Japanese Cabbage Pancake Recipe: A Savory Delight from Japan
If you’ve ever craved a dish that’s crispy on the outside, tender on the inside, and packed with flavor, then Japanese cabbage pancakes, or okonomiyaki, are your answer. This savory pancake is a beloved street food in Japan, especially in Osaka, where it’s often referred to as “Osaka soul food.” The name okonomiyaki literally means “grilled as you like it,” and that’s the beauty of this dish—it’s endlessly customizable! Whether you’re a cabbage lover or just looking for a fun, easy recipe to try, this guide will walk you through everything you need to know to make perfect okonomiyaki at home.
What is Okonomiyaki?
Okonomiyaki is a savory pancake made with a base of shredded cabbage, flour, eggs, and dashi (Japanese soup stock). It’s often filled with ingredients like pork belly, shrimp, or cheese, and topped with a sweet-savory okonomiyaki sauce, Japanese mayonnaise, bonito flakes, and seaweed. Think of it as a cross between a frittata and a pancake, but with a uniquely Japanese twist.
The dish is incredibly versatile. You can make it vegetarian by skipping the meat, or add extra protein like shrimp or squid for a seafood twist. It’s also a great way to use up leftover veggies in your fridge.
Ingredients You’ll Need
Here’s a basic list of ingredients to get you started:
- Cabbage: Finely shredded green cabbage is the star of the show. Avoid Napa cabbage, as it’s too watery.
- Flour: All-purpose flour works perfectly, but you can add rice flour for extra crispiness.
- Eggs: These bind the batter together and add richness.
- Dashi: This Japanese soup stock is essential for authentic flavor. Use dashi powder or granules if you don’t have homemade dashi.
- Toppings: Okonomiyaki sauce, Japanese Kewpie mayo, bonito flakes, and seaweed are classic choices.
Pro Tip: If you can’t find dashi, substitute it with water and a pinch of salt, or use soy sauce for a quick umami boost.
Step-by-Step Instructions
Step 1: Prepare the Batter
- In a large bowl, whisk together 1 cup of flour, 1/2 teaspoon of baking powder, and a pinch of salt.
- Add 1 cup of dashi (or water) and 2 beaten eggs, and mix until smooth.
- Fold in 2 cups of finely shredded cabbage and any additional ingredients like cooked bacon, shrimp, or scallions.
Pro Tip: For a fluffier texture, grate some nagaimo (Japanese mountain yam) into the batter. If you can’t find it, double the baking powder or add beaten egg whites.
Step 2: Cook the Pancake
- Heat a nonstick skillet over medium heat and add a tablespoon of oil.
- Pour the batter into the pan, spreading it into a circular shape about 1 inch thick.
- Cook for 5-7 minutes until the bottom is golden and crispy. Flip carefully and cook the other side for another 5 minutes.
Pro Tip: Use a lid to steam the pancake slightly, ensuring the cabbage cooks through without burning the outside.
Step 3: Add Toppings
Once the pancake is cooked, drizzle it with okonomiyaki sauce and Kewpie mayo in a zigzag pattern. Sprinkle with bonito flakes, seaweed, and green onions for the full experience.
Serving Suggestions
Okonomiyaki is best served fresh and hot, but it’s also delicious at room temperature. Pair it with a side of miso soup or a simple green salad for a complete meal. If you’re feeling adventurous, try adding yakisoba noodles to the batter for a heartier version.
Pro Tip: Set up a DIY topping station for a fun, interactive meal. Let everyone customize their pancakes with their favorite sauces and toppings.
Why You’ll Love This Recipe
- Quick and Easy: Ready in under 30 minutes, it’s perfect for busy weeknights.
- Customizable: Use whatever ingredients you have on hand.
- Healthy: Packed with cabbage and eggs, it’s a nutritious meal that doesn’t skimp on flavor.
Final Thoughts
Japanese cabbage pancakes are more than just a dish—they’re an experience. Whether you’re cooking for yourself or hosting a dinner party, this recipe is sure to impress. So grab your skillet, whip up some batter, and get ready to enjoy a taste of Japan in your own kitchen.
Happy cooking! 🥢
