Pic of Japanese cabbage pancakes (Okonomiyaki)

Japanese cabbage pancakes (Okonomiyaki)

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Vegetarian mains


Japanese cabbage pancakes (Okonomiyaki)

Main Serves 2 30 min
Okonomiyaki loosely translates to mean “anyway you like”. That’s the essence of this dish – it’s super versatile and can be enjoyed in an unlimited amount of ways. It’s easy to find yourself with leftover cabbage because very few recipes call for a whole one, and this recipe is great to have in the bag to use up these leftovers. This is a super basic recipe that should be treated as a base for any toppings you like. It works well with seafood (traditionally prawns), or pickled vegetables.


  • 100g plain flour
  • 2 eggs
  • 70ml water
  • 100g shredded cabbage, shredded
  • 1 tbsp dark soy sauce
  • 1 tsp fish sauce or vegetarian fish sauce
Image of Japanese cabbage pancakes (Okonomiyaki)


Prep time: 10 min
Cooking time: 20 min
  • Step 1

    Whisk the flour, water and eggs together to form a pancake batter. Add the cabbage, soy sauce and fish sauce and stir together.
  • Step 2

    In a non-stick frying pan, heat a generous glug of oil and pour in half the batter. Fry for roughly 5 minutes on each side, until browned. Remove from pan and do the same with the rest of the batter. Add the toppings of your choice and enjoy.

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