Japanese Cabbage Pancakes (Okonomiyaki)

Savory cabbage pancakes, a popular Japanese street food, are easy to customize with your favorite toppings. This recipe offers a versatile base and encourages experimentation.

Prep Time

15 minutes

Total Time

45 minutes

Calories

350

Level

Easy

Yields

4 servings

Cost

£1.18

Season:

Meal Type:

Cuisine:

Cooking Style:

Ingredients

Servings

1cupAll-Purpose Flour(For Gluten-Free, use a gluten-free all-purpose blend.)

£0.15

0.8cupWater

2Eggs(For a vegan version, substitute with flax eggs (2 tbsp ground flaxseed + 6 tbsp water).)

£0.60

1tspDashi Powder (optional)(Adds umami flavor. Substitute with vegetable bouillon powder for vegan version.)

£0.20

0.5tspSalt

£0.01

4cupsShredded Cabbage(Finely shredded)

£0.75

2Green Onions(Thinly sliced)

£0.40

2tbspVegetable Oil(For cooking)

£0.05

to tasteOkonomiyaki Sauce(A sweet and savory sauce. Substitute with Bulldog Tonkatsu sauce if unavailable.)

£0.50

to tasteJapanese Mayonnaise (Kewpie)(Adds a rich and tangy flavor. Substitute with regular mayonnaise if unavailable. Omit for vegan.)

£0.75

to tasteAonori (Dried Seaweed Flakes)(Optional garnish.)

£0.30

to tasteBonito Flakes (Katsuobushi)(Optional garnish. Omit for vegetarian/vegan.)

£0.60

to tastePickled Ginger (Beni Shoga)(Optional garnish.)

£0.40

Total Cost

£4.71

£1.18 per serving

The Method

1
In a large bowl, whisk together the flour, water, eggs (or flax egg mixture), dashi powder (if using), and salt until smooth.
2
Add the shredded cabbage and green onions to the batter. Mix well to combine ensuring the cabbage is evenly distributed.
3
Heat a non-stick skillet or griddle over medium heat. Add 1 tablespoon of vegetable oil to the pan.
4
Pour 1/4 of the batter onto the hot pan, forming a round pancake (about 6-8 inches in diameter).
5
Cook for about 5-7 minutes per side, or until golden brown and cooked through. Flip carefully with a spatula.
6
Repeat with the remaining batter, adding more oil to the pan as needed.
7
Once cooked, transfer the pancakes to plates. Top with okonomiyaki sauce, Japanese mayonnaise, aonori, bonito flakes, and pickled ginger, if desired.
8
Serve immediately and enjoy!

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My Notes

Nutrition Information

Nutrition per serving (300g)

350 kcal / 1464 kJ

Carbs

38g

15% of RDA

Fat

18g

26% of RDA

Protein

12g

24% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

6 g

7% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

3 g

15% of RDA

Chef's Tips

Don't overmix the batter, as this can lead to tough pancakes.

Adjust the amount of cabbage to your preference. Some people prefer a thicker pancake with more cabbage.

Experiment with other toppings, such as cooked bacon, shrimp, or mochi.

If you don't have okonomiyaki sauce, you can make a substitute by mixing ketchup, Worcestershire sauce, and a touch of soy sauce.

The cooked pancakes can be reheated in the microwave or oven.

Cooking Equipment

Large Bowl

Whisk

Non-stick Skillet or Griddle

Spatula

Wine Pairings

No wine pairing suggestions available for this recipe.

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