Okonomiyaki (Japanese Cabbage Pancakes) Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
