Japanese savory cabbage pancakes (Printable Version)

Fluffy cabbage pancakes with tangy sauce, creamy mayo, bonito flakes, and vibrant garnishes.

# 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

06 - 3 cups finely shredded green cabbage
07 - 1/4 cup thinly sliced green onions
08 - 1 small carrot, julienned
09 - 1/2 cup bean sprouts (optional)

→ Proteins & Fillings

10 - 4 strips bacon or pork belly, halved (optional)
11 - 1/2 cup cooked shrimp, chopped (optional)

→ Toppings

12 - 1/4 cup okonomiyaki sauce (store-bought or homemade)
13 - 1/4 cup Japanese mayonnaise
14 - 1/4 cup bonito flakes (katsuobushi)
15 - 2 tablespoons aonori (dried seaweed flakes)
16 - 2 tablespoons pickled ginger (beni shoga)

# Step-by-Step Guide:

01 - In a large mixing bowl, whisk together flour, dashi stock, eggs, salt, and baking powder until smooth.
02 - Fold in finely shredded cabbage, green onions, carrot, and bean sprouts until evenly coated. Stir in chopped shrimp if using.
03 - Preheat a large nonstick skillet or griddle over medium heat and lightly grease with oil.
04 - Pour approximately one-fourth of the batter onto the skillet, shaping into a round pancake about half an inch thick.
05 - Optionally, lay two bacon or pork belly halves across the top of each pancake before cooking.
06 - Cook for four to five minutes until the bottom is golden brown.
07 - Flip carefully and continue cooking for another four to five minutes until cooked through.
08 - Repeat the process with the remaining batter until all pancakes are cooked.
09 - Transfer pancakes to plates. Drizzle okonomiyaki sauce and Japanese mayonnaise in a crisscross pattern over each pancake.
10 - Sprinkle bonito flakes, aonori, and pickled ginger over the top. Serve immediately while warm.

# Additional Tips::

01 -
  • It's forgiving enough for a weeknight dinner but impressive enough to serve guests who think you've mastered Japanese cooking.
  • The textural contrast—crispy exterior, tender cabbage interior, creamy mayo, crispy bonito—keeps every bite interesting.
  • Once you nail the technique, you can riff endlessly with different proteins and vegetables without losing what makes it special.
02 -
  • The cabbage will release liquid as it sits in the batter, which is normal and actually helps keep the pancake moist inside—don't panic if it looks wetter than expected after 10 minutes.
  • Flipping is easier than you think if you use a spatula wider than the pancake itself and commit to the motion; hesitation is what leads to pancake casualties.
  • Room-temperature batter cooks more evenly than cold batter straight from the fridge, so if you've prepped ahead, let it sit for 10 minutes before cooking.
03 -
  • A bench scraper or thin metal spatula that's almost as wide as your pancake makes flipping significantly less stressful and dramatically increases your success rate.
  • If the edges of your pancake spread too thin, gently nudge them back toward the center with your spatula during the first minute of cooking to maintain that ideal 1/2-inch thickness.
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