The first time I savored a bite of Okonomiyaki, I was transported to the bustling streets of Osaka, where savory scents filled the air, and every corner seemed to promise a new taste adventure. This delightful Japanese cabbage pancake, often called the “Japanese savory pancake,” combines the humble ingredients of cabbage, scallions, and a rich batter into a dish that’s a feast for the senses. Imagine the satisfying sizzle as it cooks, the golden-brown crust that hides a tender interior, and the zingy drizzle of Sriracha-mayonnaise that takes it over the top.
What I love most about Okonomiyaki is its versatility. Whether you’re cooking for family or craving a tasty solo meal, this pancake is incredibly easy to whip up, making it a perfect antidote to the fast-food routine. Plus, it’s a wonderful way to bring a bit of Japanese culture into your kitchen. So grab your frying pan, and let’s turn a few simple ingredients into an unforgettable experience that’s ready in just 25 minutes!
Why You’ll Love Okonomiyaki (Japanese Cabbage Pancake)
Flavor-packed goodness: Each bite bursts with the harmonious blend of fresh cabbage, scallions, and a hint of umami that will leave you craving more.
Quick to make: In just 25 minutes, you can enjoy this mouthwatering dish without the fuss of complicated cooking.
Family-friendly: Perfectly customizable, it’s a hit with both kids and adults—everyone can add their favorite toppings!
Cultural flair: Transport yourself to Japan with every bite, making this more than just a meal, but a culinary journey.
Healthier choice: Packed with fresh veggies, Okonomiyaki offers a nutritious alternative to greasy fast food.
Fun cooking experience: Invite friends or family to join in the cooking, creating a delightful bonding experience while you make these savory pancakes!
Okonomiyaki (Japanese Cabbage Pancake) Ingredients
For the Batter
- 3 large eggs – Essential for binding and fluffiness in your pancake.
- ¼ cup water – Adjusts the batter consistency for a light texture.
- 1 tablespoon lower-sodium soy sauce – Adds a savory depth without overwhelming saltiness.
- 1 teaspoon hondashi (optional) – Imparts an umami flavor that enhances the overall dish.
- ¾ cup all-purpose flour – The foundation of your pancake; keep it smooth for best results.
- ¼ teaspoon baking powder – Helps create a nice lift for a fluffier texture.
For the Filling
- 4 cups finely shredded green cabbage – The star ingredient, providing crunch and nutrients.
- ¾ cup thinly sliced scallions – Adds a fresh and mild onion flavor; reserve some for garnish.
For Cooking and Topping
- 1 tablespoon neutral oil – Use canola or avocado for frying without adding strong flavors.
- 2 tablespoons mayonnaise – Creamy topping that pairs beautifully with Sriracha for a kick.
- 1 teaspoon Sriracha – Adds a spicy twist to your drizzle; adjust based on your heat preference.
- Finely shredded nori (optional) – A finishing touch that brings authentic Japanese flavor to your pancake.
Now that you have all the ingredients laid out, it’s time to dive into creating this delicious Okonomiyaki (Japanese Cabbage Pancake) that’s sure to impress everyone at your table!
How to Make Okonomiyaki
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Whisk together: In a large bowl, combine the eggs, water, soy sauce, and hondashi (if using). Mix well, then add the flour and baking powder, whisking until your batter is smooth and lump-free.
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Stir in veggies: Gently fold in the finely shredded cabbage and sliced scallions until everything is well mixed. This vibrant mixture is the heart of your okonomiyaki!
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Heat the pan: Pour the neutral oil into a 10-inch nonstick skillet and warm it over medium heat. Give it a minute to heat up; you’ll know it’s ready when a drop of batter sizzles.
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Cook the pancake: Add your cabbage mixture to the skillet, spreading it into an even layer. Cover and cook for about 4 to 5 minutes, shaking the pan occasionally, until the bottom is a lovely golden brown.
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Flip it over: Carefully remove the skillet from heat, place a rimless plate over the pan, and invert the okonomiyaki onto the plate. Gently slide it back into the pan, browned-side up.
