Okonomiyaki (Japanese Cabbage Pancakes) Recipe Recipe

Name: Okonomiyaki (Japanese Cabbage Pancakes) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 1 1/3 cups dashi or low-sodium chicken stock (see note); 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; Toasted sesame seeds; Pickled ginger

Servings: persons

2 cups all-purpose flour
1 1/3 cups dashi or low-sodium chicken stock (see note)
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
Toasted sesame seeds
Pickled ginger

1
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.
2
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.

1003

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups all-purpose flour, 1 1/3 cups dashi or low-sodium chicken stock (see note), 4 eggs, beaten, 8 cups finely chopped cabbage, and more.

Yes, Okonomiyaki (Japanese Cabbage Pancakes) Recipe falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Okonomiyaki (Japanese Cabbage Pancakes) Recipe

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