Cabbage & Egg Okonomiyaki Pancakes Recipe

Hi, I’m Sam from dishfoody.com, where comforting classics get a fresh twist. Cabbage & Egg Okonomiyaki Pancakes transform everyday cabbage into crispy-edged savory Japanese pancakes loaded with scallions and pickled ginger, drizzled with sriracha mayo for street food authenticity. Ready in 25 minutes, they serve 4 as main or 8 as appetizer with lacy edges and custardy centers.

Why This Recipe Works

Cabbage releases water during mixing for perfect batter consistency. Egg whites provide lift while yolks bind vegetables. High smoke point oil creates shatteringly crisp exterior. Resting salted cabbage prevents watery pancakes. Double flip technique ensures even browning. Umami from soy-sesame penetrates every bite.

Ingredients & Prep

Pancakes:

• 4 cups shredded green cabbage
• 2 large eggs
• ½ cup all-purpose flour
• ¼ cup water
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 3 scallions, sliced
• 1 carrot, grated

Sauce:

• ¼ cup mayonnaise
• 2 tbsp sriracha
• Toasted sesame seeds

Step-by-Step Instructions

1. Salt cabbage 1 tsp; rest 10 minutes. Squeeze dry.
2. Whisk eggs, water, soy, sesame oil; stir flour smooth.
3. Fold cabbage, carrot, scallions into batter.
4. Heat skillet medium-high; add 1 tbsp oil.
5. Scoop ¾ cup batter per pancake; flatten ½-inch thick. Cover 3 minutes.
6. Flip; cook uncovered 3 minutes golden. Repeat.

Flavor Variations

Storage Tips

Fridge 2 days; reheat crisp 400°F air fryer 3 minutes.

FAQs

Falling apart?
More flour; squeeze cabbage drier.

Soggy centers?
Lower heat; lid on first side only.

Too eggy?
Less eggs; more cabbage ratio.

Conclusion

Cabbage & Egg Okonomiyaki streetfood-hugs comfort crispy perfection.

Cabbage & Egg Okonomiyaki Pancakes Recipe

Print Recipe

Cabbage & Egg Okonomiyaki Pancakes deliver savory Japanese street food with crispy edges, tender cabbage-filled interior, and runny egg tops. Customizable toppings like okonomiyaki sauce, mayo, bonito flakes, and aonori create addictive umami bomb breakfast or dinner.

• Author: ssam
• Prep Time: 15 mins
• Cook Time: 25 mins
• Total Time: 40 mins
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Japanese
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• Pancakes:
• 4 cups (300g) green cabbage, finely shredded
• 4 large eggs
• ½ cup (60g) all-purpose flour
• ½ cup (120ml) dashi stock or water
• 2 green onions, thinly sliced
• 1 tsp soy sauce
• 1 tsp baking powder
• ½ tsp kosher salt
• ¼ tsp black pepper
• Vegetable oil for frying
• Toppings:
• 4 fried eggs (1 per pancake)
• ¼ cup okonomiyaki sauce or bulldog sauce
• ¼ cup Japanese mayonnaise
• 2 tbsp aonori seaweed flakes
• ¼ cup katsuobushi bonito flakes
• Pickled ginger

Instructions

• 1. In large bowl, whisk eggs, dashi, soy sauce, flour, baking powder, salt, pepper until smooth. Fold in cabbage and green onions until evenly coated.
• 2. Heat 2 tbsp oil in large nonstick skillet over medium. For 7-inch pancake: ladle 1 cup batter, spread into circle. Cover, cook 4-5 minutes until golden and set halfway up sides.
• 3. Flip carefully using two spatulas. Cook uncovered 3-4 minutes until bottom golden. Repeat for 4 pancakes, adding oil between batches.
• 4. Meanwhile, fry eggs sunny-side up.
• 5. Transfer pancakes to plates. Immediately top each with fried egg, drizzle okonomiyaki sauce and mayo in crisscross pattern. Sprinkle aonori and bonito flakes (they’ll dance from residual heat). Add pickled ginger.

Notes

• Napa cabbage tenderest; green cabbage works but shred finely.
• Dashi adds umami; chicken stock or water fine substitute.
• Don’t press batter keeps light fluffy texture.
• Okonomiyaki sauce essential (Otafuku brand best); mix ketchup+worcestershire substitute.
• Eat immediately for crispiness; soggy pancakes = tragedy.

Nutrition

• Serving Size: 1 pancake
• Calories: 320
• Sugar: 6g
• Sodium: 780mg
• Fat: 18g
• Saturated Fat: 4g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 4g
• Protein: 16g
• Cholesterol: 320mg

Keywords: cabbage egg okonomiyaki pancakes, savory japanese cabbage pancakes