Okonomiyaki Savory Pancake
A thick, hearty Japanese savory pancake loaded with shredded cabbage and scallions, topped with tangy okonomiyaki sauce, mayo, and bonito flakes.
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 strips 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
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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.
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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.
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3
Lay 8 strips bacon strips strips across the top of each pancake. Cook for 5-6 minutes until the bottom is set and golden.
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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.
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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.