Dive into the delightful world of Japanese cuisine with this easy-to-make Okonomiyaki savory pancake! Packed with fresh cabbage and spring onions, this crispy and crunchy dish is topped with creamy Kewpie Mayo and a sweet, tangy Okonomiyaki sauce. Perfect for a quick meal or a side dish, this recipe is sure to become a favorite in your kitchen. Let’s get cooking!
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Hey there, food lovers! Chef Axton West here, bringing you one of my Okonomiyaki with Corn and Cabbage recipe. Growing up in a multicultural family, our kitchen was always a vibrant melting pot of flavors and traditions. My Chinese and American-Italian roots have given me a deep appreciation for diverse cuisines, but it was a trip to Osaka, Japan, that introduced me to the magic of Okonomiyaki.
Unforgettable Japan Trip
I remember wandering through the bustling streets of Osaka, the air filled with aromas from street vendors crafting these savory pancakes. The first bite was a revelation – crispy on the outside, tender and flavorful on the inside, topped with creamy Kewpie Mayo and a tangy Okonomiyaki sauce. It was love at first bite. Since then, I’ve been perfecting my own version of this Japanese classic, and today, I’m thrilled to share this easy and delicious okonomiyaki recipe with you.
Okonomiyaki is a well-balanced dish with a mix of carbohydrates, protein, and healthy fats.
Okonomiyaki with Corn and Cabbage: A Recipe For Anyone
Cooking Okonomiyaki at home is a fantastic way to bring a taste of Japan to your kitchen. This recipe is packed with fresh cabbage and spring onions, making it crispy and crunchy. Whether you’re looking for a quick meal or a delightful side dish, this Okonomiyaki is sure to become a favorite in your culinary routine.
This pancake is a portal to the vibrant streets of Osaka, a reminder of the joy of discovering new flavors and sharing them with loved ones. And the best part? It’s incredibly easy to make! I have looked for authentic Okonomiyaki near me here in San Francisco and they all tasted great. But for me, nothing beats homemade. Don’t you think so too?
This recipe makes 4 servings, with each serving containing about 250 calories. It’s a well-balanced dish with a mix of carbohydrates, protein, and healthy fats. Perfect for a quick weekday meal, a comfort food craving, or even meal prepping for the week.
Chef’s Notes:
- For extra flavor, consider adding cooked shrimp or thinly sliced pork belly to the batter.
- Serve with a side of pickled ginger or a fresh green salad for a complete meal.
- If you prefer a spicier kick, add a dash of sriracha or hot sauce to the Kewpie mayonnaise before drizzling.
Okonomiyaki with Corn and Cabbage: Japanese Savory Pancake
4
pancakes15
minutes10
minutes250
kcal25
minutesDive into the delightful world of Japanese cuisine with this easy-to-make Okonomiyaki savory pancake! Packed with fresh cabbage and spring onions, this crispy and crunchy dish is topped with creamy Kewpie Mayo and a sweet, tangy Okonomiyaki sauce. Perfect for a quick meal or a side dish, this recipe is sure to become a favorite in your kitchen. Let’s get cooking!
Ingredients
- Dry Ingredients
1/2 cup all-purpose flour
1/4 tsp baking powder
1/2 tsp sea salt
- Wet Ingredients
1/2 cup water
2 large eggs
- Vegetables
1/4 head green cabbage finely shredded
2 stalks green onions sliced into rings
- For Frying
Neutral oil (such as vegetable or canola oil)
- Toppings
Kewpie mayonnaise
Okonomiyaki sauce
Furikake seasoning
- Alternative Ingredients:
Flour Substitute: Gluten-free flour blend for plain flour.
Egg Substitute: Flaxseed meal mixed with water for eggs vegan option.
Oil Substitute: Olive oil or avocado oil for frying.
Sauce Substitute: Regular mayonnaise mixed with a bit of rice vinegar for Kewpie Mayo.
Directions
- Mixing Dry Ingredients – In a large mixing bowl, combine the all-purpose flour, baking powder, and sea salt. Whisk briefly to ensure even distribution.
- Mixing Wet Ingredients – In a separate bowl, whisk together the water and eggs until well combined.
- Combining Mixtures – Pour the wet mixture into the dry ingredients and stir until just combined. It’s okay if the batter is slightly lumpy.
- Preparing Vegetables – Finely shred the cabbage and slice the green onions into rings. Add these vegetables to the batter and mix until they are well coated.
- Heating the Pan – Heat about 1 tablespoon of neutral oil in a nonstick pan over medium heat. Drop approximately ⅓ cup of batter into the pan for each pancake. Spread it out to about 1/2 inch thick. Cook for 3-5 minutes on each side until golden brown and crispy.
NOTE: Insert a skewer into the center of the pancake; if it comes out clean, it’s done. If not, finish cooking in a preheated oven at 350°F for an additional 5-10 minutes. - Serving – Transfer the cooked pancakes to a plate and generously drizzle with Kewpie mayonnaise and Okonomiyaki sauce. Sprinkle with Furikake seasoning and additional green onions if desired.
Equipment
- chef’s knife
- cutting board
- nonstick pan
- Mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 250kcal
- Fat: 15g
- Saturated Fat: 2g
- Cholesterol: 110mg
- Sodium: 400mg
- Potassium: 200mg
- Carbohydrates: 20g
- Fiber: 2g
- Sugar: 3g
- Protein: 8g
- Vitamin A: 300IU
- Vitamin C: 20mg
- Calcium: 50mg
- Iron: 1mg
I hope you enjoy making and eating this Okonomiyaki with Corn and Cabbage as much as I do. It’s a dish that brings a little bit of Osaka into your home, filled with love and flavor. Happy cooking, and remember, the best dishes are made with a pinch of passion and a dash of joy!
FAQ for Okonomiyaki with Corn and Cabbage
Can I make this recipe gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Just make sure it’s a 1:1 ratio to keep the consistency of the batter the same.
What can I use as a vegan substitute for eggs?
You can use flaxseed meal mixed with water as an egg substitute. For each egg, mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water and let it sit for a few minutes to thicken.
How do I know if the okonomiyaki pancake is already done?
To find out if your okonomiyaki pancake is already done, insert a skewer into the center of the pancake; if it comes out clean, it’s done. If parts of the batter come out with the stick, finish cooking in a preheated oven at 350°F for an additional 5-10 minutes.
Can I use other types of oil for frying?
Yes, you can use olive oil or avocado oil instead of neutral oil. Both are great alternatives and add their own unique flavors to the pancakes.
Feel free to check out other recipes and you might find one that you like:
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