Okonomiyaki Savory Pancake

Name: Okonomiyaki Savory Pancake
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 6 cups green cabbage, finely shredded; 1 1/2 cups all-purpose flour; 1 cup dashi stock (or chicken broth); 4 large eggs, beaten; 8 scallions, thinly sliced; 2 tbsp soy sauce; 8 bacon strips; 2 tbsp neutral oil (vegetable or canola); 6 tbsp okonomiyaki sauce (or Worcestershire sauce); 1/4 cup Kewpie mayonnaise (or regular mayo); 1/2 cup bonito flakes (katsuobushi); 2 sheets dried nori seaweed, crumbled or cut into strips

A thick, hearty Japanese savory pancake loaded with shredded cabbage and scallions, topped with tangy okonomiyaki sauce, mayo, and bonito flakes.

40 minMediumServes 4480 cal/serving

JapaneseDinnerStovetopStandardLow-SodiumNightshade-FreeCorn-Free

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Ingredients

6 cups green cabbage, finely shredded
1 1/2 cups all-purpose flour
1 cup dashi stock (or chicken broth)
4 large eggs, beaten
8 scallions, thinly sliced
2 tbsp soy sauce
8 bacon strips
2 tbsp neutral oil (vegetable or canola)
6 tbsp okonomiyaki sauce (or Worcestershire sauce)
1/4 cup Kewpie mayonnaise (or regular mayo)
1/2 cup bonito flakes (katsuobushi)
2 sheets dried nori seaweed, crumbled or cut into strips

Instructions

1

In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 cup dashi stock (or chicken broth), 4 beaten large eggs, and 2 tbsp soy sauce until smooth. Fold in 6 cups finely shredded green cabbage and half of the 8 thinly sliced scallions until evenly coated.
2

Heat 2 tbsp neutral oil (vegetable or canola) in a large non-stick skillet over medium heat. For each pancake, pour about one-quarter of the batter into the pan and shape into a round about 6 inches across and 1 inch thick.
3

Lay 8 bacon strips strips across the top of each pancake. Cook for 5-6 minutes until the bottom is set and golden.
4

Carefully flip the pancake so the bacon side faces down. Cook for 5-6 more minutes until cooked through and the bacon is crispy.
5

Slide onto a plate. Drizzle 6 tbsp okonomiyaki sauce (or Worcestershire sauce) over the top, followed by a zigzag of 1/4 cup Kewpie mayonnaise (or regular mayo). Top with 1/2 cup bonito flakes (katsuobushi), the remaining scallions, and 2 sheets crumbled or cut into strips dried nori seaweed.

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Questions

How do I know when Okonomiyaki Savory Pancake is done?

Go by the cues in the method rather than the clock. Step 3: cook until the bottom is set and golden. Step 4: cook until cooked through and the bacon is crispy.

Is there a substitute for dashi in Okonomiyaki Savory Pancake?

The entry for Okonomiyaki Savory Pancake calls for 1 cup dashi stock (or chicken broth). In its place: Light chicken or vegetable stock with a splash of soy sauce works. For something closer, steep a piece of kombu or a few dried shiitake in hot water for 20 minutes.

Can I use turkey bacon instead of bacon in Okonomiyaki Savory Pancake?

Yes. Turkey bacon renders almost no fat, so add a tablespoon of oil wherever the method counts on the drippings. As written, the entry for Okonomiyaki Savory Pancake uses 8 bacon strips.

Can I make Okonomiyaki Savory Pancake gluten-free?

Yes. The gluten in Okonomiyaki Savory Pancake is 1 1/2 cups all-purpose flour, 2 tbsp soy sauce, 6 tbsp okonomiyaki sauce (or Worcestershire sauce). Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works); the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How many calories are in Okonomiyaki Savory Pancake?

One serving (the recipe makes 4) is about 480 calories, with 16 g protein, 51 g carbohydrate and 23 g fat, plus 2 g fiber and 138 mg sodium. The figures are estimates computed from the ingredient list.

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