Japanese Okonomiyaki Pancakes Recipe
Introduction
Okonomiyaki is a savory Japanese pancake packed with fresh vegetables and flavorful toppings. This versatile dish is perfect for a satisfying meal and can be customized with your favorite proteins. Let’s dive into making authentic okonomiyaki right at home.
Ingredients
- 1 cup all-purpose flour
- 2/3 cup dashi stock or water
- 2 large eggs
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 3 cups finely shredded green cabbage
- 1/4 cup thinly sliced green onions
- 1 small carrot, julienned
- 1/2 cup bean sprouts (optional)
- 4 strips bacon or pork belly, halved (optional)
- 1/2 cup cooked shrimp, chopped (optional)
- 1/4 cup okonomiyaki sauce (store-bought or homemade)
- 1/4 cup Japanese mayonnaise
- 1/4 cup bonito flakes (katsuobushi)
- 2 tablespoons aonori (dried seaweed flakes)
- 2 tablespoons pickled ginger (beni shoga)
Instructions
- Step 1: In a large bowl, whisk together the flour, dashi stock (or water), eggs, salt, and baking powder until the batter is smooth.
- Step 2: Fold in the shredded cabbage, green onions, julienned carrot, and bean sprouts until all the vegetables are evenly coated. Add chopped shrimp if using.
- Step 3: Preheat a large nonstick skillet or griddle over medium heat and lightly oil the surface.
- Step 4: Pour about one-quarter of the batter onto the skillet, shaping it into a round pancake about 1/2-inch thick.
- Step 5: If using, place two halves of bacon or pork belly strips across the top of the pancake.
- Step 6: Cook the pancake for 4 to 5 minutes until the bottom is golden brown.
- Step 7: Carefully flip the pancake and cook for another 4 to 5 minutes until fully cooked through.
- Step 8: Repeat the process with the remaining batter to make additional pancakes.
- Step 9: Transfer the cooked pancakes to plates and drizzle with okonomiyaki sauce and Japanese mayonnaise in a crisscross pattern.
- Step 10: Sprinkle with bonito flakes, aonori, and pickled ginger before serving immediately.
Tips & Variations
- Use dashi stock instead of water for an authentic umami flavor.
- Swap shrimp and bacon with other proteins like sliced pork, octopus, or tofu according to your preference.
- For a vegetarian version, omit seafood and bacon and add more vegetables like mushrooms or corn.
- Serve with extra okonomiyaki sauce and mayonnaise on the side for dipping.
Storage
Store leftover okonomiyaki in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through to maintain the pancake’s texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make okonomiyaki without dashi stock?
Yes, you can substitute dashi stock with water, though dashi adds a deeper umami flavor. Using water still results in a tasty pancake.
What are some good toppings to add?
Besides the classic bonito flakes and aonori, you can add chopped green onions, sesame seeds, or even a fried egg on top for extra richness.
Print
Japanese Okonomiyaki Pancakes Recipe
- Total Time: 35 minutes
- Yield: 4 pancakes 1x
- Diet: Halal
Description
Japanese okonomiyaki pancakes are savory, fluffy cabbage pancakes loaded with fresh vegetables and optional proteins like shrimp and bacon. Cooked on a skillet, these delightful pancakes are topped with tangy okonomiyaki sauce, creamy Japanese mayonnaise, bonito flakes, seaweed flakes, and pickled ginger for an authentic and flavorful experience.
Ingredients
Batter Ingredients
- 1 cup all-purpose flour
- 2/3 cup dashi stock or water
- 2 large eggs
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
Vegetables and Optional Proteins
- 3 cups finely shredded green cabbage
- 1/4 cup thinly sliced green onions
- 1 small carrot, julienned
- 1/2 cup bean sprouts (optional)
- 1/2 cup cooked shrimp, chopped (optional)
- 4 strips bacon or pork belly, halved (optional)
Toppings
- 1/4 cup okonomiyaki sauce (store-bought or homemade)
- 1/4 cup Japanese mayonnaise
- 1/4 cup bonito flakes (katsuobushi)
- 2 tablespoons aonori (dried seaweed flakes)
- 2 tablespoons pickled ginger (beni shoga)
Instructions
- Prepare Batter: In a large bowl, whisk together the all-purpose flour, dashi stock or water, eggs, salt, and baking powder until the batter is smooth and lump-free.
- Combine Vegetables and Optional Proteins: Gently fold in the finely shredded cabbage, thinly sliced green onions, julienned carrot, and bean sprouts until they are evenly coated with the batter. Add the chopped cooked shrimp if using, and mix carefully.
- Heat Cooking Surface: Preheat a large nonstick skillet or griddle over medium heat and lightly oil the surface to prevent sticking.
- Form Pancakes: Pour approximately one-quarter of the batter onto the skillet, shaping it into a round pancake about 1/2-inch thick.
- Add Bacon or Pork Belly: Place two halves of bacon or pork belly strips across the top of the pancake if you are including this optional ingredient.
- Cook Pancakes: Cook the pancake for 4 to 5 minutes until the bottom becomes golden brown and crispy. Carefully flip the pancake and cook for another 4 to 5 minutes until fully cooked through and bacon (if used) is cooked.
- Repeat Cooking Process: Repeat the forming and cooking steps with the remaining batter and toppings until all pancakes are cooked.
- Plate and Garnish: Transfer the cooked pancakes to serving plates and drizzle the top in a crisscross pattern with okonomiyaki sauce and Japanese mayonnaise.
- Add Final Toppings and Serve: Sprinkle each pancake generously with bonito flakes, aonori seaweed flakes, and pickled ginger. Serve immediately while hot for the best flavor and texture.
Notes
- Dashi stock adds authentic umami flavor, but water can be used as a substitute if unavailable.
- Bean sprouts, shrimp, and bacon/pork belly are optional and can be omitted for a vegetarian version.
- Okonomiyaki sauce can be store-bought or homemade; it is similar to a thick Worcestershire-based sauce.
- Use a nonstick skillet or griddle to ensure easy flipping and to prevent sticking.
- Do not overcrowd the pan; cook pancakes in batches for even cooking.
- Serve immediately to enjoy the crisp texture and fresh toppings.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Japanese
Keywords: Japanese okonomiyaki, savory pancakes, cabbage pancakes, okonomiyaki recipe, Japanese comfort food, bacon pancakes, shrimp pancakes, easy skillet pancakes
