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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
