Japanese Okonomiyaki Pancakes (Printable)

Savory Japanese pancakes packed with cabbage, topped with tangy sauce, creamy mayo, and smoky bonito flakes.

# What You’ll Use:

→ 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 chopped cooked shrimp 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)

# How-To:

01 - In a large bowl, whisk together flour, dashi stock, eggs, salt, and baking powder until smooth.
02 - Fold shredded cabbage, green onions, carrot, and your choice of shrimp or bacon into the batter until evenly distributed.
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 it into a thick round pancake about 6 inches in diameter.
05 - Cook the pancake for 4 to 5 minutes until the bottom is golden brown.
06 - Gently flip the pancake and cook another 4 to 5 minutes until cooked through.
07 - Continue cooking the remaining batter, adding more oil as needed.
08 - Transfer pancakes to plates, drizzle liberally with okonomiyaki sauce and mayonnaise in a zigzag pattern, then sprinkle with bonito flakes, aonori, and pickled ginger. Serve immediately.

# Expert Advice:

01 -
  • It's crispy on the outside, tender inside, and ready in 40 minutes flat—no complicated techniques required.
  • One skillet, one batter, endless room to add whatever protein or vegetables you have on hand.
  • The toppings create an experience: watching the bonito flakes quiver from the heat never gets old.
02 -
  • Don't skip letting the batter rest for a minute after combining—the baking powder needs just a moment to activate, and you'll get noticeably better lift.
  • The bonito flakes truly do move from residual heat, and that movement is flavor release, not just visual theater—top immediately while the pancake is still steaming.
  • Shredding your own cabbage makes a difference; pre-shredded cabbage has already lost some moisture and won't create the same tender texture.
03 -
  • Use a squeeze bottle for the sauces if you have one—it gives you control over the pattern and makes you feel professional even when you're just cooking for yourself.
  • Bonito flakes are delicate and lose their potency when they sit too long, so buy them as fresh as possible and store them in an airtight container away from light.
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