Okonomiyaki – Japanese Pancake (Vegetarian)

Cooking Method
Difficulty Intermediate
Prep Time: 20 min Cook Time: 40 min Total Time: 1 hr
Servings 4

Okonomiyaki is a traditional Japanese main course dish that is very popular across Japan for its minimalistic and flexible ingredients. This dish is mainly prepared with finely chopped fresh cabbage, carrots, eggs, breadcrumbs, scallions and topped with two types of sauce and sesame seeds.

(Makes 4 Okonomiyaki pancakes of 5 inch in diameter and 1/2 inch thickness)
    Okonomiyaki Batter :
  • 2 cups Cabbage (Finely grated or chopped)
  • 1/2 cup Carrots (Finely grated)
  • 5-6 Spring onions (Finely chopped)
  • 2 Eggs (Beaten)
  • 2/3 cups Bread Crumbs ((I used Panko Brand))
  • 1/2 cup Cooking Oil (For shallow frying)
  • Salt - as per taste
  • 1 teaspoon Roasted white sesame seeds
  • Mayo Sauce
  • 1/4 cup Mayo
  • 2 teaspoons Hot Chili Sauce (I used Sriracha)
  • Brown Sauce reduction
  • 1/2 cup Soy Sauce
  • 1 teaspoon Rice Vinegar
  • 2 teaspoons Brown Sugar
  • 2 teaspoons Tomato ketchup
  • 1/2 teaspoon Grated Ginger
  • 1/4 teaspoon Salt
  • 1 teaspoon Sesame Oil
  • 1/2 teaspoon Roasted white sesame seeds
    Section 1 : Preparing the Ingredients and Batter
    1. Chop all Vegetables
    2. Mix all the ingredients in the list.
    3. Make sure that the eggs and breadcrumbs coat the vegetables uniformly.
    4. Divide the batter into 4 equal parts.
  1. Section 2 : Preparing the Sauces
    1. For the Mayo sauce, just mix the two ingredients in a bowl.
    2. For the brown sauce reduction, mix all the ingredients and heat in a thick bottomed pan on low heat.
    3. Keep stirring continuously as the sauce thickens. Remove from heat as soon as the sauce starts to coat the spoon. It takes about 10 mts of stirring.
  2. Section 3 : Cooking the Okonomiyaki
    1. Heat a non stick frying pan on low heat with 2 tsp oil in it.
    2. I used a 6 inch diameter pan as it helps in giving the correct shape to the pancake and doesn’t let the batter scatter.
    3. Take 1/4th part of the batter and spread it uniformly in the pan. The thickness should not exceed ½ inch.
    4. The batter needs to be handled delicately as there is not much binding agent used other than Breadcrumbs.
    5. Press the batter using a spatula so that the batter has no air pockets or holes and is evenly flattened. This will ensure uniform baking of the pancake.
    6. Increase the heat to medium and let the pancake fry for 3-4 minutes. Watch for the edges turning brown, which should indicate that the pancake is ready to be flipped.
    7. Before flipping, coat the top layer with one tsp of oil. Slowly flip the pancake.
    8. Let the pancake fry for another 3-4 minutes.
    9. If the top layer has turned golden brown uniformly, then we can remove the pancake from the pan and it is ready to be garnished.
    10. If not, fry the pancake for another 2 minutes on each side until you get the desired level of coloring on both sides.

     Once you remove the pancake from the pan, garnish it with the white and brown sauces and sprinkle some green onions and sesame seeds.

Keywords: Vegetarian, Main Course, Japanese, Asian, Cabbage, Pancake,
Vinay Mummigatti

I love traveling, cooking, and reading. This blog is a reflection of my passion for cooking. Food is a representation of culture and I have tried to assimilate foods from different cultures across the world. I am an Indian by birth who moved to the USA 20 years back. I hope my recipes and articles bring new experiences and joy to the readers. Please share your comments and feedback.