Easy Okonomiyaki (Japanese Savoury Pancake)
8 People
121 Cals
Easy Okonomiyaki (Japanese Savoury Pancake)
8 People
121 Cals
About the recipe
If you’re searching for an easy okonomiyaki recipe, a lighter Japanese savoury pancake, or a quick weeknight dinner packed with veggies — you’ve landed in the right place. My healthy okonomiyaki is a simple, comforting Japanese-style cabbage pancake that comes together in minutes and tastes incredible. Crisp on the outside, tender in the middle, and lavishly topped with all the good things — this is the recipe you’ll come back to again and again.Leftovers hold beautifully and are fantastic packed into a lunchbox with a squeeze of lemon or a dollop of BBQ sauce — so good!
Nutrition Per Serving
121
Calories
2g
Fat
1g
Saturates
2g
Sugars
402mg
Salt
5g
Protein
20g
Carbs
2g
Fibre
Ingredients
Switch measurement units
- 500 g finely shredded cabbage – about ½ cabbage
- 4 spring onions
- 4 eggs large free range or organic
- 120 g rice flour or gluten free flour
- 30 g cornflour
- 2 teaspoons baking powder
- 180 ml water
- 2 tablespoons soy sauce
FOR SERVING
BBQ sauce, mayonaise, nori furikake, avocado
Method
- SCRUNCH the cabbage with your hands for a minute with a pinch of sea salt until it starts to break down and release its juices. Add the spring onion
- IN A SEPARATE bowl, combine the eggs and flour to form a batter, then add the cabbage.
- HEAT a non-stick pan or cast-iron skillet over a medium heat and drizzle in the olive oil.
- POUR IN the mixture and flatten out over the pan – cover with a lid.
- COOK for 8 minutes, over a medium to low heat until the base is golden.
- TURN IT OVER and cook the other side for another 8 minutes. If your pancake has not set…it’s a good idea to pop it into a hot oven for 10 minutes to cook the middle.
- SERVE in the pan or turn out onto a serving plate.
- Spread over a little BBQ sauce and drizzle over some mayo.
- GARNISH with furikake or some nori.
Add other fillings and toppings you desire. I also love adding other odds and ends from the fridge to use up any leftovers. I love to add grated carrot, baby spinach or leftover rice or noodles.
