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a bowl of food on a plate

A Tom Douglas® Recipe 


  • 1/2 cup - 3/4 cup Dashi (store bought or our recipe below)
  • 2 tablespoons 'Rub with Love' Spicy Tokyo
  • 1 cup all-purpose flour 
  • 2 teaspoons baking powder
  • 1-2 eggs
  • 1 small green cabbage 
  • 1/4 - 1/2 pound raw shrimp or prawns - deshelled and deveined 
  • 2 green onions, finely sliced for batter
  • Pinch of salt 
  • Vegetable oil for cooking
  • Other protein options: 
    • 1/2 cup Chinese sausage 
    • 8 pieces of pork belly
    • 3 slices of thinly sliced bacon
  • Garnish: 
    • Kewpie Mayo 
    • Bulldog Sauce or recipe below
    • Green onion, sliced on a bias
    • Furikake 
    • Katsuo Boshi / bonito flake
    • Pinch of Tokyo Spice
    • Optional: pickled ginger, fried shallots, toasted sesame seeds


To prepare the batter: 

  1. Gently whisk flour, dashi stock, pinch of salt, eggs, and Tokyo Spice together in a bowl. 
  2. Finely shred your green cabbage, about 1 cup of cabbage per pancake. 
  3. Dice your shrimp (or prepare your other protein) and fine slice your green onion. 
  4. Mix each pancake as you cook them, it helps makes sure each one has the right amount of ingredients without having too much batter. 
  5. In a bowl put one cup of green cabbage, a scoop of diced shrimp (or protein of your choice) and a small handful of green onion. 
  6. Add just enough pancake batter that your mix is nice and wet and there is a small pool 1/4 up from the bottom of your bowl that can be scooped up with your mix. 
  7. Heat a nonstick pan over medium - medium high heat and add 1-2 tablespoons vegetable oil. 
  8. Once your pan is warm and oil is shimmering add your pancake mixture to the pan making a round circle, pushing the sides and flattening the top so it's even all the way around. 
  9. Everything should sizzle when added. 
  10. If you're making big pancakes you can put a lid on to help cook all the way through. 
  11. Once your pancake is golden brown, flip it!
  12. Cook on the other side until golden brown then plate and garnish with the Kewpie Mayo, Bulldog Sauce, bonito flake, furikake, and green onions. 


Okonomiyaki Sauce:

  • 4 tablespoons ketchup 
  • 3 tablespoons Worcestershire
  • 2 tablespoons oyster sauce 
  • 1 tablespoon sugar or more if you like it sweet 
  1. Mix all ingredients in a bowl and serve 


  • 4 cups water 
  • 1/4 ounce dried kombu
  • 1 1/2 cups dried bonito flakes/sub dried shiitake for vegetarian 
  1. Take a damp towel and lightly brush the surface of your kombu.  Do nut brush too hard, if there are white crystals on your kombu, great! Those are umami crystals. 
  2. Lightly brushing the surface to remove any extra bits. 
  3. Place the kombu and water in a pot and heat on medium-high heat. 
  4. Keep an eye on your water, you want it to come to a simmer but never boil.  The idea of dashi is to extract as much flavor in the cleanest way possible from the ingredients by using optimal timing and heat. 
  5. Once your dashi stock comes up to a light simmer, turn the heat off completely, add your bonito flakes and set a timer for 15 minutes. 
  6. Some recipes call for simmering your ingredients, but we prefer steeping. 
  7. Strain your stock through a fine mesh strainer and cool.

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