Fluffy cabbage pancakes with tangy sauce, creamy mayo, bonito flakes, and vibrant garnishes.
# What You'll Need:
→ Pancake Batter
01 - 1 cup all-purpose flour
02 - 2/3 cup dashi stock or water
03 - 2 large eggs
04 - 1/2 tsp salt
05 - 1/2 tsp baking powder
→ Vegetables
06 - 3 cups finely shredded green cabbage
07 - 1/4 cup green onions, thinly sliced
08 - 1 small carrot, julienned
09 - 1/2 cup bean sprouts
→ Proteins & Fillings
10 - 4 strips bacon or pork belly, halved
11 - 1/2 cup cooked shrimp, chopped
→ Toppings
12 - 1/4 cup okonomiyaki sauce
13 - 1/4 cup Japanese mayonnaise
14 - 1/4 cup bonito flakes (katsuobushi)
15 - 2 tbsp aonori (dried seaweed flakes)
16 - 2 tbsp pickled ginger (beni shoga)
# Step-by-Step Guide:
01 - In a large bowl, whisk together flour, dashi stock, eggs, salt, and baking powder until smooth and lump-free.
02 - Fold in cabbage, green onions, carrot, and bean sprouts until evenly coated. Add chopped shrimp if using.
03 - Heat a large nonstick skillet or griddle over medium heat and lightly oil the surface.
04 - Pour about 1/4 of the batter onto the skillet, shaping into a round pancake approximately 1/2-inch thick.
05 - Lay 2 bacon or pork belly halves across the top of the batter.
06 - Cook for 4-5 minutes until the bottom is golden brown and crispy.
07 - Carefully flip and cook another 4-5 minutes until cooked through and bacon is crisp.
08 - Repeat with remaining batter to make 4 pancakes total.
09 - Transfer pancakes to serving plates. Drizzle with okonomiyaki sauce and mayonnaise in a crisscross pattern, then sprinkle with bonito flakes, aonori, and pickled ginger.
