Japanese Savory Pancakes (Print Version)

Fluffy pancakes topped with cabbage, tangy sauce, creamy mayo, and smoky bonito flakes for a delicious bite.

# What You'll Need:

→ Pancake Batter

01 - 1 cup all-purpose flour
02 - 2/3 cup dashi stock (or water)
03 - 2 large eggs
04 - 1/2 teaspoon salt
05 - 1/2 teaspoon baking powder

→ Vegetables & Add-ins

06 - 3 cups finely shredded green cabbage
07 - 1/2 cup thinly sliced green onions
08 - 1/2 cup julienned carrot (optional)
09 - 1/2 cup cooked shrimp, chopped or cooked bacon slices (optional)

→ Toppings

10 - 1/4 cup okonomiyaki sauce (store-bought or homemade)
11 - 1/4 cup Japanese mayonnaise (such as Kewpie)
12 - 1/4 cup bonito flakes (katsuobushi)
13 - 2 tablespoons aonori (dried seaweed flakes)
14 - 2 tablespoons pickled ginger (beni shoga; optional)

→ For Cooking

15 - 2 tablespoons neutral oil (vegetable or canola)

# Directions:

01 - In a large bowl, whisk together all-purpose flour, dashi stock, eggs, salt, and baking powder until the mixture is smooth and homogenous.
02 - Fold in finely shredded cabbage, sliced green onions, julienned carrot, and your choice of chopped shrimp or bacon, ensuring even distribution.
03 - Warm half a tablespoon of neutral oil in a nonstick skillet over medium heat.
04 - Spoon approximately 1 cup of batter onto the skillet, shaping it into a thick, 6-inch diameter round.
05 - Cook the pancake for 4 to 5 minutes until the underside is golden brown.
06 - Gently flip and cook for another 4 to 5 minutes until the pancake is cooked through.
07 - Repeat the process with the remaining batter, adding more oil to the skillet as necessary.
08 - Transfer pancakes to serving plates. Drizzle generously with okonomiyaki sauce and Japanese mayonnaise in a decorative pattern. Sprinkle with bonito flakes, aonori, and pickled ginger. Serve immediately while hot.

# Expert Tips:

01 -
  • It tastes impressive and restaurant-worthy but comes together faster than you'd expect, with most of your work done before the pan even gets hot.
  • The contrast of textures—tender cabbage, crispy edges, cool creamy mayo, and those dancing bonito flakes—makes every bite feel like a discovery.
  • You can pile it with shrimp or bacon one day and keep it vegetarian the next without changing the soul of the dish.
02 -
  • The bonito flakes are not just decoration—they need the heat of a freshly cooked pancake to quiver and move, which is half the theatrical appeal and why you must serve these immediately after topping.
  • Don't overmix the batter after adding vegetables or the cabbage will bruise and release too much liquid, making the pancake soggy instead of tender.
  • Medium heat is essential; too high and the outside burns before the inside cooks through, too low and you end up with a pale, dense pancake.
03 -
  • If you can't find bonito flakes or okonomiyaki sauce, the dish is still delicious—use any thinly sliced smoked fish or a drizzle of Worcestershire mixed with a touch of soy sauce and ketchup.
  • Press the batter gently when you first scoop it into the pan; you want it to cook through evenly, and a too-thick pancake will burn on the outside before the inside is done.
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