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Okonomiyaki

A savory Japanese pancake that combines simple ingredients into a flavorful meal, customizable with various toppings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Snack
Cuisine: Japanese
Calories: 200
Ingredients Method Notes

Ingredients
  

Pancake Base
  • 1 cup all-purpose flour
  • 1 cup dashi or water Using dashi enhances flavor.
  • 2 cups shredded cabbage
  • 2 large eggs Can be substituted with flaxseed meal or silken tofu for a vegan option.
Toppings (optional)
  • 2 tablespoons okonomiyaki sauce Generously drizzle on top.
  • 1 tablespoon mayonnaise For added creaminess.
  • 2 tablespoons katsuobushi (dried bonito flakes) Optional.
  • 1 tablespoon aonori (dried seaweed) Optional.
  • as desired vegetarian options (e.g., tofu, mushrooms) Customize as you like.
Oil for frying
  • as needed oil For frying in skillet.

Method
 

Preparation
  1. In a large bowl, mix the flour and dashi (or water) until smooth.
  2. Add shredded cabbage, green onions, and eggs to the mixture and stir to combine.
Cooking
  1. Heat a non-stick skillet over medium heat and add a little oil.
  2. Pour a ladleful of the batter into the skillet, forming a round pancake.
  3. Cook for about 3-4 minutes on one side, then flip and cook for another 3-4 minutes until golden brown and cooked through.
  4. Repeat with the remaining batter.
Serving
  1. Serve hot topped with okonomiyaki sauce, mayonnaise, katsuobushi, and aonori if desired.

Notes

Leftovers can be kept in the fridge for up to three days in an airtight container or frozen for about a month. Reheat on the skillet to enjoy.