Japanese Okonomiyaki Cabbage Pancakes (Printable Version)

Fluffy savory pancakes loaded with shredded cabbage, topped with tangy sauce, mayo, bonito flakes, and seaweed.

# 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)

# Directions:

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 Tips:

01 -
  • It turns humble cabbage into something deeply satisfying and restaurant worthy without any fancy equipment.
  • You can toss in whatever vegetables or proteins are hanging out in your fridge and it still tastes intentional.
  • Watching the bonito flakes flutter on top never gets old, even after the tenth time you make it.
  • It comes together faster than ordering takeout and tastes infinitely better.
02 -
  • Do not overmix the batter once the cabbage is added or the pancakes will turn out gummy instead of tender.
  • Medium heat is your friend, high heat will burn the outside before the inside cooks and leave you with a raw middle.
  • Use a nonstick skillet or a well seasoned griddle because these pancakes are delicate when you flip them.
  • If your batter seems too thick to spread, add a tablespoon of dashi at a time until it loosens just enough.
03 -
  • Chill your cabbage for 30 minutes before shredding to make it easier to slice thin and keep the batter cool.
  • Use two spatulas when flipping, one to lift and one to support, so the pancake does not break mid air.
  • Toast your aonori in a dry skillet for 30 seconds before sprinkling to wake up its flavor.
  • Make extra sauce and keep it in the fridge because you will want to drizzle it on everything for the next week.
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