Japanese Okonomiyaki Pancakes (Printable Version)

Savory pancakes loaded with cabbage, tangy sauce, creamy mayo, and smoky 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 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 (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)

# Steps:

01 - In a large bowl, whisk together flour, dashi stock, eggs, salt, and baking powder until smooth.
02 - Gently fold in shredded cabbage, green onions, carrot, and your choice of shrimp or bacon until evenly incorporated.
03 - Warm 1/2 tablespoon of oil in a nonstick skillet over medium heat.
04 - Scoop approximately 1 cup of batter onto the skillet and shape into a thick round pancake about 6 inches in diameter. Cook for 4 to 5 minutes until the bottom is golden brown.
05 - Flip gently and cook for an additional 4 to 5 minutes until the pancake is cooked through.
06 - Continue cooking remaining batter, adding more oil as needed to prevent sticking.
07 - Transfer pancakes to serving plates. Generously drizzle okonomiyaki sauce and Japanese mayonnaise in a zigzag pattern. Sprinkle with bonito flakes, aonori, and pickled ginger. Serve immediately while hot.

# Expert Advice:

01 -
  • It's crispy outside, tender inside, and comes together in under an hour—perfect when you want something hearty but don't want to spend the whole evening cooking.
  • The toppings create this magical moment where warm pancakes meet cool, creamy mayo and the bonito flakes actually dance from the heat.
  • You can load it with whatever protein or vegetables you have on hand, making it a forgiving dish that adapts to what's in your fridge.
02 -
  • Don't skip letting the pancakes sit for a minute or two after topping—the bonito flakes genuinely dance from the residual heat, and that's half the charm and appeal of the dish.
  • Overworking the batter will make the pancakes tough and dense; fold gently and stop mixing as soon as everything is combined, even if there are tiny streaks of flour.
  • The oil in your skillet needs to be hot but not smoking, or the outside will char before the inside cooks through—medium heat is your sweet spot.
03 -
  • Use a squeeze bottle for the sauce and mayo if you have one—it makes those signature zigzag drizzles almost effortless and looks restaurant-quality.
  • Cook on medium heat, not high, or you'll spend three minutes listening to aggressive sizzling only to find the inside is still raw.
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