Tasty Japanese Pancakes

These savory Japanese okonomiyaki pancakes are just right for a speedy, filling meal. Their standout taste and soft bite make them a hit with everyone—even if Japanese food is totally new to you.

The first batch I made happened during a last-minute dinner with friends. They disappeared fast. Now they're our Sunday night tradition, no questions asked.

Tasty Ingredients

• Stuff for the batter
• 2/3 cup all-purpose flour: this is what pulls your pancakes together
• 2 tablespoons cornstarch: makes everything a little fluffier
• 1/2 cup warm water: helps mix things up smoothly
• 1 teaspoon dashi powder: dissolved in warm water for a rich, deep taste
• 3 eggs: these make everything hold together
• 1/4 head cabbage, finely shredded: about 300g, gives the pancakes a bit of crunch
• 4 slices bacon: cut up, no fat or rind, brings lots of savory kick
• 1/2 cup canned corn: a little pop of sweetness
• 1 or 2 scallions: sliced up; toss half in the batter and save the rest for putting on top
• 1 tablespoon veggie oil: for frying everything up
• For the toppings
• 2 tablespoons Kewpie mayo: this Japanese mayo is extra creamy
• 2 tablespoons okonomiyaki sauce: can't skip this if you want that true flavor
• 1 teaspoon seaweed flakes: aka aonori
• 1 teaspoon bonito flakes: these are called katsuobushi

Step-by-Step Directions

Finishing the bacon:

Cook the bacon in a pan till it's crispy all over. Let it cool down. Bacon's got enough fat, so you don't need to add oil for this part.

Whipping up the batter:

Crack your eggs into a pitcher. Add in dashi that's already mixed with warm water, and give it a gentle whisk. Over in a big bowl, dump in your flour and cornstarch, then pour in the egg and broth mix. Stir until it looks smooth.

Veggie time:

Toss the shredded cabbage, half the scallions, the crispy bacon, and corn right into the bowl. Mix it up gently—don't overdo it or you'll lose that nice light bite. If you see a puddle at the bottom, add a little more cabbage. You want everything coated, not soggy.

Getting them golden:

Heat up a large skillet on medium. Add oil and let it get hot. Spoon the batter in circles about 4 inches wide. Let each pancake get lightly browned on both sides, flipping after a few minutes.

Finishing touches and eating:

Move your hotcakes to plates. Squeeze on some Kewpie mayo and zigzag with okonomiyaki sauce. Top off with a dusting of seaweed, a few bonito flakes, and some of those leftover scallions if you want.

Pin it

Good to Know

• Packed with veggies and protein, so super filling
• Stays fresh in the fridge for 2 days
• Handy way to use up any leftover veggies

This dish always takes me back to my time in Japan. I found it at a little stall in Osaka, and I'll never forget how happy the chef looked seeing me enjoy every bite. That's probably one of my top food memories!

Storing Leftovers

These pancakes keep great in a sealed box in the fridge for two or three days. To bring back the crunch, just heat them in a skillet over medium heat on both sides for a few minutes. Skip the microwave unless you like them a bit soggy.

Swaps and Changes

If dashi powder's hard to find, swap in chicken broth or veggie broth instead. No napa cabbage? Just shred up any regular cabbage. For a veggie vibe, trade out the bacon for sautéed shiitake mushrooms and stick with those seaweed flakes to keep that bold flavor.

Serving Ideas

Set these pancakes out as the main event with a side of crisp green salad tossed in sesame dressing. They also kick off a Japanese-style meal before gyoza and a bowl of ramen. Try them with some pickled ginger on the side—it does a great job refreshing your mouth between bites.

The Story of Okonomiyaki

Okonomiyaki came from Osaka. The name basically means grilling whatever you like. Families started making it after World War II, tossing flour together with whatever was on hand to whip up something hearty. These days, different regions all over Japan have their own twists, and plenty of places let you cook yours right at your table on a built-in hot plate.

Frequently Asked Questions

→ What are Japanese savory pancakes?

These pancakes, known as okonomiyaki, combine a flour-and-dashi batter with cabbage, bacon, and eggs for a satisfying meal.

→ What are the must-have ingredients for okonomiyaki?

Essentials include flour, eggs, dashi, cabbage, bacon, green onions, Kewpie mayo, okonomiyaki sauce, and dried fish flakes.

→ Can you swap the bacon?

Absolutely! Bacon can be swapped with sliced pork, chicken, or even extra veggies for a vegetarian version.

→ How do you make the batter fluffy?

For a light batter, gently mix flour and cornstarch with warm water and dashi before folding in eggs. Don't overmix, or it'll get too dense.

→ What's the best way to garnish okonomiyaki?

Classic toppings include aonori seaweed, dried bonito flakes, extra green onions, and pickled ginger for a flavor boost.