Description
Savory Japanese Pancake
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups dashi broth (or water)
- 2 large eggs
- 4 cups finely shredded cabbage
- ½ cup green onions, chopped
- ½ cup cooked and chopped bacon or pork belly (optional)
- ¼ cup pickled ginger, chopped (optional)
- Salt and pepper to taste
- Vegetable oil for cooking
- Okonomiyaki sauce (store-bought or homemade)
- Japanese mayonnaise (for drizzling)
- Aonori (dried seaweed flakes) for garnish (optional)
- Katsuobushi (bonito flakes) for garnish (optional)
Instructions
- In a large mixing bowl, whisk together the flour, dashi broth, and eggs until smooth.
- Fold in the shredded cabbage, green onions, cooked bacon or pork belly (if using), and pickled ginger. Season with salt and pepper to taste.
- Heat a non-stick skillet or griddle over medium heat and add a little vegetable oil.
- Pour about 1 cup of the batter onto the skillet, spreading it into a round pancake shape about ½ inch thick.
- Cook for about 4-5 minutes until the bottom is golden brown, then carefully flip it over and cook for another 4-5 minutes on the other side.
- Repeat with the remaining batter, adding more oil to the skillet as needed.
- Once cooked, transfer the pancakes to a serving plate. Drizzle with okonomiyaki sauce and Japanese mayonnaise, and sprinkle with aonori and katsuobushi if desired.
Notes
- For a vegetarian option, omit the bacon and use vegetable broth instead of dashi.
- Try adding other vegetables like corn, bell peppers, or mushrooms for extra flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Pan-frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 pancake
- Calories: 300
- Sugar: 1g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 100mg