Okonomiyaki: Japanese Cabbage Pancake Recipe
If you want to bring the vibrant flavors of Japanese street food right to your kitchen, Okonomiyaki: Japanese Cabbage Pancake is absolutely the dish for you! Imagine an irresistible savory pancake bursting with crisp cabbage, a tender and fluffy interior, and those signature, playful toppings that dance and melt into every bite. This dish is endlessly customizable, beautifully simple to prepare, and the ultimate comfort food. Whether you keep it classic or go wild with your favorite fillings, Okonomiyaki: Japanese Cabbage Pancake is the delicious culinary adventure you’ll crave all year round.
Ingredients You’ll Need
What makes Okonomiyaki: Japanese Cabbage Pancake so special is how a handful of common ingredients bloom into layers of texture and flavor. Every element, from the batter to the juicy cabbage, the savory sauce to the delicate finishing touches, has a unique job in creating pancake perfection.
- Shredded green cabbage (2 cups): This is the star—cabbage gives volume, crunch, and absorbs the flavors of the batter beautifully.
- All-purpose flour (3/4 cup): The structure! Flour brings everything together for a fluffy and crisp pancake.
- Dashi or water (1/4 cup): Dashi adds umami depth, but water works well too for a more neutral canvas.
- Large eggs (2): Eggs make the pancake tender while helping it set up nicely in the pan.
- Green onion, thinly sliced (1): These add zippy freshness and gentle bite to every mouthful.
- Salt (1/2 teaspoon): Just the right amount to enhance all the savory notes without overpowering them.
- Baking powder (1/4 teaspoon): This ensures the pancake lifts and stays light instead of dense.
- Chopped cooked bacon or sliced pork belly (1/4 cup, optional): For extra savoriness and a little indulgence, though you can easily make it vegetarian.
- Vegetable oil (for cooking): Ensures those beautiful golden, crispy edges and an easy flip!
- Okonomiyaki sauce: A tangy-sweet essential drizzle—store-bought or homemade, don’t skip it if you can help it.
- Japanese mayonnaise: Rich and creamy, this mayo brings the dish together with a luscious finish.
- Bonito flakes (katsuobushi): They add smoky, umami-packed movement (literally—they “dance!”) across the surface.
- Aonori (seaweed flakes): For a subtle, oceanic hint and vibrant color—just a sprinkle is magic.
How to Make Okonomiyaki: Japanese Cabbage Pancake
Step 1: Mix the Batter
Start off by grabbing a large mixing bowl. Whisk together the all-purpose flour, dashi or water, eggs, salt, and baking powder until you’ve got a smooth, thick batter. Don’t worry if it looks a touch lumpy from the dashi or eggs—it’ll smooth out once you add the cabbage. This base is the secret to the soft, custard-like heart of Okonomiyaki: Japanese Cabbage Pancake.
Step 2: Add Vegetables and Mix-ins
Gently fold in the shredded cabbage and sliced green onion. If you’re feeling a little extra, now’s the time to sprinkle in chopped bacon or pork belly. The cabbage should be fully coated in batter, but not weighed down or soupy—it should look like a gloriously messy cabbage patch that just happens to stick together.
Step 3: Cook the Pancake
Heat up a nonstick skillet or griddle over medium heat and swirl in a generous bit of vegetable oil. Once shimmering, scoop half the batter into the pan and shape it into a thick, round pancake (about a half-inch thick). If you saved any bacon or pork belly, lay some slices on top. Let it cook undisturbed for 4–5 minutes—resist the urge to peek—until the bottom is golden and the edges are set.
Step 4: Flip and Finish Cooking
Now, the big flip! Carefully turn the pancake over, using a wide spatula (or two, if you like backup!). Press gently to even out the shape. Cook for another 4–5 minutes, until the other side develops a golden, slight crunch and the inside is just cooked through. If you’re making two pancakes, repeat the process with the remaining batter.
Step 5: Sauce and Garnish
Slide that piping hot Okonomiyaki: Japanese Cabbage Pancake onto a plate. Squeeze on the okonomiyaki sauce in wavy lines or zig-zags, then add Japanese mayonnaise for those iconic contrasting stripes. Finally, shower the pancake with katsuobushi and aonori. Watch as the bonito flakes dance and curl with the heat—it’s almost as fun as eating it!
How to Serve Okonomiyaki: Japanese Cabbage Pancake
Garnishes
The finishing touches on Okonomiyaki: Japanese Cabbage Pancake are what transform it from tasty to totally showstopping. Don’t skip the generous drizzles of okonomiyaki sauce and Japanese mayo—they add that flavor punch and visual flair. Sprinkle aonori for earthiness and scatter bonito flakes just before serving for that mesmerizing movement and deep umami note.
