Name: Okonomiyaki – Japanese Savoury Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Japanese
Ingredients: ⅔ cup all-purpose flour; 2 tablespoons cornstarch; ½ cup warm water; 1 teaspoon dashi powder (or substitute chicken/vegetable stock); 3 eggs; ¼ head cabbage (300 g / 10.5 oz, wombok/napa), finely shredded; 1–2 spring onions, sliced (half for batter, half for garnish); ½ cup corn (tinned); 1 tablespoon vegetable oil (for cooking); 2 tablespoons kewpie mayonnaise (for topping); 2 tablespoons okonomiyaki sauce (for topping); 1 teaspoon seaweed flakes (aonori, for topping); 1 teaspoon bonito flakes (katsuobushi, for topping)

Description

Hearty Japanese savoury pancakes made with cabbage, spring onion, and corn in a fluffy batter, topped with mayo, okonomiyaki sauce, seaweed, and bonito flakes. Crispy on the outside and soft inside, they’re endlessly customizable and ready in under 30 minutes.

Ingredients

⅔ cup all-purpose flour

2 tablespoons cornstarch

½ cup warm water

1 teaspoon dashi powder (or substitute chicken/vegetable stock)

3 eggs

¼ head cabbage (300 g / 10.5 oz, wombok/napa), finely shredded

1–2 spring onions, sliced (half for batter, half for garnish)

½ cup corn (tinned)

1 tablespoon vegetable oil (for cooking)

2 tablespoons kewpie mayonnaise (for topping)

2 tablespoons okonomiyaki sauce (for topping)

1 teaspoon seaweed flakes (aonori, for topping)

1 teaspoon bonito flakes (katsuobushi, for topping)

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Instructions

Cook your chosen protein in a frying pan until browned, then set aside.
In a jug, whisk eggs with warm water and dissolved dashi.
In a large bowl, combine flour and cornstarch. Stir in the egg-dashi mixture until smooth.
Add cabbage, half the spring onion, corn, and cooked protein. Mix gently until combined.
Heat oil in a frying pan over medium heat. Scoop batter into the pan, shaping into 4-inch circles.
Cook for 3–4 minutes per side, until golden brown and set in the middle.
Transfer to plates and top with mayonnaise, okonomiyaki sauce, seaweed flakes, bonito flakes, and remaining spring onion.

Notes

Add prawns, squid, or chicken for extra protein.

Cheese, soba noodles, or tofu make great mix-ins.

Substitute okonomiyaki sauce with Worcestershire, ketchup, and soy sauce.

For vegetarian okonomiyaki, omit meat and use veggie stock instead of dashi.

Freeze cooked pancakes for up to 2 months; reheat before topping.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Pan-Frying
Cuisine: Japanese

Nutrition

Serving Size: 1 pancake
Calories: 220
Sugar: 4g
Sodium: 540mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 3g
Protein: 9g
Cholesterol: 95mg