Okonomiyaki: Savoury Cabbage Pancakes

Okonomiyaki: Savoury Cabbage Pancakes

Part omelette and part pancake, this Japanese dish is a real crowd pleaser that can be served as satisfying meal or appetizer. The texture is both creamy and crunchy.

Servings
12 people
  • Ingredients

    Sauce

    1/2 cup mayonnaise (125 mL)

    2 Tbsp lemon juice (30 mL)

    2 tsp soy sauce (10 mL)

    2 tsp sriracha (10 mL)

    1 tsp sesame oil (5 mL)

    Okonomiyaki

    6 eggs (6)

    1 cup all-purpose flour (250 mL)

    3/4 cup water (175 mL)

    1/2 tsp salt (2 mL)

    4 cups finely shredded green cabbage (1 L)

    3 green onions, thinly sliced (750 mL)

    1/4 cup canola oil (60 mL)

    Optional Garnish:

    toasted sesame seeds

    sliced green onions

    pickled ginger

  • Directions

    Sauce

    1. In a small bowl, mix all sauce ingredients together and set aside.

    Okonomiyaki

    1. In a large bowl, whisk together eggs, flour, water and salt until smooth.
    2. Stir in the cabbage and green onions.
    3. In a non-stick skillet, over medium, heat 2 Tbsp (30 mL) canola oil.
    4. Using a ladle, spoon on 1/4 cup circles of the mixture. Cook 3-4 minutes and then flip. Brown on both sides. Cook in batches adding additional 2 Tbsp (30 mL) of canola oil as needed.
    5. Serve garnished with your choice of toppings and the dipping sauce.

Nutritional Analysis

Serving Size
1 pancake
Servings
12
Calories
196
Total Fat
15.2 g
Saturated Fat
2.3 g
Cholesterol
96 mg
Sodium
266 mg
Carbohydrates
10.3 g
Fiber
0.8 g
Sugars
1.3 g
Protein
4.4 g
Potassium
96 mg