If you have a craving for something uniquely comforting, let me introduce you to the delightful world of okonomiyaki. This Okonomiyaki: Japanese Cabbage Pancake Recipe is a savory, crispy-on-the-outside, tender-on-the-inside pancake that beautifully blends simple ingredients into a satisfying meal. Imagine shredded cabbage and a light, flavorful batter coming together to create a dish that’s as versatile as it is delicious—perfect for lunch, dinner, or even a cozy snack. You’re going to love how easy it is to whip up, yet how impressive it tastes every time.
Ingredients You’ll Need
The beauty of this Okonomiyaki: Japanese Cabbage Pancake Recipe lies in its straightforward ingredients, each bringing its own magic. From the crunch of cabbage to the depth of umami in the dashi, every item plays a crucial role in building layers of flavor and texture.
- 2 cups cabbage, shredded: Provides the crunchy, fresh base that defines this pancake.
- 1/2 cup all-purpose flour: Acts as the binding agent to hold everything together.
- 1 egg: Adds richness and helps create a tender texture.
- 1/4 cup dashi or vegetable broth: Gives a subtle umami boost, enriching the batter’s flavor.
- 1 tablespoon soy sauce: Adds savory depth and a hint of saltiness.
- 1 tablespoon sesame oil: Imparts a toasty aroma that elevates the dish.
- 2 green onions, chopped: For a fresh, mild onion punch that brightens the pancake.
- 2 tablespoons okonomiyaki sauce: The sweet-savory finishing drizzle that brings authentic flavor.
- 1 tablespoon mayonnaise: Adds creaminess and a slight tang to balance the sauce.
- Oil for frying: Essential for a crispy golden crust on the pancakes.
How to Make Okonomiyaki: Japanese Cabbage Pancake Recipe
Step 1: Prepare the Batter
Start by combining the shredded cabbage, flour, egg, dashi or vegetable broth, soy sauce, sesame oil, and chopped green onions into a large bowl. Mix everything gently but thoroughly until the ingredients form a cohesive batter. Don’t worry if the cabbage releases some moisture—that’s perfectly normal and adds to the pancake’s tenderness.
Step 2: Heat the Pan and Pour Batter
Place a skillet over medium heat and add a splash of oil to coat the surface. Once hot, pour half of your batter into the pan and use a spatula to shape it into a round pancake, roughly the size of your palm. This shape helps it cook evenly and gives you that classic okonomiyaki look.
Step 3: Cook Both Sides
Cook the pancake for about 3 to 4 minutes on one side until it’s golden brown and easily lifts from the pan. Carefully flip it and cook for another 3 to 4 minutes until the second side also gets that beautiful crispy edge. The inside should be cooked through but still moist and soft.
Step 4: Repeat for Second Pancake
Remove your first pancake and keep it warm while you repeat the process with the remaining batter. This recipe makes two generous servings, perfect for sharing or saving one for later.
Step 5: Add the Toppings
Once both pancakes are cooked, it’s time for the best part: the toppings! Drizzle the okonomiyaki sauce generously across each pancake in a zigzag pattern, then follow up with a light squiggle of mayonnaise. These toppings add layers of rich, creamy, and tangy flavors that make this recipe truly unforgettable.
How to Serve Okonomiyaki: Japanese Cabbage Pancake Recipe
Garnishes
The traditional garnishes for this dish can take your okonomiyaki from good to incredible. Sprinkle some aonori flakes or bonito flakes over the top to bring in that iconic Japanese touch. These garnishes add both visual appeal and umami-rich bites that complement the pancake perfectly.
Side Dishes
Serving okonomiyaki with simple sides like a light miso soup or a crisp seaweed salad balances the richness of the pancake. Pickled ginger on the side adds a refreshing bite that cleanses the palate between savory mouthfuls. These accompaniments highlight the diverse flavors in a single meal experience.
Creative Ways to Present
If you want to impress guests or just add some fun to your dinner, consider cutting the okonomiyaki into bite-size pieces for sharing. Another idea is to top it with sliced avocado or a soft-boiled egg for extra creaminess. You could even offer a variety of sauces for dipping, like spicy mayo or sweet chili, to elevate the presentation and flavor.
