Okonomiyaki (Japanese Pizza)
Prep time
Cook time
Total time
Cabbage, eggs and flour transform into this very old recipe.
Recipe type: Vegetable
Cuisine: Vegetable
Serves: 8-10
  • ½ large head green cabbage, shredded
  • 1 tsp. ground ginger (or fresh ginger)
  • 1 Tb. dashi/Bonito Flakes
  • ⅓ c. binding flour (all-purpose, rice, or yam flour)
  • Large eggs (as many as needed to make a thick batter; approx. 5-7)
  • Canola or other flavorless oil
Toppings (each is optional)
  • Mayonnaise
  • Otafuku sauce (equal parts Worcestershire and white Karo Syrup or honey)
  • Furikake seasoning or Bonito flakes
  1. Shred cabbage in a large bowl; set aside.
  2. In a small bowl, combine ginger, dashi and flour; add to the cabbage and fluff to combine.
  3. Add several eggs to the bowl and start to mix into the cabbage with your hands; keep adding in eggs, one at a time, until it’s mixed well and feels thick (we used 6 eggs in our batch).
  4. In a large, non-stick skillet over medium heat, add about ⅛” oil.
  5. Place 3-4 large spoonfulls of the cabbage mixture into the pan, slightly flatten each with a spatula to make a pancake shape.
  6. Flip each pancake when nicely browned.
  7. Once browned on other side, place on a serving platter and douse with the Toppings.
Recipe by My Delicious Blog at https://www.mydeliciousblog.com/cooking-with-friends/