Fluffy cabbage pancakes topped with tangy sauce, mayonnaise, bonito flakes, and vibrant garnishes.
# Ingredient list:
→ Pancake Batter
01 - 1 cup all-purpose flour
02 - 2/3 cup dashi stock or water
03 - 2 large eggs
04 - 1/2 teaspoon salt
05 - 1/2 teaspoon baking powder
→ Vegetables
06 - 3 cups finely shredded green cabbage
07 - 1/4 cup green onions, thinly sliced
08 - 1 small carrot, julienned
09 - 1/2 cup bean sprouts
→ Proteins & Fillings
10 - 4 strips bacon or pork belly, halved
11 - 1/2 cup cooked shrimp, chopped
→ Toppings
12 - 1/4 cup okonomiyaki sauce
13 - 1/4 cup Japanese mayonnaise
14 - 1/4 cup bonito flakes (katsuobushi)
15 - 2 tablespoons aonori (dried seaweed flakes)
16 - 2 tablespoons pickled ginger (beni shoga)
# Cooking steps:
01 - Whisk together flour, dashi stock, eggs, salt, and baking powder in a large bowl until smooth and lump-free.
02 - Fold in cabbage, green onions, carrot, and bean sprouts until evenly coated with batter. Add chopped shrimp if desired.
03 - Heat a large nonstick skillet or griddle over medium heat and lightly oil the surface.
04 - Pour about 1/4 of the batter onto the skillet, shaping into a round pancake approximately 1/2-inch thick.
05 - Lay 2 bacon or pork belly halves across the top of each pancake if using.
06 - Cook for 4–5 minutes until the bottom is golden brown and crispy.
07 - Flip carefully and cook another 4–5 minutes until cooked through and golden on both sides. Repeat with remaining batter.
08 - Transfer pancakes to serving plates. Drizzle with okonomiyaki sauce and mayonnaise in a crisscross pattern.
09 - Sprinkle with bonito flakes, aonori, and pickled ginger. Serve immediately while hot.
