Japanese Cabbage Pancake

Japanese Cabbage Pancake

This big omelet-style pancake is called Okonomiyaki, which means “what you want”, so yes, you can add basically anything in it: vegetables, meats, cheese, seafood… The only constant ingredient inside is the cabbage. You can find original Asian ingredients like tenkasu, dashi powder or special okonomiyaki flour in the local Japanese markets, but this recipe is simplified and adjusted to more common ingredients we all have in the kitchen. Note: instead of pork you can use beef, chicken or even bacon strips. Serve with Japanese mayonnaise and Worcestershire sauce and sprinkle some sesame seeds.


1 1/2 cups all-purpose flour

2 cups water

6 eggs

1 cup minced pork

1 cup shredded green cabbage

4 sliced shallots

2 tablespoons vegetable oil


Place the flour in a bowl and make a well in the center. Add the water, whisking constantly with a fork. Whisk until smooth. Cover and leave in the fridge for about half an hour.

Heat a nonstick pan over medium heat and grease with vegetable oil. Cook the minced pork for about 5-6 minutes.

Remove the pancake batter from the fridge and add the eggs. Whisk to combine. Add the cabbage and shallot and stir.

Heat a large nonstick pan over medium heat. Pour the batter and swirl to cover the base evenly. Sprinkle with the meat mixture. Cook for about 3 minutes or until the pancake bottom is light brown.

Flip the pancake and cook for about 2-3 more minutes.