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crispy japanese savory pancakes

Okonomiyaki Recipe: Japanese Comfort at Home

This authentic Japanese savory pancake features a crispy exterior with a tender cabbage-filled interior. The dashi-infused batter creates irresistible flavor, while the traditional toppings of mayo, tonkatsu sauce, and bonito flakes complete this comforting dish.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Course: Main Course
Cuisine: Japanese
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 450 g cabbage shredded
  • 4 eggs
  • 80-100 g imitation crabmeat
  • 150-200 g bacon cut into pieces
  • 2 onions shredded
  • 50 g fresh shiitake mushrooms shredded
  • 170 g okonomiyaki flour
  • 1/2 teaspoon dashi powder dissolved in 125ml of water
  • Mayonnaise for topping
  • Barbecue sauce or tonkatsu sauce for topping
  • Bonito flakes for garnish
  • Cooking oil for frying

Equipment

  • Frying pan
  • Mixing bowl
  • Spatula

Method
 

  1. In a large mixing bowl, whisk together the eggs and dashi mixture (dashi powder dissolved in 125ml water).
  2. Gradually add the okonomiyaki flour to the egg mixture, stirring until smooth and free of lumps. The consistency should be similar to pancake batter.
  3. Gently fold in the shredded cabbage, shredded onions, shiitake mushrooms, bacon pieces, and imitation crabmeat. Mix thoroughly but carefully to distribute all ingredients evenly without crushing the cabbage.
  4. Heat a frying pan over medium heat and add just enough oil to coat the surface.
  5. Ladle a portion of the batter mixture into the pan, forming a pancake about 1-2 centimeters thick.
  6. Cook undisturbed for 3-4 minutes until the bottom is golden brown.
  7. Carefully flip the pancake and cook for another 3-4 minutes until the other side is also golden brown and crispy.
  8. Transfer to a serving plate and immediately add toppings while still hot: drizzle mayonnaise and barbecue sauce or tonkatsu sauce in a crisscross pattern, then sprinkle with bonito flakes.
  9. Repeat with remaining batter to make additional pancakes.

Notes

For the most authentic flavor, use Japanese Kewpie mayonnaise and traditional tonkatsu sauce for topping. If you can't find okonomiyaki flour, substitute with all-purpose flour mixed with a bit of cornstarch, though the texture won't be exactly the same.
This dish is highly adaptable - feel free to substitute the proteins based on what you have available. Shrimp, chicken, or tofu work well as alternatives to bacon and crabmeat.
Serve immediately while hot to enjoy the dancing bonito flakes and the contrast between the crispy exterior and tender interior. Leftovers can be refrigerated for up to 2 days and reheated in a pan to restore some crispiness.