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Japanese-style pancakes (okonomiyaki) recipe

Japanese-style pancakes (okonomiyaki) recipe

5 ratings

Okonomiyaki is a Japanese-style savoury pancake. In our version, we mix sweetheart cabbage and spring onions in the pancake batter, then top with pickled ginger and red chillies. This okonomiyaki recipe is a great for a weekend brunch or a quick lunch. Check out more of our delicious savoury pancake recipes or browse Japanese food recipes and ideas. See method

  • Serves 2
  • 28 mins to prepare and 12 mins to cook
  • 697 calories / serving
  • Vegetarian

Ingredients

  • 4cm piece fresh ginger, peeled and finely sliced into matchsticks
  • 1 tbsp rice wine vinegar
  • ½ tsp caster sugar​
  • 2 eggs
  • 150g plain flour
  • 1 tsp baking powder
  • 3 tsp reduced-salt soy sauce
  • ½ sweetheart cabbage, finely sliced (250g)
  • 4 spring onions, finely sliced, white and green parts separated
  • 2 tbsp vegetable oil
  • 1 tbsp clear honey
  • 2 tbsp tomato ketchup
  • 1½ tbsp lighter mayonnaise
  • 2 tbsp sesame seeds, toasted
  • ½ red chilli, finely sliced (optional)
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

    2920kj
    697kcal     35%

  • Fat

    32g 46%

  • Saturates

    5g 24%

  • Sugars

    20g 22%

  • Salt

    1.7g 29%

of the reference intake
Carbohydrate 76.9g Protein 21.3g Fibre 7g

Method

  1. Mix the ginger, vinegar, caster sugar and a pinch of salt in a bowl. Scrunch together with your hands, then set aside to pickle.
  2. Meanwhile, whisk the eggs, flour, baking powder, 1 tsp soy sauce and 150ml water in a large mixing bowl. Lightly season, then stir through the cabbage and spring onion whites to coat in the batter.
  3. Heat 1 tbsp oil in a medium nonstick frying pan over a medium heat. Spoon in half the batter, keeping it as circular as possible and patting the mix down in the pan with a spatula. Fry for 6-7 mins until golden underneath, then confidently flip over and cook for another 4-5 mins until golden and cooked through. Tip out onto a plate, then return the pan to the heat with the remaining 1 tbsp oil and repeat with the remaining batter.
  4. Meanwhile, mix the honey, ketchup and remaining soy sauce in a bowl to make a dipping sauce. Set aside.
  5. Brush the cooked pancakes with the dipping sauce and drizzle over the mayonnaise. Scatter with the pickled ginger, sesame seeds, spring onion greens and sliced chilli, if using. Serve with the remaining dipping sauce on the side.

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