Okonomiyaki Recipe (Japanese Pancakes)
User Reviews
5.0
18 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
331 kcal
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Course
Main Course, Appetizer, Snacks
Okonomiyaki Recipe (Japanese Pancakes)
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This easy 30 minute recipe for savory Japanese Pancakes is made with cabbage and panko, all topped with a homemade Okonomiyaki sauce and your fave sushi goodies!
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Ingredients
For the Japanese Pancakes -
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ¾ cup warm water
- 2 teaspoons dashi powder
- 4 large eggs
- 5 cups finely shredded cabbage about 10 oz bag angel hair cabbage slaw
- 1 cup chopped scallions
- ½ cup tenkasu or panko breadcrumbs
- 4 teaspoons sesame oil
For the Okonomiyaki Sauce –
- ¼ cup oyster sauce
- 3 tablespoons ketchup
- 3 tablespoons Worcestershire sauce
Okonomiyaki Toppings –
- kewpie mayo
- chopped scallions
- Bonito katsuobushi smoked fish flakes
- Furikake Seasoning
- sushi ginger
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Instructions
- For the Okonomiyaki Pancakes: Set out a large mixing bowl. Mix the warm water and dashi in the bowl to dissolve the dashi.
- Then whisk in the eggs, flour, and baking powder. Once the batter is smooth, fold in the shredded cabbage, scallions, and breadcrumbs.
- Preheat the oven to 200 degrees to use as a warmer while you cook the pancakes. Then set a cookie sheet in the oven.
- Set a small nonstick skillet over medium heat. Add 1 teaspoon sesame oil to the skillet. Add one-fourth of the batter to the hot skillet. Then press into a round even layer, about ½ inch thick. Place a lid over the skillet to steam the pancake as it cooks. Cook covered for 5 minutes per side.
- Move the cooked pancakes to the warm oven and repeat until all four pancakes are ready.
- For the Okonomiyaki Sauce: Meanwhile, in a small bowl, mix the oyster sauce, ketchup, and Worcestershire sauce together. (If you have a squeeze bottle, you can shake them together in the bottle, to make it easier to drizzle over the pancakes later.)1
- When ready to serve, drizzle Okonomiyaki sauce and Kewpie mayo over the pancakes. Top them with chopped scallions, Bonito flakes, furikake seasoning, and sushi ginger. Serve warm.
Notes
- If desired, you can add thinly sliced shrimp or pork to the pancakes as you fry them. If you have more than one small skillet, you can cook several pancakes at the same time.
- If desired, you can add thinly sliced shrimp or pork to the pancakes as you fry them. If you have more than one small skillet, you can cook several pancakes at the same time.
- Fun fact: The thin Bonito flakes will move and wave once they hit the hot pancakes!
- Fun fact: The thin Bonito flakes will move and wave once they hit the hot pancakes!
- Okonomiyaki will keep well in a sealed container for up to 5 days in the refrigerator. Reheat briefly in a skillet or bake for 10-15 minutes in a 350 degree preheated oven. The Okonomiyaki sauce will keep well stored in the fridge for up to two weeks.
Nutrition Information
Show Details
Serving
1pc
Calories
331kcal
(17%)
Carbohydrates
50g
(17%)
Protein
13g
(26%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
164mg
(55%)
Sodium
772mg
(32%)
Potassium
583mg
(17%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Vitamin A
640IU
(13%)
Vitamin C
39mg
(43%)
Calcium
163mg
(16%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 331 kcal
% Daily Value*
| Serving | 1pc | |
| Calories | 331kcal | 17% |
| Carbohydrates | 50g | 17% |
| Protein | 13g | 26% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 164mg | 55% |
| Sodium | 772mg | 32% |
| Potassium | 583mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 640IU | 13% |
| Vitamin C | 39mg | 43% |
| Calcium | 163mg | 16% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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