Make Ahead and Storage
Storing Leftovers
Leftover okonomiyaki pancakes can be stored in an airtight container in the refrigerator for up to two days. Make sure to keep the toppings separate to maintain the pancake’s texture and freshness when you’re ready to enjoy them again.
Freezing
If you want to keep pancakes longer, freezing is a great option. Place cooled pancakes on a baking sheet in a single layer, freeze until solid, then transfer to a freezer bag. They can be stored frozen for up to a month and make a quick, delicious meal on busy days.
Reheating
To reheat, warm the pancakes in a skillet over medium heat until heated through and crisp on the outside, or use a toaster oven to maintain their texture. Avoid microwaving if possible, as it can make them soggy. Reapply fresh okonomiyaki sauce and mayonnaise just before serving for the best flavor.
FAQs
Can I use other vegetables besides cabbage?
Absolutely! While cabbage is traditional and gives great texture, you can experiment with shredded carrots, bean sprouts, or even chopped spinach for a unique twist. Just be sure to adjust moisture levels to keep the batter consistent.
Is dashi necessary for this recipe?
Dashi adds an authentic umami flavor, but you can substitute it with vegetable broth if you prefer a vegetarian option. The flavor will be a bit different but still delicious and satisfying.
What kind of flour works best?
All-purpose flour is the easiest and most common choice, but you can try whole wheat flour for a nuttier flavor or gluten-free blends if needed. Just remember that the texture might change slightly.
Can I make these pancakes vegan?
Yes, by replacing the egg with a flax or chia egg and using vegetable broth instead of dashi, you can create a tasty vegan version. Use vegan mayo and ensure the okonomiyaki sauce is free of animal products to keep it plant-based.
How thick should the pancakes be?
About 1/2 to 3/4 inch thick works best—thick enough to hold together but not so thick that the insides stay undercooked. Shaping the batter evenly helps them cook perfectly every time.
Final Thoughts
Now that you know how to make this incredible Okonomiyaki: Japanese Cabbage Pancake Recipe, it’s time to bring a little piece of Japan into your kitchen. It’s simple, satisfying, and endlessly customizable, making it a personal favorite I’m excited to share with you. Try it yourself and watch how this humble pancake turns into a delicious celebration of flavors that you’ll want to make again and again.
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Okonomiyaki: Japanese Cabbage Pancake Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
- Diet: Halal
Description
Okonomiyaki is a savory Japanese cabbage pancake that combines shredded cabbage with a flavorful batter, cooked to a golden brown and topped with tangy okonomiyaki sauce and creamy mayonnaise. Perfect for a quick and satisfying meal, this dish balances savory, umami, and slightly sweet flavors.
Ingredients
Main Ingredients
- 2 cups cabbage, shredded
- 1/2 cup all-purpose flour
- 1 egg
- 1/4 cup dashi or vegetable broth
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 2 green onions, chopped
- 2 tablespoons okonomiyaki sauce
- 1 tablespoon mayonnaise
- Oil for frying (about 2 tablespoons)
Instructions
- Prepare the batter: In a large bowl, combine shredded cabbage, all-purpose flour, the egg, dashi or vegetable broth, soy sauce, sesame oil, and chopped green onions. Mix thoroughly until all ingredients are well incorporated and form a thick batter.
- Heat the skillet: Place a skillet over medium heat and add a thin layer of oil to prevent sticking and promote even browning.
- Cook the pancake: Pour half of the batter into the skillet, shaping it into a round pancake approximately 6 inches in diameter. Allow it to cook undisturbed for 3 to 4 minutes to develop a golden crust.
- Flip and cook the other side: Carefully flip the pancake using a spatula and cook for another 3 to 4 minutes until the pancake is cooked through and both sides are golden brown.
- Cook the second pancake: Repeat the process with the remaining batter, adding more oil to the skillet if necessary.
- Add toppings and serve: Once cooked, transfer the pancakes to a plate and drizzle evenly with okonomiyaki sauce and mayonnaise. Serve hot for best flavor and texture.
Notes
- You can use vegetable broth as a vegetarian-friendly substitute for dashi.
- Adjust the thickness of the batter with a little extra broth if needed; it should be thick but pourable.
- For added flavor, consider adding cooked bacon or seafood to the batter.
- Use a non-stick skillet for best results to prevent sticking.
- Okonomiyaki sauce can be substituted with a mixture of Worcestershire sauce and ketchup if unavailable.
