Okonomiyaki (Japanese Pancake)


Japanese pancakes have been on my to-do list for a long time now. I finally made them today for dinner. This is my version of the savory cabbage pancake. I decided to make it vegetarian but you can also add meat if you want. I kept it simple with just cabbage, carrot and spring onion. Instead of using kewpie mayo as one of the toppings, I just mixed Greek yogurt with wasabi paste.

This recipe makes 3 large pancakes.


For the pancake:

6 cups of thinly sliced cabbage

1 ½ cups of shredded carrot

3 spring onion, finely chopped

2 cups of rice flour

½ cup of all-purpose flour

½ cup of panko

5 eggs

5gr of dashi powder

1 cup of water

2 tablespoons of soy sauce

Vegetable oil for frying

For the Okonomiyaki sauce:

½ cup of ketchup

3 tablespoons of Worcestershire sauce

1 ½ tablespoons of honey

Pinch of garlic powder

2 tablespoons of soy sauce

1 tablespoon of apple cider vinegar


5 tablespoons of Greek yogurt

1 tablespoon of wasabi paste

Sesame seeds

Pickled ginger

Spring onion, thinly sliced


Whisk together all of the ingredients for the Okonomiyaki sauce in a medium bowl. Set aside.

Whisk the Greek yogurt with the wasabi paste and set it aside.

In a large bowl, whisk the water with the dashi powder. Then add the rice flour, all-purpose flour, panko, eggs and soy sauce. Whisk until everything is combined. Finally add the cabbage, carrot and spring onions. Mix well.

I used a small 20cm pan, and cooked it like a frittata. Add 2 tablespoons of vegetable oil to a pan, over medium heat. Once the oil is hot, add 1/3 of the pancake batter. Make sure to spread it evenly and press firmly with the spatula.  Cook until golden on both sides, this will take about 4 minutes per side.  I find it easier to flip the pancake using a plate to prevent it from breaking.

Repeat for the remaining batter.

To plate it, I drizzled some of the Okonomiyaki sauce and the Greek yogurt with wasabi. Then sprinkled some sesame seeds and sliced spring onions. Finally garnish it with some pickled ginger.

For more foodie inspiration, you can follow me on Instagram and Facebook.