Japanese Savory Pancakes- Okonomiyaki

Japanese Savory Pancakes- Okonomiyaki

Okonomiyaki savory pancakes are not hard to make and have been a favorite snack in Japan for centuries. Serve with store bought or homemade Okonomiyaki Sauce. They can also be made vegetarian by omitting the added pork and bonito flake garnish.

5 from 1 vote

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Course: Lunch, Main Course, Side Dish, Snack, Street Food

Cuisine: Japanese

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings:

Author: My Hungry Traveler

Equipment

10-inch flat cooking plate or nonstick frying pan

Ingredients

1 tsp Dashi stock powder
200 ml Hot water
1¼ cup All-purpose flour
4 large Egg
¼ tsp Salt
¼ tsp Sugar
16 oz Chinese or Napa cabbage, shredded (Sub: regular cabbage)
2 stalk Scallion
8 pieces Bacon (omit for vegetarian version)
Bonito flakes, pickled ginger, powdered seaweed (Aonori), some or all for garnish
Mayonnaise in squirt bottle (can omit)
¼ cup Okonomiyaki Sauce, homemade or store bought

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Instructions

Prep - Dissolve dashi in a bowl with the hot water. Finely chop cabbage and scallion. Buy or make Okonomiyaki sauce. Cut bacon in half crosswise.
Make Batter - In a large bowl, stir in flour, salt, and sugar. Pour dashi stock in the mix. Add cabbage and scallion. Mix everything together.
Cook Okonomiyaki -Heat pan over medium heat. Place 4 half bacon slices along the bottom of the pan. Pour 1 cup of batter evenly over the bacon and bottom of the pan. When the edges have become firm and cooked (about 3 minutes), carefully flip it over with a large spatula. Put lid on and steam for a few minutes. Turn the okonomiyaki over if to be sure the bacon is cooked to your liking.
Serve - Transfer to a small plate or bowl. Brush top with Okonomiyaki Sauce and garnish with choice of bonito flakes, powdered green seaweed, and pickled ginger.

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