Crispy Okonomiyaki Recipe Easy Homemade Japanese Savory Pancakes
A quick and easy recipe for crispy Japanese savory pancakes made with cabbage, pork belly, and a flavorful batter, topped with traditional okonomiyaki sauce and mayo.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 pancakes (about 2 servings) 1x
- Category: Main Course
- Cuisine: Japanese
Ingredients
Scale
- 1 cup (120g) all-purpose flour
- ¾ cup (180ml) water
- 1 large egg, room temperature
- 1 tsp dashi powder (optional)
- ½ tsp salt
- 3 cups finely shredded cabbage (about half a small head)
- 2 stalks green onions, thinly sliced
- 4 oz (115g) pork belly slices or bacon, thinly sliced
- 2 tbsp pickled ginger, chopped (optional)
- 3 tbsp okonomiyaki sauce
- 2 tbsp Japanese mayo (Kewpie recommended)
- A small handful dried bonito flakes (katsuobushi) (optional)
- Aonori (dried seaweed flakes), to taste (optional)
Instructions
- Finely shred the cabbage into thin ribbons and slice the green onions.
- In a large bowl, whisk together flour, water, egg, dashi powder (if using), and salt until smooth and slightly thick but pourable.
- Fold the shredded cabbage, green onions, and pickled ginger into the batter until evenly coated. Mix in the sliced pork belly last.
- Preheat a non-stick or cast iron skillet over medium heat and add about 1 tbsp oil.
- Pour half of the batter mixture into the pan and shape into a round pancake about 6-7 inches wide and 1 inch thick. Cook for 4-5 minutes until the bottom is golden and crispy.
- Flip the pancake carefully using a wide spatula and cook the other side for another 4-5 minutes until cooked through and crispy.
- Repeat with the remaining batter for a second pancake. Keep cooked pancakes warm.
- Transfer cooked pancakes to a plate, brush with 1½ tbsp okonomiyaki sauce, drizzle with 1 tbsp Japanese mayo, and sprinkle with bonito flakes and aonori if desired.
Notes
Use medium heat and a well-preheated pan to achieve a crispy crust. Wait for golden edges before flipping to avoid breaking. Leftover pancakes reheat best in a hot pan to regain crispness. For vegetarian version, skip pork and add mushrooms or tofu. For gluten-free, substitute flour with rice or chickpea flour.
Nutrition
- Serving Size: 1 pancake (about 1 s
- Calories: 350
- Sugar: 5
- Sodium: 600
- Fat: 20
- Saturated Fat: 6
- Carbohydrates: 30
- Fiber: 4
- Protein: 12
Keywords: okonomiyaki, Japanese savory pancakes, crispy pancakes, cabbage pancakes, easy Japanese recipe, comfort food, pork belly pancakes