Side Dishes
While Okonomiyaki: Japanese Cabbage Pancake is plenty satisfying as a meal on its own, it also pairs beautifully with sides like miso soup, steamed edamame, or even a simple Japanese cucumber salad. These accompaniments provide freshness and round out the meal for a delightful Japanese-inspired spread.
Creative Ways to Present
If you want to surprise your friends or family, cut the pancake into wedges like a pizza, or make mini individual pancakes for everyone to personalize. Top each with different fun add-ins like shrimp, cheese, or kimchi—the “as you like it” spirit of Okonomiyaki: Japanese Cabbage Pancake means it’s made to be playful and customizable!
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Okonomiyaki: Japanese Cabbage Pancake, let them cool completely before wrapping tightly in plastic wrap or storing in an airtight container. Refrigerated, they’ll keep for up to 3 days without losing their signature taste or texture.
Freezing
To freeze, lay cooled pancakes flat between layers of parchment and transfer to a freezer-safe bag or container. They’ll stay fresh for up to one month—when the craving hits, you’ll have a homemade treat ready in minutes!
Reheating
For the best results, reheat Okonomiyaki: Japanese Cabbage Pancake in a lightly oiled nonstick skillet over low heat, covering to keep in moisture, until warmed through. You can also microwave them in short bursts, but the pan method helps revive that perfect crispy edge.
FAQs
Can I make Okonomiyaki: Japanese Cabbage Pancake vegetarian?
Absolutely! Simply skip the bacon or pork belly, and use water or vegetarian dashi in the batter. For a fully vegetarian dish, leave out the bonito flakes and bump up the green onions and aonori for extra flavor and color.
What is okonomiyaki sauce and can I substitute it?
Okonomiyaki sauce is a sweet and savory condiment, kind of like a thicker, richer Worcestershire sauce. If you can’t find it, mix together ketchup, Worcestershire, and a bit of soy sauce as a quick substitute—it gets you surprisingly close to the original!
Can I prepare the batter ahead of time?
You can mix the flour, eggs, dashi or water, salt, and baking powder ahead, but it’s best to add the cabbage and green onions just before cooking. This prevents the veggies from weeping and keeps your Okonomiyaki: Japanese Cabbage Pancake fresh and crisp rather than soggy.
How can I customize fillings and toppings?
That’s the joy of Okonomiyaki: Japanese Cabbage Pancake! Try adding shrimp, squid, cheese, or even kimchi into the batter, or personalize toppings with pickled ginger, crispy fried onions, or extra chili for heat. The possibilities are endless—make it truly your own.
Do I need any special equipment?
Nope! All you really need is a nonstick skillet or griddle and a wide spatula. The recipe is kitchen-friendly and doesn’t require any fancy tools or gadgets to achieve that authentic Japanese street food experience.
Final Thoughts
Once you master the art of Okonomiyaki: Japanese Cabbage Pancake, you’ll discover just how much joy a single, humble pancake can bring to your table. Whether classic or creative, it’s a meal full of fun, flavor, and connection—so roll up your sleeves and give it a try for your next comfort food craving!
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Okonomiyaki: Japanese Cabbage Pancake Recipe
- Total Time: 25 minutes
- Yield: 2 large pancakes 1x
- Diet: Non-Vegetarian
Description
Learn how to make Okonomiyaki, a popular Japanese savory pancake made with cabbage and a variety of toppings, drizzled with okonomiyaki sauce and Japanese mayonnaise.
Ingredients
Batter:
- 2 cups shredded green cabbage
- 3/4 cup all-purpose flour
- 1/4 cup dashi or water
- 2 large eggs
- 1 green onion, thinly sliced
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
Additional:
- 1/4 cup chopped cooked bacon or sliced pork belly (optional)
- Vegetable oil for cooking
- Okonomiyaki sauce
- Japanese mayonnaise
- Bonito flakes (katsuobushi)
- Aonori (seaweed flakes)
Instructions
- Batter Preparation: In a large bowl, whisk together flour, dashi or water, eggs, salt, and baking powder until smooth. Gently fold in cabbage and green onions.
- Cooking: Heat a skillet, pour half the batter, spread into a round pancake, top with bacon or pork belly if using. Cook each side for 4–5 minutes.
- Serving: Transfer to a plate, drizzle with sauces, sprinkle with bonito flakes and aonori before serving hot.
Notes
- You can customize okonomiyaki with shrimp, cheese, or kimchi.
- The name means “as you like it,” so feel free to get creative with fillings and toppings.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 pancake
- Calories: 310
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 11 g
- Cholesterol: 120 mg
