Japanese Okonomiyaki

Posted on25 Oct 2021

Cooking Time: 20 mins

Servings: 1

  • 16g cabbage
  • 1 spring onion white part thinly sliced (reserve the green part for garnish)
  • 1 egg
  • 1/2 teaspoon soy sauce
  • 118ml flour
  • 118ml water
  • Oil for frying
For serving
  • Okonomiyaki sauce
  • Kewpie mayonnaise
  • Sirarcha
  • Kecap Manis
  • Spring onion greens finely sliced
  • Crispy shallots
  • Nori finely sliced/shredded

  1.  Put cabbage, spring onion, egg, soy sauce, flour and water in a bowl and mix well to combine.
  2. Heat a frypan over low to medium heat and add a splash of oil for frying.
  3. Tip the okonomiyaki mixture into the pan and use a spatula to form it into a round pancake about 2cm thick.
    Take your time cooking it - it's thick and you don't want the raw mixture in the middle.
    When golden brown on the bottom, carefully flip and cook the other side until golden too.
    Put a lid on the frypan for some of the cooking time to help it cook through.
  4. Remove from the pan and serve immediately, or keep warm in a low oven while you cook more pancakes.
  5. Top with your choice of condiments, slice into wedges and enjoy!
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