OKONOMIYAKI - Japanese Savoury Pancake (ready in 20 mins)
2 People
245 Cals
OKONOMIYAKI - Japanese Savoury Pancake (ready in 20 mins)
2 People
245 Cals
About the recipe
If you’ve never made okonomiyaki at home, today is your day.This humble Japanese savoury pancake is one of those quietly brilliant meals that delivers big comfort with very little effort. Crisp and golden on the outside, soft and fluffy in the middle, and packed with sweet cabbage, savoury batter and all your favourite toppings — it’s deeply satisfying, endlessly adaptable and nourishing.Everything goes into one bowl, the pan does the rest, and within 15 minutes you’ve got a beautiful, healthy meal on the table. Perfect for busy weeknights, lazy lunches or those evenings when the fridge is looking a little random and you want to turn odds and ends into something genuinely exciting.What I love most about okonomiyaki is its flexibility.Use plain flour, spelt, gluten-free flour — or chickpea flour for a naturally vegan, high-protein version. Add silken tofu to the batter for extra nourishment, toss in leftover greens or herbs, or bulk it up with edamame beans on the side. It’s comforting, wholesome food that feels both light and satisfying at the same time.The flavours are savoury, slightly sweet, deeply umami and completely moreish. Drizzled with BBQ sauce and mayo, finished with nori or furikake, it’s the sort of dish that feels a little bit special while still being wonderfully simple.Leftovers are fantastic tucked into a lunchbox and eaten cold or reheated the next day with a little extra sauce. In fact, some might say it’s even better.Simple. Clever. So delicious.
Nutrition Per Serving
245
Calories
6g
Fat
2g
Saturates
9g
Sugars
668mg
Salt
17g
Protein
28g
Carbs
8g
Fibre
Ingredients
Vegetables
- 250 g finely shredded cabbage about ¼ cabbage
- 1 carrot grated
- 3 spring onions finely sliced
BATTER
- 2 large eggs see notes for vegan version
- 60 g chickpea flour or plain flour or gluten free flour
- 1 generous tablespoon cornflour or tapioca flour
- 1 teaspoon baking powder
- 80 –120 ml water enough to make a thick batter
- 1 tablespoon tamari or soy sauce
- ½ teaspoon sesame oil
To Serve
- BBQ sauce
- Mayonnaise
- Nori furikake
- Shredded nori seaweed
- edamame beans or silken tofu on the side for extra protein
Method
Make the batter
- In a large bowl, whisk together the eggs, flour, cornflour, baking powder, water, tamari and sesame oil until smooth. The batter should be thick but pourable.
- Add the cabbage, carrot and spring onions into the bowl with the batter.
- Mix well until everything is evenly coated with the batter.
Cook
- Heat a non-stick pan over medium heat and drizzle with olive oil.
- Spoon in half the mixture and flatten gently into a pancake. Cover with a lid to help it steam and cook through.
- Cook for 5 - 6 minutes over medium–low heat until the base is golden.
- Carefully flip the pancake over and cook for another 5 - 6 minutes until cooked through and golden.
- If the centre hasn’t fully set, pop the pan into a hot oven (200°C fan) for 10 minutes to finish cooking.
- Repeat with the other pancake.
Serve
- Serve straight from the pan or transfer to a plate.
- Spread with BBQ sauce, drizzle with mayonnaise and garnish generously with furikake and shredded nori. Add avocado if you love it.
- I made my own mayo by blending 300g silken tofu, 1 tsp Dijon mustard, a pinch of salt and 2 teaspoons rice wine vinegar. Delish.
Vegan Version
- Use 60 g chickpea flour + 1 tablespoon cornflour
- Add 80 ml water and mix into a thick batter. Season with tamari and sesame oil.
NOTES + INSPIRATION
Make it your own
Okonomiyaki literally means “grill what you like.” Think of this as your savoury pancake base for using up whatever is in the fridge. Finely sliced vegetables work best so everything cooks evenly and holds together. Great additions to the batter
Finely shredded kale or cavolo nero
Grated zucchini (squeeze out excess moisture)
Leftover cooked rice or noodles
Kimchi for a punchy, fermented twist Protein boosts
serve with shelled edamame beans
Top with smoked salmon
Top with silken tofu and a sweet soy sauce Vegan option
Chickpea flour works beautifully and gives a lovely nutty flavour. For the batter just mix 60 g chickpea flour with 1 tablespoon cornflour, 1 tsp baking powder and 80ml water. That's it. Texture tip
The pancake should be thick but not heavy. If your batter feels too stiff, add a splash more water. If it feels too wet, add a tablespoon more flour. You’re aiming for a scoopable mixture that holds together when pressed into the pan. Cooking tip
Low and steady heat is key. Covering with a lid helps the centre cook through while the base turns golden. If the middle still feels soft after flipping, finishing it in the oven for a few minutes works perfectly. Crispy edges
For extra crispness, drizzle a little olive oil or sesame oil around the edges of the pancake once it’s in the pan. Serving ideas
Classic: BBQ sauce + mayo + nori
Fresh: avocado, herbs, sesame seeds
Spicy: chilli oil or sriracha
Light: serve with a simple cucumber salad
Protein-rich: edamame beans on the side Meal prep
Keeps well in the fridge for up to 2 days.
Reheat in a pan to bring back the crisp edges, or enjoy cold in a lunchbox with a little mayo or tamari.
Okonomiyaki literally means “grill what you like.” Think of this as your savoury pancake base for using up whatever is in the fridge. Finely sliced vegetables work best so everything cooks evenly and holds together. Great additions to the batter
Finely shredded kale or cavolo nero
Grated zucchini (squeeze out excess moisture)
Leftover cooked rice or noodles
Kimchi for a punchy, fermented twist Protein boosts
serve with shelled edamame beans
Top with smoked salmon
Top with silken tofu and a sweet soy sauce Vegan option
Chickpea flour works beautifully and gives a lovely nutty flavour. For the batter just mix 60 g chickpea flour with 1 tablespoon cornflour, 1 tsp baking powder and 80ml water. That's it. Texture tip
The pancake should be thick but not heavy. If your batter feels too stiff, add a splash more water. If it feels too wet, add a tablespoon more flour. You’re aiming for a scoopable mixture that holds together when pressed into the pan. Cooking tip
Low and steady heat is key. Covering with a lid helps the centre cook through while the base turns golden. If the middle still feels soft after flipping, finishing it in the oven for a few minutes works perfectly. Crispy edges
For extra crispness, drizzle a little olive oil or sesame oil around the edges of the pancake once it’s in the pan. Serving ideas
Classic: BBQ sauce + mayo + nori
Fresh: avocado, herbs, sesame seeds
Spicy: chilli oil or sriracha
Light: serve with a simple cucumber salad
Protein-rich: edamame beans on the side Meal prep
Keeps well in the fridge for up to 2 days.
Reheat in a pan to bring back the crisp edges, or enjoy cold in a lunchbox with a little mayo or tamari.
