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Cabbage Okonomiyaki served, with okonomiyaki sauce and bonito flakes
The quintessential Cabbage Okonomiyaki, perfectly browned and sauced.

Classic Cabbage Okonomiyaki

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
This is the base recipe, the 'origin' from which everything starts. It shows best that okonomiyaki isn't a pancake with cabbage in it, but fried cabbage held together by a little batter. The transformation of cabbage under heat is the essence: the sharp, raw taste disappears, revealing a natural, nutty sweetness balanced by the umami of soy sauce.
🕒 Prep Time 20 mins
🍳 Cook Time 15 mins
⌛ Total Time 35 mins
🍽️ Servings 2 servings
🔥 Calories 500 kcal
🌍 Cuisine Japanese

Ingredients

Equipment Needed

  • Large mixing bowl
  • Frying pan
  • Spatula

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs
⚠️ Soya
⚠️ Fish

Instructions

1 ✓

Cut the cabbage into very thin strips, and dice the onion finely.

Tip: Remove the cabbage core as it can remain hard and taste bitter.
2 ✓

Mix flour, water and eggs in a bowl until smooth.

Tip: Imagine a thick pancake batter.
3 ✓

Pour the batter over the vegetables and toss thoroughly.

Tip: The goal is to coat every strand of cabbage with batter, but not have it swimming in it.
4 ✓

Heat the oil in the pan. Pour in the mixture and adjust to a round shape (approx. 2 cm thick).

Tip: Tidy the edges with spatula so it's nicely round and sticking out bits don't burn.
5 ✓

Cook for 4-5 minutes one side, then flip and cook the other until golden brown.

Tip: If browning too fast, lower the heat as the inside needs time to steam.
6 ✓

Serve with sauce, bonito and spice.

Tip: This base version can be enriched anytime with cheese, sweetcorn or whatever you find in the fridge.

Recipe FAQ

Why so much cabbage?
Because this gives the 'body' to the dish. It shrinks during cooking so the result won't be too dense.
Which cabbage is best?
Plain white cabbage or pointed cabbage (Sweetheart) is best as these have high sugar content and caramelise well.

Ingredients

  • 300 g White cabbage
  • 1 whole Red onion
  • 2 whole Eggs
  • 150 g Flour
  • 100 ml Water
  • 1 tbsp Oil
  • 3 tbsp Okonomiyaki sauce
  • 1 tbsp Bonito flakes
  • 1 tsp Togarashi spice