Fluffy cabbage pancakes with tangy sauce, mayonnaise, bonito flakes, and vibrant garnishes.
# What You'll Need:
→ Pancake Batter
01 - 1 cup all-purpose flour
02 - 2/3 cup dashi stock or water
03 - 2 large eggs
04 - 1/2 teaspoon salt
05 - 1/2 teaspoon baking powder
→ Vegetables
06 - 3 cups finely shredded green cabbage
07 - 1/4 cup green onions, thinly sliced
08 - 1 small carrot, julienned
09 - 1/2 cup bean sprouts
→ Proteins & Fillings
10 - 4 strips bacon or pork belly, halved
11 - 1/2 cup cooked shrimp, chopped
→ Toppings
12 - 1/4 cup okonomiyaki sauce
13 - 1/4 cup Japanese mayonnaise
14 - 1/4 cup bonito flakes (katsuobushi)
15 - 2 tablespoons aonori (dried seaweed flakes)
16 - 2 tablespoons pickled ginger (beni shoga)
# How to Make It:
01 - Whisk together flour, dashi stock, eggs, salt, and baking powder in a large bowl until completely smooth and lump-free.
02 - Fold shredded cabbage, green onions, julienned carrot, and bean sprouts into the batter until evenly distributed. Add chopped shrimp if desired.
03 - Heat a large nonstick skillet or griddle over medium heat. Lightly coat with oil to prevent sticking.
04 - Pour approximately one-quarter of the batter onto the skillet, shaping into a round pancake about 1/2-inch thick. Arrange 2 bacon or pork belly halves across the top surface.
05 - Cook for 4 to 5 minutes until the bottom develops a golden-brown crust. Watch for edges to set before flipping.
06 - Carefully flip the pancake and cook an additional 4 to 5 minutes until completely cooked through and bacon is crisp. Transfer to a warm plate.
07 - Repeat the cooking process with remaining batter, adjusting heat as needed to maintain even browning.
08 - Drizzle warm pancakes with okonomiyaki sauce and Japanese mayonnaise in a decorative crisscross pattern.
09 - Sprinkle generously with bonito flakes, aonori, and pickled ginger. Serve immediately while hot and crispy.
