Japanese Savory Pancake (Okonomiyaki) Recipe

All-purpose flour: The base ingredient for the pancake batter, providing structure and texture.

Water: Combines with the flour to create a smooth batter.

Eggs: Adds richness and helps bind the ingredients together.

Cabbage: Shredded and folded into the batter for crunch and freshness.

Green onions: Adds a mild onion flavor and color to the pancake.

Bacon: Provides a savory, smoky flavor and a bit of fat.

Okonomiyaki sauce: A sweet and savory sauce that is drizzled on top of the pancake.

Mayonnaise: Adds creaminess and a slight tang when drizzled on top.

Bonito flakes: Dried fish flakes that add umami and a unique texture.

Aonori: Seaweed flakes that provide a subtle oceanic flavor and a touch of color.

When preparing cabbage for okonomiyaki, make sure to shred it finely and uniformly. This ensures even cooking and a consistent texture throughout the pancake. Additionally, when mixing the batter, avoid overmixing to keep the pancake light and fluffy.

• all-purpose flour - Substitute with rice flour: Rice flour can provide a similar texture and is often used in gluten-free cooking.

• water - Substitute with dashi stock: Dashi stock adds a depth of umami flavor that enhances the overall taste of the pancake.

• eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg. This is a good vegan alternative that helps bind the ingredients together.

• cabbage - Substitute with napa cabbage: Napa cabbage has a similar texture and flavor profile, making it a suitable alternative.

• green onions - Substitute with chives: Chives offer a similar mild onion flavor and can be used in the same quantity.

• bacon - Substitute with tempeh bacon: Tempeh bacon is a great vegetarian alternative that provides a smoky flavor similar to bacon.

• okonomiyaki sauce - Substitute with Worcestershire sauce and ketchup mixture: Mix equal parts Worcestershire sauce and ketchup for a quick and easy alternative.

• mayonnaise - Substitute with vegan mayonnaise: Vegan mayonnaise offers a similar creamy texture and flavor without the use of eggs.

• bonito flakes - Substitute with shiitake mushroom flakes: Shiitake mushroom flakes provide a similar umami flavor and are a good vegetarian option.

• aonori (seaweed flakes) - Substitute with nori sheets: Crumble nori sheets to use as a substitute; they offer a similar seaweed flavor.

• Allow the okonomiyaki to cool completely before storing. This prevents condensation, which can make the pancake soggy.
• Wrap each pancake individually in plastic wrap or aluminum foil. This helps to maintain its shape and prevents it from sticking to other items.
• Place the wrapped pancakes in an airtight container or a resealable plastic bag. This ensures they stay fresh and prevents any odors from the fridge or freezer from affecting their taste.
• Label the container or bag with the date. This helps you keep track of how long the okonomiyaki has been stored.
• Store in the refrigerator for up to 3 days. For longer storage, place the pancakes in the freezer, where they can last up to 2 months.
• When ready to eat, reheat the okonomiyaki in a frying pan over medium heat until warmed through. Alternatively, you can reheat in the microwave, but be aware that this may result in a less crispy texture.
• If reheating from frozen, it's best to thaw the pancakes in the refrigerator overnight before reheating. This ensures even heating and better texture.
• Once reheated, garnish with okonomiyaki sauce, mayonnaise, bonito flakes, and aonori as desired. Enjoy your Japanese savory pancake just like it was freshly made!

• Preheat your oven to 350°F (175°C). Place the okonomiyaki on a baking sheet lined with parchment paper. Cover it loosely with aluminum foil to prevent it from drying out. Bake for about 10-15 minutes or until heated through.

• Heat a non-stick skillet over medium heat. Add a small amount of oil to the pan. Place the okonomiyaki in the skillet and cover with a lid. Cook for about 3-5 minutes on each side, or until it is warmed through and the edges are crispy.

• If you're in a hurry, you can use the microwave. Place the okonomiyaki on a microwave-safe plate. Cover it with a damp paper towel to keep it moist. Microwave on medium power for about 1-2 minutes, checking halfway through to ensure it heats evenly.

• For an extra crispy texture, use an air fryer. Preheat the air fryer to 350°F (175°C). Place the okonomiyaki in the basket and cook for about 5-7 minutes, flipping halfway through, until it is hot and crispy.

• If you have a toaster oven, preheat it to 350°F (175°C). Place the okonomiyaki on a piece of aluminum foil or a small baking tray. Heat for about 10 minutes, or until it is thoroughly warmed and the edges are slightly crispy.

• Mixing bowl: Use this to combine the flour and water, and later to mix in the eggs, cabbage, green onions, and bacon.

• Whisk: This will help you mix the flour and water until smooth, and to incorporate the eggs into the batter.

• Frying pan: Essential for cooking the pancake. Make sure it's large enough to accommodate the size of your okonomiyaki.

• Spatula: Use this to flip the pancake and to shape it into a round form while cooking.

• Measuring cups: These will help you measure out the flour, water, and other ingredients accurately.

• Knife: Necessary for chopping the cabbage, green onions, and bacon.

• Cutting board: Use this as a surface for chopping the vegetables and bacon.

• Oil brush: Handy for spreading a little oil evenly on the frying pan before cooking the pancake.

• Serving plate: Once cooked, transfer the okonomiyaki to this plate for serving.

• Squeeze bottles: These can be used for drizzling the okonomiyaki sauce and mayonnaise over the pancake.

• Tongs: Useful for handling the bacon while chopping and adding it to the batter.

Prepare ingredients in advance: Chop the cabbage, green onions, and bacon ahead of time to streamline the cooking process.

Use a large mixing bowl: This allows you to mix all ingredients without spilling, saving cleanup time.

Preheat the pan: Ensure the frying pan is hot before adding the batter to achieve a perfect golden brown.

Batch cooking: Cook multiple pancakes at once if your pan is large enough to save time.

Ready-made toppings: Use store-bought okonomiyaki sauce and mayonnaise to save preparation time.