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Savory Okonomiyaki Japanese Pancakes Easy Crispy Edges Recipe

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These savory okonomiyaki Japanese pancakes feature crispy edges and a tender center, combining cabbage, eggs, and simple ingredients for a delicious and comforting meal. Perfect for quick weeknight dinners or casual gatherings.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • 3/4 cup (180ml) dashi stock or water
  • 2 large eggs, room temperature
  • 1/4 cup grated nagaimo (Japanese yam), optional
  • 2 cups (about 150g) finely shredded green cabbage
  • 2 stalks green onions, sliced thinly
  • 1 tablespoon pickled ginger (beni shoga), chopped, optional
  • 1/4 cup tenkasu (tempura scraps), optional
  • 4 oz (120g) cooked pork belly slices or bacon, thinly sliced, optional
  • 3 tablespoons okonomiyaki sauce
  • 2 tablespoons Japanese mayo (Kewpie)
  • 1 teaspoon aonori (dried seaweed flakes)
  • A small handful katsuobushi (bonito flakes)

Instructions

  1. In a large bowl, whisk together 1 cup (120g) all-purpose flour and 3/4 cup (180ml) dashi stock or water until smooth.
  2. Add 2 large eggs and mix well. If using, grate 1/4 cup nagaimo and fold it in for extra fluffiness. This should take about 5 minutes.
  3. Stir in 2 cups (150g) finely shredded cabbage, 2 sliced green onions, 1 tablespoon chopped pickled ginger, and 1/4 cup tempura scraps if using. Mix until evenly coated with the batter; the mixture should be thick but scoopable (about 3 minutes).
  4. Heat a non-stick or cast iron skillet over medium heat and add about 1 tablespoon vegetable oil. Heat until shimmering but not smoking (about 2 minutes).
  5. Scoop about 1/2 cup (120ml) of batter onto the pan, spreading gently into a 5-6 inch (12-15 cm) circle. Lay 2 oz (60g) thinly sliced pork belly on top if using.
  6. Cook for 4-5 minutes on the first side until edges turn golden and crisp.
  7. Flip carefully using a wide spatula and cook for another 4 minutes on the other side, pressing gently to cook evenly. The pancake should feel firm and pork lightly browned.
  8. Transfer pancake to a plate. Drizzle with 1.5 tablespoons okonomiyaki sauce and 1 tablespoon Japanese mayo. Sprinkle with aonori and a handful of katsuobushi.
  9. Repeat cooking with remaining batter and ingredients. Keep cooked pancakes warm in a 200°F (90°C) oven if needed.

Notes

Use medium heat to avoid burning or undercooking. Press pancake gently after flipping to develop crispy edges. Let batter rest 10 minutes before cooking for better texture. Use fresh cabbage for best crunch. Adjust oil amount to prevent sticking. Variations include vegetarian, seafood, gluten-free, spicy, and cheesy versions.

Nutrition

Keywords: okonomiyaki, Japanese pancakes, savory pancakes, crispy edges, cabbage pancakes, street food, easy recipe

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