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A Japanese okonomiyaki savory cabbage pancake topped with sauce, mayonnaise, bonito flakes, and scallions.

Japanese Okonomiyaki (Savory Cabbage Pancake)

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A browned Japanese cabbage pancake with pork belly, dashi, okonomiyaki sauce, mayonnaise, and bonito flakes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 pancakes
Course: Main Course
Cuisine: Japanese
Calories: 560
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Pancake Batter
  • 4 cups green cabbage finely shredded
  • 1 cup all-purpose flour
  • 1/2 cup dashi cooled
  • 2 large eggs
  • 4 scallions scallions sliced
  • 1/2 tsp fine salt
Pork and Cooking
  • 4 oz thin-sliced pork belly
  • 2 tbsp neutral oil
Toppings
  • 1/4 cup okonomiyaki sauce
  • 2 tbsp Japanese mayonnaise
  • 1 tbsp aonori
  • 1/4 cup bonito flakes

Equipment

  • Large mixing bowl
  • Nonstick skillet or griddle
  • Spatula
  • Whisk

Method
 

Mix:
  1. Whisk the flour, dashi, eggs, and salt until just combined. Fold in the cabbage and scallions without overmixing.
  2. Divide the mixture into two portions and keep the pork slices ready beside the skillet.
Cook:
  1. Heat half the oil in a nonstick skillet over medium heat. Add one portion of batter and shape it into a thick round. Lay half the pork over the top.
  2. Cover and cook for 5 to 6 minutes. Flip carefully, cover again, and cook until the cabbage is tender and the pork is browned. Repeat with the remaining batter.
Top and serve:
  1. Drizzle each pancake with okonomiyaki sauce and Japanese mayonnaise. Sprinkle with aonori, bonito flakes, and remaining scallions.
  2. Slice into wedges and serve immediately.

Nutrition

Calories: 560kcalCarbohydrates: 65gProtein: 22gFat: 25gSaturated Fat: 7gCholesterol: 215mgSodium: 1250mgFiber: 6gSugar: 12g

Notes

  • Mix the cabbage into the batter just before cooking.
  • Never flatten the pancake while it cooks.
  • Use vegetarian dashi and mushrooms for a meat-free version.