This easy-to-make savory pancake is a crowd favorite. Aside from a few key ingredients, the choice of what to throw in is very much up to you! This recipe is not vegan but is meat-free. The layering of umami-rich ingredients throughout this recipe pretty much means you're not going to miss the meat. You can always dial it up with your favorite proteins including pork belly if you like.
| Servings | Prep Time |
| 4 pancakes | 1 hour |
| Cook Time |
| 30 minutes |
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This easy-to-make savory pancake is a crowd favorite. Aside from a few key ingredients, the choice of what to throw in is very much up to you! This recipe is not vegan but is meat-free. The layering of umami-rich ingredients throughout this recipe pretty much means you're not going to miss the meat. You can always dial it up with your favorite proteins including pork belly if you like.
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Ingredients
Batter
- 1-3/4 cup all-purpose flour
- 1/4 cup potato starch
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 2 whole eggs
- 1-1/2 cup dashi
Filling
- 1 pound cabbage rough chopped
- 3 tablespoon beni shoga (pickled red ginger)
- 3 ounces fresh shitake mushrooms sliced (about 2 cups)
- 1/2 cup tenkasu (tempura scraps)
Toppings
- 1/2 cup okonomiyaki sauce
- 1/2 cup Japanese mayonnaise
- 1/4 cup green onion sliced
- 1/2 cup katsuobushi (bonito flakes)
Dashi
- 1/2 ounce konbu
- 1/4 ounce katsuobushi (bonito flakes)
- 4 cups water
Servings: pancakes
Instructions
Dashi
- In a medium pot, bring konbu to a slow boil (about 10-15 minutes). Remove konbu, add katsuobushi and bring to a boil. Turn off heat and let katsuobushi steep for about 10-15 minutes. The katsuobushi will also sink to the bottom in the process. Strain the stock and it’s ready for use. Any unused stock may be refrigerated for up to a week or frozen for up to a month.
Batter + Filling
- Whisk dry ingredients together until blended. Add eggs and dashi and stir until just mixed.
- Add in cabbage, beni shoga, mushrooms and tenkasu.
Cooking + Serving
- Heat pan up and add 2 tablespoons of oil. Put in a rounded cup of batter mix and using the edge of a spatula, gently spread the mound out to form a pancake. Avoid using the back of the spatula to press down. You want the cake to be somewhat loose and not too dense. Lower the heat to medium low, cover the pan and cook for about 5 minutes. Flip the pancake, cover the pan and cook for another 5 minutes. Remove the lid, turn the heat up to medium to medium high and cook uncovered for 2 minutes on each side to crisp up each side. The pancake should be golden brown when done.
- To serve, generously drizzle okonomiyaki sauce and Japanese mayonnaise. Top with sliced green onion, katsuobushi and aonori (green seaweed flakes) if desired.
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