Japanese cabbage pancake, known as okonomiyaki, is a savory griddle cake from Osaka that combines a wheat-flour batter with mountains of finely shredded cabbage, plus your choice of protein. It works because the cabbage steams from within as the pancake crisps on the outside, creating a tender, juicy interior and a caramelized crust. Topped with a sweet-savory sauce, Japanese mayo, and bonito flakes, it’s a satisfying one-pan meal that’s endlessly customizable.
Ingredients
- 1 cup (120 g) all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup (240 ml) dashi or water
- 2 large eggs
- 4 cups (300 g) finely shredded green cabbage (about 1/4 head)
- 1/4 cup (30 g) chopped green onions (scallions), plus more for garnish
- 4 oz (115 g) thinly sliced pork belly, cut into 2-inch pieces (or use cooked shrimp, chicken, or omit for vegetarian)
- 2 tbsp vegetable oil, for cooking
- Okonomiyaki sauce or tonkatsu sauce, for drizzling
- Japanese mayonnaise (like Kewpie), for drizzling
- Dried bonito flakes (katsuobushi), for garnish (optional)
- Pickled red ginger (beni shoga), for garnish (optional)
Instructions
- In a large bowl, whisk together the flour, baking powder, and salt. Add the dashi or water and eggs, and whisk until smooth. The batter should be thin and pourable.
- Add the shredded cabbage and green onions to the batter. Use a spatula or your hands to mix until the cabbage is well coated. The mixture will be very loose and cabbage-heavy—that’s correct.
- Heat a large nonstick skillet or griddle over medium heat. Add 1 tablespoon of the vegetable oil and spread it around. When the oil shimmers, pour half of the cabbage-batter mixture into the skillet, shaping it into a round pancake about 1 inch (2.5 cm) thick. Lay half of the pork slices on top, pressing them gently into the batter.
- Cook for 4–5 minutes, until the bottom is golden brown and crispy. Use a spatula to carefully flip the pancake. If it’s too heavy to flip in one piece, slide it onto a plate first, then invert it back into the skillet.
- Cook for another 4–5 minutes, until the other side is browned and the center is set. If you’re using pork, check that it reaches a safe minimum internal temperature of 145°F (63°C) with a food thermometer. If using ground meat, cook to 160°F (71°C) (USDA FSIS safe minimum).
- Transfer the pancake to a serving plate. Repeat with the remaining batter and pork.
- Drizzle generously with okonomiyaki sauce and Japanese mayonnaise. Sprinkle with bonito flakes and pickled ginger if using, and garnish with extra green onions. Serve hot.
Tips
- Shred the cabbage finely: The finer the shred, the better the pancake holds together. Use a sharp knife or a mandoline. Avoid thick chunks, which make the pancake fall apart.
- Don’t overmix: Stir just until the flour is moistened. Overmixing develops gluten and makes the pancake tough instead of tender.
- Use a nonstick pan: Okonomiyaki is delicate; a good nonstick skillet or a well-seasoned cast iron griddle makes flipping much easier.
- Keep warm in the oven: If making multiple pancakes, keep the cooked ones on a baking sheet in a 200°F (93°C) oven while you cook the rest.
Serving Suggestions
Serve the pancake as a main dish with a simple side salad of dressed greens or a bowl of miso soup. For a heartier meal, pair it with steamed rice and a pickled vegetable like takuan (daikon radish pickle). The pancake is also great as a shared appetizer—cut it into wedges and let everyone top their own slice.
Variations
- Hiroshima-style: Instead of mixing the cabbage into the batter, cook a thin crepe-like layer, then pile on cabbage, bean sprouts, and pork, and flip. Add yakisoba noodles on top before serving.
- Seafood: Swap the pork for cooked shrimp, squid, or scallops. Add them to the batter just before cooking.
- Vegetarian: Omit the meat and add mushrooms, bell peppers, or corn. Use a vegetarian dashi or just water.
- Cheese: Add a handful of shredded mozzarella or cheddar to the batter for a gooey, Western-style twist.
Storage and Reheating
Leftover pancakes keep in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a dry skillet over medium-low heat for 3–4 minutes per side, until hot and crisp. You can also reheat in a toaster oven at 350°F (175°C) for 5–7 minutes. Avoid the microwave, which makes the pancake soggy. If you’ve already added sauce and mayo, store the toppings separately if possible; otherwise, the pancake will soften.
Frequently Asked Questions
Can I use a different flour? Yes, you can substitute whole wheat flour for up to half of the all-purpose flour, but the texture will be denser. Gluten-free all-purpose blends also work, though the pancake may be more fragile.
What can I use instead of dashi? If you don’t have dashi, use water or chicken broth. The flavor will be less umami, but still delicious. You can also add a splash of soy sauce or a pinch of bonito flakes to the water to mimic dashi’s savoriness.
Why does my pancake fall apart when I flip it? This usually happens if the batter is too thin or the cabbage is too coarse. Make sure to use a generous amount of cabbage and a thick enough batter. Let the first side cook until deeply golden before flipping—if you flip too early, it will break.
Can I make the batter ahead of time? The batter is best made fresh because the cabbage releases water and makes the mixture watery over time. If you must prep ahead, mix the dry ingredients and wet ingredients separately and combine up to 1 hour before cooking.
Is okonomiyaki healthy? It’s a balanced meal with vegetables, protein, and carbs, but the sauce and mayo add calories. You can lighten it by using less oil, reducing the mayo, and choosing lean protein like chicken breast or shrimp.
What is okonomiyaki sauce? It’s a thick, sweet-savory sauce similar to Worcestershire but thicker and sweeter. If you can’t find it, mix 2 parts ketchup, 1 part Worcestershire sauce, and a dash of soy sauce and sugar as a substitute.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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