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Okonomiyaki (Japanese Cabbage Pancake)

A vegetarian version of a classic Japanese dish
Difficulty Level: Easy
Makes: 4


Vegetable oil, for frying
2 cups of finely sliced green cabbage
1 carrot, grated
3 spring onions, sliced (plus more to top, if desired)
4 eggs
½ cup plain flour
1 tablespoon of soy sauce
½ teaspoon of ginger, minced
1 tablespoon of breadcrumbs
Black pepper
Optional toppings: Kewpie (Japanese) mayonnaise, Sriracha, sesame seeds


  1. Whisk the eggs together in a mixing bowl and then add in the flour, whisking until smooth. Add in the soy sauce, ginger, cabbage, carrot and spring onions and a good sprinkle of ground black pepper
  2. Coat a frypan with oil and heat on medium to low. Spoon out ¼ of the mixture and flatten into a pancake shape. Cook for 3-4mins on either side or until golden brown and fully cooked through. If the pancake starts to burn, add a little more oil and turn down the heat
  3. Repeat with the remaining mixture to create four pancakes
  4. Serve hot topped with your selection of Kewpie mayonnaise, Sriracha, sesame seeds and/or spring onion