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.
Okonomiyaki
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.
Can you substitute for red cabbage… I have a ton in the fridge?
You could but it would make an odd colouring. But if you don’t mind that – go for it!
Can I substitute almond flour so we can have it for Passover? Or would the taste be greatly affected?
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.
What about Cassava flour? Might be a good substitute.
If you try it let us know.
I jumped straight to almond flour (haven’t tried it with regular flour yet) and they turned out great!
Fabulous, thanks for letting us know.
I was looking for a recipe to use up some leftover cabbage. This was super quick and delicious. Definitely going to make it again!
Is there a non-peppery substitute for siracha that can be used? My husband has an intolerance to all things pepper.
TIA
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.
Super tasty!!! We enjoyed having these for dinner tonight. Thank you for a great recipe.
I may have missed it, but how many servings does this make? I’m only one person haha
It feeds 3-4 depending on appetite. Half the recipe and you will be good. Leftovers keep in the fridge for 1-2 days.
This was fabulous! Easy to make, familiar flavors and delicious. I subbed Measure for Measure to make it gluten free. The sauce is a must – without it, it’s just not the same. Thanks for sharing!
Can o make this with gluten free flour ?? Thanks
Yes, give it a go!
Can I make the patch a day ahead?
I’d make the batter and cook it right away.
This was fantastic!
So easy and delicious.
I used a gluten-free AP flour and it worked really well.
I also added back bacon.
.
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.
I always have left over already roasted cabbage, do you think it could work?
Absolutely it would work.
Hi! How many grams of cabbage would you say this is? Excited to try it next week.
I’d just use 4-5 big handfuls.
This was yummy!!!! But mixture went quite soggy after I added the salt. Is this normal or should I add more flour at that point?
The batter is a loose batter, not meant to be thick. The salt itself wouldn’t change the consistency. It’s meant to be loose.
We LOVED it! My husband usually does the cooking, and rarely enjoys what I make. I prepped the whole batch for just the 2 of, he ate at least 3/4 of it! Nothing left! As far as sauces, he had all the condiments available: sour cream, sweet & sour sauce, peanut sauce, gioza dipping sauce. A few bites with each flavor. This recipe was super easy, super yummy. Now I have my go-to meal when I save too much cabbage on hand. Yum!
Do you have to use Canola oil? Can you use a different one?
Use whatever veg oil you have on hand