Cabbage-packed Japanese savory pancakes topped with tangy okonomi sauce, kewpie mayo, and crisp bonito flakes.
Okonomiyaki means roughly whatever-you-like, grilled β a savory pancake tradition rooted in Osaka and Hiroshima where cooks fold shredded cabbage and a light batter around whatever protein or vegetable is on hand. This version uses black beans folded into the batter, an approachable pantry-friendly protein that holds up well against the cabbage and griddle heat, alongside the classic finishing trio of okonomiyaki sauce, kewpie mayo, and bonito flakes. The technique that actually defines okonomiyaki is the cabbage-to-batter ratio: this is a vegetable pancake bound by a thin batter, not a flour pancake with vegetables mixed in. Shredding the cabbage finely and mixing everything just before cooking (so the cabbage doesn't weep water into the batter) keeps the pancake from turning gummy. A confident flip halfway through, using a large plate or two spatulas, is the other skill worth practicing. Finished right, okonomiyaki has a lightly crisp exterior, a tender savory interior full of cabbage crunch, and a glossy top of tangy-sweet sauce and mayo zigzags, with bonito flakes that curl and 'dance' from the residual heat.
Serves 3
Whisk flour and dashi together until smooth, then whisk in eggs. The batter should be thin, like heavy cream β thinner than a Western pancake batter.
Just before cooking, fold shredded cabbage, mashed black beans, scallions, and pickled ginger into the batter. Mix until the batter lightly coats everything without turning soupy.
Wait until you're ready to cook before mixing the cabbage in β salted or resting cabbage releases water that thins the batter too much.
Heat 1 tbsp oil in a nonstick skillet over medium heat. Mound half the batter into a thick disc, about 1 inch tall, and cook undisturbed 6-7 minutes until the bottom is deeply golden and the edges look set.
Slide the pancake onto a large plate, invert a second plate on top, and flip the whole stack, or use two wide spatulas together. Slide it back into the pan uncooked-side down and cook 5-6 more minutes.
Transfer to a plate. Brush generously with okonomiyaki sauce, then drizzle mayo in a zigzag pattern. Sprinkle with aonori and top with bonito flakes, which will curl gently from the heat. Repeat with remaining batter.
Shred the cabbage as finely as you can β thick shreds won't cook through by the time the exterior browns.
Use a lid for the last 2 minutes of cooking each side if the pancake feels undercooked in the middle; this steams it through without burning the crust.
If you can't find okonomiyaki sauce, mix ketchup, Worcestershire sauce, and a touch of honey in a 2:1:1 ratio for a close substitute.
Add thin strips of pork belly, laid on top of the batter before the first flip, for a classic Hiroshima-Osaka-style version.
Mix in shredded mochi or cheese for a modern gooey variation popular in Japanese okonomiyaki restaurants.
For a lighter version, use half cabbage and half shredded carrot and daikon.
Refrigerate cooked pancakes up to 2 days, wrapped individually. Reheat in a dry skillet over medium heat to re-crisp the exterior rather than microwaving, which makes them soggy.
Okonomiyaki traces back to a simple Edo-period wheat-flour snack, but the modern cabbage-and-batter version developed after World War II, when flour was cheap and available through food aid and cooks stretched it with vegetables. Osaka and Hiroshima each developed distinct styles β Osaka mixes everything into one batter, while Hiroshima layers ingredients with a thin crepe and noodles.
You can make the flour-and-dashi batter a day ahead and refrigerate it, but always fold in the cabbage and other mix-ins right before cooking so they stay crisp instead of releasing water into the batter.
This usually means the first side hasn't set enough β give it the full 6-7 minutes on medium heat so a firm crust forms before you attempt the flip, and use a plate for support rather than trying to flip with just a spatula.
Mix regular mayonnaise with a few drops of rice vinegar and a pinch of sugar to mimic kewpie's tangier, slightly sweeter flavor.
Per serving (350g / 12.3 oz) Β· 3 servings total
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