Okonomiyaki (Cabbage Pancakes)
- 27 mintotal time
- $0.74£0.71a serving
- 412402calories
- 14 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
Small Japanese-style cabbage and carrot pancakes, pan-fried golden, with a sweet-savoury sauce and mayonnaise.
Ingredients
Serves 4.
- 14 oz green cabbage, very finely shredded
- 4 oz carrots, coarsely grated
- 1 bunch green onions, thinly sliced
- 5 large eggs
- 2 oz mayonnaise
- 1 cup all-purpose flour
- 2 tbsp vegetable oil
- 3 tbsp ketchup
- 1 tbsp soy sauce
- 2 tsp honey
- 1 tsp sesame seeds, to serve (optional)
- salt, to taste
Contains: wheat (gluten), egg, soy, mustard. Check the label: celery. Optional extras contain sesame. Always read the labels if you cook for someone with an allergy.
Method
- For the sauce, stir together the ketchup, soy sauce and honey.
- Whisk the all-purpose flour, the eggs, ½ cup (120 ml) of water and a pinch of salt into a smooth, thick batter. Fold in the green cabbage, carrots and most of the green onions until everything is coated.
- Heat 1 tablespoon of the vegetable oil in a large non-stick frying pan on medium heat. Spoon in half the mixture as 4 mounds and flatten each to about the thickness of your little finger. Cook for 3 minutes a side until golden and set in the middle, with no wet batter when pressed. Keep warm while you cook the rest in the remaining oil.
- Serve two pancakes each, drizzled with the sauce and the mayonnaise, scattered with the rest of the green onions and the sesame seeds if using.
Leftovers: Keeps in the fridge for 2 days; reheat in a frying pan until piping hot.
Ingredients
Serves 4.
- 400 g white cabbage, very finely shredded
- 100 g carrots, coarsely grated
- 1 bunch spring onions, thinly sliced
- 5 eggs
- 45 g mayonnaise
- 250 ml plain flour
- 2 tbsp vegetable oil
- 3 tbsp tomato ketchup
- 1 tbsp soy sauce
- 2 tsp honey
- 1 tsp sesame seeds, to serve (optional)
- salt, to taste
Contains: gluten, egg, soya, mustard. Check the label: celery. Optional extras contain sesame. Always read the labels if you cook for someone with an allergy.
Method
- For the sauce, stir together the tomato ketchup, soy sauce and honey.
- Whisk the plain flour, the eggs, 120 ml of water and a pinch of salt into a smooth, thick batter. Fold in the white cabbage, carrots and most of the spring onions until everything is coated.
- Heat 1 tablespoon of the vegetable oil in a large non-stick frying pan on medium heat. Spoon in half the mixture as 4 mounds and flatten each to about the thickness of your little finger. Cook for 3 minutes a side until golden and set in the middle, with no wet batter when pressed. Keep warm while you cook the rest in the remaining oil.
- Serve two pancakes each, drizzled with the sauce and the mayonnaise, scattered with the rest of the spring onions and the sesame seeds if using.
Leftovers: Keeps in the fridge for 2 days; reheat in a frying pan until piping hot.
Nutrition per serving
| Calories | 412 |
|---|---|
| Protein | 14 g |
| Carbohydrate | 41 g |
| Fat | 22 g |
| Fiber | 5 g |
| Sodium | 536 mg |
| Calories | 402 |
|---|---|
| Protein | 14 g |
| Carbohydrate | 40 g |
| Fat | 22 g |
| Fibre | 7 g |
| Sodium | 450 mg |
Worked out from the ingredients, 283 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $0.74 a serving in the US (range $0.57–$0.98) and £0.71 in the UK (range £0.54–£0.94). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
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