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Finish cooking: Return the skillet to medium heat, cover again, and cook for another 4 minutes or until the bottom is nicely browned and the center feels set. Trust your instincts; it’s almost ready!
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Make the sauce: While the pancake is cooking, whisk together the mayonnaise and Sriracha in a small bowl. This spicy drizzle will elevate your okonomiyaki to another level!
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Serve and garnish: Carefully transfer the cooked okonomiyaki to a serving plate. Drizzle the Sriracha-mayonnaise mixture in a zigzag pattern over the top. Finish with sliced scallions and shredded nori for an authentic touch, then slice into quarters.
Optional: Add a sprinkle of bonito flakes for an extra layer of flavor!
Exact quantities are listed in the recipe card below.
Expert Tips for Okonomiyaki
Use Fresh Cabbage: Fresh, finely shredded cabbage gives the best texture and flavor. Avoid pre-shredded cabbage, as it may lose crunchiness and taste.
Watch the Heat: Cooking on medium heat is crucial. Too high can burn the bottom while leaving the center raw; adjust as necessary!
Perfectly Flipped: When flipping, make sure to use a rimless plate and hold it tightly to avoid spills. A gentle technique ensures it retains its shape.
Customize Your Toppings: Feel free to add protein like shrimp or bacon to the batter or top with pickled ginger for an exciting twist on classic Okonomiyaki.
Double Your Recipe: This dish is fabulous for sharing, so consider making extra to delight everyone at the table. It reheats well for a tasty leftover!
Use Quality Sauce: Opt for high-quality mayonnaise and Sriracha. The right sauce enhances the flavors and makes the dish memorable.
Variations & Substitutions for Okonomiyaki (Japanese Cabbage Pancake)
Feel free to make this delightful pancake your own with these delicious tweaks and swaps!
- Gluten-Free: Use a 1:1 gluten-free flour blend in place of all-purpose flour for a similar texture.
- Vegetable Boost: Add shredded carrots, zucchini, or bell peppers to the cabbage for an extra dose of nutrition and color.
- Protein-Packed: Mix in cooked, diced chicken, shrimp, or tofu to make this a heartier, more filling meal.
- Vegan: Substitute the eggs for flax eggs (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water) and use vegan mayo or yogurt instead.
- Spice it Up: Incorporate diced jalapeños or a pinch of red pepper flakes into the batter for a spicy kick in every bite.
- Sweet Twist: Try adding a tablespoon of sugar or cornmeal to the batter to create a subtly sweet profile that pairs well with the savory toppings.
- Umami Flavor: Sprinkle in some finely chopped shiitake mushrooms or use dashi powder to amp up the savory depth of your pancake.
- Herb Infusion: Stir in a handful of fresh herbs like cilantro or parsley for a refreshing burst of flavor that brightens each bite.
Make Ahead Options
These delicious Okonomiyaki (Japanese Cabbage Pancake) are perfect for meal prep, saving you time on busy weeknights! You can prepare the batter (without the cabbage and scallions) and refrigerate it for up to 24 hours. To do so, whisk together the eggs, water, soy sauce, hondashi, flour, and baking powder, then cover and store in the fridge. The cabbage and scallions can be shredded up to 3 days in advance; just keep them in an airtight container to maintain their crunch. When you’re ready to enjoy your okonomiyaki, simply combine the prepped veggies into the batter, cook as directed, and you’ll have a fantastic homemade meal with minimal effort!
What to Serve with Okonomiyaki (Japanese Cabbage Pancake)?
Create a delightful dining experience that will leave your taste buds dancing with joy as you enjoy your homemade okonomiyaki.
- Steamed Edamame: Fresh and lightly salted, these bright green pods add a pop of color and a healthy crunch to your meal.
- Savory Miso Soup: Warm and comforting, a bowl of miso soup is a traditional pairing that complements the flavors of your pancake.
- Crispy Tempura Vegetables: The light, crunchy texture of tempura provides a lovely contrast, making for an exciting textural experience on your plate.
