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Crispy Okonomiyaki Recipe for Two Easy Japanese Savory Pancakes

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A quick and easy Japanese savory pancake recipe for two, featuring a crispy edge and a tender inside with a perfect balance of savory and sweet flavors.

Ingredients

Scale
  • 1 cup (120 g) all-purpose flour
  • 1 tsp dashi powder (optional, substitute with vegetable broth powder if needed)
  • 3/4 cup (180 ml) water
  • 1 large egg, room temperature
  • 2 cups finely shredded green cabbage
  • 2 stalks green onions, thinly sliced
  • 1/4 cup tenkasu (tempura bits) or crushed crispy rice cereal
  • 2 tbsp pickled ginger, chopped (optional)
  • 4 slices cooked bacon or pork belly, chopped
  • 2 tbsp vegetable oil (neutral oil like canola)
  • 3 tbsp okonomiyaki sauce
  • 2 tbsp Japanese mayonnaise
  • 1 tsp aonori (dried seaweed flakes, optional)
  • 1 tbsp katsuobushi (bonito flakes) for garnish

Instructions

  1. Finely shred the green cabbage and thinly slice the green onions. Chop the cooked bacon or pork belly and pickled ginger if using.
  2. In a mixing bowl, whisk together the flour and dashi powder. Slowly add water while whisking to avoid lumps. Crack in the egg and mix until smooth.
  3. Fold the shredded cabbage, green onions, tenkasu, pickled ginger, and chopped bacon into the batter gently to combine.
  4. Heat a non-stick frying pan or cast-iron skillet over medium heat and add 1 tbsp vegetable oil. Heat until sizzling but not smoking.
  5. Divide the batter into two equal portions. Pour one portion into the pan and spread into a 6-inch circle about 1/2 inch thick.
  6. Cook for 4-5 minutes until the bottom is golden and crispy. Flip carefully and cook the other side for another 4-5 minutes.
  7. Repeat with the second pancake, adding more oil if needed.
  8. Transfer pancakes to plates. Drizzle okonomiyaki sauce in a zigzag pattern, add Japanese mayonnaise on top, sprinkle with aonori and katsuobushi flakes.

Notes

Use medium heat to avoid burning or soggy pancakes. Patience is key when flipping to ensure a crispy crust. Use neutral oil with a high smoke point like canola or vegetable oil. For gluten-free, substitute all-purpose flour with rice flour blend. Vegetarian options include shiitake mushrooms or grated carrots instead of pork. Vegan option: replace egg with flax egg and use vegan mayonnaise and sauce.

Nutrition

Keywords: okonomiyaki, Japanese pancakes, savory pancakes, crispy okonomiyaki, easy Japanese recipe, comfort food, cabbage pancakes

Find it online: https://evabake.com/crispy-okonomiyaki-recipe-for-two-easy-japanese-savory-pancakes/