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Okonomiyaki (Japanese Savory Pancake)

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Breakfast, Brunch, Snack, Side Dish, Dinner – Japanese
By Adapted from Just One Cookbook – Serves: Makes 6-8 Pancakes
Prep Time: 20 Minutes, plus one hour resting time – Cooking Time: ~30 Minutes – Total Time: ~1 Hour, , plus one hour resting time

Okonomiyaki is a Japanese savory pancake, like a cross between a vegetable fritter and a frittata. Loaded with cabbage and mushrooms.

Ingredients

  • Okonomiyaki Batter
  • 1 cup All Purpose Flour
  • 1/4 tsp. Diamond Kosher Salt
  • 1/4 tsp. Granulated Sugar
  • 1/2 tsp. Baking Powder
  • 1 cup Dashi Broth
  • Okonomiyaki Sauce
  • 1.5 tbsp. Granulated Sugar
  • 2 tbsp. Oyster Sauce
  • 4 tbsp. Ketchup
  • 3.5 tbsp. Worcestershire Sauce
  • Okonomiyaki Filling
  • 4 Large Eggs
  • 1/2 cup Panko Breadcrumbs
  • 1 Small Head Green Cabbage, about 1 lb., diced
  • 4-6 oz. Mushrooms, coarsely diced
  • Grapeseed or Vegetable oil, for cooking
  • Okonomiyaki Toppings
  • Okonomiyaki Sauce
  • Kewpie or American Mayonnaise
  • Nori, sliced into matchstick strips
  • Sliced Green Onions
  • Togarashi Seasoning

Instructions

Okonomiyaki Batter

1

Brew the dashi broth by boiling water and then pour 1 cup of the boiling water into a heat-safe measuring cup and let the dash sachet steep in the boiling water for 3-5 minutes.

2

In a large bowl, whisk the flour, kosher salt, sugar, baking powder and dashi broth to make a savory pancake batter. Cover the batter and place in the fridge for one hour.

Okonomiyaki Sauce

3

In a small bowl, whisk together Worcestershire sauce, ketchup, oyster sauce and sugar. Set that aside.

4

Transfer about a tablespoon of mayonnaise to a zipperlock bag. Squeeze the mayo down to one corner and we will use this like a pastry bag. You can set that aside, we will snip the tip of the bag when we're ready to use it.

Okonomiyaki Filling

5

After the batter has rested for an hour in the fridge, whisk the eggs and panko into the batter.

6

Then stir in the chopped mushrooms.

7

Add about 1/3 of the cabbage at a time, stirring between each addition.

8

The mixture will look almost like cabbage slaw.

To Cook the Okonomiyaki

9

Get a 12-inch nonstick skillet heating over medium heat. Drizzle in a little grapeseed or vegetable oil. When the oil is shimmery, use a 1-cup measuring cup to scoop one cup of the Okonomiyaki batter into the pan. Use the bottom of the measuring cup to slightly flatten and spread the batter to create a pancake about 3/4 of an inch thick.

10

Use a silicone spatula to make the edges tidy. Then cover the pan and cook for about 5 minutes.

11

Use two non-stick safe spatulas to flip the pancake over and cover again, cooking for another 4-5 minutes, until the other side is golden brown.

12

You can transfer the Okonomiyaki to a sheet pan and place in a warm oven while you make the rest of the pancakes. Repeat this process with the rest of the batter. You should get about 6-8 pancakes.

To Serve the Okonomiyaki

13

Place one pancake on a plate. Brush a thin layer of the Okonomiyaki sauce on the top of the pancake. Then, make a small snip in the corner of the mayo pastry bag and drizzle a zigzag of mayo on top. If you like mayo, do a second zigzag in the opposite direction to make a grid-like pattern.

14

Now you can add more toppings as you like: sprinkle on thin nori strips, sliced green onions and togarashi.