Okonomiyaki - Savory Japanese Cabbage Pancakes
This Okonomiyaki recipe is an adaptation of the traditional Osaka style with our own twists - mixed with Chinese style sausage and crispy bacon. Perfect as a snack or even lunch and dinner!
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ¼ cup ketchup
- 2½ Tablespoon Worcestershire sauce
- 2 Tablespoon oyster sauce
- 2 Tablespoon granulated sugar
- ½ cup mayonnaise
- 2 Tablespoon Sriracha
- ½ cup all-purpose flour
- 1 large egg
- ⅔ cup hondashi powder ((or water))
- 2 Tablespoon oil ((plus more for cooking))
- ½ teaspoon salt
- ¼ head cabbage, thinly shredded ((about 6-8 ounces))
- 1 stalk green onion, sliced
- 3 Tablespoon tempura bits or panko ((optional))
- 1 stick Chinese sausage ((optional))
- 3 slice thin-cut bacon, cut each into ⅓ pieces ((optional))
- Bonito flakes
- Furikake
- Pickled red ginger ((or sushi ginger))
- ¾ cup water
- 1 3 inch piece kombu ((or 3-4 pieces of dry kelp))
- 3 medium dry anchovies ((or 4-5 small ones))
- 2-3 pieces dried shiitake mushrooms
- 2.5 grams bonito flakes ((or a very generous pinch))
- Strained kombu and bonito flakes from dashi
- Soy sauce
- Pinch of salt & sugar
- 2 sheet seaweed snack
- Toasted sesame seed ((black, white, or both))
Instructions
- 1
For the sauces:
- 2
For both the okonomiyaki sauce and spicy mayo, combine all of its ingredients in a bowl and mix until thoroughly combined. Transfer each sauce into either a pipping bag or squeeze bottle for extra convenience.
- 3
Optional: Homemade Dashi
- 4
In a small saucepan, combine water, kombu/ kelp, dry anchovies, and dry shiitake mushrooms. Over hight heat, bring it to a boil and immediately turn off the heat. Remove the kombu, anchovies, and shiitakes.Stir in the bonito flakes into the hot stock and let steep for 5-10 minutes. Strain the bonito flakes from the dashi. Set aside until needed*.
- 5
Optional: Homemade furikake
- 6
Thinly slice the kombu used in the dashi. Add the sliced kombu, the used bonito, a few drops of soy sauce, a pinch of salt and sugar to a medium size non-stick pan over medium low heat. Toast the furikake until the sliced kombu becomes dry, crackly, and crispy while stirring every so often.Transfer the furikake onto a plate lined with paper towel to cool. Break up the dried kombu and bonito with your fingers. Cut or break seaweed snacks into small pieces and add it to your furikake along with toasted sesame seeds. Use immediately or store it in an airtight container in a cool, dry place.
- 7
For the Okonomiyaki:
- 8
In a large bowl whisk together flour, egg, dashi, oil, and salt until the batter is just smooth. Don't overmix it!Add the thinly shredded cabbage, sliced green onions, and tempura bits or panko.Remove the Chinese sausage from its casing and break the sausage into small bits and pieces. Add it into the batter and fold all of it together until everything is evenly coated in batter.
- 9
Brush a non-stick pan (or griddle) with a small amount of oil, heating eat at medium heat.Scoop ⅓ of the batter onto the pan. Gently flatten the mound of batter to about ¾ - 1 inch thick and try to keep the pancake as circular as possible. The pancake will become flatter as it cooks.Arrange 3 pieces of thin-cut bacon onto the pancake and let the pancake cook until golden brown, about 3-4 minutes. Carefully flip the pancake and cook the bacon side until golden brown and the bacon is crispy, about 4-5 minutes. Transfer pancake to a plate.Repeat with remaining batter
- 10
Garnish the pancake with both sauces, furikake, red ginger (or sushi ginger), and bonito flakes.
- 11
Enjoy the pancakes while they're hot!