Crispy Japanese Okonomiyaki Recipe Easy Homemade Savory Cabbage Pancakes
A crispy Japanese savory cabbage pancake recipe featuring a perfectly balanced batter with dashi stock and flexible toppings, delivering a comforting and delicious meal.
- Prep Time: 10 minutes
- Cook Time: 14-16 minutes
- Total Time: 24-26 minutes
- Yield: 2-3 servings 1x
- Category: Main Course
- Cuisine: Japanese
Ingredients
Scale
- 1 cup all-purpose flour (120g)
- 2/3 cup dashi stock (160ml)
- 2 large eggs, room temperature
- 4 cups finely shredded green cabbage (about half a medium head)
- 1/4 cup chopped green onions (25g)
- 1/2 cup tenkasu (tempura scraps) (optional)
- 4–6 strips cooked bacon or thinly sliced pork belly (optional)
- 1 tablespoon pickled ginger, chopped (optional)
- Okonomiyaki sauce (store-bought or homemade)
- Kewpie mayonnaise
- Aonori (dried seaweed flakes)
- Bonito flakes (katsuobushi) (optional)
Instructions
- Finely shred the cabbage using a box grater or knife.
- In a large bowl, whisk together 1 cup (120g) of all-purpose flour and 2/3 cup (160ml) dashi stock until smooth.
- Beat in 2 large eggs until the batter is slightly thick but pourable.
- Add the shredded cabbage, chopped green onions (1/4 cup/25g), and if using, 1/2 cup tenkasu and chopped pickled ginger. Stir gently until everything is evenly coated.
- Heat a non-stick or cast iron skillet over medium heat. Add a tablespoon of vegetable oil and swirl to coat evenly.
- Pour about 1 cup (240ml) of the cabbage batter into the pan, shaping it into a 6-7 inch (15-18 cm) round pancake, about 1 inch (2.5 cm) thick.
- If using bacon or pork belly slices, arrange them on top now.
- Cook for 6-8 minutes on medium heat until the bottom is golden brown and crispy.
- Carefully flip the pancake using a spatula, pressing down gently to keep shape.
- Cook the other side for another 6-8 minutes until equally crisp and cooked through.
- Transfer the okonomiyaki to a plate.
- Generously brush the surface with okonomiyaki sauce, drizzle with Kewpie mayo in zigzags, and sprinkle with aonori and bonito flakes if desired.
Notes
Use fresh, crisp cabbage and pat dry if needed to avoid soggy pancakes. Cook one pancake at a time to avoid overcrowding the pan. Medium heat is key to achieve crispy edges without burning. If the batter is too loose, reduce liquid or add an extra egg. Reheat leftovers gently in a pan to maintain crispness; avoid microwaving.
Nutrition
- Serving Size: One pancake (about 6
- Calories: 300350
- Sugar: 5
- Sodium: 600
- Fat: 15
- Saturated Fat: 4
- Carbohydrates: 35
- Fiber: 5
- Protein: 10
Keywords: okonomiyaki, Japanese pancake, savory pancake, cabbage pancake, crispy okonomiyaki, homemade okonomiyaki, Japanese comfort food