Japanese Okonomiyaki Pancakes (Printable)

Fluffy cabbage pancakes with tangy sauce, creamy mayo, bonito flakes, and vibrant garnishes.

# 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

06 - 3 cups finely shredded green cabbage
07 - 1/4 cup thinly sliced green onions
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 tablespoons aonori (dried seaweed flakes)
16 - 2 tablespoons pickled ginger (beni shoga)

# Method:

01 - In a large mixing bowl, whisk together the flour, dashi stock, eggs, salt, and baking powder until the mixture is smooth and uniform.
02 - Gently fold in the shredded cabbage, green onions, julienned carrot, and bean sprouts. Add the chopped cooked shrimp if using, mixing until evenly distributed.
03 - Heat a large nonstick skillet or griddle over medium heat and lightly grease with oil to prevent sticking.
04 - Pour approximately one quarter of the batter onto the skillet, spreading into a round pancake about half an inch thick.
05 - Place two halves of bacon or pork belly strips across the top of the pancake, if desired.
06 - Cook for 4 to 5 minutes until the bottom is golden brown. Carefully flip the pancake and cook for an additional 4 to 5 minutes until fully cooked.
07 - Repeat the frying steps with the remaining batter and protein until all pancakes are cooked.
08 - Transfer the pancakes to serving plates. Drizzle okonomiyaki sauce and Japanese mayonnaise in a crisscross pattern over the pancakes.
09 - Sprinkle the bonito flakes, aonori, and pickled ginger atop the pancakes. Serve immediately for best flavor.

# Expert Advice:

01 -
  • It's a complete meal in one crispy, tender pancake—vegetables, protein, and pure comfort all at once.
  • The contrast of flavors hits you at once: tangy sauce, creamy mayo, umami from bonito flakes dancing on your tongue.
  • Once you make it once, you'll understand why it's street food royalty.
02 -
  • Don't skip shredding your own cabbage—the difference between fresh-shredded and pre-packaged is the difference between a fluffy pancake and a dense, heavy one.
  • The pan temperature is everything; too hot and the outside burns before the inside cooks, too cool and you end up with a soggy pancake that never crisps.
03 -
  • Keep your spatula slightly damp while cooking; a dry spatula grabs and tears, but a barely damp one slides underneath smoothly.
  • If your batter seems too thick, thin it with a splash more dashi—it should flow slightly when poured but still hold its shape.
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