Japanese okonomiyaki pancakes savory (Printable Version)

Delicious Japanese pancakes with shredded cabbage, tangy sauce, creamy mayo, and smoky bonito flakes.

# What 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
13 - 2 tablespoons aonori (dried seaweed flakes)
14 - 2 tablespoons pickled ginger (optional)

→ For Cooking

15 - 2 tablespoons neutral oil (vegetable or canola)

# Directions:

01 - Whisk together flour, dashi stock, eggs, salt, and baking powder in a large bowl until the mixture is smooth.
02 - Fold shredded cabbage, green onions, carrots, and chosen protein (shrimp or bacon) into the batter until evenly incorporated.
03 - Warm 1/2 tablespoon of oil in a nonstick skillet over medium heat.
04 - Spoon approximately 1 cup of batter into the skillet, shaping into a 6-inch round. Cook for 4 to 5 minutes until the underside is golden brown, then carefully flip and cook for an additional 4 to 5 minutes until fully cooked.
05 - Continue cooking the remaining batter in batches, adding oil as necessary.
06 - Place pancakes on plates; drizzle with okonomiyaki sauce and Japanese mayonnaise in a zigzag pattern, then top with bonito flakes, aonori, and pickled ginger.

# Expert Suggestions:

01 -
  • It tastes like a Japanese street food adventure but comes together faster than you'd expect.
  • One skillet, minimal cleanup, and somehow you end up with something that feels fancy enough to impress without the stress.
  • The toppings are where the real joy happens—that moment when the bonito flakes start to curl from the heat is pure theater.
02 -
  • Don't skip the bonito flakes thinking they're just decoration—they're essential umami and that movement from heat is part of the experience.
  • If your batter feels too loose, your pancakes will spread thin and crispy instead of staying thick and tender; a thicker batter is your friend here.
  • The okonomiyaki sauce really does matter; homemade versions never quite hit the same note as a good store-bought bottle, and that's perfectly okay.
03 -
  • Keep your skillet at medium heat, not high—rushing the cook time means the inside stays raw while the outside burns.
  • If you're cooking for a crowd, have everything prepped and plated before you start cooking; these are best eaten moments after they come off the heat.
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