Japanese Cabbage Okonomiyaki Pancake (Printer-Friendly)

Crispy cabbage okonomiyaki with tangy sauces, crunchy edges, and a savory bite in every slice.

# What You'll Need:

→ Main Batter

01 - 4 cups finely shredded green cabbage (from 1 small head)
02 - 3/4 cup all-purpose flour
03 - 1/2 teaspoon grated fresh ginger
04 - 4 large eggs, lightly beaten
05 - 3 scallions, thinly sliced, whites and greens separated
06 - 1 tablespoon soy sauce

→ For Cooking

07 - 2 tablespoons neutral oil such as canola

→ Toppings and Sauces

08 - 1/4 cup mayonnaise
09 - 1 teaspoon sriracha
10 - 2 teaspoons water, or as needed
11 - 1/4 cup ketchup
12 - 1 tablespoon Worcestershire sauce or vegetarian Worcestershire
13 - 1 tablespoon soy sauce
14 - Reserved sliced green parts of scallions

# Steps to Follow:

01 - Combine cabbage, flour, grated ginger, eggs, white parts of scallions, and 1 tablespoon soy sauce in a large mixing bowl. Stir until evenly mixed.
02 - Heat oil in a large nonstick or cast-iron skillet over medium heat. Add the cabbage mixture and press to evenly cover the bottom of the pan. Cover and cook until the base is golden brown, about 8 minutes.
03 - Place a flat plate over the skillet and carefully invert to transfer the pancake onto the plate. Slide the pancake back into the skillet, browned side up. Continue cooking uncovered until the other side is golden, about 5 minutes.
04 - In a small bowl, mix mayonnaise and sriracha with 2 teaspoons of water until smooth and drizzleable. In another bowl, combine ketchup, Worcestershire sauce, and remaining soy sauce.
05 - Transfer pancake onto a serving plate. Drizzle both sauces across the top and sprinkle with the reserved scallion greens. Cut into wedges before serving.

# Extra Suggestions:

01 - Cabbage and scallions can be prepared up to three days in advance and stored refrigerated in an airtight container.
02 - If flipping the large pancake is challenging, form smaller individual pancakes for easier handling.
03 - For added protein, fold in chopped cooked shrimp, bacon, or ham before cooking.

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