Japanese Cabbage Pancakes
Savory Japanese cabbage pancakes (Okonomiyaki) made with shredded cabbage, eggs, and a simple batter, pan-fried until crispy and topped with flavorful sauces.
Equipment
- Large mixing bowl
- Nonstick Skillet
- Spatula
Ingredients
Pancake Batter
- 2 cups green cabbage finely shredded
- 2 eggs
- ½ cup all-purpose flour
- ¼ cup water
- 2 green onions sliced
- ½ tsp salt
- 1 tbsp vegetable oil for cooking
Toppings
- 2 tbsp okonomiyaki sauce
- 2 tbsp Japanese mayonnaise
- 1 tbsp bonito flakes optional
Instructions
- In a large bowl, whisk together the eggs, flour, water, and salt until a smooth batter forms.
- Add the shredded cabbage and sliced green onions, mixing until everything is well combined.
- Heat vegetable oil in a nonstick skillet over medium heat.
- Scoop a portion of the mixture into the skillet and flatten slightly to form a pancake.
- Cook for about 4–5 minutes on each side until golden brown and cooked through.
- Transfer to a plate and drizzle with okonomiyaki sauce and Japanese mayonnaise.
- Top with bonito flakes if desired and serve warm.
Notes
You can add cooked shrimp, bacon, or tofu for extra flavor and protein. Serve immediately while crispy.