Okonomiyaki – Japanese Cabbage Pancake Recipe
Okonomiyaki is a savory Japanese cabbage pancake combining shredded cabbage, carrot, and onion with a flavorful batter enhanced by soy sauce and toasted sesame oil. Pan-fried to golden perfection, it’s versatile in size and topped with Japanese mayonnaise and optional garnishes like toasted sesame seeds and pickled ginger. This dish is a delightful, crispy, and savory treat that’s easy to prepare and perfect for a satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 10-15 minutes
- Total Time: 25-30 minutes
- Yield: 4 servings (depending on size preference)
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
- Diet: Halal
Ingredients
Vegetables
- 2 cups finely shredded cabbage
- 1 large carrot, grated
- 1 small yellow onion, thinly sliced
- 1 teaspoon fine-grain salt
Batter
- 4 large eggs
- 2 teaspoons light soy sauce (preferably Braggs)
- 1 teaspoon toasted sesame oil
- ¼ cup all-purpose flour
For Frying and Serving
- Oil for frying (neutral-flavored cooking oil plus 1 teaspoon toasted sesame oil for flavor)
- Japanese mayonnaise for serving
- Toppings of choice: toasted sesame seeds, pickled ginger, sliced scallions, cilantro (optional)
Instructions
- Prepare the vegetables: Place the shredded cabbage, grated carrot, and thinly sliced onion into a colander or mesh strainer. Sprinkle with 1 teaspoon of fine-grain salt and toss to combine. Let it sit while you prepare the batter to allow the vegetables to soften.
- Make the batter: In a large bowl, whisk together 4 large eggs, 2 teaspoons light soy sauce, 1 teaspoon toasted sesame oil, and ¼ cup all-purpose flour until smooth and well combined.
- Combine vegetables and batter: Add the salted cabbage, carrot, and onion mixture into the batter bowl and gently stir to evenly incorporate all ingredients.
- Heat the skillet: Preheat a large, heavy-bottomed skillet over medium-high heat. Add 1 tablespoon of neutral-flavored cooking oil along with 1 teaspoon toasted sesame oil to infuse additional flavor.
- Cook the okonomiyaki: You have several size options:
– For one large okonomiyaki, pour all the batter into the skillet and smooth the top with a spatula. Cook for about 5 minutes until the bottom is golden brown, then carefully flip using a plate and spatula, cooking another 5 minutes on the other side. Rest for 1 minute before slicing.
– For two medium okonomiyaki, pour half of the batter at a time and repeat the cooking process twice.
– For mini okonomiyaki, drop ¼ cup scoops of batter into the hot oil. Cook until golden brown on the first side, then flip and cook 2-3 minutes on the second side. - Serve: Transfer the cooked pancakes to a plate. Drizzle with Japanese mayonnaise and sprinkle with desired toppings like toasted sesame seeds, pickled ginger, sliced scallions, or cilantro to enhance flavor and presentation.
Notes
- Nutrition values are an estimate only.
- You can substitute fresh cabbage by using a bagged coleslaw mix, but massage the salt into the cabbage to help it soften and break down.
- Store leftovers refrigerated in an airtight container for up to 3 days; reheat in the microwave or on stovetop over medium heat.
- Okonomiyaki can be frozen for up to 1 month. Thaw in the refrigerator before reheating.
