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 kcal

Difficulty

Easy

Equipment

4 items

Cost

£1.18/serving

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

Instructions

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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