Okonomiyaki Recipe – Delicious Japanese pancakes made with shredded cabbage and topped with homemade Okonomiyaki sauce, in addition to classic toppings like kewpie mayo, bonito, furikake and sushi ginger.
Classic Japanese Pancakes with Okonomiyaki Sauce
Okonomiyaki is a popular Japanese street food that is, in a word, dependent.
Delicious, curly and soft, these umami-plena shredded cabbage and pancake pancakes are lightly fried and topped with classic Japanese toppings. These toppings include a sharp homemade Okonomiyaki sauce, May Kewpie and smoked fish flakes (Bonito). Each bite has the right amount of cream, sweet and salty flavors, and basically everything love in your favorite vegetable sushi.
Although Okonomiyaki has many complex flavors, it is simply simple to produce less than 30 minutes from beginning to end. So they prepare very well in a hurry and enjoy as a wonderful snack, a hearty snack or as part of a full meal.
Go ahead and have all the ingredients needed to do this an authentic Okonomiyaki recipe like a last minute dish ever! In the future you will be very grateful.
Ingredients You Need
Although there are a few different items for this Okonomiyaki recipe, nothing is too complicated. The ingredients needed to make traditional Japanese pancakes with Okonomiyaki sauce can be found at most international markets or online.
To make the pancakes you need:
- All-purpose flour
- Baked powder
- Hot water
- Dash powder
- Eggs
- Finely chopped cabbage
- Chopped shallots
- Tenkasu (or bread crumbs)
- Sesame oil
For the Japanese pancake sauce you need:
- Oyster sauce
- Ketchup
- Worcestershire sauce
Classic Okonomikyai toppings (in addition to the sauce)
- Kewpie mayo
- Chopped shallots
- Bonito (katsuobushi smoked fish flakes)
- Furikake-spiced
- Sushi ginger
How to Make Okonomiyaki (Japanese Pancakes)
First set up a large mixing bowl. Mix the hot water and dash in the bowl to solve the dash.
Then add the eggs, flour and baking powder. You will have thin, smooth batanto.
After the batter is smooth, fold in the shredded cabbage, shallots and crumbs. You want the ingredients to be well combined sen over mixing to fly.
Preheat oven to 200 degrees use as a warmer while you cook the pancakes. Then place a cake sheet in the oven.
Put a small unglazed pot over medium heat, and add 1 teaspoon of sesame oil. Add a quarter of the batter to the hot pot. If you have more than one small pot, you can cook several pancakes at the same time.
Then press a round, flat table, about ½ inches thick. The size should be close to a small side or salad plate.
Place a lid over the pot to steam the pancake while it is cooking.
Cook the Japanese cabbage pancake covered for 5 minutes for each side. Try to turn the pancake only once, but you can go back and forth once or twice until completely cooked and golden.
Get the Complete (Printable) Recipe Okonomiyaki + VIDEO Below. Enjoy!
Move the cooked pancakes to the cookie sheet and keep them in the hot oven.
Repeat the frying steps from Okonomiyaki until all four pancakes are ready.
How to Make Okonomiyaki Sauce
Meanwhile, in a small bowl, mix the oyster sauce, ketchup and Worcestershire sauce together.
Professional Advice: If you have a pressure bottle, you can shake them together into the bottle, to make it easier to drizzle over the pancakes afterwards.
Tips for Gathering and Sharpening Japanese Pancakes
When ready to serve, place each hot cabbage pancake on a plate.
Drizzle Okonomiyaki sauce and Kewpie mayonnaise over the pancakes. It’s fun to do crossed pattern on the Japanese cabbage pancakes as on the photos below.
Then cover them with the Bonito flakes …
… And add the chopped extracts, sushi ginger and furry spice to taste.
Fun Fact: The thin Bonito flakes will move and sway after they hit the hot crepes!
Serve Okonomiyaki hot as an appetizer, snack or main course with your favorite Japanese sides.
Frequently Asked Questions
Yes, you can certainly prepare Okonomiyaki ahead of time. After cooling, store the pancake in a sealed container in the refrigerator for up to 5 days. Reheat by cooking quickly in a hot saucepan with a little oil until hot. Or, place on a lined baking sheet and bake at 350 Fahrenheit for 10-15 minutes.
Make the sauce up to 2-3 days before you intend to use it, and keep it in a container with a lid in the refrigerator for up to a week.
Pump up the protein including thinly sliced cooked shrimp or pork in the crepe mixture. Change the mixture with 1/2 shredded cabbage and 1/2 shredded carrots or pumpkins. And please skip any ingredients you don’t have or want to include!
Are you looking for more delicious Asian inspired recipes?
Okonomiyaki Recipe (Japanese Pancakes with Sauce) + VIDEO
This easy 30-minute recipe for delicious Japanese pancakes is made with cabbage and pancake, all topped with homemade Okonomiyaki sauce and your favorite sushi candies!
Portions: 4 portions
For Japanese pancakes –
For the Okonomiyaki Sauce –
For the Okonomiyaki Pancakes: Put in a large mixer. Mix the hot water and dash in the bowl to dissolve the dash.
Then add the eggs, flour and baking powder. After the batter is smooth, add the chopped cabbage, cords and crumbs.
Heat the oven to 200 degrees to use it as a heater while you cook the pancakes. Then place a cake sheet in the oven.
Put a small glue-free pot over medium heat. Add 1 teaspoon of sesame oil to the pot. Add a quarter of the batter to the hot pot. Then press into a round flat layer, about ½ inches thick. Place a lid over the pot to steam the pancake while it is cooking. Cook covered for 5 minutes on each side.
Move the cooked pancakes to the hot oven and repeat until all four pancakes are ready.
For the Okonomiyaki Sauce: Meanwhile, in a small bowl, mix the oyster sauce, ketchup and Worcestershire sauce together. (If you have a pressure bottle, you can shake them together in the bottle, to make it easier to drizzle over the pancakes afterwards.) 1
When ready to serve, pour Okonomiyaki sauce and capital Kewpie over the pancakes. Fill them with chopped cherries, bonito flakes, furikake spice and sushi ginger. Serve hot.
Fun fact: The thin Bonito flakes will move and sway after they hit the hot crepes!
Okonomiyaki will keep well in a sealed container for up to 5 days in the refrigerator. Heat briefly in a battery or bake for 10-15 minutes in a 350-degree preheated oven. The Okonomiyaki sauce will keep well in the refrigerator for up to two weeks.
Served: 1computer, Calories: 331kcal, Carbohydrates: 50g, Protein: 13g, Fat: 9g, Saturated fat: 2g, Polyunsaturated Fat: 3g, Monsaturated Fat: 3g, Trans fat: 1g, Cholesterol: 164mg, Sodium: 772mg, Potassium: 583mg, Fiber: 4g, Sugar: 8g, Vitamin A: 640IU, Vitamin C: 39mg, Calcium: 163mg, Iron: 5mg
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