Basic okonomiyaki.

Basic okonomiyaki

Savoury and satisfying, these Japanese pancakes are a simple, frugal meal with just a few ingredients.
4.1 from 31 votes
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Course: Main meals
Cuisine: Vegetarian
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Servings: 1
Author: Quite Good Food


  • Cabbage - about 1/8 of a small cabbage or two good handfuls finely sliced
  • 1 spring onion, white part thinly sliced (reserve the green part for garnish)
  • 1 free range egg
  • 1/2 tsp soy sauce
  • 1/2 cup flour
  • 1/2 cup water
  • Oil for frying

To serve, your choice of:

  • BBQ sauce
  • Kewpie mayonnaise
  • Sriracha
  • Kecap manis
  • Spring onion greens, finely sliced
  • Crispy shallots
  • Nori, finely sliced/shredded


  • Put cabbage, spring onion, egg, soy sauce, flour and water in a bowl and mix well to combine.
  • Heat a frypan over a low to medium heat and add a splash of oil for frying.
  • Tip the okonomiyaki mixture into the pan and use a spatula to form it into a round pancake about 2cm thick. Take your time cooking it - it's thick and you don't want raw mixture in the middle. When golden brown on the bottom, carefully flip and cook the other side until golden too. It's not essential, but I find it helpful to put a lid on the frypan for some of the cooking time to help it cook through.
  • Remove from the pan and serve immediately, or keep warm in a low oven while you cook more pancakes.
  • Top with your choice of condiments, slice into wedges and enjoy!
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