Fluffy Japanese cabbage pancakes topped with savory sauce, creamy mayo, dancing bonito flakes, and vibrant garnishes for an unforgettable meal.
# What You 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 (optional)
→ Proteins and Fillings
10 - 4 strips bacon or pork belly, halved (optional)
11 - 1/2 cup cooked shrimp, chopped (optional)
→ Toppings
12 - 1/4 cup okonomiyaki sauce
13 - 1/4 cup Japanese mayonnaise
14 - 1/4 cup bonito flakes
15 - 2 tablespoons dried seaweed flakes
16 - 2 tablespoons pickled ginger
# How To Make It:
01 - In a large mixing bowl, whisk together flour, dashi stock, eggs, salt, and baking powder until smooth and lump-free.
02 - Fold in shredded cabbage, green onions, julienned carrot, bean sprouts, and cooked shrimp until evenly coated throughout the batter.
03 - Heat a large nonstick skillet or griddle over medium heat and lightly coat with oil.
04 - Pour approximately 1/4 of the batter onto the skillet, shaping into a round pancake approximately 1/2 inch thick.
05 - Lay 2 halved bacon or pork belly strips across the top of the pancake if using.
06 - Cook for 4 to 5 minutes until the bottom develops a golden-brown crust.
07 - Carefully flip the pancake and cook for another 4 to 5 minutes until fully cooked through.
08 - Remove the cooked pancake and repeat the pouring, shaping, and cooking process with the remaining batter.
09 - Transfer pancakes to serving plates. Drizzle with okonomiyaki sauce and Japanese mayonnaise in a crisscross pattern, then sprinkle with bonito flakes, dried seaweed flakes, and pickled ginger. Serve immediately.
