Why Make This Recipe
Making Easy Okonomiyaki at home is a great way to enjoy a delicious and unique Japanese dish. These savory pancakes are packed with flavor and allow you to customize the ingredients to suit your taste. They are perfect for any meal of the day and fun to make, whether you’re cooking for yourself or a crowd.
How to Make Easy Okonomiyaki
Ingredients:
- 2 cups shredded cabbage
- 1 cup all-purpose flour
- 2 large eggs
- 1/2 cup chopped green onions
- 1 tsp dashi powder (or stock)
- 2 tbsp oil (for cooking)
- 1/4 cup okonomiyaki sauce (for serving)
- 2 tbsp Kewpie mayonnaise (for serving)
Directions:
- Prepare Veggies: Finely shred the cabbage and chop the green onions.
- Make Batter: In a bowl, mix the flour, shredded cabbage, eggs, and dashi powder until just combined.
- Heat Pan: Heat the oil in a non-stick skillet over medium heat.
- Cook Pancake: Pour half the batter into the skillet. Cook for about 5 minutes until it is golden brown, then flip and cook for another 4 minutes.
- Add Toppings: Drizzle the pancake with okonomiyaki sauce and Kewpie mayonnaise. You can also garnish with extra green onions if you like.
- Serve & Enjoy: Serve immediately while the pancakes are hot.
How to Serve Easy Okonomiyaki
For serving, cut the pancakes into slices or wedges and place them on a plate. Drizzle extra okonomiyaki sauce and Kewpie mayonnaise on top before serving. These pancakes pair well with a side salad or some pickled vegetables.
How to Store Easy Okonomiyaki
If you have leftovers, you can store them in an airtight container in the fridge. They will stay good for about 2-3 days. To reheat, gently pan-fry them in a little oil until warmed through.
Tips to Make Easy Okonomiyaki
- Make sure to finely shred the cabbage to help it cook evenly.
- Don’t overmix the batter; lumps are okay.
- Experiment with different toppings like bonito flakes, nori, or other fresh vegetables.
- Use a non-stick skillet to avoid sticking.
Variation
You can customize your Okonomiyaki by adding meats, such as shrimp or pork belly, or extra vegetables like carrots or mushrooms. You can also try different types of sauces for added flavor.
FAQs
1. Can I make Okonomiyaki ahead of time?
Yes, you can prepare the batter ahead of time and store it in the fridge for a few hours. Just remember to cook them fresh when you’re ready to eat!
2. Is Okonomiyaki gluten-free?
Traditionally, Okonomiyaki uses all-purpose flour. To make it gluten-free, substitute the flour with a gluten-free flour blend.
3. Can I use frozen cabbage?
While fresh cabbage is preferable for texture, you can use thawed frozen cabbage as a substitute. Just make sure to drain any excess water.
Easy Okonomiyaki
Delicious savory pancakes packed with flavor, customizable for any taste.
- Total Time: 24 minutes
- Yield: 4 servings 1x
Ingredients
- 2 cups shredded cabbage
- 1 cup all-purpose flour
- 2 large eggs
- 1/2 cup chopped green onions
- 1 tsp dashi powder (or stock)
- 2 tbsp oil (for cooking)
- 1/4 cup okonomiyaki sauce (for serving)
- 2 tbsp Kewpie mayonnaise (for serving)
Instructions
- Finely shred the cabbage and chop the green onions.
- In a bowl, mix the flour, shredded cabbage, eggs, and dashi powder until just combined.
- Heat the oil in a non-stick skillet over medium heat.
- Pour half the batter into the skillet. Cook for about 5 minutes until it is golden brown, then flip and cook for another 4 minutes.
- Drizzle the pancake with okonomiyaki sauce and Kewpie mayonnaise, and garnish with extra green onions if desired.
- Serve immediately while the pancakes are hot.
Notes
Finely shredded cabbage helps it cook evenly. Don’t overmix the batter; lumps are okay. Experiment with toppings like bonito flakes or nori.
- Prep Time: 15 minutes
- Cook Time: 9 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Japanese
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pancake
- Calories: 280
- Sugar: 3g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 70mg