Okonomiyaki
A savory Japanese cabbage pancake loaded with toppings -- street food at home.
Timing note: 30 mins
Okonomiyaki
A savory Japanese cabbage pancake loaded with toppings -- street food at home.
Timing note: 30 mins
The Key Move
Flip the okonomiyaki pancake only when the bottom is deeply golden brown (4-6 minutes), or it will fall apart during the flip.
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The Setup
- Skillet12-inch
- Cutting Board
- Chef's Knife
- Whisk
- Spatula
The Mise en Place
5 of 16Your prep station before cooking begins
Quick Okonomiyaki Sauce (0/4)
Pancake (0/9)
My okonomiyaki is falling apart when I try to flip it!
Ah, that happens when the bottom isn't quite ready to let go.
It's burnt on the outside but still mushy in the middle.
That's a sign the heat was a little too high. You want a medium heat for okonomiyaki. This allows the cabbage inside to gently steam and soften while the outside gets that lovely c…
Chef's Notes
For crispier okonomiyaki, cook in a well-oiled, medium-hot pan until golden brown on both sides. Don't overcrowd the pan.
Top generously with okonomiyaki sauce, Japanese mayonnaise, and a sprinkle of aonori (seaweed flakes) and katsuobushi (bonito flakes).
Prepare the batter and chop the cabbage a day in advance. Store them separately in the refrigerator.
The Method
SHRED
Shred cabbage thin. Toss with scallions (2 whole) and salt.
BATTER
Whisk eggs, flour, water (1 cup), soy sauce (1 tbsp)soy sauce (1 tbsp) (and baking powder (1 tsp) if using).
FOLD
Fold cabbage into batter until everything is coated.
PAN-FRY
Oil a nonstick or cast-iron skillet. Medium heat. Add half the mixture and press into a thick pancake.
FLIP
Cook 4-6 minutes until the bottom is deeply golden. Flip carefully. Cook another 4-6 minutes.
SAUCE + FINISH
Drizzle sauce and mayo. Add toppings.
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