Japanese Cabbage Pancakes: Okonomiyaki

AuthorGiuseppe Timperio
DifficultyBeginner

Okonomiyaki Pancakes, commonly known as Japanese Cabbage Pancakes, is a popular Japanese Street Food that literally means “As You Like It’. Traditionally, Okonomiyaki Pancakes are served with flakey fermented bonito shavings alongside Kewpie Mayonnaise and Okonomiyaki sauce as toppings. Here's our version where we use ingredients available in everyone's kitchen.

Yields1 Serving
Prep Time10 minsCook Time15 minsTotal Time25 mins
 30 ml Timperio Organic Bio/Olio Alternatively, you can use Timperio Nobile or Timperio Gentile
 ¼ cup Cup WaterWIth 1/4 homemade vegetable stock, or 1/4 of stock cube (vegetable)
 1 qt Fresh large brown eggs
 ½ cup All-Purpose Flour
 1 cup CabbageThinly chopped
 ½ qt Carrots Thinly chopped
 ½ qt OnionsThinly chopped
 ¼ tsp Salt
 2 pinches Black pepepr
1

Shred cabbage, carrots, and onions, and put them into a big bow.

2

Add the flour, seasoning, and the egg in the cabbage mix.

3

Mix everything together, and start warming up a non-stick pan with 15 ml of Timperio Organic Bio/Olio in it.

4

Pour 2 ladles full of the cabbage mix into the center of the non-stick pans. Spread the mix evenly on all sides to form a circular-shaped pancake(about an inch thick).

5

Cook the pancake over medium heat till both sides are cooked, and turn gold. Similarly, cook all the pancakes with remaining batter.

6

Serve your pancakes topped with Kewpie Mayonnaise & Okonomiyaki Sauce, and enjoy this awesome dish 🙂

Category

Ingredients

 30 ml Timperio Organic Bio/Olio Alternatively, you can use Timperio Nobile or Timperio Gentile
 ¼ cup Cup WaterWIth 1/4 homemade vegetable stock, or 1/4 of stock cube (vegetable)
 1 qt Fresh large brown eggs
 ½ cup All-Purpose Flour
 1 cup CabbageThinly chopped
 ½ qt Carrots Thinly chopped
 ½ qt OnionsThinly chopped
 ¼ tsp Salt
 2 pinches Black pepepr

Directions

1

Shred cabbage, carrots, and onions, and put them into a big bow.

2

Add the flour, seasoning, and the egg in the cabbage mix.

3

Mix everything together, and start warming up a non-stick pan with 15 ml of Timperio Organic Bio/Olio in it.

4

Pour 2 ladles full of the cabbage mix into the center of the non-stick pans. Spread the mix evenly on all sides to form a circular-shaped pancake(about an inch thick).

5

Cook the pancake over medium heat till both sides are cooked, and turn gold. Similarly, cook all the pancakes with remaining batter.

6

Serve your pancakes topped with Kewpie Mayonnaise & Okonomiyaki Sauce, and enjoy this awesome dish 🙂

Japanese Cabbage Pancakes: Okonomiyaki
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