Japanese Okonomiyaki Pancakes (Printable)

Fluffy cabbage pancakes with savory batter, topped with tangy sauce, creamy mayo, bonito flakes, and vibrant Japanese garnishes.

# What You’ll Need:

→ Pancake Batter

01 - 1 cup all-purpose flour
02 - 2/3 cup dashi stock (or water)
03 - 2 large eggs
04 - 1/2 teaspoon salt
05 - 1/2 teaspoon baking powder

→ Vegetables

06 - 3 cups finely shredded green cabbage
07 - 1/4 cup thinly sliced green onions
08 - 1 small carrot, julienned
09 - 1/2 cup bean sprouts (optional)

→ Proteins & Fillings

10 - 4 strips bacon or pork belly, halved (optional)
11 - 1/2 cup cooked shrimp, chopped (optional)

→ Toppings

12 - 1/4 cup okonomiyaki sauce (store-bought or homemade)
13 - 1/4 cup Japanese mayonnaise
14 - 1/4 cup bonito flakes (katsuobushi)
15 - 2 tablespoons aonori (dried seaweed flakes)
16 - 2 tablespoons pickled ginger (beni shoga)

# Directions:

01 - In a large bowl, whisk together flour, dashi stock, eggs, salt, and baking powder until smooth.
02 - Fold in cabbage, green onions, carrot, and bean sprouts until evenly coated. Add shrimp if using.
03 - Heat a large nonstick skillet or griddle over medium heat and lightly oil.
04 - Pour about 1/4 of the batter onto the skillet, shaping into a round pancake about 1/2-inch thick.
05 - Lay 2 bacon or pork belly halves across the top (optional).
06 - Cook for 4–5 minutes until the bottom is golden.
07 - Flip carefully and cook another 4–5 minutes until cooked through.
08 - Repeat with remaining batter.
09 - Transfer pancakes to plates. Drizzle with okonomiyaki sauce and mayonnaise in a crisscross pattern.
10 - Sprinkle with bonito flakes, aonori, and pickled ginger. Serve immediately.

# Expert Tips:

01 -
  • It's a complete meal that feels indulgent but comes together faster than you'd think.
  • The contrast of crispy edges, tender cabbage, and those shimmering bonito flakes makes people genuinely excited when you serve it.
  • You can customize it endlessly depending on what's in your fridge and who you're cooking for.
02 -
  • Don't squeeze all the moisture out of your cabbage or it becomes tough; just enough to prevent sogginess, which took me three batches to figure out.
  • The bonito flakes must go on while the pancake is still steaming hot, otherwise they won't dance and you'll lose half the magic and all of the theater.
03 -
  • Keep your finished pancakes warm in a low oven while you cook the remaining batches, but don't cover them or they'll steam and lose their crispness.
  • If you're cooking for a group, set up a toppings station and let people customize their own—it becomes part of the fun and means everyone gets exactly what they want.
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