Description
Savory potato pancakes with Japanese flair.
Loaded with umami and fun toppings!
Ingredients
Units
Scale
- 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