Easy Okonomiyaki (Savory Japanese Pancakes) Recipe

Ingredients

• 2 cups all-purpose flour
• 1 cup dashi stock (or water)
• 1 large egg, beaten
• 4 cups finely shredded green cabbage
• 1/2 cup grated carrot
• 1/2 cup sliced green onions
• 1/2 cup sliced pork belly or shrimp
• 3 tablespoons okonomiyaki sauce
• 3 tablespoons mayonnaise
• 1 tablespoon dried bonito flakes (katsuobushi)
• 1 tablespoon shredded nori (seaweed)
• Oil for cooking

Instructions

1. In a large mixing bowl (4-quart), combine 2 cups of all-purpose flour, 1 cup of dashi stock, and 1 large beaten egg, stirring until smooth to create the batter.
2. Fold in the 4 cups of finely shredded cabbage, 1/2 cup of grated carrot, and 1/2 cup of sliced green onions until evenly coated.
3. Heat a 12-inch cast iron skillet over medium heat and add a thin layer of oil, ensuring the skillet is well-coated.
4. Pour half of the batter mixture into the skillet, spreading it evenly into a round pancake shape approximately 1-inch thick.
5. Arrange half of the 1/2 cup of sliced pork belly or shrimp on top of the batter. Cook for 5-7 minutes until the bottom is golden brown and crispy.
6. Carefully flip the pancake using a large spatula, cooking the other side for another 5-7 minutes until cooked through and golden.
7. Repeat the process with the remaining batter and protein to create a second pancake.
8. Transfer the cooked pancakes to a plate and drizzle with 3 tablespoons of okonomiyaki sauce and 3 tablespoons of mayonnaise. Top with 1 tablespoon of dried bonito flakes and 1 tablespoon of shredded nori before serving.