📝 About This Recipe
Experience the soul of Japanese street food with these savory, 'as-you-like-it' cabbage pancakes, reimagined into delightful bite-sized snacks. These mini okonomiyaki boast a golden, crispy exterior and a tender, umami-rich center packed with shredded vegetables and savory proteins. Topped with a signature lattice of tangy sauce and creamy mayo, they are the ultimate party appetizer or comforting afternoon snack.
🥗 Ingredients
The Batter Base
- 1 cup All-purpose flour (sifted)
- 3/4 cup Dashi stock (cold; can substitute with water and 1 tsp dashi powder)
- 2 large Eggs (lightly beaten)
- 1 teaspoon Nagaimo (Mountain Yam) powder (optional, for a fluffier texture)
- 1/4 teaspoon Baking powder
The Fillings
- 4 cups Green cabbage (finely shredded or minced)
- 1/2 cup Green onions (finely chopped)
- 1/4 cup Tenkasu (Tempura scraps) (adds crunch and umami)
- 2 tablespoons Kizami Shoga (Pickled red ginger) (finely chopped)
- 1/2 cup Shrimp or Bacon (small diced shrimp or thin bacon strips cut into squares)
Toppings & Garnish
- 1/4 cup Okonomiyaki sauce (sweet and savory brown sauce)
- 3 tablespoons Kewpie Mayonnaise (Japanese style mayo in a squeeze bottle)
- 1 teaspoon Aonori (dried green seaweed powder)
- 1 handful Katsuobushi (dried bonito flakes)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the flour, nagaimo powder (if using), and baking powder until well combined.
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2
Gradually pour in the cold dashi stock while whisking gently. Be careful not to overmix; a few small lumps are perfectly fine for a light texture.
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3
Add the beaten eggs to the batter and whisk briefly until just incorporated. Cover and let the batter rest in the refrigerator for at least 15 minutes.
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4
While the batter rests, prepare your cabbage by shredding it very finely. Ensure the cabbage is dry to prevent the pancakes from becoming soggy.
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5
Remove the batter from the fridge and fold in the shredded cabbage, green onions, tenkasu, and pickled ginger. Mix until every strand of cabbage is lightly coated in batter.
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6
Heat a large non-stick griddle or skillet over medium heat and lightly coat with a neutral oil (like canola or vegetable oil).
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7
Using a small ladle or a 1/4-cup measuring cup, scoop the mixture onto the griddle to form mini circles about 3-4 inches in diameter.
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8
If using bacon or shrimp, place 2-3 small pieces on top of each mini pancake while the bottom is still wet.
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9
Cook for 3-4 minutes until the bottom is a deep golden brown. Do not press down on the pancakes; let them stay thick and airy.
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10
Carefully flip each mini pancake over. Cover the skillet with a lid for 2-3 minutes to ensure the steam cooks the center and any raw protein through.
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11
Remove the lid and cook for another 2 minutes uncovered to crisp up the second side.
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12
Transfer the cooked mini okonomiyaki to a serving plate, protein-side up.
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13
Brush a generous layer of okonomiyaki sauce over each pancake, then drizzle Kewpie mayo in a zigzag pattern.
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14
Sprinkle with a pinch of aonori and a tuft of katsuobushi flakes. Watch the bonito flakes 'dance' from the rising heat!
💡 Chef's Tips
For the best texture, avoid over-mixing the batter after adding the flour to keep the gluten from developing too much. If you can't find nagaimo, a pinch of cornstarch or an extra egg yolk can help provide a similar richness. Make sure your cabbage is chopped into very small pieces so the mini pancakes hold their shape better on the griddle. Use a squeeze bottle for the mayonnaise to achieve those professional-looking thin white lines across the top. If you don't have dashi, a high-quality chicken or vegetable broth works as a flavorful substitute.
🍽️ Serving Suggestions
Pair these savory bites with a cold Japanese lager or a refreshing Highball (whisky and soda). Serve alongside a simple sunomono (Japanese cucumber salad) to cut through the richness. Offer extra pickled ginger and spicy karashi mustard on the side for those who like a kick. These are best enjoyed immediately while hot, but can be kept warm in a 200°F (95°C) oven if serving a crowd.