Ingredients
Scale
- 2 cups finely shredded cabbage
- 1 large carrot, grated
- 1 small yellow onion, thinly sliced
- 1 teaspoon fine-grain salt
- 4 large eggs
- 2 teaspoons light soy sauce (e.g., Bragg's)
- 1 teaspoon toasted sesame oil
- ¼ cup all-purpose flour
- Oil for frying (neutral cooking oil recommended)
- Japanese mayonnaise (for serving)
- Toppings of choice: toasted sesame seeds, pickled ginger, sliced scallions, cilantro
Instructions
- Prepare the vegetables by draining excess moisture from shredded cabbage, carrot, and onion.
- Make the batter by whisking together eggs, soy sauce, sesame oil, and flour until smooth.
- Combine the vegetables with the batter and stir until coated.
- Heat skillet and add oil, ensuring it's hot before pouring in the mixture.
- Cook one large Okonomiyaki for about 5 minutes, then flip and cook for another 5 minutes.
- Repeat for medium pancakes or mini versions based on preference.
Notes
Ensure the skillet is hot for a crispy texture.
Feel free to experiment with seasonal vegetables.
Take time when flipping to achieve good browning.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Pan-fried
- Cuisine: Japanese
Nutrition
- Calories: 180
- Sugar: 1
- Sodium: 270
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 2
- Protein: 7
- Cholesterol: 150