Okonomiyaki

by

When I was 17 I boarded a plane to Japan! It was my first time traveling outside of Canada and what a trip it was. I was traveling with my highschool as part of the music program. Upon arriving I remember most of my friends heading off to see what the Japanese McDonalds had to offer. I, on the other hand, was more interested in eating at the small restaurants that showcased all the Japanese food they served, in their front windows. I also had the opportunity to stay with a family for a couple days and I absolutely fell in love with Okonomiyaki. A savoury style pancake of sorts that could be filled with all sorts of proteins or vegetables and topped with a sweet and spicy sauce. This recipe is quite basic but know that you can add cooked shrimp, bacon and other veggies to your preference.

 

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Okonomiyaki

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4.7 from 3 reviews

Ingredients

6 eggs (6)

1 cup all-purpose flour (250 mL)

3/4 cup water (175 mL)

1/2 tsp salt (2 mL)

4 cups finely shredded green cabbage (1 L)

3 green onions, thinly sliced (750 mL)

1/4 cup canola oil (60 mL)

Instructions

1/2 cup mayonnaise (125 mL)

2 tsp soy sauce (10 mL)

2 tsp sriracha (10 mL)

1 tsp sesame oil (5 mL)

Garnish with green onions and sesame seeds. 

1. In a large bowl, whisk together eggs, flour, water and salt until smooth.

2. Stir in the cabbage and green onions.

3. In a non-stick skillet, over medium, heat 2 Tbsp (30 mL) canola oil.

4. Using a ladle, spoon on 1/4 cup circles of the mixture. Cook 3-4 minutes and then flip. Brown on both sides. Cook in batches adding additional 2 Tbsp (30 mL) of canola oil as needed.

5. Serve garnished with your choice of toppings and the dipping sauce.

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23 Comments

  1. Kathy

    Can you substitute for red cabbage… I have a ton in the fridge?

    Reply
    • Andrea Buckett

      You could but it would make an odd colouring. But if you don’t mind that – go for it!

      Reply
  2. Barbara

    Can I substitute almond flour so we can have it for Passover? Or would the taste be greatly affected?

    Reply
    • Andrea Buckett

      Almond flour does act very differently than all purpose. Having not tested it this way I can’t say for sure that it would be a good substitute.

      Reply
      • Sauni Rae Dain

        What about Cassava flour? Might be a good substitute.

        Reply
        • Andrea Buckett

          If you try it let us know.

          Reply
      • Megan Wherry

        I jumped straight to almond flour (haven’t tried it with regular flour yet) and they turned out great!






        Reply
        • Andrea Buckett

          Fabulous, thanks for letting us know.

          Reply
    • Marie

      I was looking for a recipe to use up some leftover cabbage. This was super quick and delicious. Definitely going to make it again!






      Reply
  3. Jo

    Is there a non-peppery substitute for siracha that can be used? My husband has an intolerance to all things pepper.
    TIA

    Reply
    • Andrea Buckett

      You can totally leave out the eat if you need to. Make it to your taste. Sometime a little hoisin in it is nice too.

      Reply
    • Amanda

      I may have missed it, but how many servings does this make? I’m only one person haha

      Reply
      • Andrea Buckett

        It feeds 3-4 depending on appetite. Half the recipe and you will be good. Leftovers keep in the fridge for 1-2 days.

        Reply
  4. Louis Mclellan

    Can o make this with gluten free flour ?? Thanks

    Reply
    • Andrea Buckett

      Yes, give it a go!

      Reply
      • Novelyn

        Can I make the patch a day ahead?

        Reply
        • Andrea Buckett

          I’d make the batter and cook it right away.

          Reply
  5. Ivana

    This was fantastic!
    So easy and delicious.

    I used a gluten-free AP flour and it worked really well.

    I also added back bacon.
    .

    Reply
  6. Amber

    I made this with red cabbage and some leftover Tex mex shrimp I had in the fridge. Topped it with the sauce (minus sriracha), some avocado, green onion and white sesame seeds and was very pleased. Turned out yummy even if it was a weird colour due to the cabbage swap.






    Reply
  7. Afmd

    I always have left over already roasted cabbage, do you think it could work?

    Reply
    • Andrea Buckett

      Absolutely it would work.

      Reply
  8. Melanie

    Hi! How many grams of cabbage would you say this is? Excited to try it next week.

    Reply
    • Andrea Buckett

      I’d just use 4-5 big handfuls.

      Reply

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Meet the Author

Andrea Buckett

Andrea Buckett is a renowned chef and food expert celebrated across Canada for her engaging and unique food content. With over twenty years in the food industry, her approachable style and practical cooking tips bring easy, flavorful recipes to the table, tackling mealtime monotony. Regularly featured on television, social media, and in print, Andrea draws on her extensive knowledge in food, recipe development, and nutrition. She is set to publish her first cookbook with Appetite Random House in spring 2025.

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