Can I make Okonomiyaki ahead of time?

Yes, Okonomiyaki can be made ahead of time! You can prepare the batter and refrigerate it overnight. If you have leftovers, store them in an airtight container and reheat them in the microwave or on a skillet. The pancakes may lose some crispiness, but the flavor will still be delicious!

What can I substitute for dashi powder?

If you don't have dashi powder, you can substitute it with homemade dashi stock, chicken stock, or vegetable stock. While it may alter the flavor slightly, it will still provide a savory base for the batter.

Can I make Okonomiyaki gluten-free?

Yes, you can make Okonomiyaki gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Be sure to check that all other ingredients, like sauces and mayonnaise, are also gluten-free.

Okonomiyaki Recipe – Easy & Delicious Japanese Pancakes

Description

Okonomiyaki are Japanese savory pancakes that are easy to make, delicious, and highly customizable. Packed with crispy, savory flavors and topped with creamy mayo, okonomiyaki sauce, and bonito flakes, this dish offers a delightful experience for your taste buds. Perfect for a quick family dinner or weekend brunch, Okonomiyaki brings a bit of Japan to your home kitchen.

Ingredients

Scale

4 bacon slices, sliced (or substitute with pork belly)
⅔ cup plain flour / all-purpose flour
2 tbsp cornstarch / cornflour
½ cup warm water
1 tsp dashi powder, dissolved in warm water (substitute with chicken or vegetable stock)
3 eggs
¼ cabbage, finely shredded (300g / 10.5 oz)
1–2 spring onions, sliced (half for batter and half for garnish)
½ cup corn (tinned)
1 tbsp vegetable oil (for cooking)
2 tbsp kewpie mayonnaise
2 tbsp okonomiyaki sauce
1 tsp aonori (dried seaweed flakes)
1 tsp bonito flakes (katsuobushi)

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Instructions

Fry the bacon until cooked through and crispy, then set aside to cool. No oil is needed as the bacon will release its own fat during cooking.
In a small jug, combine the eggs with the dashi powder dissolved in warm water. Whisk gently.
In a large mixing bowl, combine the plain flour and cornstarch. Gradually add the egg and dashi mixture, stirring until smooth.
Add the shredded cabbage, half of the spring onion, cooked bacon, and corn to the batter. Mix gently to coat the ingredients without overmixing.
Heat a frying pan over medium heat and add vegetable oil. Scoop out the batter, forming a 4-inch round shape, and cook each pancake for a few minutes per side until lightly browned and crispy.
Transfer the cooked pancakes to serving plates. Drizzle with kewpie mayonnaise and okonomiyaki sauce. Top with aonori, bonito flakes, and the remaining spring onion for garnish.

Notes

If the batter is too runny, add more shredded cabbage to thicken it.
For a gluten-free version, use a gluten-free flour blend.
Okonomiyaki can be stored in an airtight container in the fridge for up to 1-3 days. Reheat in the microwave for 1-2 minutes.
Feel free to add different proteins like shrimp, chicken, or beef for variety.

Nutrition

Serving Size: 1 pancake
Calories: 328
Sugar: 5g
Sodium: 400mg
Fat: 18g
Saturated Fat: 5g
Unsaturated Fat: 11g
Trans Fat: 0.1g
Carbohydrates: 30g
Fiber: 3g
Protein: 12g
Cholesterol: 141mg