Okonomiyaki (japanese pancakes)
Discover the savory delight of Okonomiyaki, a traditional Japanese pancake loaded with flavorful ground pork, fresh cabbage, and aromatic shallots. This easy-to-make recipe combines simple ingredients like all-purpose flour, eggs, and olive oil for a satisfying meal that's perfect for any occasion. Create a delicious fusion of tastes and textures with every bite!
- 02 Sep 2025
- Cook time 35 min
- Prep time 20 min
- 6 Servings
- 7 Ingredients
Okonomiyaki, commonly referred to as Japanese pancakes, are a beloved and versatile dish hailing from Japan. Combining a harmonious blend of savory flavors and textures, these pancakes are perfect for any meal of the day. This recipe combines ground pork, eggs, and fresh vegetables, creating a delectable and satisfying meal that everyone will love.
Ingredients:
Instructions:
- In a large mixing bowl, combine 1.5 cups of all-purpose white wheat flour and 2 cups of water. Stir until the flour is fully dissolved and the mixture is smooth.
2. Prepare the fillings:
- Finely shred 1 cup of cabbage.
- Finely chop 4 shallots.
- Add the shredded cabbage and chopped shallots to the flour and water mixture. Stir well to combine.
4. Cook the pork:
- In a large skillet over medium heat, add 1 tbsp of olive oil.
- Add the 12 oz of ground pork to the skillet. Cook the pork, breaking it up with a spatula, until it is browned and fully cooked. This should take about 5-7 minutes.
- In a separate bowl, lightly beat the 6 eggs until they are well combined.
- Add the cooked ground pork to the batter mixture.
- Pour the beaten eggs into the batter mixture as well.
- Mix well until all ingredients are thoroughly combined.
- Heat a non-stick skillet or griddle over medium heat.
- Lightly oil the surface with a bit of olive oil if necessary.
- Pour a ladleful of the batter mixture onto the skillet, spreading it out to form a round pancake (about 1/2-inch thick).
- Cook for about 3-4 minutes on each side, or until the pancake is golden brown and cooked through.
8. Repeat:
- Continue cooking the batter in batches until all the mixture is used up. Keep the cooked Okonomiyaki warm in the oven at a low temperature if needed.
9. Serve:
- Serve the Okonomiyaki hot. Traditionally, they are topped with Okonomiyaki sauce, Japanese mayonnaise, bonito flakes, and seaweed flakes, but you can enjoy them as is or with your favorite toppings.
Tips:
- Prepping Ingredients: Ensure all your ingredients are prepped and ready before you start cooking. Chop the cabbage finely and slice the shallots thinly for even cooking.
- Batter Consistency: Mix the flour and water until you achieve a smooth batter. This will ensure the pancakes cook evenly and have a light, fluffy texture.
- Cooking Temperature: Cook the pancakes on medium heat to ensure they cook through without burning on the outside. Adjust the heat if necessary to maintain a consistent temperature.
- Pork Placement: Distribute the ground pork evenly within the batter or place a layer on top once the batter is in the pan. This ensures you get a bit of pork in every bite.
- Flipping Technique: Use a wide spatula to flip the pancakes gently. If the pancake is large, consider using two spatulas to support and flip it without breaking.
- Garnishing: Add toppings like mayonnaise, Okonomiyaki sauce, bonito flakes, and aonori (seaweed flakes) for an authentic touch and enhanced flavor.
Once your okonomiyaki are cooked to a golden-brown perfection, you can serve them hot, garnished with your favorite toppings such as mayonnaise, Okonomiyaki sauce, bonito flakes, and seaweed. These Japanese pancakes are not only delicious but also customizable, allowing you to put your own twist on a classic dish. Enjoy your homemade okonomiyaki with friends and family!
| Nutrition Facts | |
|---|---|
| Serving Size | 270 grams |
| Energy | |
| Calories 370kcal | 18% |
| Protein | |
| Protein 24g | 17% |
| Carbohydrates | |
| Carbohydrates 27g | 8% |
| Fiber 1.99g | 5% |
| Sugar 2.66g | 3% |
| Fat | |
| Fat 20g | 23% |
| Saturated 6g | 21% |
| Cholesterol 260mg | - |
| Vitamins | |
| Vitamin A 90ug | 10% |
| Choline 220mg | 41% |
| Vitamin B1 0.56mg | 46% |
| Vitamin B2 0.35mg | 27% |
| Vitamin B3 2.96mg | 18% |
| Vitamin B6 0.34mg | 20% |
| Vitamin B9 60ug | 15% |
| Vitamin B12 0.82ug | 34% |
| Vitamin C 9mg | 10% |
| Vitamin E 0.69mg | 5% |
| Vitamin K 13ug | 11% |
| Minerals | |
| Calcium, Ca 66mg | 5% |
| Copper, Cu 0.11mg | 12% |
| Iron, Fe 2.11mg | 19% |
| Magnesium, Mg 36mg | 9% |
| Phosphorus, P 280mg | 22% |
| Potassium, K 410mg | 12% |
| Selenium, Se 40ug | 76% |
| Sodium, Na 110mg | 7% |
| Zinc, Zn 2.90mg | 26% |
| Water | |
| Water 200g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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