Okonomiyaki
Japanese savory cabbage pancake with sauce and toppings.
Preparation: 20 min · Cooking: 24 min · Total: 44 min · 3 servings
Ingredients
- 420 g cabbage, washed and finely shredded
- 120 g all-purpose flour
- 120 ml water
- 3 pc eggs
- 3 pc scallions, washed and thinly sliced
- 4 tbsp okonomiyaki-style sauce
- 2 tbsp Japanese mayonnaise
- 30 ml neutral cooking oil
Instructions
Mix batter
Whisk the 120 g flour with 120 ml water and the three eggs until smooth. Fold in the 420 g finely shredded cabbage and most of the three sliced scallions; reserve the rest for topping. Mix only until combined, then divide the batter into three equal portions.
The vegetables are evenly coated in batter without dry flour pockets.
Cook each pancake
Heat about 10 ml of the 30 ml oil in a nonstick skillet over medium heat until shimmering, not smoking. Spread one portion of batter into a roughly 18 cm round about 2 cm thick. Cook without pressing for about 4 minutes, flip with a wide spatula, and cook for about 4 minutes more. The center must be set and reach at least 71°C. Repeat with the remaining two portions and oil, keeping cooked pancakes warm.
Each pancake is browned on both sides, set in the center, and at least 71°C inside.
Cook each pancake: 480 seconds
Sauce and serve
Spread the 4 tbsp okonomiyaki sauce over the three hot pancakes, drizzle with the 2 tbsp Japanese mayonnaise, and scatter over the reserved scallions. Serve immediately.
The hot pancakes are topped with sauce, mayonnaise, and scallions.
Tips
- Cook over moderate heat so the cabbage softens before the outside burns.
- Cook one pancake at a time in a standard skillet so each one can be flipped without breaking.
Common mistakes
- Pressing too hard makes the pancake dense.
- High heat browns the outside before the egg-containing center is cooked.
Substitutions
- For a vegetable variation, replace 100 g of the 420 g cabbage with 100 g finely shredded carrot; keep the other quantities unchanged.
Storage
Refrigerate cooked pancakes within 2 hours at 4°C or colder for up to 2 days; store sauce and mayonnaise separately. Check labels for wheat, egg, soy, fish, and shellfish allergens.
Reheating
Reheat the pancakes in a skillet until the center reaches 74°C, then add fresh sauce and mayonnaise.
About this recipe
This mixed-batter version follows the Osaka/Kansai style of okonomiyaki. Hiroshima-style okonomiyaki layers its ingredients instead; regional fillings and toppings vary.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.