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 together 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 and cook for about 5 minutes until golden brown. Flip the pancake and cook for another 4 minutes.
- Drizzle the pancake with okonomiyaki sauce and Kewpie mayonnaise. You can also garnish with extra green onions if desired.
- Serve immediately while hot.
Notes
Use fresh cabbage for the best flavor and texture. Don’t overmix the batter; it’s okay if there are a few lumps. Adjust the ingredients based on your preference.
- Prep Time: 10 minutes
- Cook Time: 9 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Japanese
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pancake
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 100mg