Why You’ll Love This Recipe
- Highly Customizable – You can incorporate various vegetables, proteins, and toppings to suit your taste.
- Budget-Friendly – Utilizes simple, inexpensive ingredients, making it an economical meal option.
- Quick and Easy – With minimal preparation and cooking time, it’s perfect for a quick meal.
- Nutritious – Packed with vegetables like cabbage and carrots, offering a healthy dose of fiber and vitamins.
- Delicious – The combination of savory flavors and various textures makes it a satisfying dish.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Pancakes:
- 2 extra-large eggs
- ½ cup water
- 1.5 Tbsp soy sauce
- 1 Tbsp toasted sesame oil
- 1 cup all-purpose flour
- 4 cups shredded green cabbage
- 1 carrot, grated
- 3 green onions, sliced
- Optional add-ins: shrimp, shredded chicken, or cooked beef
For the Toppings:
- Sriracha mayo (a mix of sriracha sauce and mayonnaise)
- Sesame seeds
- Additional sliced green onions
- Other options: hoisin sauce, toasted seaweed, fried egg, bonito flakes, pickled ginger, or kimchi
Directions
-
Prepare the Batter:
- In a large bowl, whisk together the eggs, water, soy sauce, and sesame oil until well combined.
- Add the flour to the wet ingredients and whisk until a smooth batter forms.
-
Incorporate Vegetables and Proteins:
- Fold the shredded cabbage, grated carrot, and sliced green onions into the batter until everything is evenly coated.
- If adding proteins like shrimp or shredded chicken, mix them into the batter at this stage.
-
Cook the Pancakes:
- Heat a non-stick skillet over medium heat and add a small amount of oil.
- Scoop about ¾ to 1 cup of the cabbage mixture onto the skillet, pressing it down gently to form a pancake approximately 6 inches in diameter and ½ inch thick.
- Cook for about 3-5 minutes on each side, or until the surface is golden brown and the cabbage has softened.
- Repeat with the remaining batter, adding more oil to the skillet as needed.
-
Serve and Garnish:
- Drizzle the cooked pancakes with sriracha mayo and sprinkle with sesame seeds and additional sliced green onions.
- Add any other desired toppings before serving.
Servings and Timing
- Servings: Makes approximately 6 pancakes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
Variations
- Vegetarian – Omit meat and add more vegetables like mushrooms or bell peppers.
- Seafood – Incorporate squid or octopus for a traditional twist.
- Spicy – Add chopped chili peppers to the batter for extra heat.
- Gluten-Free – Use a gluten-free flour blend instead of all-purpose flour.
Storage/Reheating
- Storage – Refrigerate leftover pancakes in an airtight container for up to 3 days.
- Reheating – Reheat in a skillet over medium heat until warmed through to retain crispiness.
- Freezing – Individually wrap pancakes in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw in the refrigerator before reheating.
FAQs
What is Okonomiyaki?
Okonomiyaki is a Japanese savory pancake primarily made with cabbage and a flour-based batter, often mixed with various proteins and vegetables, and topped with flavorful sauces and garnishes.
Can I make the batter ahead of time?
It’s best to prepare the batter fresh, but you can chop the vegetables in advance to save time.
How do I prevent the pancakes from falling apart?
Ensure the batter is thick enough to hold the ingredients together and avoid flipping the pancakes too early.
What sauces pair well with these pancakes?
Traditional okonomiyaki sauce, sriracha mayo, hoisin sauce, or even soy sauce are great options.
Can I bake these instead of frying?
Frying yields the best texture, but you can bake them on a greased baking sheet at 400°F (200°C) for about 15-20 minutes, flipping halfway through.
Is there a vegan version of this recipe?
Yes, substitute eggs with a flaxseed or chia seed mixture and use plant-based proteins.
What type of cabbage is best?
Green cabbage is commonly used, but you can experiment with Napa or Savoy cabbage.
How thick should the pancakes be?
Aim for about ½ inch thickness for even cooking.
Can I make mini pancakes instead of large ones?
Yes! Smaller pancakes cook faster and are great for appetizers or snacking.
What can I serve with these pancakes?
They pair well with miso soup, rice, or a simple side salad.
Conclusion
Savory Cabbage Pancakes (Okonomiyaki) are a delicious, easy-to-make dish that brings together rich flavors, crisp textures, and customizable ingredients. Whether you’re looking for a quick dinner, a new way to use up vegetables, or a meal packed with flavor, these pancakes are a fantastic choice. Enjoy them fresh with your favorite toppings and sauces for a satisfying and budget-friendly meal
Print
Savory Cabbage Pancakes
- Total Time: 40 minutes
- Yield: Approximately 6 pancakes
- Diet: Vegetarian
Description
These Savory Cabbage Pancakes (Okonomiyaki) are a flavorful and customizable Japanese dish made with shredded cabbage, a simple batter, and optional proteins. Topped with sriracha mayo, sesame seeds, and green onions, these pancakes are crispy, satisfying, and perfect for a quick meal or snack!
Ingredients
For the Pancakes:
- 2 extra-large eggs
- ½ cup water
- 1½ tbsp soy sauce
- 1 tbsp toasted sesame oil
- 1 cup all-purpose flour
- 4 cups shredded green cabbage
- 1 carrot, grated
- 3 green onions, sliced
- Optional add-ins: shrimp, shredded chicken, or cooked beef
For the Toppings:
- Sriracha mayo (a mix of sriracha sauce and mayonnaise)
- Sesame seeds
- Additional sliced green onions
- Other options: hoisin sauce, toasted seaweed, fried egg, bonito flakes, pickled ginger, or kimchi
Instructions
Prepare the Batter:
- In a large bowl, whisk together the eggs, water, soy sauce, and sesame oil.
- Add the flour and whisk until a smooth batter forms.
Incorporate Vegetables and Proteins:
- Fold in the shredded cabbage, grated carrot, and sliced green onions until evenly coated.
- If using proteins like shrimp or shredded chicken, mix them into the batter at this stage.
Cook the Pancakes:
- Heat a non-stick skillet over medium heat and add a small amount of oil.
- Scoop about ¾ to 1 cup of the cabbage mixture onto the skillet, pressing it down gently into a 6-inch pancake about ½ inch thick.
- Cook for 3-5 minutes per side, until golden brown and cooked through.
- Repeat with the remaining batter, adding more oil as needed.
Serve and Garnish:
- Drizzle with sriracha mayo and sprinkle with sesame seeds and green onions.
- Add any additional toppings and enjoy!
Notes
- Vegetarian Option – Skip the meat and add more veggies like mushrooms or bell peppers.
- Seafood Twist – Use squid or octopus for a traditional Japanese variation.
- Spicy Kick – Mix chopped chili peppers into the batter.
- Gluten-Free Option – Use a gluten-free flour blend instead of all-purpose flour.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course, Appetizer
- Method: Stovetop
- Cuisine: Japanese
