Japanese Okonomiyaki Pancakes (Printable Format)

Fluffy cabbage pancakes topped with tangy sauce, mayo, bonito flakes & seaweed. A Japanese street food classic!

# What's Needed:

→ 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 green onions, thinly sliced
08 - 1 small carrot, julienned
09 - 1/2 cup bean sprouts

→ Proteins & Fillings

10 - 4 strips bacon or pork belly, halved
11 - 1/2 cup cooked shrimp, chopped

→ Toppings

12 - 1/4 cup okonomiyaki sauce
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)

# How To Make It:

01 - In a large bowl, whisk together flour, dashi stock, eggs, salt, and baking powder until smooth and lump-free.
02 - Fold in cabbage, green onions, carrot, and bean sprouts until evenly coated with batter. Add chopped shrimp if using.
03 - Heat a large nonstick skillet or griddle over medium heat and lightly oil the surface.
04 - Pour about one-quarter of the batter onto the skillet, shaping into a round pancake approximately 1/2-inch thick.
05 - Lay 2 bacon or pork belly halves across the top of each pancake if desired.
06 - Cook for 4-5 minutes until the bottom is golden brown and set.
07 - Flip carefully and cook another 4-5 minutes until cooked through and bacon is crispy. Repeat with remaining batter.
08 - Transfer pancakes to plates. Drizzle with okonomiyaki sauce and mayonnaise in a crisscross pattern. Sprinkle with bonito flakes, aonori, and pickled ginger. Serve immediately.

# Expert Advice:

01 -
  • These cook faster than you'd expect, making weeknight dinners feel exciting instead of routine.
  • The textural contrast between soft cabbage and crispy edges creates something genuinely crave-worthy.
  • Once you nail the technique, you'll find yourself inventing variations with whatever's in your fridge.
02 -
  • Overmixing the batter develops gluten and makes these tough instead of tender—stir just until combined, lumps are your friends.
  • The cabbage releases water as it sits, so make the batter right before cooking and don't let it rest more than five minutes or the pancakes turn mushy.
03 -
  • Medium heat is non-negotiable—it feels slower but prevents burnt exteriors and raw insides, and you'll develop better control over the cook.
  • If you're making these for guests, prep all your toppings in advance and plate everything right off the griddle while they're steaming hot.
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