Okonomiyaki
A tender Japanese cabbage pancake cooked until golden and finished with savory sauce, mayo, and scallions.
Prep
20 minutes
Cook
18 minutes
Level
Medium
Serves
4
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Instructions
- 1
Thinly slice cabbage and mix it with scallions.
- 2
Whisk eggs, flour, and dashi into a thick batter.
- 3
Fold cabbage and shrimp into the batter without crushing the cabbage.
- 4
Cook scoops of batter in a lightly oiled skillet until browned on both sides.
- 5
Brush with sauce and finish with mayonnaise and extra scallions.
Tips
Keep the cabbage fluffy when mixing so the pancake cooks light instead of dense.
Use medium heat so the center cooks before the outside gets too dark.
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Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Refrigerate cooked pancakes for up to 3 days in an airtight container.
- Reheat in a skillet or toaster oven to bring back the crisp edges.
Substitutions
- Use water with a little soy sauce if dashi is not available.
- Use regular mayonnaise mixed with a pinch of sugar if Japanese mayonnaise is unavailable.
What to Serve With
- Serve with miso soup for a simple dinner.
- Add pickled cucumber or a small green salad on the side.
Common Mistakes
- Do not press the pancake flat while cooking; it should stay tender inside.
- Do not make the batter too thin or the pancake will fall apart.
Recipe FAQ
Can I make okonomiyaki without seafood?
Yes. Leave out the shrimp or replace it with mushrooms, corn, or cooked chicken.
How do I flip it cleanly?
Use a wide spatula and wait until the bottom is deeply golden before flipping.
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