Okonomiyaki (Japanese savory pancake)
Okonomiyaki is one of the most popular Japanese street foods made up of shredded <strong>cabbage</strong> and other mix-ins! It's one of my absolute favorite ways to enjoy cabbage as a fluffy and filling meal.
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 45 g flour
- 3 tbsp dashi stock (can use instant dashi stock aka. Hondashi, homemade stock, or cold water)
- 80 g nagaimo, peeled and grated (also named Japanese mountain yam, Korean/Chinese yam)
- 2 large eggs
- 200 g cabbage (green cabbage or napa cabbage)
- 2 tbsp green onion, chopped
- 2 tbsp beni shoga (Japanese red pickled ginger)
- 3 tbsp tenkasu (fried tempura bits)
- 3-4 slices of bacon for each okonomiyaki (can substitute with mushrooms)
- Okonomiyaki sauce (store-bought or homemade, can also use tonkatsu sauce)
- Kewpie mayonnaise (Japanese mayonnaise)
- Katsuobushi (dried bonito flakes)
- Aonori (dried green seaweed laver)
- 1 tbsp sugar
- 1.5 tbsp oyster sauce
- 3 tbsp Worcestershire sauce
- 3.5 tbsp ketchup
Instructions
- 1
Combine together the flour, dashi, and grated nagaimo in a bowl. Gently whisk to create a wet batter until just combined, then add in the eggs. Whisk again until the eggs are fully incorporated.
- 2
To the batter, add in the shredded cabbage, beni shoga, tenkasu, and green onion. Fold until evenly combined.
- 3
Heat an oiled pan over medium heat. Spread half of the okonomiyaki batter onto the pan and carefully shape it into a circle. Place 3-4 slices of bacon on top (or mushrooms), then cover with a lid and let cook for 5 minutes.
- 4
Afterwards, flip the okonomiyaki over, and continue cooking for another 5 minutes covered.
- 5
Flip the okonomiyaki over one last time, and cook for a final 2-3 minutes, uncovered, or until the batter is cooked all the way through.
- 6
Transfer to a plate, then brush on the okonomiyaki sauce, drizzle kewpie mayonnaise on top, and sprinkle katsuobushi and aonori to finish.
- 7
Serve warm and enjoy!