Japanese Okonomiyaki (Cabbage Pancake)

A savory Japanese pancake filled with cabbage and vegetables, drizzled with a tangy okonomiyaki sauce and mayo. This dairy-free okonomiyaki is a fun, customizable dish often topped with green onions and seaweed flakes.

Ingredients

• 1 cup all-purpose flour
• 1/4 cup cornstarch (optional, for extra crispness)
• 1 cup dashi stock or water
• 2 eggs
• 1/2 head cabbage, shredded (about 4 cups)
• 1 carrot, grated
• 2 green onions, thinly sliced (keep some for garnish)
• 1/2 cup small shrimp, chopped (or use diced cooked bacon) (optional)
• Salt, to taste
• Vegetable oil, for frying
• Okonomiyaki sauce (store-bought or homemade)
• Mayonnaise (for drizzling, preferably Japanese mayo)
• Bonito flakes and nori seaweed flakes (for topping, optional)

Instructions

1. PREP AHEAD
2. - Shred cabbage; slice green onions.
3. - Whisk batter: flour, dashi or water, egg, pinch salt.
4. - Cut bacon strips in halves.
5. - Mix okonomiyaki sauce and have mayo ready.
6. - Warm lightly oiled griddle or nonstick skillet.
7. - Keep two spatulas handy.
8. COOKING STEPS
9. 1. Fold cabbage and green onion into batter until coated.
10. 2. Spoon half mixture onto hot skillet; shape ¾-inch-thick round.
11. 3. Lay bacon on top; cook 4–5 min until underside golden.
12. 4. Flip with two spatulas; cook 4–5 min until bacon crisp and center set.
13. 5. Slide pancake to plate; brush with okonomiyaki sauce, drizzle mayo; sprinkle bonito flakes and aonori.
14. 6. Repeat with remaining batter. Serve hot, cutting into wedges.
15. (Active time ≈ 20 min | Total ≈ 25 min)

Nutrition Facts