Savory Japanese Cabbage Pancakes (Print)

Fluffy cabbage pancakes topped with tangy sauce, mayo, bonito flakes, and vibrant garnishes.

# Components:

→ 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 thinly sliced green onions
08 - 1 small carrot, julienned
09 - 1/2 cup bean sprouts (optional)

→ Proteins & Fillings

10 - 4 strips bacon or pork belly, halved (optional)
11 - 1/2 cup cooked shrimp, chopped (optional)

→ Toppings

12 - 1/4 cup okonomiyaki sauce (store-bought or homemade)
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)

# Directions:

01 - In a large bowl, whisk together flour, dashi stock, eggs, salt, and baking powder until smooth.
02 - Fold in cabbage, green onions, carrot, and bean sprouts until evenly coated. Add shrimp if using.
03 - Heat a large nonstick skillet or griddle over medium heat and lightly oil the surface.
04 - Pour about one quarter of the batter onto the skillet, shaping into a round pancake approximately 1/2 inch thick.
05 - Lay two bacon or pork belly halves across the top if using.
06 - Cook for 4 to 5 minutes until the bottom is golden brown.
07 - Carefully flip and cook for an additional 4 to 5 minutes until fully cooked through.
08 - Repeat the process with the remaining batter.
09 - Transfer pancakes to plates; drizzle okonomiyaki sauce and Japanese mayonnaise in a crisscross pattern.
10 - Sprinkle with bonito flakes, aonori, and pickled ginger. Serve immediately.

# Expert Advice:

01 -
  • It's crispy on the outside, tender and cabbage-filled on the inside, with just enough umami from the sauce to make you reach for another bite.
  • You can customize it endlessly—shrimp, bacon, extra cheese—or keep it vegetarian and it's equally craveable.
  • Once you nail the flip, you'll feel like a street vendor, and that confidence translates into better cooking every time.
02 -
  • The flip is make-or-break—if you're nervous, use a very thin flexible spatula and commit to the motion, because hesitation is what causes pancakes to break.
  • Don't mix the batter aggressively or use pre-shredded cabbage; both of these release excess moisture that ruins the texture.
  • Apply the sauce and toppings while the pancake is still hot; the warmth makes the bonito flakes shimmy and helps flavors meld together.
03 -
  • Shred your cabbage by hand just before cooking; this keeps it crisp and prevents excess moisture that would make the pancake soggy.
  • If your batter sits for more than 10 minutes, the cabbage will start releasing water—make your pancakes within a few minutes of mixing or the texture suffers.
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