Okonomiyaki: Japanese Cabbage Pancake Recipe

If you’ve ever wanted to try a dish that’s both comforting and exciting, then you’ve got to dive into this recipe for Okonomiyaki: Japanese Cabbage Pancake Recipe. This savory pancake beautifully combines shredded cabbage with a flavorful batter, creating a crispy exterior and a tender, juicy inside. With the perfect balance of umami-rich ingredients and a luscious drizzle of okonomiyaki sauce and mayonnaise, it offers a taste experience that’s truly addictive. It’s a fantastic way to bring a little bit of authentic Japanese street food right into your own kitchen, and I can’t wait to guide you through making this delightful dish.

Ingredients You’ll Need

The beauty of Okonomiyaki: Japanese Cabbage Pancake Recipe lies in its simple, fresh ingredients. Each one is carefully chosen to create layers of flavor and texture—from the crunchy cabbage to the silky batter binding it all together.

• 2 cups cabbage, shredded: This forms the hearty, crunchy base of the pancake and keeps it light and fresh.
• 1/2 cup all-purpose flour: Essential for binding the ingredients and giving the okonomiyaki its classic pancake texture.
• 1 egg: Adds richness and helps hold the batter together while cooking.
• 1/4 cup dashi or vegetable broth: Infuses savory depth and umami that makes this pancake truly special; use dashi for authentic flavor.
• 1 tablespoon soy sauce: A salty kick that enhances the overall taste and keeps it balanced.
• 1 tablespoon sesame oil: Adds a nutty aroma and subtle richness to the batter.
• 2 green onions, chopped: Provides freshness and a mild bite that complements the cabbage beautifully.
• 2 tablespoons okonomiyaki sauce: The signature tangy-sweet sauce that gives the pancake its irresistible finishing touch.
• 1 tablespoon mayonnaise: Creamy and slightly tangy, it contrasts perfectly with the savory sauce.
• Oil for frying: Essential for that crispy, golden-brown crust everyone loves.

How to Make Okonomiyaki: Japanese Cabbage Pancake Recipe

Step 1: Prepare the Batter

Begin by tossing the shredded cabbage into a large bowl. Add the all-purpose flour, egg, dashi or vegetable broth, soy sauce, sesame oil, and chopped green onions. Stir everything together gently but thoroughly until you have a cohesive batter that’s packed with vibrant veggies and savory goodness. The batter should be moist but thick enough to hold its shape when cooked.

Step 2: Heat the Pan

Place a skillet over medium heat and add enough oil to coat the surface well. The oil is crucial because it creates that perfect crispy crust we’re aiming for with our pancakes. Give the oil a moment to warm up so it’s hot enough to sizzle when the batter goes in.

Step 3: Cook the Pancakes

Pour half of the batter into the skillet and gently shape it into a round pancake about 6 inches in diameter. Let it cook undisturbed for around 3 to 4 minutes until the bottom turns a gorgeous golden brown. Carefully flip the pancake using a spatula, and cook the other side for another 3 to 4 minutes until it’s cooked through and beautifully browned.

Step 4: Repeat With Remaining Batter

Remove the cooked pancake and place it on a plate. Add a bit more oil if necessary, then repeat the process with the remaining batter. This way, you’ll have two warm, crispy okonomiyaki pancakes ready to enjoy.

Step 5: Dress and Serve

Once both pancakes are cooked, it’s time to bring this Okonomiyaki: Japanese Cabbage Pancake Recipe to life with the classic toppings. Generously drizzle okonomiyaki sauce over the pancakes, followed by a zig-zag of creamy mayonnaise. This combination adds that perfect tangy-sweet hit and creamy richness that makes the dish unforgettable.

How to Serve Okonomiyaki: Japanese Cabbage Pancake Recipe

Garnishes

Top your pancakes with a sprinkle of toasted sesame seeds, bonito flakes, or sliced green onions for extra texture and flavor boost. These garnishes not only elevate the taste but also add an authentic flair that captures the essence of Japanese street food culture.

Side Dishes

Okonomiyaki pairs wonderfully with simple sides like a fresh cucumber salad or miso soup. These light accompaniments balance the richness of the pancake, creating a well-rounded and satisfying meal that’s easy to assemble and enjoy.

Creative Ways to Present

If you want to impress guests or just mix things up, try serving okonomiyaki cut into bite-sized wedges with toothpicks for a fun appetizer style. Alternatively, add some thinly sliced pork belly or shrimp into the batter before cooking to personalize your Okonomiyaki: Japanese Cabbage Pancake Recipe.

