Okonomiyaki

Savory Japanese pancakes loaded with cabbage and held together with a light, custardy batter create an irresistible contrast of crispy exterior and tender, creamy center. Topped with tangy okonomiyaki sauce, creamy mayo drizzle, and bonito flakes that dance from the heat, this street-food favorite delivers satisfying comfort in every bite. Perfect for casual weeknight dinners or impressing guests with something genuinely different and delicious.

Ingredients

2 cups (150g) green cabbage, finely shredded

1/2 cup (120ml) dashi stock, cooled to room temperature

1/2 cup (60g) all-purpose flour

1/4 cup (30g) cornstarch or potato starch

2 large eggs

2 tablespoons (30g) tempura flour or panko breadcrumbs

1 teaspoon salt

1/2 teaspoon white pepper

3 tablespoons (45ml) vegetable oil for cooking

1/3 cup (80ml) okonomiyaki sauce or tonkatsu sauce

3 tablespoons (45ml) Japanese mayonnaise

1 teaspoon aonori seaweed powder

1 teaspoon bonito flakes (katsuobushi)

Optional: 3 ounces (85g) pork belly slices, cooked shrimp, or mozzarella cheese

Instructions

In a large mixing bowl, combine the cooled dashi, flour, cornstarch, and tempura flour, stirring until smooth with no lumps. This wet base should resemble thick pancake batter.

Add the eggs to the batter and whisk together until fully incorporated and the mixture is pale and slightly airy, about 1 minute of whisking.

Add the shredded cabbage, salt, and white pepper to the batter and fold gently with a rubber spatula until the cabbage is evenly coated, about 10-15 folds. Do not overmix, or the pancake will become tough.

Heat a cast iron skillet or flat griddle over medium-high heat for 2 minutes until it reaches 375 degrees Fahrenheit (190 degrees Celsius). Lightly coat the surface with 1 tablespoon of vegetable oil.

Pour the entire batter onto the hot skillet and use a spatula to gently shape it into a 7-inch (18cm) round pancake about 3/4 inch (2cm) thick. If using pork belly or other toppings, place them on top of the batter immediately. Cook undisturbed for 4-5 minutes until the bottom is golden brown and crispy.

Using two metal spatulas or a spatula and chopsticks for leverage, carefully flip the okonomiyaki in one smooth motion. Cook the second side for another 3-4 minutes until it achieves the same golden-brown color and sounds hollow when tapped gently.

Transfer the okonomiyaki to a serving plate while still hot. Drizzle the okonomiyaki sauce in a crosshatch pattern over the top surface using the squeeze bottle.

Create another crosshatch pattern with the Japanese mayonnaise, spacing the lines about 1/2 inch (1cm) apart.

Immediately sprinkle the aonori seaweed powder evenly over the entire pancake, then top with bonito flakes. The heat will cause the flakes to dance and curl from the rising steam.

Serve immediately with wooden picks or a spatula on the side, and eat while hot for maximum flavor and texture contrast.