Okonomiyaki (Japanese Cabbage Pancakes) Recipe

Introduction

Okonomiyaki is a delicious Japanese cabbage pancake that’s savory, hearty, and perfect for any meal. This versatile dish combines fresh vegetables with a simple batter, creating a satisfying comfort food that’s easy to make at home.

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 (neutral-flavored)
• 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 sliced onion into a colander or mesh strainer. Sprinkle with salt and toss to combine. Let it sit while you prepare the batter to soften the vegetables.
2. Step 2: In a large bowl, whisk together the eggs, soy sauce, sesame oil, and flour until smooth to create the batter.
3. Step 3: Add the salted vegetables into the batter and stir well until everything is evenly combined.
4. Step 4: Heat 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 for extra flavor.
5. Step 5: For one large okonomiyaki, pour all the batter into the hot skillet and smooth the top with a spatula. Cook for about 5 minutes until the bottom is golden brown.
6. Step 6: Carefully lift one side with a spatula to check and then invert the skillet over a plate to flip the pancake. Slide it back into the skillet to cook the other side for another 5 minutes.
7. Step 7: Once cooked, transfer the pancake to a cutting board and let it rest for a minute before slicing into wedges. Serve topped with Japanese mayonnaise and your favorite toppings.
8. Alternative: To make two medium okonomiyaki, split the batter in half and repeat the cooking process twice.
9. Alternative: For mini okonomiyaki, drop 1/4 cup scoops of batter into hot oil and cook each side until golden brown, about 2-3 minutes per side.

Tips & Variations

• Use a mix of finely shredded cabbage and other crunchy vegetables like bean sprouts for extra texture.
• Experiment with adding cooked bacon, shrimp, or cheese into the batter for different flavors.
• Serve with okonomiyaki sauce as an alternative to mayonnaise for a more authentic taste.
• Make mini pancakes for party snacks or bento boxes—just adjust the cooking time accordingly.

Storage

Store leftover okonomiyaki in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in a microwave until warmed through. Avoid overheating to keep the pancake from drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make okonomiyaki gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend or rice flour for a gluten-free version. Make sure your soy sauce is gluten-free as well.

What can I use as toppings besides mayonnaise?

Popular toppings include okonomiyaki sauce, toasted sesame seeds, pickled ginger, sliced scallions, bonito flakes, and fresh cilantro. Feel free to mix and match based on your taste.

Okonomiyaki (Japanese Cabbage Pancakes) Recipe

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★★★★★

4.6 from 257 reviews

• Author: lina
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

Okonomiyaki is a savory Japanese cabbage pancake that combines finely shredded cabbage, grated carrot, and onion with a flavorful batter made of eggs, soy sauce, sesame oil, and flour. This versatile dish can be made as one large pancake, two medium ones, or multiple mini pancakes, perfect for sharing. Crispy on the outside and tender on the inside, it’s traditionally served with Japanese mayonnaise and topped with toasted sesame seeds, pickled ginger, scallions, and cilantro for an added burst of flavor.

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Ingredients

Scale 1x2x3x

Vegetables

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

Wet Ingredients

• 4 large eggs
• 2 teaspoons light soy sauce
• 1 teaspoon toasted sesame oil

Dry Ingredients

• 1/4 cup all-purpose flour
• 1 teaspoon fine-grain salt

Cooking & Toppings

• Neutral-flavored oil for frying (such as vegetable or canola oil)
• Japanese mayonnaise (for serving)
• Toppings of choice: toasted sesame seeds, pickled ginger, sliced scallions, cilantro

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Instructions

1. Strain the vegetables: Place the shredded cabbage, grated carrot, and thinly sliced onion into a colander or mesh strainer. Sprinkle with 1 teaspoon of fine-grain salt and toss to combine. Allow the mixture to sit for a few minutes to draw out excess moisture while you prepare the batter.
2. Whisk the batter: In a large mixing bowl, whisk together 4 large eggs, 2 teaspoons of light soy sauce, 1 teaspoon toasted sesame oil, and 1/4 cup all-purpose flour until you have a smooth, cohesive batter.
3. Combine vegetables with batter: Add the salted cabbage, carrot, and onion mixture to the egg batter. Stir gently until all the ingredients are evenly incorporated.
4. Heat skillet and oil: Warm a large, heavy-bottomed skillet over medium-high heat. Add about 1 tablespoon of a neutral-flavored cooking oil along with 1 teaspoon of toasted sesame oil for flavor.
5. Cook large okonomiyaki (optional): Pour the entire batter into the hot skillet, spreading it evenly with a spatula to form a thick pancake. Cook for approximately 5 minutes, then carefully lift one side with a spatula to check if the bottom is golden brown.
6. Flip large pancake: If golden, carefully slide the pancake onto a large plate, invert the skillet over it, and flip everything back over onto the skillet to cook the other side. Cook for another 5 minutes, then slide out onto a cutting board. Let rest for 1 minute before slicing into wedges.
7. Cook medium okonomiyaki (optional): Pour half the batter into the skillet for a medium pancake. Cook as described above, flipping after about 5 minutes and cooking the other side for another 5 minutes. Repeat with remaining batter for a second pancake.
8. Cook mini okonomiyaki (optional): Drop about 1/4 cup scoops of batter onto the hot skillet. Cook until the bottoms are golden brown, then flip and cook the other side for 2-3 minutes until cooked through and golden on both sides.
9. Serve: Serve warm with Japanese mayonnaise and your choice of toppings such as toasted sesame seeds, pickled ginger, sliced scallions, and cilantro for added flavor and texture.

Notes

• Salt helps draw moisture from the cabbage mixture, preventing the pancake from becoming soggy.
• Use neutral oil like vegetable or canola for frying to avoid overpowering the delicate flavors.
• To check doneness, ensure the pancake is golden brown on the outside and cooked through inside.
• Adjust toppings according to taste preferences; okonomiyaki is very customizable.
• Serve immediately for the best texture – crispy outside and tender inside.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Frying
• Cuisine: Japanese

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