Make Ahead and Storage

Storing Leftovers

Leftover okonomiyaki can be stored in an airtight container in the fridge for up to 2 days. To maintain crispiness, separate layers with parchment paper, and avoid soggy pancakes by reheating properly.

Freezing

You can freeze cooked pancakes by wrapping them individually in plastic wrap and placing them in a freezer bag. Frozen okonomiyaki stays good for up to 1 month, perfect for rushed days when you want a quick meal without sacrificing flavor.

Reheating

Reheat your pancakes in a non-stick skillet over medium heat to restore the crispy crust. Microwaving is quicker but may result in a softer texture. Adding a splash of oil to the pan before reheating can help revive that original crispiness.

FAQs

Can I use regular broth instead of dashi?

Absolutely! While dashi adds authentic umami flavor, vegetable or chicken broth works well as a substitute and still keeps the batter flavorful.

Is okonomiyaki gluten-free?

Traditional recipes use all-purpose flour, which contains gluten. To make it gluten-free, you can substitute with a gluten-free flour blend that behaves similarly in the batter.

Can I add meat or seafood?

Definitely. Adding thin slices of pork belly, shrimp, or even squid into the batter before cooking is a popular way to customize okonomiyaki and add extra protein.

What if I don’t have okonomiyaki sauce?

You can mix Worcestershire sauce, ketchup, and soy sauce to create a quick homemade substitute that’s close in flavor and still delicious.

How can I make the pancake extra crispy?

Using a generous amount of oil for frying and cooking on medium heat will help form a golden, crispy crust. Avoid flipping too early or too often to keep the texture just right.

Final Thoughts

Cooking and enjoying Okonomiyaki: Japanese Cabbage Pancake Recipe is a joy from start to finish. Its combination of textures and flavors makes it a standout dish to brighten up any meal. Whether you’re sharing it with family or surprising friends with a bit of Japanese flair, this pancake is sure to become a beloved favorite. Give it a try—you might just find yourself craving this delicious comfort food again and again!

Okonomiyaki: Japanese Cabbage Pancake Recipe

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• Author: admin
• Total Time: 20 minutes
• Yield: 2 servings 1x

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Description

Okonomiyaki is a savory Japanese cabbage pancake that’s crispy on the outside and tender inside. This quick and easy recipe combines shredded cabbage with a flavorful batter, then pan-fries the mixture into delicious pancakes topped with traditional okonomiyaki sauce and creamy mayonnaise. Perfect as a satisfying appetizer or main dish for two.

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Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 2 cups cabbage, shredded
• 2 green onions, chopped

Wet Ingredients

• 1 egg
• 1/4 cup dashi or vegetable broth
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• Oil for frying (about 2 tablespoons)

Dry Ingredients

• 1/2 cup all-purpose flour

Toppings

• 2 tablespoons okonomiyaki sauce
• 1 tablespoon mayonnaise

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Instructions

1. Prepare the batter: In a large bowl, combine the shredded cabbage, all-purpose flour, egg, dashi or vegetable broth, soy sauce, sesame oil, and chopped green onions. Mix thoroughly until you have a thick and well-incorporated batter.
2. Heat the skillet: Place a skillet over medium heat and add some oil, enough to lightly coat the bottom for frying the pancakes.
3. Cook the first pancake: Pour half of the batter into the hot skillet and use a spatula or the back of a spoon to shape it into a round pancake about 6 inches in diameter.
4. Fry until golden: Cook the pancake for 3 to 4 minutes on one side until it turns golden brown and then carefully flip it over. Cook the other side for another 3 to 4 minutes until cooked through and golden brown as well.
5. Cook the second pancake: Remove the cooked pancake from the skillet and repeat the frying process with the remaining batter to make the second pancake.
6. Add toppings and serve: Drizzle okonomiyaki sauce and mayonnaise over the pancakes before serving. These toppings give the dish its signature sweet and tangy flavor with creamy richness.

Notes

• You can substitute dashi with vegetable broth for a vegetarian version.
• Feel free to add other ingredients such as cooked shrimp, bacon, or tempura scraps for more authentic variations.
• Adjust the thickness of the batter by adding a splash of broth if it seems too thick to spread easily.
• Use a non-stick skillet for easier flipping and frying.
• Serve hot for the best texture and flavor.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Main Dish
• Method: Frying
• Cuisine: Japanese