flavor is noticeably different from American brands and makes your okonomiyaki taste authentically Japanese.
  • Let your batter rest for 5–10 minutes after mixing; the flour will fully hydrate and your pancakes will be more tender and less prone to falling apart.
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