Print

Crispy Okonomiyaki Recipe Easy Homemade Japanese Savory Pancakes

crispy okonomiyaki recipe - featured image
Print Recipe

A crispy Japanese savory pancake featuring a golden-brown crust, shredded cabbage, and savory toppings, perfect for quick and satisfying meals.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • 2/3 cup (160ml) dashi stock or water
  • 2 large eggs, room temperature
  • 1/4 tsp salt
  • 1/4 tsp baking powder
  • 3 cups (about 300g) finely shredded cabbage
  • 4 green onions, thinly sliced
  • 4 oz (115g) thinly sliced pork belly or bacon (optional)
  • 1/4 cup tenkasu (tempura scraps) or crushed crispy rice crackers
  • 2 tbsp pickled ginger (beni shoga), finely chopped (optional)
  • Okonomiyaki sauce (store-bought or homemade)
  • Japanese mayonnaise (like Kewpie)
  • Aonori (dried green seaweed flakes)
  • Katsuobushi (bonito flakes), optional

Instructions

  1. Finely shred about 3 cups (300g) of cabbage and thinly slice 4 green onions. Set aside.
  2. In a large bowl, whisk 1 cup (120g) all-purpose flour, 1/4 tsp salt, and 1/4 tsp baking powder together. Add 2/3 cup (160ml) dashi stock or water and 2 large eggs (room temperature). Stir until just combined; a slightly lumpy batter is fine.
  3. Add shredded cabbage, green onions, 1/4 cup tenkasu (tempura scraps), and 2 tbsp chopped pickled ginger (if using) to the batter. Mix gently but thoroughly. Have pork belly slices ready if using.
  4. Heat a non-stick skillet or cast iron pan over medium heat. Lightly oil the surface with a neutral oil like vegetable or canola oil.
  5. Scoop about 1 cup (240ml) of the batter mixture onto the pan, spreading it into a circle about 6 inches (15cm) wide and 1/2 inch (1.3cm) thick. Arrange 2-3 slices of pork belly on top if using. Cook for 4-5 minutes until the bottom is golden and crispy.
  6. Using a wide spatula, flip the okonomiyaki over so the pork belly is on the bottom. Press down gently and cook for another 4-5 minutes until the other side is golden and pork is cooked through.
  7. Check that the pancake is crispy on both sides and cooked through but still moist inside. If needed, reduce heat and cook an extra minute or two.
  8. Transfer to a plate. Drizzle generously with okonomiyaki sauce and Japanese mayonnaise in a zigzag pattern. Sprinkle with aonori and katsuobushi flakes if desired.
  9. Serve immediately while hot and crispy.

Notes

Use medium heat to ensure a crispy exterior without burning. Avoid overmixing the batter to keep pancakes tender. Finely shred cabbage for best texture. If flipping is tricky, slide pancake onto a plate then invert back into the pan. For gluten-free, substitute flour and sauces accordingly. Vegan options include plant-based mayo and mushroom substitution for pork.

Nutrition

Keywords: okonomiyaki, Japanese savory pancake, crispy pancake, cabbage pancake, easy Japanese recipe, homemade okonomiyaki

Find it online: https://emmaoven.com/crispy-okonomiyaki-recipe-easy-homemade-japanese-savory-pancakes/