Japanese Cabbage Pancakes
Japanese love comfort food, and it does not get more comforting than a hot okonomiyaki! Also referred to as “Japanese pizza,” this version of okonomiyaki is made with shredded cabbage, shrimp, and bacon. If you are feeding a crowd you can cut your okonomiyaki into wedges and serve it as an appetizer.
Serves: 2Hands-on: 30 minutesTotal: 30 minutesDifficulty: Easy
- 3⁄4 cup hot water
- 1⁄4 tsp. dashi powder
- 1 cup all-purpose flour
- 1⁄2 tsp. baking powder
- 1⁄2 tsp. sugar
- 2 large eggs, lightly beaten
- 5 cups shredded, raw cabbage
- 8 large shrimp, shelled, deveined, cooked, and chopped
- 2 tsp. peanut oil
- 3 strips thick-cut bacon, cut in half
- 1 Tbsp. Japanese mayonnaise
- 2 tsp. Japanese Worcestershire sauce
- 1 tsp. bonito flakes
- In a small bowl, combine hot water with dashi powder. Mix well and let cool to room temperature.
- In a large bowl combine flour, baking powder, and sugar. Whisk to thoroughly combine. Add cooled dashi and beaten egg and mix until just combined, about 10 strokes. Do not over-mix. Add cabbage and chopped shrimp and mix until cabbage is thoroughly coated.
- Heat a large skillet over medium heat. Add 1 teaspoon of oil to the pan and swirl to coat. Scoop half the cabbage mixture into the pan and flatten with a spatula to form a pancake no more than 1⁄2 inch thick. Lay 3 slices of bacon on the top and allow to cook until the underside of pancake is golden brown, about 5 minutes. Carefully flip the pancake and cook for 5 minutes more, or until the underside is golden brown and the pancake is cooked through. Remove from the pan and place in a warm oven while you cook the second pancake.
- Serve the Okonomiyaki hot with a drizzle of mayonnaise, Worcestershire sauce, and a sprinkle of bonito flakes.