Okonomiyaki (Japanese Cabbage Pancakes)


  • ½ small head of green or savoy cabbage
  • 5 medium carrots, peeled
  • 1 bunch green onions
  • 1 tsp salt
  • ½ cup all-purpose flour
  • 6 large eggs
  • Canola or sunflower oil for frying

Optional Toppings: toasted sesame seeds, bonito flakes, mayonnaise, toasted seaweed, pickled ginger, okonomiyaki sauce (see recipe at end).


  1. Finely slice cabbage, or shred on a mandolin or box grater. Grate carrots on the large holes of a box grater. Thinly slice the green onions. Toss all the veggies together in a large bowl.
  2. Sprinkle the vegetables with salt and flour, and toss to coat.
  3. Beat your eggs in a bowl, then add to the veggies. Mix to combine.
  4. Heat oil in a large frying pan. Use your fingers to pick up small piles of the batter. Press them down a little with a spatula in the pan. Cook for 2 or 3 minutes per side, until browned. Keep warm in the oven while you cook the rest of the pancakes.
  5. Serve with any optional toppings. For a quick, tangy okonomiyaki sauce, whisk together ¼ cup ketchup, 1 tbsp soy sauce, ½ tsp dijon mustard, 1 tbsp rice vinegar, 1 tbsp honey, and ¼ tsp ground ginger. Simmer in a small pot for 3 minutes, until smooth and glossy.


Makes about 12 small pancakes.

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