Go Back

Cabbage Pancakes (Okonomiyaki Style)

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4

Ingredients
  

  • Cabbage Pancakes:
  • 4 cups 280g green cabbage, very finely shredded
  • 3 green onions thinly sliced
  • 2 large eggs
  • ½ cup 65g all-purpose flour
  • 3 tablespoons water or dashi stock
  • 1 tablespoon soy sauce
  • 1 teaspoon toasted sesame oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 to 3 tablespoons neutral oil for frying
  • Okonomiyaki Sauce:
  • 3 tablespoons ketchup
  • 1½ tablespoons Worcestershire sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon soy sauce
  • 1 teaspoon honey or sugar
  • Toppings:
  • Japanese mayonnaise Kewpie, for drizzling
  • Toasted sesame seeds
  • Thinly sliced green onions
  • Bonito flakes / katsuobushi optional
  • Dried seaweed flakes / aonori optional
  • Pickled ginger optional

Instructions
 

  • Shred cabbage as finely as possible into thin ribbons.
  • Whisk eggs, water, soy sauce, sesame oil, salt, and pepper together. Add flour and whisk until smooth. Fold in shredded cabbage and green onions until fully coated. The mixture should be thick with cabbage.
  • Stir together all okonomiyaki sauce ingredients in a small bowl. Set aside.
  • Heat 1 tablespoon oil in a large non-stick skillet over medium heat. Scoop about 1 cup of batter per pancake into the pan and press firmly into a flat disc about ¾-inch thick. Cook undisturbed for 4 to 5 minutes until the bottom is deeply golden.
  • Slide a wide spatula fully under the pancake and flip in one confident motion. Press flat again. Cook 3 to 4 more minutes until golden on the second side and cooked through.
  • Transfer to a rack. Repeat with remaining batter, adding oil between pancakes.
  • While hot, drizzle okonomiyaki sauce over each pancake, then zigzag Japanese mayo over the top. Scatter sesame seeds, green onions, and bonito flakes. Serve immediately.

Notes

  • Shred cabbage as finely as possible for a cohesive pancake that holds together
  • The batter should look mostly like cabbage — this is correct, the batter is just the binder
  • Press the pancake firmly flat before cooking and again immediately after flipping
  • Cook on medium heat, not high — patience builds the golden crust evenly
  • Use the widest spatula you have and flip in one confident, decisive movement
  • Never skip the sauce — it is fundamental to the flavor, not optional
  • Reheat leftovers in a dry skillet over medium heat to restore the crispy exterior
  • Batter can be made up to 12 hours ahead and refrigerated — stir well before cooking
  • Use tamari and rice flour for a gluten-free version