Name: Okonomiyaki (Easy Japanese Cabbage Pancake) Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 1 cup all-purpose flour; 1 egg; 1 tbsp corn starch; Salt, to taste; White pepper, to taste; About 2/3 cup water (adjust as needed); 1/4 medium green cabbage, thinly sliced; 1 scallion, minced; 4 fresh shiitake mushrooms, thinly sliced; Tonkatsu sauce (or okonomiyaki sauce if available); Kewpie mayonnaise; Furikake seasoning; Bonito flakes; Crunchy rice bits (optional, for extra texture); Extra scallions, chopped, for garnish

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If you have ever wanted to dive into a dish that’s comforting, savory, and surprisingly simple to make, let me introduce you to Okonomiyaki (Easy Japanese Cabbage Pancake). This delightful Japanese savory pancake combines crisped cabbage, earthy shiitakes, and a luscious, umami-packed batter, all crowned with rich toppings like tonkatsu sauce and kewpie mayo. It’s like a warm hug on a plate, perfect for sharing or indulging solo. Each bite offers a wonderful balance of textures and flavors, making Okonomiyaki (Easy Japanese Cabbage Pancake) an absolute favorite to toss together anytime you crave something both satisfying and fun to eat.

Okonomiyaki (Easy Japanese Cabbage Pancake) Recipe - Recipe Image

Ingredients You’ll Need

What’s so wonderful about this recipe is how straightforward the ingredients are, yet each one plays a crucial role in creating that perfect harmony of taste, texture, and color. From the crisp crunch of cabbage to the earthy notes of shiitake mushrooms, every component adds something special to the dish.

1 cup all-purpose flour: The base that holds everything together with just the right texture.
1 egg: Helps bind the batter and contributes to a tender pancake.
1 tbsp corn starch: Adds extra lightness and a slight crispness.
Salt and white pepper: Simple seasonings that bring balanced flavor.
~2/3 cup water: Fluid to form a smooth batter and keep it moist.
1/4 medium green cabbage, thinly sliced: The star vegetable, providing crunch, sweetness, and volume.
1 scallion, minced: Freshness and a subtle sharp bite that brightens the pancake.
4 fresh shiitake mushrooms, thinly sliced: Earthy, savory umami notes that deepen the flavor profile.
Tonkatsu sauce: Tangy, sweet, and savory — an excellent alternative to okonomiyaki sauce.
Kewpie mayo: Creamy and slightly tangy, it adds richness and a silky finish.
Furikake: A sprinkle brings an extra layer of flavor and a bit of texture.
Bonito flakes: Light and smoky, they add a burst of traditional Japanese flavor and visual flair.
Crunchy rice bits: For an unexpected crunch and textural contrast.
Extra scallions for topping: A fresh pop of color and mild onion flavor at the end.

How to Make Okonomiyaki (Easy Japanese Cabbage Pancake)

Step 1: Prepare the Batter

Begin by mixing the all-purpose flour, egg, corn starch, and a few dashes of salt and white pepper in a bowl. Slowly add the water while stirring until you get a smooth, pourable batter. This simple combination lays the foundation for the pancake’s tender yet sturdy texture that will hold all the wonderful fillings.

Step 2: Add Scallions and Cabbage

Next, stir the minced scallion into the batter, giving it a lovely aromatic lift. Then, fold in the thinly sliced cabbage little by little until the batter holds as much as it can without getting too dry. Let the mixture rest for about 10 minutes. If at this point it feels too thick, add just a splash more water—it’s all about balancing moisture to get that perfect, crispy-yet-soft bite.

Step 3: Sauté Half the Shiitakes

Heat some oil in a pan over medium heat and toss in half of the sliced shiitake mushrooms, sautéing until fragrant and slightly tender. This step ensures the mushrooms release their deep umami flavor and won’t add excess moisture when combined with the batter later.

Step 4: Cook the Pancake

Pour the cabbage and batter mixture over the mushrooms in the pan, then scatter the remaining shiitakes and crunchy rice bits on top. The rice bits are a fun addition for texture – like little surprise crunches in every bite! Cook the pancake until the edges start to set and the bottom achieves a beautiful golden brown color. This usually takes several minutes, so be patient to get that perfect crust.

Step 5: Flip and Finish Cooking

Carefully flip the pancake over to cook the other side until it matches the same golden brown and is cooked through. If you’re making one giant pancake, flipping can be tricky but oh so worth it. For easier handling, you might want to try making two smaller pancakes instead.

How to Serve Okonomiyaki (Easy Japanese Cabbage Pancake)

Garnishes

Once cooked, the fun really begins with toppings! Spread a generous layer of tonkatsu sauce over the surface, then artistically drizzle with kewpie mayo in thin lines. Sprinkle on furikake and bonito flakes to add burst of umami and slight smokiness. Don’t forget a scattering of extra fresh scallions for that vibrant, fresh pop — it makes the dish as beautiful as it is delicious.

Side Dishes

Serve your Okonomiyaki (Easy Japanese Cabbage Pancake) alongside simple pickled vegetables or a crisp green salad to balance the richness. A light miso soup or steamed rice rounds out a well-rounded Japanese-inspired meal. These sides play silently supporting roles that let the pancake shine center stage.

