Description
This Easy Japanese Okonomiyaki recipe brings the savory cabbage pancake straight from the streets of Osaka to your kitchen. Crispy, fluffy, and customizable, it’s topped with okonomiyaki sauce, Kewpie mayo, and green onions—perfect for a quick Japanese comfort food meal. #okonomiyaki #savorypancakes #japanesefood
Ingredients
For the Batter:
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1 cup all-purpose flour
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2/3 cup dashi stock (or water)
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2 large eggs
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1 tsp soy sauce
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1/2 tsp salt
For the Filling:
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2 cups finely shredded cabbage
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1/4 cup green onions, sliced (plus more for topping)
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Optional: thin slices of pork belly, shrimp, or cheese
For Topping:
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Okonomiyaki sauce (store-bought or homemade: mix ketchup, Worcestershire, soy sauce, sugar)
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Japanese mayo (like Kewpie)
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Extra sliced green onions
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Sesame seeds (optional)
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Bonito flakes (optional)
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Pickled ginger (optional)
Instructions
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Make Batter: In a large bowl, whisk together flour, dashi, soy sauce, salt, and eggs until smooth.
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Add Veggies: Fold in shredded cabbage and green onions to coat everything evenly.
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Cook Pancake: Heat a non-stick skillet over medium with a bit of oil. Spoon batter into the pan, shaping into a thick pancake (~6–8 inches).
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Top & Cook: Add optional pork belly or shrimp on top. Cover and cook for 5 minutes, then flip and cook another 4–5 minutes uncovered until golden.
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Serve: Transfer to a plate. Drizzle with okonomiyaki sauce and Japanese mayo. Garnish with green onions, sesame seeds, bonito flakes, and pickled ginger.
Notes
Dashi adds authentic flavor, but water works too. Customize with your favorite proteins or keep it vegetarian. Use a squeeze bottle to swirl sauces for a classic look.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main, Snack
- Method: Pan-frying
- Cuisine: Japanese
