All Recipes

Okonomiyaki (Japanese Cabbage Pancakes) Recipe

Okonomiyaki (Japanese Cabbage Pancakes) Recipe
  • Meal

    Dessert

  • Cusine

Ingredients

2 cups all-purpose flour

1 1/3 cups dashi or low-sodium chicken stock

4 eggs, beaten

8 cups finely chopped cabbage

2 cups chopped raw shrimp

8 scallions, sliced, divided

Kosher salt, to taste

8 slices bacon, sliced in half

2 tablespoons vegetable oil

Kewpie Mayonnaise

Okonomiyaki or tonkatsu sauce

Toasted sesame seeds

Pickled ginger

Directions

In a large bowl whisk together flour, dashi or stock, and eggs. Add chopped cabbage and mix so that the cabbage is gently crushed into the batter. Fold in shrimp and scallion whites then season with salt. Heat 1/2 tablespoon vegetable oil in a large non-stick skillet over medium high heat until shimmering. Add 1/4 of the batter, gently pushing the batter down with a spatula until flattened. Cook until underside is browned, about 4 minutes, then place 4 pieces of halved bacon on the top side. Gently flip the pancake so that the side with the bacon is now cooking. Cook until the bacon is crisp and the pancake is cooked through, about 5 more minutes. Serve immediately with mayonnaise, okonomiyaki sauce, toasted sesame seeds, pickled ginger, and scallion greens. Repeat with remaining pancakes.