Japanese Savory Pancakes (Printable)

Fluffy pancakes filled with cabbage, shrimp or bacon, and finished with savory sauces and seaweed toppings.

# What You’ll Need:

→ Pancake Batter

01 - 1 cup all-purpose flour
02 - 2/3 cup dashi stock or water
03 - 2 large eggs
04 - 1/2 teaspoon salt
05 - 1/2 teaspoon baking powder

→ Vegetables & Add-ins

06 - 3 cups finely shredded green cabbage
07 - 1/2 cup thinly sliced green onions
08 - 1/2 cup julienned carrot (optional)
09 - 1/2 cup cooked shrimp, chopped, or cooked bacon slices (optional)

→ Toppings

10 - 1/4 cup okonomiyaki sauce (store-bought or homemade)
11 - 1/4 cup Japanese mayonnaise (such as Kewpie)
12 - 1/4 cup bonito flakes (katsuobushi)
13 - 2 tablespoons aonori (dried seaweed flakes)
14 - 2 tablespoons pickled ginger (beni shoga; optional)

→ For Cooking

15 - 2 tablespoons neutral oil (vegetable or canola)

# How-To:

01 - Combine all-purpose flour, dashi stock or water, eggs, salt, and baking powder in a large bowl. Whisk until the batter is smooth.
02 - Fold shredded cabbage, sliced green onions, julienned carrot, and either cooked shrimp or bacon into the batter until evenly distributed.
03 - Preheat a nonstick skillet over medium heat and add half a tablespoon of neutral oil, spreading it evenly.
04 - Pour approximately 1 cup of batter into the skillet, shaping into a round, roughly 6 inches wide. Cook for 4 to 5 minutes until the bottom is golden brown.
05 - Gently flip the pancake and cook for an additional 4 to 5 minutes until fully cooked through.
06 - Repeat the process with remaining batter, adding more oil to the skillet as needed.
07 - Transfer cooked pancakes to serving plates. Drizzle evenly with okonomiyaki sauce and Japanese mayonnaise in a zigzag pattern.
08 - Sprinkle generously with bonito flakes, aonori, and optionally, pickled ginger. Let rest for 1 to 2 minutes before serving.

# Expert Advice:

01 -
  • It's crispy on the outside, tender cabbage-studded inside, and ready in under 40 minutes from start to finish.
  • You can load it with seafood, skip it entirely, or even layer it with leftover proteins—it adapts to whatever's in your fridge.
  • The toppings create this incredible sensory experience: creamy mayo, tangy-sweet sauce, dancing bonito flakes, and a whisper of umami seaweed.
02 -
  • Don't overwork the batter after adding vegetables; gentle folding keeps the cabbage from releasing too much water and making the pancake soggy.
  • The bonito flakes need the heat to dance and release their flavor—top right before serving, never before cooking.
  • Medium heat is crucial; too high and the outside burns before the inside cooks, too low and you get a pale, soft pancake instead of the crispy-edged version you want.
03 -
  • If okonomiyaki sauce isn't available, mix equal parts ketchup and Worcestershire with a splash of soy sauce and a tiny pinch of sugar for a surprisingly accurate homemade version.
  • Rest the pancakes for just a minute after flipping to let them firm up slightly, making them easier to plate and more resilient to toppings.
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