Home » Recipe Type » Appetizers » Okonomiyaki: Cabbage Pancakes
4.6 from 11 reviews
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“It’s the size of a bowling ball!” my mother exclaimed, holding a head of cabbage before me. She’s joined a CSA for the first time, which I’m sensing is a little overwhelming.
These feelings — What is a kohlrabi?! What do I do with 4 beets?! Cabbages to feed the village! — are natural, but lucky for her, there exists a little something called okonomiyaki, Japanese cabbage pancakes, which can be made in countless ways: okonomiyaki essentially means prepared “as you like.”
I first made this okonomiyaki recipe from Food52 last summer, and I’ve made many variations since. Below is the simplest version I’ve made yet (and maybe my favorite), but know that you can add to it “as you like” with shrimp or chicken, sesame seeds or bonito flakes, other vegetables, etc. I prefer a soy-based dipping sauce to the more traditional mayonnaise-based, and, like the corn fritters, find these as irresistible freshly fried as cold straight from the fridge.
Have a wonderful weekend, Everyone.
PS: More cabbage recipes here.
Okonomiyaki: Cabbage Pancakes with Soy Dipping Sauce
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
4.6 from 11 reviews
- Author: Alexandra Stafford
- Total Time: 30 minutes
- Yield: 15 to 20 pancakes
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Description
Adapted from Food52, these pancakes are simple to throw together and make delicious use of an abundance of cabbage. I use 4 times the amount of cabbage called for in the original recipe (8 cups as opposed to 2), and I omit the shrimp, though I imagine the addition of shrimp would be very tasty.
I like to serve these with a soy dipping sauce (as opposed to a mayonnaise-based one). The one below is one I’ve been using for years, but feel free to use your own.
Ingredients
For the pancakes:
- 5 eggs
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon sea salt, plus more for seasoning
- 1/3 cup flour
- 8 cups finely shredded cabbage
- 1 bunch scallions, trimmed and chopped, to yield about a heaping cup
For the soy dipping sauce:
- ¼ cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons mirin
- 1 teaspoon hot chili sauce or Sriracha, optional
- ½ teaspoon sesame oil
- 1 teaspoon sugar
- Grapeseed or other neutral oil for frying
Instructions
- In a large mixing bowl, whisk eggs with the soy sauce, sesame oil, and salt. Gradually add the flour until incorporated. Fold in cabbage and scallions.
- Make the sauce: combine all ingredients in a small bowl. Add 1 tablespoon of water. Set aside.
- In a large sauté pan, warm a couple tablespoons of oil over medium-high heat until glistening. Pinch batter with hands and carefully drop the mounds into the oil—in a large skillet, you should be able to fry 4 at a time. Lower the heat to medium. Cook on each side for about 3 minutes or until golden brown. Transfer to a paper-towel lined plate and season lightly with salt. Serve with soy-dipping sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
This post may contain affiliate links. Please read my disclosure policy.
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SallyBR —Reply
That little hand grabbing the pancake and dipping it into the sauce, that one takes first prize! Melted my heart!
I am drooling all over this, and wonder if using almond flour could work, I bet it could
intend to try it and shall it the full batch by myself, as my beloved my twist his nose at cabbage… HA!
(have a great weekend you too)
alexandra —Reply
Ha! I love it … I could eat a whole batch myself 🙂 I think almond flour could definitely work! Let me know if you make it, Sally! Love all of your creations. And thank you re little hand … before too long those little hands are going to be gone. Makes me so sad. Must get as many snaps in as I can 🙂
Phoebe @ Feed Me Phoebe —Reply
So funny I almost made something so similar for our last FiF event! These look so good. You are the fritter master. Xox
alexandra —Reply
Thank you, Phoebe!! I love all of your FiF creations. You are the dip master! xo
Marco —Reply
Love cabbage, actually can’t get enough of it! Try to buy when in season, especially savoy, as it’s even yummier. This pancake recipe is a must try. Thank you!
I often use savoy as a replacement for pasta in cannelloni and lasagne; usually meat based which, means extra helpings of bechamel sauce. Another addiction of mine.
