Japanese Cabbage Pancake with Seafood (Okonomiyaki)

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With this easy recipe, you can enjoy the deliciousness of Japanese Cabbage Pancake (Okonomiyaki). Whip up this beloved comfort food and savor a taste of Japan at home!

Looking for simple cabbage recipes? Try my Cabbage Steak, Crunchy Cabbage Salad, and Cabbage Soup!

I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy it!

Okonomiyaki

Okonomiyaki is a Japanese savory cabbage pancake made with a batter of flour, dashi, eggs, cabbage, and various other ingredients like seafood, meat, or vegetables. It is a popular comfort food in Japan, enjoyed at home and in specialized restaurants.

Recipe Ingredients

You’ll need the following ingredients to make this Cabbage Pancake:

Cabbage: Japanese okonomiyaki typically uses green cabbage. If green cabbage is unavailable, you can substitute it with napa cabbage.
Seafood Mix: For convenience, I use frozen seafood mix containing shrimp, scallops, and squid, but you can use fresh seafood if you prefer.
Kombu Dashi Powder: Kombu is a type of seaweed used to make soup stock in Japanese cuisine. If you can’t find it, you can substitute it with vegetable bouillon, but dashi powder will give the pancake an authentic Japanese flavor.
Wheat Flour: Cake flour is commonly used, but all-purpose flour works well too. If you prefer a gluten-free option, you can substitute it with rice flour.
Sauce, mayonnaise, and aonori (green seaweed) are toppings. For the authentic flavor, you can choose okonomiyaki sauce.

For Vegetarians:

If you’re vegetarian, you can substitute tofu for seafood. Press the tofu to remove excess water before adding it. I also recommend using frozen tofu, which provides a firmer texture than regular tofu.

How To Make Cabbage Pancake: STEP BY STEP

Here are some quick visual instructions! The video and detailed ingredients and instructions are on the printable recipe card below.

Step 1

Shred the cabbage.

Step 2

Stir-fry the seafood mix.

Step 3

To form the batter, mix eggs, dashi powder, salt, water, flour, shredded cabbage, and seafood mix.

Step 4

Pour the batter into the pan and cook until it’s fully cooked.

Pour the sauce and mayonnaise over the pancake, then sprinkle with aonori, and it’s ready to enjoy!

Recipe Tips

Remove excess moisture from the seafood mix before adding it to the batter.
Cook the pancake immediately after preparing the batter. Mixing the batter and letting it sit can release water from the cabbage, making the pancake soggy.
Just like regular pancakes, adding baking powder to the batter will make it fluffy and puffy.

Storage and Reheating

Wrap each piece tightly and store them in the refrigerator. Enjoy within two days. When ready to eat, simply warm it up in the microwave.

Your Questions Answered

Which cabbage for okonomiyaki?

The most commonly used cabbage for okonomiyaki is green cabbage.

Can I make the batter ahead of time and store it?

It’s not recommended. Making the batter ahead of time can cause the cabbage to release moisture, resulting in a soggy pancake.

Can I substitute frozen seafood with fresh seafood?

Yes, you can. Cook the fresh seafood before adding it to the batter to prevent it from being raw.

Do I need to thaw frozen seafood before using it?

Yes, it’s essential to thaw or cook the seafood before using it in the pancake batter. This prevents the pancake from becoming soggy.

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