Cabbage Pancakes (Okonomiyaki)
Transform simple ingredients into a flavorful and satisfying dish with these Savory Cabbage Pancakes (Okonomiyaki). I decided to try my hand at Okonomiyaki, or Japanese savory cabbage pancakes. And as per usual, this is my interpretation of Okonomiyaki, not a traditional representation of the dish. I love putting spins on classics to make them work for my pantry and taste buds.
“Super delicious! My husband is a little suspicious of anything savory being called a “pancake” so I told him they were “Japanese cabbage hashbrowns” and he loved them lol. Will make again for sure!”
KRISTINE
I’m all about reducing waste over here, so I needed to find a recipe to use up my leftover cabbage, carrot, and green onion from my Beef and Cabbage Stir Fry. This Japanese-inspired recipe is a great “sweep the kitchen” recipe. And you know how I love recipes that accept whatever leftovers you might happen to have in the fridge at the time!
Traditionally, Okonomiyaki has a special sauce that is kind of sweet-salty-tangy (here’s a great Okonomiyaki Sauce recipe from Just One Cookbook if you want to give it a try!). But since I was using what I had on hand, I went a different route. I kept it simple with a drizzle of sriracha mayo, sesame seeds, and sliced green onion, but you could do hoisin sauce, toasted seaweed snacks, a fried egg, bonito flakes, pickled ginger, kimchi, or anything else you like. Honestly, the toppings are where it’s at for this recipe. It’s like pizza (and sometimes called Japanese pizza). The toppings make it fun, unique, and just all around extra special.
Cabbage Pancakes (Okonomiyaki)
Cost $4.35 recipe / $0.72 each
Ingredients
PANCAKES
- 2 extra large eggs ($1.04)
- 1/2 cup (120 ml) water ($0.00)
- 1.5 Tbsp soy sauce ($0.05)
- 1 Tbsp toasted sesame oil ($0.33)
- 3/4 (110 g) to 1 cup all-purpose flour * ($0.07)
- 4-5 cups (280 g) shredded green cabbage ($1.78)
- 1 carrot ( $0.11)
- 3 green onions ($0.30)
- 2 Tbsp oil for frying ($0.04)
TOPPINGS
- 1/4 cup (60 g) mayonnaise ($0.28)
- 2 Tbsp sriracha ($0.10)
- 1/2 Tbsp sesame seeds ($0.05)
- 2 green onions ($0.20)
Video
Instructions
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Remove any wilted leaves from the outside of the cabbage. Cut the cabbage into quarters and remove the core. Thinly slice or shred half of the cabbage, or until you have 4-5 cups shredded cabbage. Peel the carrot and shred it using a large-holed cheese grater. Slice the green onions.
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In a large bowl, whisk together the eggs, water, soy sauce, and sesame oil until smooth. Begin whisking in the flour, 1/4 cup (35g) at a time, until it forms a thick, smooth batter (about 3/4 to 1 cup (110-140g) total flour).
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Add the cabbage, carrots, and green onion to the batter and stir until the vegetables are mixed and everything is evenly coated in batter.
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Heat 1/2 Tbsp oil in a non-stick or cast iron skillet over medium heat. Once hot, add 3/4 cup (180g) of the vegetable and batter mixture. Press it down into the hot skillet to form a circle, about 6 inches in diameter and 1/2 inch thick. Place a cover on the skillet to hold in the steam, which will help the cabbage soften as it cooks. Cook the pancake until golden brown on the bottom (3-5 minutes), then flip and cook until golden brown on the second side. Pile the cooked pancakes on a plate and cover with foil to keep warm until ready to eat. Add more oil to the skillet as needed as you cook the pancakes.
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To prepare the sriracha mayo, mix together 1/4 cup (60g) mayonnaise and 2 Tbsp sriracha in a small bowl. Drizzle the sriracha mayo over the pancakes just before serving, followed with a sprinkle of sesame seeds and sliced green onion.
See how we calculate recipe costs here.
Notes
Nutrition Information
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!How to Make Cabbage Pancakes Step-by-Step Photos
Shred the veggies: Begin by shredding the vegetables. You can use a food processor, mandolin, or just a knife. Just remember, the thinner the better. Shred 1/2 of a small head of cabbage (4-5 cups once shredded), 1 carrot (about 1/2 cup), and slice three green onions.
In a large bowl, whisk together 2 extra large eggs, 1/2 cup water, 1.5 Tbsp soy sauce, and 1 Tbsp toasted sesame oil until smooth.
Begin whisking in flour, 1/4 cup at a time, until it forms a thick, smooth batter. You’ll need between 3/4 to 1 cup flour.
Add the cabbage, carrots, and green onion to the batter, then stir until everything is well mixed and coated in batter.
Cook the pancakes: Since eggs and flour both like to stick to surfaces when cooked, I highly suggest using some sort of non-stick surface in addition to the oil. I used a cast iron skillet. Heat about 1/2 Tbsp cooking oil in the skillet over medium heat. Once hot, place about 3/4 cup of the vegetable and batter mixture into the skillet. Press the mixture down to form a 6-inch circle that is about 1/2 inch thick. Place a lid on the skillet to hold in the steam (this helps soften the cabbage) and cook until it is golden brown on the bottom (3-5 minutes). Flip the pancake and cook on the second side until golden brown as well. I could actually fit two pancakes in this skillet, but doing one at a time made for prettier pictures. 😛
To make the sriracha mayo, stir together 1/4 cup mayonnaise with 2 Tbsp sriracha.
Drizzle the sriracha mayo over the savory cabbage pancake and then top with a sprinkle of sesame seeds and more sliced onion. Dig in!
Variations
What attracted me to this dish is the extreme flexibility of ingredients. I didn’t buy any special ingredients for my cabbage pancakes. Instead, I used all the ingredients that I had on hand, and you can too. Other things that would be great in these pancakes include:
- kale
- bean sprouts
- radish
- shredded broccoli or Brussels sprouts
- zucchini
- shrimp
- canned salmon
- shredded chicken
- pork
- bacon
serving suggestions
Serve these with a few fresh sides that keep things light yet satisfying. Start with my Easy Dumpling Soup, which adds cozy comfort and a savory broth. Then brighten up the plate with a Sesame Cucumber Salad, offering a cool crunch and tangy contrast. Together, these dishes create a balanced, veggie-forward spread that’s big on flavor and simple to make!
