Okonomiyaki (Savory Cabbage Pancake)

savory Japanese cabbage pancake

Makes 1 pancake · 433 kcal per serving

Ingredients

• 50 g egg
• 55 g all purpose flour
• 60 g dashi
• 2 g salt
• 175 g green cabbage
• 15 g scallion
• 5 g vegetable oil
• 13 g okonomiyaki sauce
• 6 g Japanese mayonnaise

Method

1. Batter: Whisk the eggs, flour, dashi, and salt into a smooth, loose batter (add baking powder, if using, for extra lift). Fold in the cabbage and scallion, along with any folded-in fillings, until everything is coated.
2. Cook: Heat the oil in a pan over medium. Spoon in the batter and shape a round cake ~2 cm thick; lay pork belly on top, if using. Cook 4–5 min until the underside is golden, flip, press gently, and cook another 4–5 min until cooked through and the cabbage is tender.
3. Top: Brush with okonomiyaki sauce and drizzle with mayonnaise. Scatter with bonito flakes and aonori, if using. Serve hot.

Notes

A simple version made with plain flour instead of grated nagaimo (yam); a little baking powder is optional for extra lift.