Cabbage Pancakes (Okonomiyaki)

Name: Cabbage Pancakes (Okonomiyaki)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 6-inch pancakes
Ingredients: 2 egg; 1/2 cup water; 1.5 Tbsp soy sauce; 1 Tbsp sesame oil; 3/4 all-purpose flour; 4-5 cups green cabbage; 1 carrot; 3 green onions; 2 Tbsp cooking oil; 1/4 cup mayonnaise; 2 Tbsp sriracha; 1/2 Tbsp sesame seeds; 2 green onions

User Reviews

4.8

221 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
6 6-inch pancakes
Calories
26332 kcal
Course
Main Course, Others
Cuisine
Asian, International, Vegetarian

Cabbage Pancakes (Okonomiyaki)

Nancy Wheeler

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Cabbage Pancakes, or Okonomiyaki, combine shredded cabbage, carrot, and green onions in a soy- and sesame-flavored batter to create savory vegetable-filled pancakes. The batter is cooked in a skillet with oil and a lid to steam the cabbage inside, resulting in a tender yet slightly crisp pancake. Topped with a creamy mayonnaise and sriracha sauce mixture, sprinkled with sesame seeds and more green onions, these pancakes provide a balanced mix of textures and a mild, umami-rich flavor.

Description

Cabbage Pancakes (Okonomiyaki) use shredded green cabbage, grated carrot, and sliced green onions folded into a batter of eggs, water, soy sauce, sesame oil, and flour. Cooking the batter in a hot, lightly oiled skillet with a cover steams and softens the cabbage, while the outside forms a lightly browned surface. The final pancakes are about 6 inches wide and half an inch thick, offering a tender interior with a slightly crispy edge. A simple topping of mayonnaise blended with sriracha adds creaminess and a moderate spiciness, complemented by toasted sesame seeds and fresh green onions for garnish.

These pancakes work well as a light meal or appetizer where a modest, savory vegetable pancake is desired. Their mix of fresh vegetables and the soy-sesame profile makes them unique in their flavor and texture among pan-fried dishes.

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Ingredients

Servings

PANCAKES

2 egg $0.53, extra large
1/2 cup water $0.00
1.5 Tbsp soy sauce $0.14
1 Tbsp sesame oil $0.33, toasted
3/4 all-purpose flour $0.07
4-5 cups green cabbage $1.78, shredded
1 carrot $0.11
3 green onions $0.17
2 Tbsp cooking oil $0.04, for frying

TOPPINGS

1/4 cup mayonnaise $0.28
2 Tbsp sriracha $0.10
1/2 Tbsp sesame seeds $0.04
2 green onions $0.11

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Instructions

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Remove any wilted leaves from the outside of the cabbage. Cut the cabbage into quarters and remove the core. Thinly slice or shred half of the cabbage, or until you have 4-5 cups shredded cabbage. Peel the carrot and shred it using a large-holed cheese grater. Slice the green onions.
In a large bowl, whisk together the eggs, water, soy sauce, and sesame oil until smooth. Begin whisking in the flour, 1/4 cup at a time, until it forms a thick, smooth batter (about 3/4 to1 cup total flour).
Add the cabbage, carrots, and green onion to the batter and stir until the vegetables are mixed and everything is evenly coated in batter.
Heat 1/2 Tbsp oil in a non-stick or cast iron skillet over medium heat. Once hot, add 3/4 cup of the vegetable and batter mixture. Press it down into the hot skillet to form a circle, about 6 inches in diameter and 1/2 inch thick. Place a cover on the skillet to hold in the steam, which will help the cabbage soften as it cooks. Cook the pancake until golden brown on the bottom (3-5 minutes), then flip and cook until golden brown on the second side. Pile the cooked pancakes on a plate and cover with foil to keep warm until ready to eat. Add more oil to the skillet as needed as you cook the pancakes.
To prepare the sriracha mayo, mix together 1/4 cup mayonnaise and 2 Tbsp sriracha in a small bowl. Drizzle the sriracha mayo over the pancakes just before serving, followed with a sprinkle of sesame seeds and sliced green onion.