Recipes

(Recipe) Okonomiyaki – Savoury Japanese Pancakes

03
Sep

When we think of pancakes in the Netherlands, we usually picture a large, thin pancake topped with syrup, powdered sugar, bacon or cheese. Okonomiyaki is something completely different. This Japanese savoury pancake is thicker, packed with finely sliced cabbage and spring onion, and finished with bold, savoury toppings.

In fact, there is much more cabbage than actual batter in an okonomiyaki, which gives it its wonderfully satisfying texture. The outside becomes golden and lightly crisp while the inside stays soft and full of flavour.

The finishing touches are what really make this dish: creamy Kewpie mayonnaise, sweet and savoury okonomiyaki sauce, fresh spring onion, sesame seeds and kimchi. Add a little shichimi togarashi if you like some heat.

It may look impressive, but okonomiyaki is surprisingly simple to make and is perfect for lunch or an easy dinner.

(Recipe) Okonomiyaki – Savoury Japanese Pancakes

Preparation time: 20 minutes
Serves: 4

Ingredients

300 g Chinese cabbage
100 g spring onions
60 g breadcrumbs or panko
3 eggs
1 tsp freshly grated ginger
Salt and black pepper, to taste
Olive oil, for frying

For the Toppings

2 tbsp Kewpie mayonnaise, or regular mayonnaise
2 tbsp okonomiyaki sauce or unagi sauce
1 spring onion, finely sliced
2 tbsp sesame seeds
2 generous tbsp kimchi
Shichimi togarashi, to taste, optional

Homemade Okonomiyaki Sauce

40 g ketchup
2 tbsp Worcestershire sauce
1 tbsp soy sauce
1 tsp honey

Instructions

Make the sauce.
If you’re making your own okonomiyaki sauce, combine the ketchup, Worcestershire sauce, soy sauce and honey in a small bowl. Mix until smooth and set aside.
Prepare the vegetables.
Wash the cabbage and slice it into very fine strips. Finely slice the spring onions.
Make the okonomiyaki mixture.
Place the cabbage, spring onions and breadcrumbs or panko in a large bowl. Add the grated ginger and season with a little salt and black pepper.

Gently mix in the eggs until everything is combined. Don’t expect a traditional pancake batter: the mixture should look very cabbage-heavy and fairly loose. If it seems particularly dry, leave it to rest for about 10 minutes.

Cook the pancakes.
Heat a splash of olive oil in a frying pan over medium heat. Add half of the mixture and gently press it into a round pancake approximately 1 cm thick using the back of a spoon or spatula.

Cook for about 4–5 minutes, until the bottom is golden brown and the pancake holds together. Carefully flip and cook the other side for another 4–5 minutes.

Tip: Place a plate over the frying pan, carefully turn the pancake onto the plate and then slide it back into the pan. Much easier than attempting an ambitious mid-air flip and subsequently scraping cabbage off the stove.

Repeat with the remaining mixture.

Add the toppings.
Drizzle the warm okonomiyaki with Kewpie mayonnaise and okonomiyaki or unagi sauce. Finish with sliced spring onion, sesame seeds, kimchi and, if you like a little heat, a sprinkle of shichimi togarashi.

Serve immediately while the outside is still beautifully golden and crisp.

What Makes Okonomiyaki Different from a Regular Pancake?

Unlike Dutch or American pancakes, okonomiyaki isn’t built around a flour-based batter. Cabbage is the star of the dish, with egg and breadcrumbs simply helping everything hold together.

This creates a completely different texture: crisp and golden on the outside, tender and slightly crunchy inside. Combined with the creamy mayonnaise, rich sauce, fresh spring onion and spicy kimchi, it’s savoury, comforting and packed with flavour.

Once you’ve tried pancakes the Japanese way, pancake night suddenly has a lot more competition.