Okonomiyaki
A savory Japanese cabbage pancake with a crispy exterior and tender interior, topped with tangy okonomiyaki sauce, creamy mayo, and bonito flakes. Ready in under 30 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 8g
Ingredients
- 3 cups green cabbage, thinly sliced
- ¾ cup all-purpose flour
- 2 whole eggs
- ½ cup dashi stock or water
- ¼ tsp salt
- 2 tbsp neutral oil
- 3 tbsp okonomiyaki sauce (or thick Worcestershire mixed with ketchup)
- 2 tbsp Japanese mayonnaise (or regular mayo)
- 2 tbsp bonito flakes, scallions, or nori (chopped)
Instructions
- 1
In a large bowl, whisk together flour, eggs, and dashi until smooth with no lumps.
- 2
Add sliced cabbage and salt to the batter. Toss until every piece is coated.
- 3
Heat oil in a 10-inch nonstick or cast iron skillet over medium-high until shimmering, ~90 seconds.
- 4
Pour half the batter onto the skillet. Spread into a 7-inch disk, pressing gently with spatula.
- 5
Cook without moving for 4 minutes, until the bottom is golden brown and crispy.
- 6
Flip carefully. Cook the other side 3 minutes until golden. Transfer to a plate.
- 7
Repeat with remaining batter. Add more oil if needed.
- 8
Drizzle okonomiyaki sauce and mayo in a crosshatch over each pancake.
- 9
Sprinkle with bonito flakes or scallions. Serve immediately.
Tools you’ll need
- large bowl
- whisk
- 10-inch nonstick or cast iron skillet
- spatula
- measuring cups and spoons
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