Description
Okonomiyaki is a traditional Japanese savory pancake featuring a crispy exterior and a tender, flavorful interior packed with shredded cabbage, green onions, and optional proteins like shrimp or pork belly. This versatile dish is topped with a unique blend of Okonomiyaki sauce, creamy Japanese mayonnaise, bonito flakes, and seaweed flakes, creating a delightful balance of savory, tangy, and umami flavors. Perfect for a satisfying main course, these pancakes are easy to make on a stovetop skillet and can be adapted for vegetarian or gluten-free diets.
Ingredients
Scale
Main Batter
- 2 cups all-purpose flour
- 1/2 cup dashi stock or water
- 2 large eggs
- 2 teaspoons soy sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Vegetables and Protein
- 4 cups finely shredded cabbage
- 1/4 cup chopped green onions
- 4 ounces cooked shrimp or thinly sliced pork belly (optional)
- 1/4 cup tenkasu (tempura scraps, optional)
For Cooking and Topping
- Vegetable oil for cooking
- Okonomiyaki sauce for topping
- Japanese mayonnaise for topping
- Bonito flakes (katsuobushi) for garnish
- Aonori (seaweed flakes) for garnish
Instructions
- Prepare the Batter: In a large bowl, combine the all-purpose flour, dashi stock (or water), eggs, soy sauce, salt, and black pepper. Whisk together until the mixture forms a smooth and slightly thick batter with no lumps.
- Add Vegetables and Protein: Gently fold in the finely shredded cabbage, chopped green onions, and any optional ingredients like cooked shrimp, pork belly slices, or tenkasu until everything is evenly incorporated without overmixing.
- Heat the Skillet: Place a non-stick skillet or griddle over medium heat and brush it lightly with vegetable oil to prevent sticking and help create a crispy crust.
- Cook the Pancake: Pour a generous portion of the batter onto the skillet, shaping it into a round pancake about 6 inches in diameter and forming it to be about 1 inch thick. Cook for 4 to 5 minutes until the bottom is deeply golden and crispy.
- Flip and Cook Through: Carefully flip the pancake using a spatula or two, then cook on the other side for another 4 to 5 minutes until the pancake is fully cooked through and golden on both sides.
- Repeat: Remove the cooked pancake from the skillet and keep warm. Repeat the process with the remaining batter, adding oil to the skillet as needed.
- Serve and Garnish: Serve the hot Okonomiyaki pancakes drizzled generously with Okonomiyaki sauce and Japanese mayonnaise. Sprinkle bonito flakes and aonori seaweed flakes on top for authentic flavor and presentation.
Notes
- Okonomiyaki is highly versatile—swap shrimp or pork for vegetables to make a vegetarian version.
- For extra crispiness, cook on medium-low heat and press the pancake lightly with a spatula while cooking.
- Leftovers can be reheated gently on a skillet or in a preheated oven to restore crispiness.
- To make a gluten-free version, substitute all-purpose flour with rice flour and use gluten-free soy sauce.
