Cabbage Okonomiyaki
Finely shredded cabbage forms the bulk of these pan-cooked savory pancakes with a simple tomato-soy finish.
AI-generated serving illustration; actual results may vary.
JapaneseFood
15 minPrep
15 minCook
30 minTotal
EasyDifficulty
Ingredients
Method
- Whisk flour, eggs and water into a batter, then fold in cabbage.
- Heat half the oil over medium-low heat; spread half the mixture into a 2 cm thick pancake.
- Cover for 5 minutes, flip carefully and cook uncovered for 4–5 minutes until the center has no wet batter.
- Repeat with the rest; mix ketchup and soy sauce and brush over both pancakes.
Tap an ingredient or step to tick it off as you cook.
Tips
- Use a plate to help turn a large pancake safely.
- Fine cabbage shreds soften before the thick batter browns too much.
Original recipe by the FileYay team. Amounts are a starting point, so taste and adjust as you go.