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Cabbage Pancakes (Okonomiyaki) Recipe

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4 from 2 reviews

Cabbage Pancakes, also known as Okonomiyaki, are savory Japanese-style pancakes made with shredded cabbage, carrots, and green onions mixed into a flavorful batter. These crispy yet tender pancakes are pan-fried to a golden brown and served with a spicy sriracha mayo drizzle for a delicious and satisfying meal or appetizer.

  • Total Time: 40 minutes
  • Yield: 6 servings

Ingredients

Batter & Vegetables

  • 2 extra large eggs
  • 1/2 cup water
  • 1.5 Tbsp soy sauce
  • 1 Tbsp toasted sesame oil
  • 3/4 to 1 cup all-purpose flour
  • 4-5 cups shredded green cabbage
  • 1 carrot, shredded
  • 3 green onions, sliced

For Frying

  • 2 Tbsp oil (for frying, divided)

Toppings

  • 1/4 cup mayonnaise
  • 2 Tbsp sriracha
  • 1/2 Tbsp sesame seeds
  • 2 green onions, sliced

Instructions

  1. Prepare the Vegetables: Remove any wilted outer leaves from the cabbage. Cut the cabbage into quarters and remove the core. Thinly slice or shred enough cabbage to yield 4-5 cups. Peel and shred the carrot using a large-holed cheese grater. Slice the green onions and set aside.
  2. Make the Batter: In a large bowl, whisk together the eggs, water, soy sauce, and toasted sesame oil until smooth. Gradually whisk in 3/4 to 1 cup of all-purpose flour, about 1/4 cup at a time, until you achieve a thick, smooth batter consistency.
  3. Combine Vegetables with Batter: Add the shredded cabbage, shredded carrot, and sliced green onions to the batter. Stir gently until the vegetables are evenly coated and fully combined with the batter.
  4. Cook the Pancakes: Heat 1/2 tablespoon of oil in a non-stick or cast iron skillet over medium heat until hot. Spoon about 3/4 cup of the vegetable and batter mixture into the skillet, pressing it down to form a circle approximately 6 inches in diameter and 1/2 inch thick. Cover the pan to trap steam, which helps soften the cabbage as the pancake cooks. Cook until the bottom is golden brown, about 3-5 minutes, then carefully flip and cook the other side until golden brown. Repeat with the remaining batter, adding more oil as needed. Keep cooked pancakes warm by covering them with foil.
  5. Prepare the Sriracha Mayo: In a small bowl, mix 1/4 cup mayonnaise with 2 tablespoons sriracha until well combined.
  6. Serve: Drizzle the sriracha mayo evenly over the cooked cabbage pancakes. Sprinkle the top with sesame seeds and sliced green onions for garnish. Serve immediately and enjoy!

Notes

  • You can adjust the amount of flour to achieve the desired batter thickness.
  • Covering the pancakes while cooking helps steam and soften the cabbage for a better texture.
  • For a vegetarian version, use vegetarian mayonnaise and ensure the soy sauce is vegetarian-friendly.
  • Leftovers can be refrigerated and gently reheated in a skillet for best texture.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Dish
  • Method: Frying
  • Cuisine: Japanese
  • Diet: Vegetarian

Find it online: https://recipeteach.com/cabbage-pancakes-okonomiyaki-recipe/