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Okonomiyaki (“As You Like It”) Pancakes With Bonito Flakes

4.1

(14)

Photo of Shrimp Okonomiyaki with Bonito Flakes
Photo and Food Styling by Joseph De Leo

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. 

Recipe information

  • Yield

    8 pancakes

Ingredients

1 ½ cups (180 g) all-purpose flour
1 teaspoon baking powder
¼ teaspoon sea salt
1 large egg, beaten
1¼ cups (296 ml) whole milk or milk of your choice
8 ounces (230 g) cabbage, thinly sliced
2 scallions, white and light green parts chopped
½ yellow, green, or red bell pepper, thinly sliced
4 tablespoons vegetable oil
8 ounces (230 g) boneless chicken, shrimp, crab, or sukiyaki-style beef or pork, cut into ½-inch (12 mm) pieces
2 tablespoons mayonnaise
2 tablespoons or more store-bought (or homemade) tonkatsu sauce
½ cup (4 g) bonito flakes
½ cup (4 g) crumbled nori

Preparation

  1. 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.

Image may contain: Human, and Person
Excerpted from Japanese Home Cooking: Simple Meals, Authentic Flavors © 2019 by Sonoko Sakai. Photography © 2019 by Rick Poon. Reproduced by permission of Roost Books. All rights reserved. Buy the full book from Amazon.
TagsPancakeJapaneseEast AsianAsianCabbageLeafy GreensVegetableNoriSeaweedChickenPoultryShrimpShellfishSeafoodCrabBeefMeatPorkMainDinnerLunchBrunchBreakfastNut FreeEasyWeeknight Meals30 Minutes or LessQuickOne-Pot MealsCookbooks
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Reviews (14)

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  • I 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

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