Description
This easy Okonomiyaki recipe features crispy edges and a tender, savory interior, topped with iconic Kewpie mayonnaise and nori flakes. It is a surprisingly simple and delicious dish, perfect for busy weeknights or relaxed family dinners.
Ingredients
Scale
- 1 cup all-purpose flour
- 0.5 cup dashi stock (or vegetable broth)
- 4 cups green cabbage, thinly shredded
- 2 large eggs
- 0.5 cup cooked shrimp or chicken, finely chopped
- 2 green onions, finely chopped
- Okonomiyaki sauce, for serving
- Kewpie mayonnaise, for serving
- Nori flakes, for serving
- Cooking oil (such as avocado or grapeseed oil), for cooking
Instructions
- Prep Ingredients: Thinly shred about 4 cups (400g) of green cabbage. Finely chop 0.5 cup (60g) of cooked shrimp or chicken and 2 green onions. The cabbage should be finely sliced for optimal tenderness.
- Mix Batter: In a large bowl, whisk together 1 cup (120g) all-purpose flour, 0.5 cup (120ml) dashi stock, and 2 large eggs until just combined. Do not overmix; a few lumps lead to a tender okonomiyaki. Gently fold in the shredded cabbage, chopped shrimp, and green onions. The batter will look thick and shaggy, holding its shape.
- Cook Pancakes: Heat 1 tablespoon of cooking oil in a 10-inch non-stick skillet over medium heat until shimmering. Pour about 0.5 cup (120ml) of batter per pancake, gently shaping it into a round about 4-5 inches wide. Cook for 5-6 minutes until the edges appear golden and steam gently escapes from the center, signaling the bottom is set.
- Flip And Finish: Carefully flip the okonomiyaki using a wide spatula. Cook for another 5-6 minutes, or until deeply golden brown and thoroughly cooked through; a gentle press should reveal a firm center. (If it seems to be browning too quickly, slightly lower the heat to ensure it cooks through without burning.) Repeat for remaining batter, adding more oil as needed, cooking in batches to avoid overcrowding your skillet. Each finished okonomiyaki should feel light yet substantial to the touch, ready for its signature toppings.
Notes
For spicier okonomiyaki, add sriracha to the sauce or chili flakes to the batter. For a lighter meal, increase cabbage and reduce batter. For kids, use less okonomiyaki sauce, more Kewpie mayo, and omit nori flakes.
- Prep Time: 15 minutes
- Cook Time: 24 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 pancake
- Calories: 350 calories
- Sugar: 10 g
- Sodium: 750 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 120 mg
Keywords: okonomiyaki, Japanese, savory pancake, easy dinner, family favorite, Kewpie mayo, nori, shrimp