Feature the mighty potato in a spin on Japanese okonomiyaki, a savory pancake loaded with umami flavor and fun toppings.
Potatoes and Japanese cuisine may not seem like the most obvious combination, but trust us, the results are nothing short of magical. In this recipe, we’re taking the beloved Japanese savory pancake, okonomiyaki, and giving it a hearty twist by featuring the humble potato as the star ingredient. The result is a dish that is both filling and packed with umami flavor, making it the perfect meal for any time of the day.
The first step in making potato okonomiyaki is to mix together the batter. Whisk together all-purpose flour, salt, baking powder, and dashi granules in a large bowl. Then, lightly beat eggs and water together and add them to the dry ingredients, using a spatula or wooden spoon to mix everything together. Finally, add the chopped savoy cabbage and pickled ginger to the batter and mix well. 
Next, it’s time to get cooking! In a medium nonstick skillet, heat sesame oil over medium heat and add some of the thinly sliced potatoes. Sprinkle with a bit of salt and cook until they’re golden brown on each side, about 3-5 minutes per side. Once they’re finished, remove them from the skillet and place on a paper towel-lined plate. Repeat the process with the remaining potato slices.
Reheat the same skillet over a medium-high flame and add a touch of sesame oil if needed. Scoop 1/4 of the batter into the skillet and top with 3 or 4 potato slices. Cook the pancake on the first side for 3-5 minutes or until it’s golden brown, then carefully flip the pancake so the potatoes are on the bottom and cook for another 3 minutes. Repeat with the remaining batter.
Finally, it’s time to dress up your potato okonomiyaki with some delicious toppings. We recommend using Kewpie mayonnaise (Japanese mayo), green onions, black sesame seeds, ground seaweed, katsuobushi (dried fish flakes), and pickled ginger. A good drizzle of okonomiyaki sauce is also essential for that classic umami flavor.
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Potato Okonomiyaki
- Total Time: 40 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Savory potato pancakes with Japanese flair.
Loaded with umami and fun toppings!
Ingredients
- 1 cups (237 ml) all purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 teaspoon dashi granules
- 3 large eggs
- 1/2 cups (118 ml) water
- 2 cups (473 ml) savoy cabbage
- 2 tablespoons pickled ginger
- 1 medium russet potato
- 1 teaspoon sesame oil
- Salt
- Kewpie mayonnaise
- green onions
- black sesame seeds
- ground seaweed
- katsuobushi
- pickled ginger
- Okonomiyaki sauce
Instructions
- Whisk the flour, salt, baking powder, and dashi granules in a large bowl. Lightly beat the eggs and water together and add them to the dry ingredients. Use a spatula or wooden spoon to mix everything together. Add the cabbage and pickled ginger to the batter and mix well. Set aside.
- In a medium nonstick skillet, heat the sesame oil over medium heat. Add potato slices in an even layer, ensuring not to overcrowd the pan. Sprinkle the potatoes with a tiny bit of salt and cook for 3-5 minutes on each side, or until golden brown. Remove the slices from the skillet and place on a paper towel-lined plate. Set aside. Repeat with the remaining slices.
- Reheat the same skillet over medium-high heat. Add a touch of sesame oil if needed. Scoop 1/4 of the batter into the skillet and top with 3 or 4 potato slices; they can overlap slightly. Cook the pancake on the first side for 3-5 minutes, or until golden brown. Carefully flip the pancake so the potatoes are on the bottom and cook for another 3 minutes. Transfer to a plate and repeat with the remaining batter.
- Serve the pancakes with toppings immediately.
Notes
- For extra fluffy pancakes, let the batter rest for 15-20 minutes before cooking.
- If you don’t have dashi granules, you can substitute 1/2 teaspoon of chicken or vegetable bouillon granules.
- Store leftover okonomiyaki in the refrigerator for up to 2 days and reheat in a skillet or microwave.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 pancake
- Calories: 400
- Sugar: 5
- Sodium: 500
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 60
- Fiber: 5
- Protein: 10
- Cholesterol: 150
Frequently Asked Questions
What type of potatoes work best for the potato okonomiyaki?
Starchy potatoes like Russets or Yukon Golds are ideal because they become tender and help create a nice texture in the pancake.
Do I need to peel the potatoes before slicing them for the recipe?
You can leave the skin on for added texture and nutrients, but if you prefer a smoother pancake, feel free to peel them.
What can I use instead of dashi granules if I don’t have them?
You can substitute dashi granules with a little vegetable or chicken broth powder, or simply use salt to season the batter.
