Okonomiyaki Recipe (Japanese Pancakes)
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 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)
Description
The Okonomiyaki Recipe combines a flour and dashi-based batter with shredded cabbage, scallions, and breadcrumbs to create a thick mixture that cooks into small, round pancakes with a tender, steamed interior and a slightly crisp edge. Cooking the pancakes covered in a skillet steams them gently while allowing a light browning on both sides. The accompanying okonomiyaki sauce balances sweetness, tang, and umami, enriching the pancakes' flavor when drizzled on top. The final dish carries contrasting textures with creamy mayonnaise and light, thin bonito flakes that move when placed on the hot pancakes, adding a unique visual element.
These pancakes are suitable as a savory snack or light meal. The recipe yields four pancakes, which can be kept warm in an oven while cooking the rest. Toppings like scallions, furikake, and sushi ginger provide flavor contrasts and traditional accents.
Adding thinly sliced shrimp or pork inside the batter is optional and can enhance the protein content. Leftover okonomiyaki store well in the refrigerator for up to five days, and reheating can be done in a skillet or oven. The sauce also keeps for up to two weeks refrigerated.
Ingredients
For the Japanese Pancakes -
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ¾ cup water warm
- 2 teaspoons dashi powder
- 4 egg large
- 5 cups cabbage about 10 oz bag angel hair cabbage slaw, finely shredded
- 1 cup scallions chopped
- ½ cup panko breadcrumbs or tenkasu
- 4 teaspoons sesame oil
For the Okonomiyaki Sauce –
- ¼ cup oyster sauce
- 3 tablespoons ketchup
- 3 tablespoons Worcestershire sauce
Okonomiyaki Toppings –
- mayonnaise kewpie brand
- scallions chopped
- Bonito katsuobushi smoked fish flakes
- Furikake Seasoning
- sushi ginger
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
- Thinly sliced shrimp or pork can be added to the batter before frying to include protein options.
- If available, multiple small skillets can be used to cook several pancakes at once, speeding preparation.
- Freshly cooked pancakes can be kept warm in a 200°F oven while finishing the batch.
- Okonomiyaki pancakes store well in a sealed container for up to 5 days in the refrigerator, and can be reheated briefly in a skillet or baked at 350°F for 10–15 minutes.
- The okonomiyaki sauce keeps well refrigerated for up to two weeks.
- Bonito flakes placed on hot pancakes will move due to the heat, creating a distinctive visual effect.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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