Japanese Cabbage Pancake

This crispy Japanese cabbage pancake, also known as okonomiyaki, is a fantastic quick meal packed with savory flavors and satisfying crunch. Made primarily from cabbage, eggs, and flour, it resembles a frittata or potato pancake but with a unique Japanese twist. It is also a perfect way to use up vegetables you have on hand by swapping or adding grated carrots, cooked broccoli, or mushrooms to the batter. The pancakes cook up golden and delicious, especially with a flavorful sauce drizzled on top.

I first made this recipe on a chilly evening and loved how it came together quickly with ingredients I already had. Now it’s a go-to when I want something crispy and savory without much fuss.

Ingredients

• Green cabbage: finely shredded four cups for crunch and freshness choose a firm, fresh head for best texture
• All-purpose flour: three quarters of a cup to bind the pancake opt for organic or unbleached if possible
• Fresh ginger: grated half a teaspoon adds a subtle warm zing fresh is best but ground ginger can work too
• Large eggs: four lightly beaten to provide structure and richness
• Scallions: three thinly sliced separate whites and greens for flavor layering fresh and firm scallions work best
• Soy sauce: two tablespoons divided to add umami depth use naturally brewed for best taste
• Neutral oil: two tablespoons such as canola for frying choose one with a high smoke point
• Mayonnaise: quarter cup for creamy sauce adds richness and smoothness
• Sriracha: one teaspoon for a spicy kick adjust to taste
• Ketchup: quarter cup adds sweetness to the sauce balance the flavors well
• Worcestershire sauce or vegetarian Worcestershire: one tablespoon for tang and complexity

Step-by-Step Instructions

Sift together the batter:

Stir the shredded cabbage flour grated ginger beaten eggs white parts of scallions and one tablespoon soy sauce in a large bowl until fully combined

Heat and oil the pan:

Warm the neutral oil in a large nonstick skillet or well-seasoned cast iron over medium heat to ensure even cooking

Cook the pancake base:

Add the cabbage mixture to the skillet and press down to cover the pan evenly Cover and cook undisturbed for about eight minutes until the bottom turns golden brown

Flip carefully and cook other side:

Place a flat plate on top of the skillet and invert so the pancake transfers to the plate Slide it back into the skillet browned side up and cook about five more minutes until golden on the other side

Prepare the sauces:

Mix mayonnaise sriracha and two teaspoons water in a small bowl for a drizzling sauce In a separate bowl combine ketchup Worcestershire sauce and the remaining soy sauce for a tangy drizzle

Finish and serve:

Drizzle both sauces over the pancake and sprinkle with the green scallion tops Slice into wedges and serve warm for best texture and flavor

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I love how the fresh ginger adds a delicate warmth without overpowering the pancake. One memorable time, my family gathered around the skillet flipping the pancakes together and it became a fun interactive dinner.

Storage tips

Shred the cabbage and chop scallions up to three days before cooking and store them airtight in the fridge. Store leftover pancakes wrapped tightly in the fridge and reheat in an air fryer or oven to restore crispiness.

Ingredient substitutions

If you lack scallions you can top with chopped chives, cilantro, or microgreens for a fresh touch. Purple cabbage works fine but changes the color. For gluten-free options swap all-purpose flour for a gluten-free blend or add cornstarch for extra crispness. Ground ginger can replace fresh ginger if needed. Tamari or coconut aminos make good soy sauce alternatives.

Serving suggestions

Serve okonomiyaki as a light main course or alongside steamed rice and miso soup for a fuller meal. It also pairs beautifully with pickled vegetables or a simple cucumber salad to balance the richness of the sauces.

Cultural context

Okonomiyaki is a beloved Japanese street food with regional variations across Japan. Its name means “grilled as you like it” reflecting its flexibility with ingredients. This dish has a long tradition of being a quick, customizable meal often enjoyed with family and friends.

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Frequently Asked Questions About Recipes

→ Can I make Japanese cabbage pancake ahead of time?

You can shred the cabbage and chop the scallions up to 3 days in advance. Store in an airtight container in the refrigerator. Cooked pancakes are best served fresh but can be reheated and re-crisped in an air fryer.

→ What sauces go well with cabbage pancake?

A combination of sriracha mayo and a soy-Worcestershire-ketchup sauce creates a tangy, savory topping that complements the pancake perfectly. Adjust spice levels to your taste.

→ How do I flip the pancake easily?

Use a nonstick or well-seasoned cast-iron skillet and a flexible spatula. To flip, place a plate over the skillet, invert the pancake onto it, then slide it back into the skillet browned side up.

→ Can I add protein to this pancake?

Yes, you can fold in cooked shrimp, bacon, or ham into the batter before cooking. This adds more flavor and makes the dish more filling.

→ What are good substitutions for the ingredients?

You can use purple cabbage, gluten-free flour, or tamari instead of soy sauce. Ground ginger can replace fresh, and chives or cilantro can stand in for scallions.