Okonomiyaki are a Japanese savory pancake, sometimes called a Japanese pizza. They’re usually topped with okonomiyaki sauce, aonori (nori flakes), mayo, and bonito flakes. Authentic okonomiyaki are a little more complicated, but this recipe simplifies things, making a delicious, filling meal. If you replace the all-purpose flour with almond flour, you can have grain-free okonomiyaki, but we suggest you make the pancakes half-sized in that case, as they’re harder to flip. This recipe makes three servings.
On the Ingredients
- Cabbage is a densely-leafed vegetable closely related to broccoli, cauliflower, and Brussels sprouts. If overcooked, cabbage can become very pungent, but when cooked right, it’s mildly sweet and quite delicious. Cabbage is highly nutritious, high in vitamin C, fiber, and vitamin K. (Read more about cabbage.)
- Scallions are a member of the Allium genus, which includes bulb onions, leeks, shallots, and chives. Scallions are milder than other onions, with a fresh, sharp, somewhat peppery flavor. It pairs well with rich foods like meat and cheese.
- Bonito flakes, or katsuobushi, are simmered, smoked, and fermented skipjack tuna cut into paper-thin shavings. They have a strong seafood smell and flavor, packed with umami. Along with konbu seaweed, bonito flakes are used to make dashi stock, the base for many soups and other recipes in Japanese cuisine. Bonito flakes are also great as a topping on rice, okonomiyaki, takoyaki, and other dishes.
Easy Okonomiyaki (Savory Vegetable Pancakes)
3
servings15
minutes48
minutes1
hour3
minutesOkonomiyaki are a Japanese savory pancake, sometimes called a Japanese pizza. They’re usually topped with okonomiyaki sauce, aonori (nori flakes), mayo, and bonito flakes. Authentic okonomiyaki are a little more complicated, but this recipe simplifies things, making a delicious, filling meal. If you replace the all-purpose flour with almond flour, you can have grain-free okonomiyaki, but we suggest you make the pancakes half-sized in that case, as they’re harder to flip. This recipe makes three servings.
Ingredients
- Ingredients
3 cups roughly shredded cabbage
2 cups grated carrot
2 scallions (minced)
3 eggs
1/2 cup water
1 cup all-purpose flour (or almond flour for grain-free)
1 tbsp soy sauce
1 tsp ground ginger
1 tbsp sesame oil
- Optional Toppings
fried egg
sesame seeds
bonito flakes
scallions
seaweed granules
teriyaki sauce
mayo
ketchup
Directions
- In a large mixing bowl, mix together the eggs, water, and soy sauce. Then add the flour and ginger. When you have a smooth batter, add in the cabbage, carrot, and scallion. Stir to combine thoroughly.
- Heat a pan on medium-low heat and grease with sesame oil. Use a third of the batter to make a large pancake (about 6-7-inches) and cover the pan. If you’re making grain-free okonomiyaki, make half-sized pancakes.
- Cook for about 5-8 minutes or until the bottom of the pancake is golden brown. Fill and cook a further 5-8 minutes.
- Top the pancake with your choice of toppings.
- Repeat with the remaining batter.
