×
× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel

Potato Okonomiyaki

Share this

Print Recipe
Potato Type: Russet
Prep Method: Pan Fried

Dish

Breakfast/BrunchMain Dish

Prep Time

10 Mins

Cook Time

20 Mins

Serving

Serves 4

Ingredients

  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 teaspoon dashi granules
  • 3 large eggs
  • 1/2 cup water
  • 2 cups savoy cabbage, roughly chopped
  • 2 tablespoons pickled ginger, chopped
  • 1 medium russet potato, scrubbed and thinly sliced
  • 1 teaspoon sesame oil (plus more if needed)
  • Salt to taste
+

Toppings

  • Kewpie mayonnaise (Japanese mayo)
  • Green onions, thinly sliced
  • Black sesame seeds
  • Ground seaweed
  • Katsuobushi (dried fish flakes)
  • Pickled ginger

Preparation

  1. 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.
  1. In a medium nonstick skillet, heat the sesame oil over medium heat. Add some of the potato slices, only enough to fit in an even layer. Don’t crowd the slices or they will not brown. Sprinkle the potatoes with a tiny bit of salt and cook for 3-5 minutes on each side or until they are golden brown. Remove the slices from the skillet and place on a paper towel lined plate. Set aside. Repeat with the remaining slices.
  1. Reheat the same skillet over a medium high flame. Add a touch of sesame oil if there isn’t any left in the pan from the potatoes. Scoop 1/4 of the batter into the skillet and top with 3 or 4 potato sliced. 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.
  1. Serve the pancakes with the toppings immediately.

Notes

You can make extra pancakes, wrap them in plastic wrap, and reheat them in the toaster or microwave for lunch the next day.

Reviews

Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Recipe By: Rachael White

Visit Website

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up