Japanese savory pancakes (Printable)

Savory pancakes filled with cabbage, enhanced by tangy sauces and smoky bonito flakes for a flavorful 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
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)

# How To Make It:

01 - Whisk together flour, dashi stock, eggs, salt, and baking powder in a large bowl until smooth.
02 - Fold shredded cabbage, green onions, carrot, and your choice of shrimp or bacon into the batter until evenly distributed.
03 - Warm 1/2 tablespoon of oil in a nonstick skillet over medium heat.
04 - Scoop approximately 1 cup of batter onto the skillet and shape into a 6-inch round pancake. Cook 4 to 5 minutes until the bottom turns golden brown.
05 - Gently flip the pancake and cook for an additional 4 to 5 minutes until cooked through.
06 - Repeat the process with the remaining batter, adding more oil as needed.
07 - Transfer pancakes to plates, drizzle generously with okonomiyaki sauce and mayonnaise in a zigzag pattern, then sprinkle with bonito flakes, aonori, and pickled ginger. Serve immediately.

# Expert Suggestions:

01 -
  • It comes together in under an hour and tastes like you spent all day on it.
  • You can load it with whatever vegetables and proteins you have, making it endlessly adaptable.
  • Those dancing bonito flakes are pure theater—your guests will ask what that magical movement is.
02 -
  • Don't flip too early—wait for that golden crust, or they'll fall apart and you'll feel disappointed.
  • The magic happens when you watch those bonito flakes literally move from the pancake's heat; it's a tiny moment that makes people smile.
03 -
  • Keep your skillet temperature consistent by letting it rest for thirty seconds between pancakes; this prevents the last ones from cooking faster than the first.
  • If your batter seems too thick, add dashi stock a tablespoon at a time; if it's too loose, a sprinkle of flour will help, but go slowly.
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