JapaneseBreakfast

Recipe Story

origins & traditions

These Japanese savory pancakes are a beloved breakfast dish combining a light, fluffy batter with crisp cabbage and aromatic vegetables. Cooked until golden on both sides, each pancake offers a delightful contrast of textures. The traditional toppings of Japanese mayonnaise, savory sauce, and bonito flakes create layers of umami flavor. This recipe is perfect for a weekend breakfast or brunch, bringing authentic Japanese flavors to your morning table. The versatile nature of these pancakes allows for customization with various vegetables and proteins, making them suitable for any taste preference. Quick to prepare and cook, they represent the perfect balance of nutrition and comfort food.

Instructions

step by step

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In a large mixing bowl, whisk together flour, eggs, and milk until smooth batter forms.
Add finely shredded cabbage, chopped green onions, and ginger to the batter. Mix thoroughly until vegetables are well coated.
Season the mixture with salt, black pepper, and a dash of soy sauce. Stir to combine.
Heat a large skillet or griddle over medium heat and add vegetable oil.
Pour approximately 1/2 cup of batter onto the hot surface for each pancake, spreading into a circle about 1/2 inch thick.
Cook for 5-6 minutes until the bottom is golden brown and crispy.
Flip carefully using a wide spatula and cook the other side for another 5-6 minutes.
Transfer cooked pancakes to serving plates.
Drizzle with mayonnaise and oyster sauce in a crisscross pattern.
Garnish with sesame seeds and additional chopped green onions if desired.
Serve immediately while hot and crispy.

Japanese Savory Pancakes with Cabbage

4.2 (19)

Delicious okonomiyaki-style savory pancakes loaded with fresh cabbage, green onions, and topped with Japanese mayonnaise and sauce. A satisfying breakfast ready in under 30 minutes.

medium

27 min

4 servings

Ingredients

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Batter

1 1/2 cups flour, sifted
3 pieces eggs, beaten
3/4 cups milk

Vegetables

3 cups cabbage, finely shredded
1 teaspoons ginger, freshly grated

Seasonings

2 tablespoons soy-sauce
1/2 teaspoons salt
1/4 teaspoons black-pepper, freshly ground

Cooking

3 tablespoons vegetable-oil

Toppings

4 tablespoons mayonnaise
2 tablespoons oyster-sauce
1 teaspoons sesame-oil (optional)

Chef Tips

expert advice

•For extra flavor, add a pinch of dashi powder to the batter.

•You can substitute regular mayonnaise if Japanese mayo is unavailable, though the authentic version provides a richer taste.

•If you prefer a crispier texture, press down gently with the spatula while cooking.

•These pancakes can be made smaller for appetizer portions or larger for a hearty breakfast.

•Try adding cooked shrimp or bacon bits to the batter for protein variation.

•The key to perfect pancakes is not to flip them too early - wait until bubbles form on the surface.

•Leftover batter can be stored in the refrigerator for up to 24 hours.

Japanese

⭐ Highly Rated

12 minmedium