Have you had okonomiyaki? It’s a savory Japanese cabbage pancake that offers a delightful level of freedom for customization. This okonomiyaki is inspired by the ones I had in Osaka. It is easy to make– simply make the batter, mix in your ingredients, and cook it over the stovetop– and is the perfect way to get in a lot of veggies! In addition, the use of sourdough discard gives the okonomiyaki a nice tangy depth of flavor that complements the umami-rich flavors of classic okonomiyaki.

So, why make sourdough discard okonomiyakis?

1. It’s an awesome way to get in your daily dose of veggies without feeling like you are eating “healthy”
2. It is the perfect way to reduce waste and use the sourdough discard you have been collecting in bulk!
3. Okonomiyaki offers a wonderfully playful canvas for customization– you can pretty much mix anything you like in, so the flavor combinations are endless!
4. It is super quick and easy to make, perfect for a beginner as well as a seasoned cook!

The process

1. Combine all the ingredients for the okonomiyaki batter in a mixing bowl. Then, prepare the fillings and mix them into the batter. Cover the mixing bowl and refrigerate for 30 minutes. This helps make the batter crispy.
2. Heat a skillet over medium-high heat. Once the pan is hot, drizzle with oil. Then, pour half the batter into the skillet and evenly spread it out. Cover, and let the batter cook until the top starts to set and the edges look crisp (about 3-4 minutes).
3. Flip the pancake and cook the other side uncovered for about 3 minutes or until the bottom has browned.
4. Transfer to a plate and load it with toppings of your choice & enjoy!

Traditional toppings

You can honestly top your okonomiyaki with anything you find delicious (or none at all!), but for those who want to try something more traditional, here are some suggested toppings!

Looking for more savory sourdough discard pancake ideas?

1. Szechuan Peppercorn and Chili Scallion Pancake (Pajeon)
2. Sourdough Caramelized Onion Sesame Flatbread (Zhima Dabing)
3. Sourdough Chinese Bacon & Chive Pancake
4. Sourdough Haemul Pajeon: Seafood Scallion Pancake

Print Recipe

Sourdough Discard Okonomiyaki

Satisfy your cravings with a twist on the classic Japanese dish – Sourdough Okonomiyaki! This recipe combines the tangy goodness of sourdough starter with the savory, satisfying flavors of traditional okonomiyaki. Get ready to create a crispy, mouthwatering pancake loaded with your favorite toppings. It's a delightful fusion of flavors and textures that's perfect for a quick and delicious meal. Try it and experience the umami-rich joy of Sourdough Okonomiyaki!

Prep Time10 minutes mins

Cook Time10 minutes mins

rest time30 minutes mins

Course: Appetizer, Side Dish

Cuisine: Japanese

Keyword: sourdough, sourdough discard

Servings: 2 medium sized pancakes

Equipment

• kitchen scale

Ingredients

Okonomiyaki Batter

• 160 g sourdough discard
• 15 g water
• 1/2 tsp dashi optional
• 1/4 tsp salt
• 1/4 tsp sugar
• 2 eggs

Fillings

• 250 g finely shredded cabbage
• 20 g finely sliced onions
• other ingredients (veggies, protein) of your choice

Toppings (all optional)

• bonito flakes
• kewpie mayo
• okonomiyaki sauce
• scallions
• seaweed flakes aonori or furikake
• pickled ginger

Instructions

• Combine all the ingredients for the okonomiyaki batter in a mixing bowl. Then, prepare the fillings and mix them into the batter. Cover the mixing bowl and refrigerate for 30 minutes. This helps make the batter crispy.
• Heat a skillet over medium-high heat. Once the pan is hot, drizzle with oil. Then, pour half the batter into the skillet and evenly spread it out. Cover, and let the batter cook until the top starts to set and the edges look crisp (about 3-4 minutes).
  
• Flip the pancake and cook the other side uncovered for about 3 minutes or until the bottom has browned.
  
• Transfer to a plate and load it with toppings of your choice.
• Enjoy hot and fresh!