Savory Japanese street food pancakes featuring shredded cabbage, egg batter, and vibrant toppings of sauce and bonito flakes.
# 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
06 - 3 cups finely shredded green cabbage
07 - 1/4 cup green onions, thinly sliced
08 - 1 small carrot, julienned
09 - 1/2 cup bean sprouts
→ Proteins & Fillings
10 - 4 strips bacon or pork belly, halved
11 - 1/2 cup cooked shrimp, chopped
→ Toppings
12 - 1/4 cup okonomiyaki sauce
13 - 1/4 cup Japanese mayonnaise
14 - 1/4 cup bonito flakes
15 - 2 tablespoons aonori
16 - 2 tablespoons pickled ginger
# Method:
01 - Whisk together flour, dashi stock, eggs, salt, and baking powder in a large bowl until completely smooth and free of lumps.
02 - Gently fold cabbage, green onions, carrot, bean sprouts, and chopped shrimp into the batter until evenly distributed.
03 - Preheat a large nonstick skillet or griddle over medium heat and lightly coat with oil.
04 - Pour approximately one-quarter of the batter onto the heated surface, shaping into a round pancake about 1/2-inch thick.
05 - Arrange 2 halves of bacon or pork belly strips across the top of the raw batter.
06 - Cook for 4 to 5 minutes until the bottom develops a golden-brown crust.
07 - Carefully flip the pancake and cook an additional 4 to 5 minutes until completely cooked through and bacon is crisp.
08 - Repeat the cooking process with the remaining batter to make 4 pancakes total.
09 - Transfer cooked pancakes to serving plates. Drizzle okonomiyaki sauce and mayonnaise in a decorative crisscross pattern, then sprinkle with bonito flakes, aonori, and pickled ginger. Serve immediately.
