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.
Ingredients
Scale
Batter 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)
Vegetables and Mix-ins
- 1/4 medium green cabbage, thinly sliced
- 1 scallion, minced
- 4 fresh shiitake mushrooms, thinly sliced
Toppings
- 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
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
Nutrition
- Serving Size: 1 pancake (half recipe)
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 580 mg
- Fat: 12 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 65 mg
Keywords: Okonomiyaki, Japanese pancake, cabbage pancake, savory pancake, tonkatsu sauce, Kewpie mayo, Japanese street food