- Pickled Ginger: The tangy zing of pickled ginger counters the richness of okonomiyaki, refreshing your palate with every bite.
- Soy Sauce Dipping Sauce: A simple yet flavorful accompaniment that enhances the umami notes of the pancakes, elevate each bite just a little more.
- Cabbage Salad: A crisp, lightly dressed salad with sesame seeds can enhance the overall freshness of your meal, providing a light counterpart to the pancake.
- Japanese Green Tea: Serve this delicate, aromatic tea hot for a soothing finish to your meal, its warm essence perfectly complements the flavors.
- Mochi for Dessert: End the meal on a sweet note with soft, chewy mochi. It’s a fun, traditional Japanese dessert that wraps up your experience beautifully.
How to Store and Freeze Okonomiyaki
Fridge: Keep leftover okonomiyaki in an airtight container for up to 3 days. To maintain crispness, separate layers with parchment paper.
Freezer: For longer storage, freeze individual slices wrapped tightly in plastic wrap and placed in a freezer bag for up to 2 months.
Reheating: Thaw in the refrigerator overnight, then reheat in a skillet over medium heat for 3–4 minutes on each side until warmed through and crispy.
Serving Tip: Drizzle with fresh Sriracha-mayonnaise just before serving for that extra touch of flavor!
Okonomiyaki (Japanese Cabbage Pancake) Recipe FAQs
How do I choose the right cabbage for okonomiyaki?
Absolutely! When selecting cabbage, look for heads that are heavy for their size, with tightly packed leaves. Avoid any with dark spots or wilting, as this indicates spoilage. Fresh, crisp cabbage will give your okonomiyaki the best flavor and texture.
How should I store leftover okonomiyaki?
Very! Store leftover okonomiyaki in an airtight container in the fridge for up to 3 days. To keep it crisp, layer the pancakes with parchment paper. This helps maintain their texture and prevents them from sticking together.
Can I freeze okonomiyaki?
Yes, indeed! To freeze okonomiyaki, wrap individual slices tightly in plastic wrap. Then, place them in a freezer bag, removing as much air as possible. You can freeze them for up to 2 months. When you’re ready to enjoy, thaw in the fridge overnight before reheating.
What can I do if my okonomiyaki is too thick or too thin?
If you find your batter too thick, you can simply add a splash of water to achieve your desired consistency. Conversely, should the batter seem too thin, add a little more flour to thicken it up. Just remember, the key is balance for that perfect pancake texture!
Are there any dietary considerations for okonomiyaki?
Absolutely! For gluten-free options, you can substitute all-purpose flour with a gluten-free flour blend. If you’re keeping it vegan, you can use flax eggs or plant-based yogurt mixed with water for your batter. Always check ingredient labels for any allergens, especially with sauces like mayonnaise and soy sauce.
How do I ensure my okonomiyaki cooks evenly?
To cook your okonomiyaki evenly, maintain a consistent medium heat throughout the cooking process. When flipping, use a rimless plate for stability. Gently slide the pancake back into the pan to avoid breaking it and ensure both sides reach that delightful golden-brown color.
Savory Okonomiyaki: Your New Favorite Cabbage Pancake!
Ingredients
Equipment
Method
- In a large bowl, combine the eggs, water, soy sauce, and hondashi (if using). Mix well, then add the flour and baking powder, whisking until smooth.
- Gently fold in the finely shredded cabbage and sliced scallions until well mixed.
- Pour the neutral oil into a skillet and warm over medium heat. Test readiness with a drop of batter.
- Add the cabbage mixture to the skillet, spreading it evenly. Cover and cook for about 4 to 5 minutes.
- Carefully remove the skillet from heat, place a plate over the pan and invert the okonomiyaki onto the plate.
- Slide the pancake back into the pan, browned-side up, and cover. Cook for another 4 minutes.
- While cooking, whisk together the mayonnaise and Sriracha in a small bowl.
- Transfer the cooked okonomiyaki to a serving plate. Drizzle with Sriracha-mayonnaise; garnish with scallions and nori.