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A plate of okonomiyaki topped with mayonnaise, okonomiyaki sauce, bonito flakes, and chopped green onions, served on a white dish.

Okonomiyaki

Robin Donovan

A crispy-on-the-outside, soft-in-the-middle savory pancake made with cabbage, shrimp, and squid. Topped with okonomiyaki sauce, mayo, and bonito flakes, it’s a simple Japanese comfort food you can make in one pan.
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Prep Time 15 minutes
Cook Time 10 minutes
Course Main Course
Cuisine Japanese
Servings 4 servings
Calories 299 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • ⅓ cup water
  • 1 teaspoon mushroom powder
  • ¼ teaspoon salt
  • 9 ounces cabbage
  • 1 piece small onion diced
  • ½ cup carrot diced
  • 3 oz shrimp chopped into ½-inch pieces
  • 3 oz squid chopped into ½-inch pieces
  • cooking oil for pan

Toppings

  • Okonomiyaki sauce
  • Kewpie mayonnaise
  • Bonito flakes
  • Chopped spring onion

Instructions
 

  • Make the batter
    In a large mixing bowl, whisk together the flour, water, eggs, mushroom powder, and salt until smooth.
  • Add the vegetables and seafood
    Stir in the cabbage, onion, carrot, shrimp, and squid until everything is evenly coated.
  • Heat the pan
    Add a drizzle of oil to a nonstick pan over medium-low heat. Let it heat up before adding the batter.
  • Cook the first side
    Pour the batter into the pan and use a spatula to spread it into an even, thick round. Let it cook until the bottom turns golden brown and starts to set.
  • Flip the pancake
    Use a spatula to loosen the edges. Slide the pancake onto a plate, invert the pan over the plate, and flip both to cook the other side.
  • Finish cooking
    Return the pancake to the heat and cook until the second side is golden and the center is cooked through.
  • Add the toppings and serve
    Slide the pancake onto a serving plate. Drizzle with okonomiyaki sauce and Kewpie mayo, then top with bonito flakes and chopped green onion. Cut into wedges and serve warm.

Notes

  • To make a vegetarian version, swap the seafood for chopped mushrooms.
  • Pre-cut coleslaw mix works well instead of chopping cabbage by hand.
  • If you don’t have mushroom powder, you can use dashi powder, chicken bouillon, or even a pinch of MSG.
  • Want smaller, easier-to-flip pancakes? Just divide the batter and make two.
  • Leftovers keep well in the fridge for up to 2 days. Reheat in a skillet over low heat to crisp it back up.

Nutrition

Calories: 299kcalCarbohydrates: 56gProtein: 15gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.1gCholesterol: 84mgSodium: 206mgPotassium: 379mgFiber: 4gSugar: 4gVitamin A: 2743IUVitamin C: 27mgCalcium: 68mgIron: 4mg
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