Love your blog, having tried several recipes again and again, although did have problems with the brioche buns. Not sure that I used the correct yeast but will attempt again soon!
alexandra —Reply
I can’t get enough cabbage either, Marco! Love the idea of using it as replacement for cannelloni or lasagna — if you have any tips for that, please send! Would love to give it a try. Thank you for your kind words, and I’m so sorry to hear about the brioche buns. Let me know if you have any questions if/when you give them another try. Thanks so much for writing in.
Judee@gluten freeA-Z Blog —Reply
I totally get the CSA overwhelm. I excited but not sure what to do with my surprise produce! mY cabbage this week was small but I think I could still manage this recipe. It looks fabulous. And I too have to mention how cute that precious little hand is. It does does melt the heart!
alexandra —Reply
Thank you, Judee! I’m always amazed by how much shredded cabbage even a small head of cabbage will yield. Also, the original recipe called for only 2 cups, so you can make these as cabbagy as you like. And thank you … that’s my littlest one’s little hand … she loved the pancakes. It was so funny. None of the other kiddos would touch them 🙂
Kathryn duch*ene —Reply
These look delicious! And obviously are : )
alexandra —Reply
Thank you, Kathryn! 🙂 🙂 🙂
Michelle —Reply
Adorable photo of the head quality control director’s tiny hand. Just to clarify, your comment concerning the 4X the amount of cabbage as compared to the original recipe is reflected in the eight cups listed in the recipe, yes? Have a lovely weekend, we will be trying these tomorrow!
Michelle
Huntsville, Alabamaalexandra —Reply
Hi Michelle! Yes, reflected in the recipe — I use 8 cups of cabbage. I’m going to edit the recipe now … that’s confusing. Have a lovely weekend as well! And thank you re tiny hand 🙂 🙂 🙂 Hope you like the pancakes!
rebecca | DisplacedHousewife —Reply
Yum!!! These look so delicious…what a great way to use up extra cabbage. I like the sound of your sauce as opposed to the traditional mayo sauce as well. We will definitely be trying these! xo
alexandra —Reply
Thanks so much, Rebecca! 🙂 🙂 🙂
Pat —Reply
I, too, discovered this recipe and have made it, and variations of it many times using whatever needs to be used up in the veg bin. After reading most of the long winded comments to this recipe I followed a couple of recommendations: using 2 eggs rather than 5, trying out different flours and one thing I always do is add 1 tsp. baking powder — don’t know why; it just feels right. I never add shrimp, only vegetables and favorite combinations have been the fabulous sh*take and oyster mushrooms I get from a mushroom farm down the street, baby kale, sunburned romaine, sunchokes, always ginger, dulse and scallions, and whatever spices and herbs I am in the mood for. This formula is a real keeper.
alexandra —Reply
Hi Pat! Thanks so much for all of this! I am absolutely going to try reducing the amount of eggs I use next time … maybe that’s why I need 8 cups of cabbage?! 🙂 I bet the baking powder makes them a little lighter? Love the idea of shiitake mushrooms and baby kale. Will report back when I make these again.
Lucy T. —Reply
Just made these! Very yummy. Forgot to add the water to the dipping sauce but it was really good even so. Will definitely be making again. Thanks for another winner! ????
alexandra —Reply
So happy to hear this, Lucy! I should add water to the ingredient list. Thanks for writing in!
Liz —Reply
I, too, had a huge head of cabbage in my CSA, and I always associate cabbage with heavy wintry dishes. These were perfectly delicious and light and yet satisfying. I’m happy you gave a recipe for a gingery sauce–the mayo sauce was not appealing to me. Also, your adding much more cabbage and scallions really transformed the dish. Loved it. I don’t know what I would do with my CSA without your blog.
alexandra —Reply
So happy to hear this, Liz! And thank you for your kind words 🙂 🙂 🙂
Becky —Reply
Hi
This is the best cabbage we have ever eaten. Had it with roast miso chicken. Yummmmmm.
