Okonomiyaki (Japanese cabbage pancake)
Osaka-style savoury pancakes full of shredded cabbage, topped with okonomiyaki sauce, mayonnaise and nori.
- 30 min15 prep · 15 cook
- MediumDifficulty
- 520 kcalper serving
Ingredients
- Plain flour100 g
- Vegetable stock120 ml
- Eggs2
- White cabbage, finely shredded300 g
- Spring onions3
- Pickled ginger1 tbsp
- Vegetable oil2 tbsp
- Okonomiyaki sauce3 tbsp
- Japanese mayonnaise2 tbsp
- Aonori (nori flakes)to taste
- Saltto taste
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Steps
- 1
Whisk the flour, stock, eggs and a pinch of salt into a smooth batter.
- 2
Fold in the cabbage, sliced spring onions and chopped pickled ginger. There should be much more cabbage than batter.
- 3
Heat the oil in a frying pan over medium heat and spread in half the mixture as a thick round, about 2 cm high.
- 4
Cook until golden underneath, flip with two spatulas and cook the other side until the centre is set.
- 5
Repeat with the rest. Brush with the sauce, zigzag with mayonnaise and sprinkle with aonori.
Tips and questions
- Can I make okonomiyaki sauce at home?
- Mix 3 tbsp ketchup, 2 tbsp vegetarian Worcestershire sauce, 1 tbsp soy sauce and 1 tsp sugar.
- How do I know it’s cooked inside?
- Press the centre: it should feel springy, not wet. Keep the heat medium so the outside doesn’t burn first.
- What else can I add?
- Cheese, sweetcorn, mushrooms or mochi are popular vegetarian fillings.
Enjoy your meal!
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