Japanese Cabbage Okonomiyaki Pancake

Okonomiyaki or Japanese cabbage pancake is my weekday dinner hero when I need something crisp hearty and wicked fast This dish is a textural delight thanks to thin shreds of cabbage mingling with eggs flour and a zing of ginger Frying in a pan gives you those irresistible golden edges and pillowy centers The sauces on top make it unforgettable and the whole thing comes together in half an hour with whatever veggies you have left in the fridge

This was my adventure meal for surviving a wild busy weeknight and now I crave making it whenever I find leftover cabbage or want a crowd pleaser

Ingredients

• Green cabbage: Four cups shredded from a small head This is the core ingredient for crunch and sweet flavor Pick cabbage heads that feel heavy for their size and have crisp leaves
• All purpose flour: Three quarters cup Binds the batter and gives the pancake structure Fresh flour is best for no stale taste
• Fresh ginger: Half teaspoon grated Adds zesty aroma and warmth Look for plump firm knobs
• Eggs: Four large Lightly beaten Quality eggs give richness and help bind everything Hold them up to light to check for cracks
• Scallions: Three thinly sliced White and green parts separated Fresh scallions add a sweet mild sharpness Choose firm ones with bright green tops
• Soy sauce: Two tablespoons Divided for mixing into the batter and sauce It brings a deep umami note Good bottled sauce will give smoother flavor
• Neutral oil: Two tablespoons such as canola Used for pan frying A light oil lets the pancake taste shine
• Mayonnaise: Quarter cup Forms the creamy topping Japanese style mayo if possible for extra flavor
• Sriracha: One teaspoon Blends into the sauce for heat and tang
• Ketchup: Quarter cup Classic sweet foundation for the drizzle sauce Pick no corn syrup ketchup for best taste
• Worcestershire sauce: One tablespoon or vegetarian version Pairs with ketchup and soy sauce for a complex savory drizzle Choose one with no artificial flavors for best results

Instructions

Stir Together the Batter:

In a large bowl combine shredded cabbage all purpose flour grated ginger lightly beaten eggs the white parts of the sliced scallion and one tablespoon soy sauce Use your hands or a big spoon to really fold and toss the mixture so the flour dissolves evenly and cabbage is coated everywhere Try not to crush the cabbage just toss until mixed

Heat the Pan and Add Mixture:

Heat neutral oil in a large nonstick or well seasoned cast iron skillet over medium heat Wait until you see the oil shimmer Spread the entire cabbage mixture into the skillet pressing gently with a spatula so it covers the bottom evenly and forms a flat round Cover with a lid and cook for eight minutes This gentle steam builds an even golden base and cooks the veggies through

Flip the Pancake:

Once the edges and bottom look deeply golden about eight minutes hold a flat dinner plate tightly over the skillet and carefully invert both so the pancake lands cooked side up on the plate Slide the pancake straight back into the pan with the uncooked side down and cook uncovered for about five minutes until golden and firm If needed press a spatula gently around the edges for extra crispiness

Mix the Drizzle Sauces:

While the pancake finishes cooking stir mayonnaise sriracha and two teaspoons water in a small bowl for your creamy drizzle If it is too thick add another splash of water for a smooth consistency In a second bowl stir together ketchup Worcestershire sauce and the last tablespoon of soy sauce for a sweet tangy topping

Top Slice and Serve:

Slide the finished pancake onto a cutting board or serving plate Drizzle both sauces in zigzags over the top Scatter with the reserved green scallion slices Use a sharp knife or pizza cutter to slice into wedges and serve hot and crisp

Eggs are my secret here I once swapped in homemade pickled ginger and it brought the pancake to a new level The moment my family all asked for seconds I knew this pancake was going into our regular rotation

Storage Tips

The cabbage and scallions can be prepped up to three days in advance Store in an airtight container in the fridge Leftover pancake keeps well for up to two days Chill it in a sealed container then air fry or heat in a dry pan to revive the crispy edges Avoid microwaving which makes it soggy

Ingredient Substitutions

Use purple cabbage if you like It turns the pancake a little pink but the flavor stays sweet For gluten free versions swap in your favorite 11 flour blend Tamari or coconut aminos stand in for soy sauce Ground ginger will do if you do not have fresh Try chopped chives or cilantro for the green garnish in place of scallions Add carrots broccoli or mushrooms to clear out the veggie drawer

Serving Suggestions

Pair each wedge with rice and miso soup for a full meal Or make smaller silver dollar size pancakes for appetizers Drizzle extra chili sauce or Japanese barbecue sauce for a punchier flavor I love serving this with chilled cucumber salad on the side for contrast

Cultural and Historical Context

Okonomiyaki comes from the Kansai region and means as you like it meaning you can add anything you have on hand In Japan people sometimes grill these on tabletop griddles at lively gatherings Each family makes it a little different which gives you the freedom to experiment and claim the recipe as your own tradition

Seasonal Adaptations

Use thinly shredded Brussels sprouts in winter for a punchier cabbage flavor Grated zucchini or summer squash in summer keeps things light and moist Different herbs like shiso or cilantro add zing in spring months

This recipe is speedy customizable and guaranteed to make cabbage feel like a treat I hope you enjoy it as much as my family does

Common Recipe Questions

→ What type of cabbage is best for okonomiyaki?

Green cabbage is most commonly used, but purple cabbage can also work for a colorful twist.

→ Can the pancake be made gluten-free?

Yes, simply swap all-purpose flour for a gluten-free blend for similar texture and taste.

→ What are traditional toppings?

Classic toppings include mayonnaise, sriracha, ketchup mixed with Worcestershire sauce, and sliced scallions.

→ How do I flip the pancake easily?

Use a nonstick or cast-iron skillet and a flexible spatula to loosen the edges before turning.

→ Can I add other vegetables or proteins?

Absolutely. Try adding grated carrots, chopped mushrooms, cooked shrimp, bacon, or ham into the batter.

→ How should leftovers be stored?

Store in an airtight container and refrigerate for up to two days. Reheat in an air fryer to crisp.