Creative Ways to Present

For a fun twist, try cutting the pancake into smaller bite-sized pieces to serve as party appetizers. You could also experiment with mixing other vegetables or proteins into the batter, making it an endless canvas for your culinary creativity. Whether plated as a large pancake or playful mini versions, this dish always brings smiles.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Okonomiyaki (Easy Japanese Cabbage Pancake), it stores well in the fridge wrapped tightly in plastic wrap or in an airtight container. It’s best eaten within 2 days for optimal freshness and texture.

Freezing

You can freeze portions of the cooked pancake by wrapping them individually in plastic wrap and placing them in a freezer-safe bag. Freeze for up to one month. When you want a quick meal, just thaw in the fridge overnight before reheating.

Reheating

The best way to reheat is in a nonstick pan over medium heat, adding a tiny splash of oil to refresh the crispness on each side. Avoid microwaving whenever possible, as it tends to make the pancake soggy and less enjoyable.

FAQs

Can I use other types of cabbage for Okonomiyaki (Easy Japanese Cabbage Pancake)?

Absolutely! While green cabbage is traditional and provides a nice crunch, you can also use napa cabbage or even a mix of leafy greens. Just make sure to slice them thinly to preserve the texture balance.

Is Okonomiyaki batter gluten-free?

The standard recipe uses all-purpose flour, which contains gluten. However, you can substitute with a gluten-free flour blend and ensure your other ingredients like tonkatsu sauce are gluten-free if needed.

Can I make vegetarian or vegan Okonomiyaki?

Yes! Skip the egg and use a flax or chia seed “egg” substitute. Choose vegan mayonnaise and make sure your toppings don’t include bonito flakes for a fully plant-based version. It’s just as delicious!

Why does my Okonomiyaki sometimes turn out soggy?

Make sure not to overload the batter with cabbage—too much moisture can weigh down the pancake. Also, cooking over medium heat long enough to get a crisp crust helps prevent sogginess.

What can I substitute for tonkatsu sauce if I don’t have any?

If you don’t have tonkatsu sauce, a combination of Worcestershire sauce, ketchup, and a pinch of soy sauce works well as a quick homemade alternative with a similar flavor profile.

Final Thoughts

Trying your hand at Okonomiyaki (Easy Japanese Cabbage Pancake) is like inviting a little piece of Japan into your kitchen with minimal effort and tons of joy. It’s a dish that’s both humble and spectacular, cozy and exciting, all at once. So, gather your ingredients, savor the process, and feast on this savory pancake that’s guaranteed to become one of your go-to comfort foods. You’ll wonder how something so easy could taste so incredible!

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Okonomiyaki (Easy Japanese Cabbage Pancake) Recipe

★★★★★

4.7 from 31 reviews

Author: anna
Total Time: 30 minutes
Yield: 2 servings 1x
Diet: Vegetarian

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Description

Okonomiyaki is a savory Japanese cabbage pancake that is crispy on the outside and tender inside, packed with fresh vegetables and umami-rich toppings. This easy recipe blends a simple batter with cabbage, shiitake mushrooms, and scallions, then is cooked to golden perfection and topped with tangy tonkatsu sauce, creamy Kewpie mayo, furikake, bonito flakes, and crunchy rice bits for texture and flavor. Perfect as a comforting meal or appetizer, this iconic street food captures the essence of Japanese home cooking.

Instructions

Prepare the Batter: In a large mixing bowl, whisk together the all-purpose flour, egg, corn starch, salt, and white pepper. Gradually add about 2/3 cup of water and mix until smooth. Adjust water quantity if batter seems too thick or dry.
Add the Vegetables: Stir the minced scallion into the batter, then fold in sliced cabbage little by little until the batter holds as much as it can without becoming too loose. Let the mixture rest for about 10 minutes to allow the cabbage to soften and flavors to meld.
Sauté Shiitake Mushrooms: Heat a drizzle of oil in a non-stick skillet over medium heat. Add half of the sliced shiitake mushrooms and sauté briefly until they soften and release aroma.
Cook the Pancake: Pour the prepared batter with cabbage and scallion over the sautéed mushrooms in the pan, spreading it evenly. Scatter the remaining shiitake mushrooms over the top. Optionally, sprinkle crunchy rice bits for extra texture. Cook over medium heat until the underside turns golden brown and the batter starts to set.
Flip and Finish Cooking: Carefully flip the pancake using a spatula (or two for stability). Cook the other side until it also reaches a golden brown and the pancake is cooked through.
Add Toppings and Serve: Transfer the pancake to a serving plate. Spread a generous amount of tonkatsu sauce on top, then drizzle with Kewpie mayonnaise. Finish by sprinkling furikake seasoning, bonito flakes, and chopped scallions. Serve immediately for best texture and flavor.

Notes

For easier flipping, consider making two smaller pancakes instead of one large one.
If the batter looks too dry after resting, add a splash more water to loosen it.
Tonkatsu sauce can be replaced by authentic okonomiyaki sauce for a more traditional flavor.
Crunchy rice bits add an interesting texture but can be omitted if unavailable.
Use a non-stick skillet and moderate heat to prevent burning and ensure even cooking.
Okonomiyaki is versatile; feel free to add other ingredients like seafood, bacon, or cheese according to preference.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Pan-frying
Cuisine: Japanese