Deliciously Easy Okonomiyaki – Japanese Cabbage Pancake Delight Recipe

Introduction

Okonomiyaki is a delicious Japanese cabbage pancake that’s both savory and satisfying. This easy recipe combines fresh vegetables and simple ingredients for a flavorful meal you can whip up in under 30 minutes.

Ingredients

• 2 cups cabbage (shredded)
• 1 medium carrot (grated)
• 1 medium onion (chopped)
• 1/2 teaspoon fine-gran salt (to taste)
• 2 large eggs (can substitute with egg replacer)
• 2 tablespoons light soy sauce (tamari for gluten-free option)
• 1 tablespoon toasted sesame oil (or any neutral oil)
• 1 cup all-purpose flour (gluten-free flour can be used)
• Oil for frying (use sparingly to coat skillet)
• 1/4 cup Japanese mayonnaise (for drizzling)
• 2 tablespoons pickled ginger (for serving)
• 2 tablespoons scallions (finely chopped)
• 1 tablespoon sesame seeds (for garnish)

Instructions

1. Step 1: Prepare the vegetables by shredding the cabbage, grating the carrot, and chopping the onion. Sprinkle with fine-gran salt and let sit for about 10 minutes to soften.
2. Step 2: In a mixing bowl, whisk the eggs until frothy. Add the light soy sauce and toasted sesame oil, mixing until well combined. Gradually incorporate the all-purpose flour.
3. Step 3: Fold the prepared vegetables into the batter, ensuring each piece is well-coated without overmixing to keep a good texture.
4. Step 4: Heat a non-stick skillet over medium-high heat and drizzle with oil until shimmering.
5. Step 5: Pour the batter mixture into the skillet to form one large pancake or two medium pancakes. Cook for about 5 minutes or until the bottom is golden brown.
6. Step 6: Carefully flip the pancake and cook for another 4-5 minutes until golden and cooked through. Transfer to a cutting board and let it rest briefly.
7. Step 7: Slice into wedges and garnish with Japanese mayonnaise, pickled ginger, chopped scallions, and sesame seeds before serving.

Tips & Variations

• For extra flavor, add cooked shrimp, bacon, or thinly sliced pork to the batter before cooking.
• To make it gluten-free, substitute all-purpose flour with a gluten-free blend and use tamari instead of regular soy sauce.
• Cook pancakes over medium heat to avoid burning while ensuring they cook through evenly.
• Adjust the salt amount according to taste, especially if using salty toppings like pickled ginger.

Storage

Store leftover okonomiyaki in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm in a skillet over low heat to maintain crispness or use a microwave for convenience. Avoid overheating to prevent dryness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make okonomiyaki without eggs?

Yes, you can substitute eggs with commercial egg replacers or a mixture of flaxseed and water to keep the batter binding well.

What can I use instead of Japanese mayonnaise?

If Japanese mayonnaise is unavailable, regular mayonnaise seasoned with a little rice vinegar or lemon juice can be a good substitute for the tangy flavor.

Deliciously Easy Okonomiyaki – Japanese Cabbage Pancake Delight Recipe

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★★★★★

4.8 from 357 reviews

• Author: Lila
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

Deliciously Easy Okonomiyaki is a classic Japanese savory pancake packed with shredded cabbage, grated carrot, and flavorful seasonings. This easy-to-make recipe uses a light batter mixed with vegetables, pan-fried to golden perfection, and garnished with Japanese mayonnaise, pickled ginger, scallions, and sesame seeds for an authentic taste experience.

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Ingredients

Scale 1x2x3x

Vegetables

• 2 cups Cabbage (Shredded)
• 1 medium Carrot (Grated)
• 1 medium Onion (Chopped)
• 1/2 teaspoon Fine-Gran Salt (To taste)

Batter & Seasoning

• 2 large Eggs (Can substitute with egg replacer)
• 2 tablespoons Light Soy Sauce (Tamari for gluten-free option)
• 1 tablespoon Toasted Sesame Oil (Or any neutral oil)
• 1 cup All-Purpose Flour (Gluten-free flour can be used)

Cooking and Garnish

• Oil for Frying (Use sparingly to coat skillet)
• 1/4 cup Japanese Mayonnaise (For drizzling)
• 2 tablespoons Pickled Ginger (For serving)
• 2 tablespoons Scallions (Finely chopped)
• 1 tablespoon Sesame Seeds (For garnish)

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Instructions

1. Prepare Vegetables: Shred the cabbage, grate the carrot, and chop the onion. Sprinkle these vegetables with fine-gran salt and allow them to sit for about 10 minutes to soften and release some moisture.
2. Make the Batter: In a mixing bowl, whisk the eggs until frothy. Add light soy sauce and toasted sesame oil, mixing well. Gradually incorporate the all-purpose flour to form a smooth batter.
3. Combine Vegetables and Batter: Gently fold the salted vegetables into the batter, ensuring each vegetable piece is coated evenly without overmixing to keep the texture light.
4. Heat the Skillet: Place a non-stick skillet over medium-high heat. Drizzle oil lightly into the skillet and wait until it shimmers, indicating it’s hot and ready.
5. Cook the Pancake: Pour the batter mixture into the skillet, forming either one large pancake or two medium-sized pancakes. Cook for approximately 5 minutes until the underside is golden brown.
6. Flip and Finish Cooking: Carefully flip the pancake(s) and cook for an additional 4 to 5 minutes, until golden and cooked through. Once done, transfer to a cutting board and let it rest briefly.
7. Serve and Garnish: Slice the pancake into wedges. Drizzle with Japanese mayonnaise, and top with pickled ginger, chopped scallions, and sesame seeds to add flavor and texture before serving.

Notes

• Use tamari instead of soy sauce for a gluten-free version.
• Egg replacer can be used to make this recipe vegan-friendly, though traditional taste may vary.
• Be careful not to overmix the batter to keep the pancake light and fluffy.
• Cook on medium-high heat to ensure a crispy outside and fully cooked inside.
• Adjust salt to taste, especially if using soy sauce or tamari, as they contain salt.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Pancake
• Method: Frying
• Cuisine: Japanese

Keywords: Okonomiyaki, Japanese cabbage pancake, savory pancake, easy Japanese recipe, pan-fried pancake, gluten-free Japanese recipe