Okonomiyaki Recipe (Japanese Pancakes)
When you can’t visit Japan, enjoy the next best thing with this Okonomiyaki recipe—a delightful blend of crunchy cabbage, fluffy pancakes, and tantalizing toppings.
Table of Contents
Ever daydreamed about zapping yourself to the heart of Japan? Of course, you have. Well, your stomach can visit, if not your entire body, with this Okonomiyaki recipe—yummy Japanese pancakes, stuffed with a delicious combo of thinly sliced cabbage, spring onions, and panko breadcrumbs.
Though they look like a cousin of American pancakes or an Italian frittata due to their cute round shape, Okonomiyaki pancakes are in a different league (different continent, even!) thanks to their unconventional mix of ingredients and cool toppings, like nori sheets and sesame seeds. While pancakes over here are the foundation for the sweet side of breakfast, their Japanese counterparts take savory to headlining heights. Imagine a dish jam-packed with a ton of textures and flavor fireworks; that’s your Okonomiyaki experience right there!
What is okonomiyaki?
Okonomiyaki is an exotic comfort food (well, exotic to us) that comes straight from Japan, especially the cities of Osaka and Hiroshima. Its name says it all: ‘okonomi’ means ‘whatever you like’, while ‘yaki’ is ‘grilled’. How’s that for a recipe to play around with? If you don’t experiment with your okonomiyaki, you’ll be doing the name a disservice! We refer to it as a Japanese pancake but some think of it more like a Japanese pizza, given the way you can mix ‘n’ match your favorite toppings.
Is Okonomiyaki Healthy?
Not only is this Japanese dish yummy, it can also deliver on the healthy front. That mouth-watering pancake loaded with cabbage gives you some needed vitamins and fiber. The eggs, meanwhile, deliver the protein for your muscles and to keep you feeling full longer. As is true with many dishes, though, the ‘healthiness’ of Okonomiyaki depends on what you throw in and how big your serving is so keep that in mind when you start exploring with the list of ingredients.
INGREDIENTS
That trip to Japan is only 8 ingredients away! Here’s what you’ll need…
- 2 1/2 cups finely shredded cabbage
- 1 cup panko breadcrumbs
- pinch of salt
- 2 eggs, beaten
- 2 tbsp chopped spring onions (about 1 bunch)
- extra virgin olive oil (for brushing)
- sesame seeds
- nori sheets
INSTRUCTIONS
Combine
In a large bowl combine the cabbage, chopped spring onions, panko, and salt. Gently mix with your hands.
Beat
In a small bowl lightly beat the eggs. Add the beaten eggs to the cabbage mixture and combine well. Let mixture sit for 10 minutes.
Flatten
Heat a drizzle of oil on MEDIUM in a nonstick skillet. Scoop the cabbage mixture into the skillet and flatten gently with a spatula, until the mixture is about 1/2-inch thick.
Cook
Cook the okonomiyaki for about 3 minutes a side, or until browned. Repeat with the remaining mixture. Top with sesame seeds and nori. Serve hot, with a side of mayonnaise.
DEVOUR!
Tips & Tricks to Making a Perfect Okonomiyaki
- Don’t skimp on the cabbage if you like that quintessential crunch and unique texture.
- Crack the eggs separately to avoid any rogue eggshells ruining your batter.
- Stir your mixture just until the ingredients are combined. Don’t overmix.
- Keep your heat at MEDIUM to prevent the pancake from getting overly browned on the outside while still raw on the inside.
FAQs
Can I add other veggies to my Okonomiyaki?
Throw in whatever veggies you fancy – grated carrot, kale, or mushroom, you name it! Just remember to keep the batter consistency in check.
Why is my Okonomiyaki turning into a hot mess?
Your batter sounds unstable. You need enough eggs to stick everything together. If everything’s still crumbly, crack in an extra egg.
Any fun twists I can try with this recipe?
Think about playing with different meats like shrimp or bacon, or turn it vegan with a plant-based egg substitute! Why not add some cheese into the mix or top it off with crazy good sauces like teriyaki or sriracha?
can I still make Okonomiyaki with panko?
Absolutely! Panko breadcrumbs make for a killer texture, but you can totally use regular breadcrumbs or give it a fun twist with crushed corn flakes.
is okonomiyaki a brunch dish or a dinner dish?
Both! Like I said, okonomiyaki is versatile, so which time of day you eat it depends on what you decide to put on it. What do you usually have for brunch? Then put those ingredients on your okonomiyaki!
Serving Suggestions
If you want to have an authentic experience, serve your Okonomiyaki warm, garnished with a dollop of mayonnaise, a sprinkle of sesame seeds and a sheet of nori for that extra umami flavor. Pair it with a simple miso soup or a side salad for a balanced meal. Truly feeling Japanese? Reach for a cold Japanese beer or a warm sake.
how to prep and store okonomiyaki
Yes, okonomiyaki can be made ahead of time. Once the pancakes have cooled, wrap them in plastic and keep them in the fridge. There they will last three days. If you want to keep them around longer (say, two months?) pop the wrapped pancakes into a freezer-friendly bag. Just be sure to squeeze out as much air as possible. When you’re ready to dine, defrost in the fridge overnight (if they’re frozen, of course), and then warm them up ever so gently in a skillet or toaster oven.
Okonomiyaki
When you can’t visit Japan, enjoy the next best thing with this Okonomiyaki recipe—a delightful blend of crunchy cabbage, fluffy pancakes, and tantalizing toppings.
Servings 2
Calories 205kcal
Ingredients
- 2 1/2 cups finely shredded cabbage
- 1 cup panko breadcrumbs
- pinch of salt
- 2 eggs beaten
- 2 tbsp chopped spring onions about 1 bunch
- extra virgin olive oil for brushing
- sesame seeds
- nori sheets
Instructions
- In a large bowl combine the cabbage, chopped spring onions, panko, and salt. Gently mix with your hands until all ingredients are well combined.
- In a small bowl lightly beat the eggs.
- Add the beaten eggs to the cabbage mixture and combine well.
- Once the cabbage mixture is combined, let it sit for 10 minutes.
- Heat a drizzle of oil on MEDIUM in a nonstick skillet. Scoop the cabbage mixture into the skillet and flatten gently with a spatula, until the mixture is about 1/2-inch thick.
- Cook the okonomiyaki for about 3 minutes a side, or until browned. Repeat with the remaining mixture. Top with sesame seeds and nori. Serve hot, with a side of mayonnaise.
Notes
- Don’t skimp on the cabbage if you that quintessential crunch and unique texture.
- Crack the eggs separately to avoid any rogue eggshells ruining your batter.
- Stir your mixture just until the ingredients are combined. Don’t overmix.
Nutrition
Calories: 205kcal | Carbohydrates: 27g | Protein: 11g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 164mg | Sodium: 299mg | Potassium: 285mg | Fiber: 4g | Sugar: 5g | Vitamin A: 383IU | Vitamin C: 33mg | Calcium: 119mg | Iron: 3mg
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