The Japanese version of a savory pancake is called okonomiyaki. It is made with fresh eggs, flour, and water and seasoned with soy sauce and tonkatsu sauce. Shredded cabbage is also part of the equation; it gives the pancake its soft texture and subtly sweet flavor. Protein toppings include combinations of meat, shrimp, and vegetables. When the pancake is cooked, it is topped with mayonnaise and tonkatsu sauce and garnished with bonito flakes and aonori (dried green seaweed flakes) or crumbled nori. Aonori is available at Japanese markets. I prefer the “naked” flavor of the okonomiyaki, so I usually skip the mayo and go easy on the tonkatsu sauce or eat it with soy sauce.
Ingredients
8 pancakes
Preparation
Step 1
Whisk together the flour, baking powder, and salt in a small bowl.
Step 2
In a medium bowl, whisk the egg and milk. Add the flour mixture and mix until just blended. The batter should be quite thin. Add the chopped vegetables to the batter and mix well.
Step 3
Heat 1 tablespoon of the oil in a medium non- stick skillet over medium-high heat. Pour ¼ cup (60 ml) of the batter to make a 6-inch (15 cm) pancake. Cook until medium brown, about 1 minute. Place ¼ of the meat on top of the pancake and then flip the meat side down. Turn heat to low and cook until the bottom of the pancake is browned, the meat is thoroughly cooked, and the vegetables are tender—about 10 minutes. Repeat until the batter is used up.
Step 4
To serve, brush the pancake with mayonnaise and tonkatsu sauce, or soy sauce. Sprinkle with the bonito flakes and crumbled nori. Eat while piping hot.
How would you rate Okonomiyaki (“As You Like It”) Pancakes With Bonito Flakes?
Leave a Review
Reviews (13)
Back to TopI was disappointed with how this turned out. It was rather bland, and it wasn't crisp at all even though well browned.
Anonymous
Oakland, CA
8/25/2020
I made this without meat (didn't have any) and added a little more of the veg, including some carrot. It might benefit from the meat, though - I found this lacking in flavor. This didn't spread in the pan so I spread it a bit with the spatula, but think I would make these thinner next time. They were a bit soft for my taste, and I was disappointed that they weren't as crispy as they looked on the outside. I also noticed that the recipe says it makes 8 pancakes but calls for using 1/4 of the meat in each - which would just make 4 pancakes. I made 6 and they were each a bit over 6 inches wide and 1/2-3/4 inch thick.
birgitlh
Philadelphia, PA
5/8/2020
Excellent flexible recipe. Yes the batter was thick but the texture of the pancake was perfect when cooked. Made with leftover flatiron steak. Will definitely make again. Quick to put together and could use any veggies or leftover protein.
Anonymous
phoenix
5/4/2020
I love okonomiyaki! I have made this several times, including for guests, and it's always a winner. My favorite protein to add is shrimp, which cook quickly and add sweetness. This batter is appropriately thick, which is has to be to keep the vegetables together, and thin enough to cook in a short time. My only regret is not being able to find a reasonably priced source for Kewpie mayonnaise (which doesn't taste like American mayo AT ALL!) to serve with the pancakes. Good recipe.
momcatusa
Richmond, VA
5/1/2020
The Japanese often call this a Japanese pizza. I haven't made it yet, but loved it when I lived in Japan. Customers do the cooking at their table, and the batter and the pancake are meant to be thick. I gave it three forks because the ingredients look good.
aldcorn
Thornbury ON
4/23/2020
Loved this recipe, it was enjoyed by all of us. I lightly cooked the chicken before adding it to the pancake. Will be trying it with grated sweet potato today.
justinesc
Sydney Australia
4/16/2020
Is this not “egg foo yung”? Which I love, but no flour in the batter, which makes it lighter, a true savory egg pancake.
ElaineGloeckle
Boise, Idaho
1/12/2020
Lovely recipe. Can you fix the app, please? It gives the ingredients but no cooking instructions. Thanks.
junegeraci6281
1/11/2020
Update: Delicious. I thinned out the batter with some water and used leftover flank steak as the protein. Used a bit more than 1/4 cup of batter for each pancake. Very happy with the results per these minor modifications.
turkere
san diego
1/6/2020
Haven't finished cooking yet, but agree so far on batter. Not thin at all and 1/4 cup is no where near enough for a 6 inch pancake. Will update later.
turkere
1/6/2020
Good flavors. But the batter is thick and heavy--made me wonder if there was an error in the recipe when I read that it's supposed to be "quite thin." I won't make this again as is, but I'll definitely make it after figuring out an alternative to the batter as written.
Anonymous
Washington State
1/2/2020
hi - any chance you have a gluten-free and corn-free flour recommendation? looks delicious!
3kidsnow
Los Angeles, cA
12/26/2019
This is a comfort food, with a lot of different textures and flavor. Glad to find a good recipe to make them at home.
cesarm66
Atlanta,GA
12/22/2019
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