Okonomiyaki (Easy Japanese Cabbage Pancake)

I think cabbage (in all of its varieties) is such an under-appreciated vegetable. Also.. you can make SO MUCH with just one head of cabbage. Like you really get a lot for your buck. Anyways!! Here’s an idea for something you can make with that maybe-a-little-sad cabbage in your fridge. My friend Hana taught me to use bacon but I wanted to try making it plant-based this time and quite liked the shiitake!

More behind-the-scenes over on Reels!

ɪ ᴜꜱᴇᴅ:

  • 1 cup AP flour
  • 1 egg
  • 1 tbsp corn starch
  • salt and white pepper
  • ~2/3 cup water
  • 1/4 medium green cabbage, thinly sliced
  • 1 scallion, minced
  • 4 fresh shiitakes, thinly sliced
  • tonkatsu sauce
  • kewpie mayo
  • furikake
  • bonito flakes
  • crunchy rice bits I found in a drawer
  • extra scallions to top

ᴛᴏ ᴍᴀᴋᴇ:

  • Mix together flour, egg, corn starch, and a few dashes of salt and white pepper. Then mix in water
  • Stir in minced scallion, then add in cabbage until the batter can’t take any more. Let sit for ~10 minutes. If it’s looking a little dry, you can add in a little more water
  • Heat up oil in a pan over medium heat (I chose to make one giant pancake but kinda wish I did 2 smaller ones to make it easier to flip!). Add in half the shiitakes and saute
  • Pour on the batter, add on the remaining shiitakes (I also added in crunchy rice bits here)
  • Once you see it start to cook through and turn golden brown, flip. Cook until the other side reaches the same golden brown.
  • Top with tonkatsu sauce (a little dif from okonomiyaki sauce but it’s what I have and use) and spread, drizzle with kewpie. Finish with other toppings your heart desires (mine were furikake, bonito flakes, scallions)


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