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Okonomiyaki is a super delicious savory pancake hailing from Japan. Cabbage and flour are usually the base, with various proteins and vegetables incorporated.

The world is your oyster when it comes to filling ingredients. You just want to stay clear of components that have a high water content. When they release water, they will increase the odds that your pancake will be a broken mess when trying to flip.

The toppings of choice are usually kewpie mayonnaise, slivers of nori, bonito flakes and Bulldog sauce.

In this rendition I used Canada goose ham that was first smoked and then braised until falling apart. A great addition to this would be fresh shrimp that have been finely chopped.


  • 1 cup all purpose flour

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon baking powder

  • 1/2 cup dashi

  • 3 eggs plus 1 yolk (lightly beaten)

  • 4 cups thinly sliced cabbage

  • 1/4 cup sliced scallions

  • 1/2 cup shredded cooked goose or duck leg meat (or other protein)


  1. To a large bowl, add the flour, baking soda and salt. Whisk to combine.

  2. Add the eggs and dashi. Stir until just combined.

  3. Add the cabbage, scallions and meat. Fold to combine.

  4. Heat a large nonstick skillet over medium heat. Add 2 tablespoons of cooking oil.

  5. When the oil starts to shimmer and lightly smoke, add your batter.

  6. Cook the pancake until the edges start to crisp and the center starts to set.

  7. Turn the pancake over and cook until lightly browned and crispy.

  8. Top with nori, bonito flakes, kewpie mayonnaise and Bulldog sauce.

Smoked Goose Leg Ham

  • 2 quarts water

  • 3/4 cups kosher salt

  • 1/4 cup brown sugar

  • 1/2 cup honey

  • 1 teaspoons pink salt (optional)

  • 2 garlic cloves


  1. Heat brine and stir to dissolve salt, sugar and honey. Chill throughly in the fridge.

  2. Brine goose legs for 24 to 36 hours

  3. Rinse until cold water, dry and refrigerate for 12-24 hours uncovered.

  4. Smoke at 200 degrees F for 2 hours.

  5. Place the legs in a pot. Pour in just enough water to cover the legs. Slowly simmer until they are tender and almost falling apart when pierced with a fork.


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Meet Larry White

Chef Larry White

Hey folks, I'm Larry. The recipes you'll find here are inspired by my years as a chef, travels as a hunter, and being a father. I cook from these experiences, so my food ranges anywhere from fun and creative to traditional and to what somewhat family style comfort food.     

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