Okonomiyaki (Japanese Cabbage Pancakes)

Okonomiyaki (Japanese cabbage pancake) topped with mayo, pickled ginger, and scallions on a white plate

Okonomiyaki (Japanese Cabbage Pancakes)

Okonomiyaki, or Japanese cabbage pancakes, are my favorite clean-out-the-crisper-drawer dinner recipe. Add whatever vegetables you have on hand to sweet white cabbage, fluffy eggs, and a bit of flour. Cook them on the stovetop, and you’ve got a veggie-packed dinner ready in minutes!

Course Main Course

Cuisine Japanese

Diet Vegetarian

Keyword cabbage pancake, Japanese cabbage pancake, Okonomiyaki

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 134kcal

Author Katie Trant

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 I love Braggs
1 teaspoon toasted sesame oil
¼ cup all-purpose flour
oil for frying see notes
Japanese mayonnaise for serving
Toppings of choice toasted sesame seeds, pickled ginger, sliced scallions, and cilantro are good options

US Customary - Metric

Instructions

Place the shredded cabbage, carrot, and onion into a colander or mesh strainer, and sprinkle with salt. Toss to combine, and let it sit while you are preparing the batter.
2 cups finely shredded cabbage, 1 large carrot, 1 small yellow onion, 1 teaspoon fine-grain salt
In a large bowl, combine eggs, soy sauce, sesame oil, and flour. Whisk into a smooth batter.
4 large eggs, 2 teaspoons light soy sauce, 1 teaspoon toasted sesame oil, ¼ cup all-purpose flour
Add the cabbage, carrot, and onion to the batter and stir to combine.
Heat a large, heavy-bottomed skillet over medium-high heat. Add a tablespoon of neutral-flavoured cooking oil, along with a teaspoon of toasted sesame oil for flavour.
oil for frying
Now you have options!
To make one large okonomiyaki, pour all of the batter into the hot skillet at once. Use a spatula to smooth out the top. Wait about 5 minutes, then carefully lift one side with a spatula to check the bottom. If it's golden brown, carefully slide the pancake onto a large plate. Invert the skillet over the plate and turn everything back over to flip the pancake.
Cook for about 5 min more on the second side. Slide the cooked pancake onto a cutting board and let rest for about 1 minute before slicing into wedges.
To make two medium-sized okonomiyaki, use the same process as above, but this time only pour half of the batter into the hot skillet. You will need to repeat this process twice.
To make mini okonomiyaki, drop ¼ 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 second side.

Notes

Nutrition values are an estimate only
If you want to save prep time by starting with a bagged coleslaw mix, by all means go for it. I recommend massaging the salt into the cabbage in the first step, which will help it break down and become a bit more tender.
Refrigerate Japanese cabbage pancakes in an airtight container in the refrigerator for up to 3 days. You can eat leftovers cold, let the pancake come to room temperature, or reheat it in the microwave or on the stovetop over medium heat until warmed through.
Okonomiyaki can also be wrapped tightly and frozen for up to 1 month. Let it thaw in the refrigerator before reheating.

Nutrition