Description
Okonomiyaki Recipe (Japanese Savory Cabbage Pancake). Comfort food from Japan, a savory, shredded cabbage pancake topped with kewpie mayo and sweet okonomiyaki sauce. It makes a quick and easy dinner on a weeknight.
Ingredients
Scale
- 2 cups flour (8.5oz/240g)
- 1 ½ teaspoons fine sea salt
- 1 teaspoon baking powder
- 2 teaspoons sugar
- 1 ⅓ cups water + 2 teaspoons hondashi (or 1 ⅓ cups dashi, or just water)
- 1 pound green cabbage, shredded (about 10 cups)
- 4 green onions, minced (optional)
- 4 eggs
- 4 tablespoons vegetable oil
- 4 ounces thick-cut bacon (or thin-sliced pork belly)
Toppings
- Okonomiyaki sauce
- Kewpie mayonnaise
- Aonori powder (powdered nori seaweed) - optional
- Bonito flakes (katsuobushi) - optional
- Minced green onions - optional
Instructions
- Mix the batter: In a large bowl, whisk together the dry ingredients: flour, salt, baking powder, and sugar. Then, stir in the dashi (water + hondashi) until thoroughly mixed. The batter should be thick, like bread dough. Add the cabbage and green onions to the batter and fold until all the cabbage is coated. (The okonomiyaki batter will be very thick at this point - that's fine.) Add the eggs and mix until the eggs are just combined with the batter.
- Cook the pancakes: Preheat a griddle or nonstick skillet over medium low heat (300°F). Brush the surface of the griddle with the grapeseed oil. Put the cabbage batter on the griddle in 4 thick pancakes, each about 6 inches across and about 1 inch thick. Top each pancake with a single layer of bacon slices. (Don't overlap the slices.) Cook the pancake until the bottom is set, about 3 minutes. Carefully flip the pancakes, bacon side down. (If the pancake comes apart when you flip it, push it back together and tuck in any escaped ingredients.) Cook the bacon side until the bacon is starting to crisp and lightly brown, about 5 more minutes. Flip the pancake one more time, bacon side up, and cook until the bottom is lightly browned, about 3 more minutes.
- Serve: Transfer each pancake to its plate, bacon side up. Spread okonomiyaki sauce over the top of the pancake (about 1 tablespoon). Then drizzle thin ribbons of kewpie mayonnaise across the top in tightly spaced lines (about another tablespoon). Optionally, sprinkle each pancake with a pinch of aonori, a big pinch of bonito flakes, and minced green onions. Serve and enjoy!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Weeknight Dinner
- Method: Griddle
- Cuisine: Japanese