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Recipes
Okonomiyaki Cabbage Pancake
Recipe

15 INGREDIENTS • 5 STEPS • 30MINS

Okonomiyaki Cabbage Pancake

4.6
11 ratings
Community Pick
Community Pick
Okonomiyaki, Japanese cabbage pancakes, can be made in countless ways; okonomiyaki essentially means prepared “as you like.” These pancakes are simple to throw together and make delicious use of an abundance of cabbage.
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Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/
Okonomiyaki, Japanese cabbage pancakes, can be made in countless ways; okonomiyaki essentially means prepared “as you like.” These pancakes are simple to throw together and make delicious use of an abundance of cabbage.
30MINS
Total Time
$3.09
Cost Per Serving
Ingredients
Servings
6
US / Metric
Pancakes
Soy Sauce
1 tsp
Sesame Oil
1 tsp
Sesame Oil
Sea Salt
1 tsp
Sea Salt
plus more for seasoning
Green Cabbage
8 cups
Shredded Green Cabbage
Scallion
1 bunch
Scallion, chopped, trimmed
roughly 1 cup once trimmed
Canola Oil
as needed
Canola Oil
for frying
Soy Dipping Sauce
Soy Sauce
1/4 cup
Mirin
2 Tbsp
Sriracha
1 tsp
Sriracha
optional
Sesame Oil
1/2 tsp
Sesame Oil
Water
1 Tbsp
Water
Nutrition Per Serving
VIEW ALL
Calories
150
Fat
5.4 g
Protein
8.6 g
Carbs
17.4 g
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Okonomiyaki Cabbage Pancake
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author_avatar
Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/

Author's Notes

Makes 15-20 small pancakes.
Cooking InstructionsHide images
step 1
In a large mixing bowl, whisk Eggs (5) with the Soy Sauce (1 tsp), Sesame Oil (1 tsp), and Sea Salt (1 tsp). Gradually add the All-Purpose Flour (1/3 cup) until incorporated.
step 2
Fold in the Green Cabbage (8 cups) and Scallion (1 bunch).
step 2 Fold in the Green Cabbage (8 cups) and Scallion (1 bunch).
step 3
Make the sauce: In a small bowl, combine Soy Sauce (1/4 cup), Rice Vinegar (2 Tbsp), Mirin (2 Tbsp), Sriracha (1 tsp), Sesame Oil (1/2 tsp), Granulated Sugar (1 tsp) and Water (1 Tbsp). Set aside.
step 3 Make the sauce: In a small bowl, combine Soy Sauce (1/4 cup), Rice Vinegar (2 Tbsp), Mirin (2 Tbsp), Sriracha (1 tsp), Sesame Oil (1/2 tsp), Granulated Sugar (1 tsp) and Water (1 Tbsp). Set aside.
step 4
In a large sauté pan, warm Canola Oil (as needed) (I used about 2 Tbsp) over medium-high heat until glistening. Pinch the batter with your hands and carefully drop the mounds into the oil. Lower the heat to medium. Cook on each side for about 3 minutes or until golden brown.
step 4 In a large sauté pan, warm Canola Oil (as needed) (I used about 2 Tbsp) over medium-high heat until glistening. Pinch the batter with your hands and carefully drop the mounds into the oil. Lower the heat to medium. Cook on each side for about 3 minutes or until golden brown.
step 5
Transfer to a paper towel-lined plate and season lightly with additional salt. Serve with soy-dipping sauce.
step 5 Transfer to a paper towel-lined plate and season lightly with additional salt. Serve with soy-dipping sauce.
Tags
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Appetizers
Dairy-Free
Budget-Friendly
Asian
Healthy
Shellfish-Free
Kid-Friendly
Dinner
Vegetarian
Quick & Easy
Japanese
Side Dish
Vegetables
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