Dee —Reply
I’ve made the original and loved it but really like the idea of more cabbage and vegetarian option. But, this makes a lot! Do you think they might freeze well? I’m probably going to give that a try…
Dee —Reply
Might not have to – mine were larger than yours – gave a couple away to a neighbor – plan to just munch on these out of the fridge for the next 2 days. Fantastic! Thanks for reminding me about these! xo
alexandra —Reply
Haha, I love it, Dee. It does make a lot! Fortunately they are good straight from the fridge 🙂 So glad you liked the all cabbage-version. You also can keep the uncooked batter in the fridge and bake off pancakes as needed. xo
Sara —Reply
I’m making this recipe for the 20th (ish) time so I figured it was time to comment. I love it sooooo much and although I usually refuse to individually fry anything this recipe is worth it. It was like my gateway to how much I love cooked cabbage. Thanks for the recipe and for your blog. It is the one that most consistently teaches me recipes that I use over and over!
alexandra —Reply
Oh Sara, yay 🙂 I’m so happy to hear all of this. I agree regarding frying … it’s such a pain, but sometimes it’s worth it. Thanks for writing.
Lisa —Reply
Yum! What a great, fun lunch! And we loved the dip. Thank you, as always!
alexandra —Reply
So happy to hear this, Lisa 😍😍😍😍
Jaeden —Reply
Love this recipe! I’ve tried it a few times, with various other vegetables thrown in (spring garlic, zucchini, asparagus, etc), and tried adding gomasio. It has been great every time!! Love a recipe that accommodates whatchagot. 😊
alexandra —Reply
Wonderful to hear this, Jaeden!
Mari —Reply
Super easy and delicious. The cabbage caramelizes and its sweetness blends nicely with the saltiness of the sauce. It’s a keeper recipe.
alexandra —Reply
Wonderful to hear this, Mari!
Ivy —Reply
Recommend a sweet movie “Little Forest” on Amazon Prime. There’s a scene of the mother teaching her daughter how to make this dish along with a scattering of shredded bark.
alexandra —Reply
Oh I can’t wait! Thank you, Ivy!
Becky —Reply
I make this with almond flour and love it!
alexandra —Reply
So great to hear this, Becky! So nice to know for others who are avoiding gluten, too. Thanks for sharing!
Linda —Reply
Hello. I wondered how much in advance can you make the batter??? So excited to try this for a party!
alexandra —Reply
Hi Linda! I would say at least 24 hours. Just be sure to give it a stir before frying them.
Penny —Reply
Why am I having issues with the cabbage coming together enough to make a pancake? I want this to work so badly.
alexandra —Reply
Hi Penny! It’s likely because there’s too much cabbage for the batter. Next time, you can add more flour and/or eggs or use less cabbage. Sorry this didn’t work out for you!
Mark Phloyd —Reply
Thank you for this recipe! Okonomiyaki is another favorite food among the Japanese and other individuals around the world. The meal is famous in parts like Hiroshima and Osaka which are in the western part of Japan. Preparation of Okonomiyaki requires a griddle that facilitates its preparation. You can find more facts about Okonomiyaki here: https://ivypanda.com/essays/the-cultural-presentation-of-sushi-and-okonomiyaki-recipes/
jude —Reply
late to the game but wanted to thank you, ali, for such a great recipe. not to mention that sweet little hand! i gleaned a lot from other reviewers and used buckwheat flour, microplaned ginger and played around with the egg to cabbage ratio. i ate most of them myself!!!!!!! so delish.
Alexandra Stafford —Reply
Yay! Great to hear, Jude! Thanks so much for writing. I’m making these tonight with my farm share cabbage. Can’t wait.
Leonie —Reply
Brown rice flour replaces the regular flour really well in all fritter recipes, if a recipe requires baking powder just remember to add that to the brown rice flour and mix them together before adding to the other ingredients.
Alexandra Stafford —Reply
Great tip, Leonie! I will try this.
Erica —Reply
This is delicious- thank you! I’ve made okonomiyaki in the past and wasn’t that excited, but this recipe was very tasty and also simple. I’m going to add this to our regular rotation
Alexandra Stafford —Reply
Great to hear, Erica! Thanks for writing 🙂
