Japanese Okonomiyaki (Savoury Pancake)

Japanese Okonomiyaki (Savoury Pancake)

A savoury pancake packed with shredded cabbage and scallions, griddled until golden, then drowned in okonomiyaki sauce, Japanese mayo, seaweed, and a shower of bonito flakes that dance in the heat. Osaka-style — everything mixed into the batter.

• Cuisine: Japanese
• Category: main
• Difficulty: easy

Ingredients

• all-purpose flour
• dashi stock
• cabbage, finely shredded
• scallions, sliced
• tenkasu (tempura scraps) or panko
• tenkasu or panko
• egg
• okonomiyaki sauce (or tonkatsu sauce)
• Japanese mayonnaise
• aonori (dried seaweed powder)
• toasted sesame seeds
• bonito flakes (optional)

Method

1. Make the batter: whisk together 1 cup all-purpose flour, 3/4 cup dashi stock, and 1 egg until smooth. Stir in 2 cups of finely shredded cabbage, 3 sliced scallions, and 2 tablespoons of tenkasu (tempura scraps) or panko.
2. Heat a lightly oiled non-stick skillet or griddle over medium heat. Spoon half the batter into the pan and shape it into a round about 20 cm across — it should be roughly 1 cm thick.
3. Cook for 5 to 6 minutes until the bottom is golden brown and set. Flip carefully — a spatula helps — and cook another 5 to 6 minutes on the other side. The pancake should be cooked through and slightly crisp on both sides.
4. Transfer to a plate. While still hot, drizzle generously with okonomiyaki sauce (or tonkatsu sauce) and Japanese mayonnaise in lines across the top.
5. Sprinkle with aonori (dried seaweed powder), toasted sesame seeds, and if you have them, a handful of bonito flakes — they will flutter in the heat of the pancake.
6. Cut into wedges like a pizza and serve hot. Repeat with the remaining batter for a second pancake.