Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon dashi powder (or 1 cup dashi broth, omit water then)
- 1 cup cold water (if using dashi powder)
- 4 large eggs, lightly beaten
- 6 cups green cabbage, very thinly sliced or shredded
- 4 green onions, thinly sliced (white and green parts)
- 1/2 cup Tenkasu (tempura scraps), optional for extra crunch
- 4 ounces thin-sliced beef or shrimp, cooked and chopped (optional)
- Vegetable oil, for cooking
- For Topping:
- Okonomiyaki sauce (store-bought or homemade)
- Japanese mayonnaise
- Aonori (dried seaweed flakes)
- Katsuobushi (bonito flakes)
Instructions
- Prepare the batter: In a large bowl, whisk together the flour, baking powder, and salt. If using dashi powder, dissolve it in 1 cup of cold water. Add the dashi water (or dashi broth) and beaten eggs to the dry ingredients, whisking until just combined. A few lumps are okay; do not overmix.
- Fold in the fillings: Add the shredded cabbage, sliced green onions, and Tenkasu (if using) to the batter. Gently fold with a spatula until the ingredients are evenly distributed. If adding optional beef or shrimp, fold them in now.
- Cook the pancakes: Heat 1 tablespoon of vegetable oil in a large non-stick skillet or griddle over medium heat. Once hot, pour about 1 cup of the batter mixture onto the skillet, spreading it slightly to form a pancake about 6-7 inches in diameter and about 1 inch thick.
- Sear and steam: Cook for 5-7 minutes on one side until the bottom is golden brown and crispy. The edges should look set. Gently press down on the pancake with your spatula to ensure even cooking and a firm texture. Cover the pan with a lid for the last 2-3 minutes to help cook the cabbage through.
- Flip and finish: Carefully flip the pancake using a wide spatula. Cook for another 5-7 minutes on the second side until golden brown and cooked through. Repeat with the remaining batter, adding more oil as needed.
- Serve and garnish: Transfer the cooked Okonomiyaki to a plate. Generously drizzle with Okonomiyaki sauce and Japanese mayonnaise in a zigzag pattern. Sprinkle with aonori and Katsuobushi (bonito flakes) immediately. Serve hot and enjoy!
Notes
Customization is key! Feel free to add other fillings like corn, mushrooms, or other thin-sliced vegetables. For extra crispiness, ensure your pan is hot enough before adding the batter. Don’t be afraid to press down on the pancake during cooking to help it set. Practice makes perfect when it comes to flipping!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 pancake
- Calories: 420
- Sugar: 8g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 120mg