Ingredients
Scale
- 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