Okonomi Yaki – Vegetable Pancake

These egg-y pancakes are deeply satisfying – stuffed with vegetables, topped with a rich tonkatsu sauce and enjoyed hot off the griddle. We enjoyed these as a meal, along with some snow pea egg drop soup, and were quite content.

Vegetable-Stuffed Okonomi Pancake
Vegetable-Stuffed Okonomi Pancake

This recipe is from Japanese Vegetarian Cooking by Patricia Richfield.

In a medium-sized bowl, mix together 1 cup white flour, 2 pinches of sugar and a pinch of salt. Add 2/3 cup cold water and stir together well.

In another bowl, beat 1 egg. Add 2 1/4 cups finely shredded green cabbage, 1 shredded carrot and 1 ounce hajikami shoga (threads of red pickled ginger). Mix them all together, and then add this vegetable mix to the batter and stir everything together well.

In a frying pan, heat a tablespoon vegetable oil. Spoon a thin layer of pancake mixture into the pan, spreading it out into a circle with the back of a spoon. (Don’t make the pancake too thick, or it’ll cook on the outside and stay mushy on the inside.) Turn the heat to medium-low and cover the pan. Fry for about ten minutes, until the base is golden brown. Flip the pancake and fry with the lid off for another 5 or 6 minutes. Slice the pancake in a few places along the top to let the steam escape.

Frying the Okonomi Pancake
Frying the Okonomi Pancake

Set aside on a warm plate and finish cooking the rest of the pancakes.

Serve topped with tonkatsu sauce (you can also use worcestershire sauce in a pinch). Some people also like to put equal parts Japanese mayonnaise on top, and sprinkle with powdered seaweed. I love tonkatsu sauce, but it may be an acquired taste.

Vegetable-Stuffed Okonomi Pancake
Vegetable-Stuffed Okonomi Pancake


  • 2 1/4 cups finely shredded green cabbage (we used the food processor)
  • 1 finely shredded carrot
  • 1 cup white flour
  • 2 good pinches of sugar
  • 1 pinch of salt
  • 2/3 cup cold water
  • 1 egg
  • 1 ounce hajikami shoga (red pickled ginger)
  • vegetable oil for frying
  • tonkatsu sauce (or worcestershire)
  • japanese mayonnaise (if you’d like)
  • powdered seaweed (for sprinkling)

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Seattle Foodshed

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