Okonomiyaki (Japanese Cabbage Pancakes) Recipe

Introduction

Okonomiyaki is a savory Japanese pancake packed with cabbage and fresh vegetables. This versatile dish is easy to make and perfect for a satisfying meal any time of day.

Ingredients

• 2 cups finely shredded cabbage
• 1 large carrot, grated
• 1 small yellow onion, thinly sliced
• 1 teaspoon fine-grain salt
• 4 large eggs
• 2 teaspoons light soy sauce
• 1 teaspoon toasted sesame oil
• 1/4 cup all-purpose flour
• Oil for frying
• Japanese mayonnaise (for serving)
• Toppings of choice (toasted sesame seeds, pickled ginger, sliced scallions, cilantro)

Instructions

1. Step 1: Place the shredded cabbage, grated carrot, and thinly sliced onion into a colander or mesh strainer. Sprinkle with salt, toss to combine, and let it sit while you prepare the batter. This helps release excess moisture.
2. Step 2: In a large bowl, whisk together the eggs, light soy sauce, toasted sesame oil, and all-purpose flour until smooth and well combined.
3. Step 3: Add the drained vegetables to the batter and stir gently to combine everything evenly.
4. Step 4: Heat a large, heavy-bottomed skillet over medium-high heat. Add a tablespoon of neutral-flavored oil along with a teaspoon of toasted sesame oil for extra flavor.
5. Step 5: To make one large okonomiyaki, pour all the batter into the hot skillet and use a spatula to smooth the top. Cook for about 5 minutes, then carefully lift one side to check for a golden-brown crust.
6. Step 6: Slide the pancake onto a plate, invert the skillet over it, and flip the entire pancake back into the skillet. Cook for another 5 minutes until the second side is golden brown.
7. Step 7: Remove the cooked okonomiyaki to a cutting board and let it rest for about a minute before slicing into wedges.
8. Step 8: To make two medium okonomiyaki, follow the same process but pour half of the batter at a time, cooking each pancake separately.
9. Step 9: For mini okonomiyaki, drop 1/4 cup scoops of batter into the hot oil. Cook until golden brown on one side, then flip and cook for 2–3 minutes more on the other side.
10. Step 10: Serve warm topped with Japanese mayonnaise and your choice of toppings such as toasted sesame seeds, pickled ginger, scallions, or cilantro.

Tips & Variations

• If you prefer a crispier texture, add a little more oil when frying and cook slightly longer on each side.
• Mix in cooked shrimp, bacon, or shredded chicken for added protein.
• Use a clean kitchen towel to squeeze excess water from the vegetables after salting for a firmer pancake.
• Try swapping all-purpose flour with a gluten-free blend to accommodate dietary needs.

Storage

Store leftover okonomiyaki in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat to maintain crispness, or microwave briefly if preferred.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make okonomiyaki vegetarian?

Yes, simply omit any meat or seafood additions and use vegetable-based toppings and sauces. The base of cabbage, carrot, and onion makes a hearty vegetarian option.

What is the best way to flip the pancake?

Using a large spatula, carefully lift one side once the bottom is golden brown. Sliding the pancake onto a plate, then inverting the skillet over the plate and flipping everything together can help prevent breaking.

Okonomiyaki (Japanese Cabbage Pancakes) Recipe

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Okonomiyaki is a savory Japanese cabbage pancake loaded with shredded cabbage, grated carrot, and thinly sliced onion, combined with eggs, soy sauce, and flour to create a flavorful batter. This versatile dish is pan-fried to golden perfection and served with Japanese mayonnaise and your favorite toppings such as toasted sesame seeds, pickled ginger, sliced scallions, and cilantro.

• Author: Tim
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings (one large pancake or two medium pancakes) 1x
• Category: Main Course
• Method: Frying
• Cuisine: Japanese
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 2 cups finely shredded cabbage
• 1 large carrot, grated
• 1 small yellow onion, thinly sliced

Batter

• 1 teaspoon fine-grain salt
• 4 large eggs
• 2 teaspoons light soy sauce (e.g. Braggs)
• 1 teaspoon toasted sesame oil
• 1/4 cup all-purpose flour

For Cooking and Serving

• Oil for frying (neutral-flavored oil, plus 1 teaspoon toasted sesame oil for flavor)
• Japanese mayonnaise (for serving)
• Toppings of choice: toasted sesame seeds, pickled ginger, sliced scallions, and cilantro

Instructions

1. Strain the vegetables: Place the shredded cabbage, grated carrot, and sliced onion into a colander or mesh strainer, sprinkle with salt, toss to combine, and let the mixture sit to draw out moisture while preparing the batter.
2. Whisk the batter: In a large bowl, combine the eggs, light soy sauce, toasted sesame oil, and all-purpose flour. Whisk thoroughly until you get a smooth, uniform batter.
3. Mix vegetables into batter: Add the salted cabbage, carrot, and onion mixture into the batter bowl and stir gently but thoroughly to combine all ingredients evenly.
4. Heat the skillet: Preheat a large, heavy-bottomed skillet over medium-high heat. Add a tablespoon of neutral-flavored cooking oil along with a teaspoon of toasted sesame oil to add flavor to the frying surface.
5. Form the okonomiyaki – Option 1 (One large pancake): Pour all the batter into the hot skillet at once. Use a spatula to smooth out the top evenly. Cook undisturbed for about 5 minutes until the bottom is golden brown.
6. Flip the pancake: Carefully lift one side with a spatula to check for a golden brown color, then slide the pancake onto a large plate. Invert the skillet over the plate and flip everything back onto the skillet to cook the other side. Cook for another 5 minutes until cooked through and golden brown on both sides.
7. Rest and serve: Slide the cooked okonomiyaki onto a cutting board and let it rest for about a minute before slicing into wedges. Serve topped with Japanese mayonnaise and your preferred toppings such as toasted sesame seeds, pickled ginger, scallions, and cilantro.
8. Option 2 (Two medium pancakes): Pour half the batter into the skillet, cook as above, then repeat with the remaining batter to make two pancakes.
9. Option 3 (Mini okonomiyaki): Drop 1/4 cup scoops of batter into the hot oil. Cook until golden brown on one side, then flip and cook for 2 to 3 minutes on the other side until cooked through. Ideal for bite-sized servings.

Notes

• Salt helps to draw moisture out of the cabbage and vegetables, improving texture.
• Use a neutral-flavored oil such as vegetable or canola oil for frying with a dash of toasted sesame oil for aroma and flavor.
• The batter can be adjusted to make one large pancake, two medium pancakes, or several mini pancakes depending on preference.
• Serve with Japanese mayonnaise and garnishes for authentic flavor.
• The pancake should be cooked over medium-high heat to ensure a crispy exterior without burning.

Keywords: Okonomiyaki, Japanese pancake, cabbage pancake, savory pancake, Japanese cuisine, vegetarian okonomiyaki