Posted on 12th Jul 2025

Okonomiyaki

A savoury Japanese pancake full of subtle flavour; this fluffy Okonomiyaki recipe is a dish you’ll be making again, again and again.

Cuisine

Japanese

Time

15 mins

Servings

2 people people

Ingredients

50g plain flour
60ml dashi stock (room temperature) -½ teaspoon sea salt
3 egg
100g white cabbage, finely sliced
50g chinese chives, finely sliced
50g pak choi, finely sliced
2 spring onions, finely sliced at an angle

Toppings to serve

Okonomiyaki sauce
Japanese mayonnaise
Ao nori
Katsuobushi flakes
Roasted sesame seeds
½ large chilli, sliced

Method

PREPARATION

1. Begin by whisking together the plain flour, dashi stock, salt and egg together in a bowl to create your batter. Add half of your spring onion and all of your finely sliced vegetables, stir to combine and coat completely.

COOKING

2. In a non-stick frying pan (with accompanying lid for later) heat 1 teaspoon of vegetable oil over a medium high heat. Crack an egg into the pan, let it cook for a minute before gently mixing the yolk with the white, pour the batter into your pan, spread evenly to the edges of the pan.

3. When the bottom side of the pancake is nicely browned, carefully flip over, cover and cook for a further 5 minutes.

4. Remove the lid and flip over once more to cook uncovered for 2 minutes.

5. Transfer to a plate and garnish with chilli and remaining spring onion. Add the toppings of your choice and serve immediately.

Enjoy!