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

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.

Questions

Can I make Okonomiyaki Savory Pancake gluten-free?

Yes. The gluten in this entry 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 long does Okonomiyaki Savory Pancake keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Okonomiyaki Savory Pancake?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Cook this free in the app

Textual Chef is 4,512 plain-text recipes, free to read and free to cook from. No account, no paywall, no ads, no life stories. Open this one in the app and each quantity sits inside the step that uses it, so you read once and cook.

Every recipe is curated or public-domain sourced, written to one template and checked before it publishes. Nothing here is a scraped blog post.

Cook this free in the appNo download needed. It opens in your browser. The kitchen tools (planner, shopping list, pantry, import) are $5.33 a month billed annually; the first 30 days are free.