Okonomiyaki Pancakes
Bright, crispy Okonomiyaki pancakes loaded with cabbage and drizzled in tangy sauce make a fun, savory twist on Japanese Food Recipes at home.
Ingredients
- 1 cup all-purpose flour
- 3/4 cup dashi stock
- 2 cups shredded green cabbage
- 1/4 cup thinly sliced green onions
- 1/4 cup pickled ginger
- 2 tbsp okonomiyaki sauce
- 2 tbsp Japanese mayonnaise
- 1 tbsp dried bonito flakes
- 1 sheet nori crumbled or cut into thin strips
Instructions
- Finely shred the cabbage and slice green onions.
- Combine flour, baking powder, and dashi stock. Beat in the egg until smooth.
- Mix cabbage, onions, and pickled ginger into the batter.
- Warm oil in a skillet over medium heat.
- Scoop batter into the pan, flatten into a circle, and cook until golden.
- Flip the pancake, press down to release steam, and cook until crisp.
- Transfer to a paper-towel-lined plate to soak up excess oil.
- Drizzle sauce and mayo, garnish with nori and bonito flakes.
- Enjoy alongside miso soup or tempura vegetables.
Notes
For extra crispiness, let the batter rest before cooking. If using regular stock, add a pinch of sugar.
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