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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
