What is Okonomiyaki ?
Originating in Hiroshima during the post-war depression, Okonomiyaki is a savory cabbage pancake that has become a cherished street food. This dish has evolved into a multi-layered combination of vegetables, protein, spices, sauces, and condiments. While it can be found throughout Japan, it remains a staple in Hiroshima and Osaka.
Hearty Japanese Soul Food
During my trip to Japan in 2019, I tasted a delicious dish I couldn’t get out of my head. I experimented with various ingredients to recreate the unique flavors at home. Okonomiyaki, which means “whatever you like,” is a versatile dish you can customize to your favorite flavors. Drawing inspiration from this famous soul food, I’ve adapted it into a healthy, veggie-forward side dish using everyday ingredients. Served with spicy mayo as a dipping sauce or topping, this recipe gets rave reviews as an appetizer, quick vegetarian lunch, or vegetable dish with a main course. But my personal favorite is making it for breakfast with a fried egg and some fruit.
Healthy Cabbage "Hash Browns"
Who doesn’t enjoy a crispy hash brown with a warm, creamy center? Now, you can indulge in this breakfast favorite without sacrificing your health. These pancakes are healthier by swapping out high-carb potatoes and the deep fryer for lightly fried cabbage.
In addition to being delicious, these pancakes pack a nutrient punch. Two pancakes contain 41% of your daily vitamin C, 104% of your daily vitamin K, and 9 grams of protein while only having 9 grams of carbs and no added sugar. Plus, they taste great even when served cold the next day as leftovers.
These cabbage hash browns are gluten-free, grain-free, low-carb, low-sugar, and compliant with Paleo, SCD, and Mediterranean diets with minimal adaptations.
Healthy Ingredients and Easy Substitutions
- Cabbage Mixture: For simplicity, use a pre-shredded coleslaw mix containing green cabbage, carrots, and sometimes a sprinkling of red cabbage. Other options include chopping a small green cabbage, some red cabbage, and a carrot by hand. A 9-oz bag of slaw mix yields 4 cups, perfect for 8 Pancakes. A 14-oz bag contains 6 cups or enough for 12 pancakes.
- Green onions (scallions) are ideal and are in step with the Japanese ingredients, but ½ a diced red or yellow onion is acceptable.
- Olive Oil is my preferred oil because it is what I keep on hand, but avocado or neutral cooking oil will also do the trick.
- Egg substitutions may be used, although I have never cooked with them.
- Garlic Powder can be substituted with 2 cloves of minced garlic.
- Freshly grated black peppercorns provide excellent flavor, but pre-ground pepper will work.
- Toasted Sesame Oil adds a nutty flavor; it can be omitted if you don’t keep this on hand.
- Low Sodium Tamari – keeps the recipe gluten-free and minimizes sodium; other options include coconut aminos or regular soy sauce if you do not follow a gluten-free diet.
- Fresh ginger is great, but ginger in a tube is my go-to when I don’t have the root. Using minced pickled ginger will provide a more authentic taste.
- Almond flour binds the pancake, but regular or gluten-free flour will work.
- Avocado oil mayonnaise is a flavorful condiment; look for manufacturers that use healthy oils and no sugar. It’s expensive, but the taste and health benefits are worth it.
- Sriracha Sauce – Tobasco Sauce will also work, or anything that adds heat – a pinch of cayenne pepper or hot smoked paprika.
- Rice Vinegar – apple cider vinegar or water can thin the mayo a bit.
- Black sesame seeds – white sesame can be used.
- Optional Okonomi Sauce – tastes like BBQ sauce with some Worcestershire and is available at Asian specialty stores. See the photo below. This sauce is an optional condiment, and BBQ sauce can be used as a replacement.
Taste & Diet Considerations
Serve Okonomiyaki with store-bought Okonomi Sauce, spicy mayo, green onion tops, and black sesame seeds. Place them on the table side so everyone can pick and choose toppings. Swaps and tips for readers with dietary restrictions:
Mediterranean Diet – omit the Okonomi sauce and use mayonnaise with healthy oils and no sugar.
SCD – tamari must be grain-free; omit Okonomi and mayo sauce or use SCD-safe alternatives.
Paleo – replace the tamari with coconut aminos and omit the Okonomi sauce; make sure to use a compliant mayonnaise.
Gluten-Free – omit the Okonomi sauce.
How to Make Cabbage Pancakes
1
Gather ingredients.
2
Preheat a 11" - 12" skillet or griddle on the stovetop or preheat an electric griddle.
3
Make the batter.
4
Cook cabbage pancakes in preheated skillet.
5
Place a lid on the skillet and cook for 4 minutes.
6
Flip and cook an additional 3 - 4 minutes, uncovered.
Cooking Tools
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I like to use a carbon steel skillet, which is the same material as a wok, as shown in the recipe step photo. Other skillets—such as nonstick, stainless, or cast iron—also work. If you have a tabletop electric griddle or a stovetop cast-iron griddle, you can make all eight pancakes in one batch!
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Easy Crispy Cabbage Pancakes – Okonomiyaki
Get more veggies with these crispy cabbage pancakes. Like hash browns but with a Japanese flavor profile, they have a crunchy outside and a soft and savory middle.
- Prep Time: 15
- Cook Time: 10
- Total Time: 25 minutes
- Yield: 8 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten Free
Ingredients
Batter
- 9-oz bag coleslaw mix or 4 cups shredded cabbage- see notes
- 6 green onions (scallions) sliced, white and green parts separated
- 2 Tablespoons olive oil, divided
- 4 large eggs, beaten
- 1/2 teaspoon garlic powder
- 1/8 teaspoon black pepper, freshly grated
- 1/4 teaspoon toasted sesame oil
- 1 Tablespoon gluten-free low-sodium tamari
- 1 inch peeled ginger cube, minced or 1 teaspoon fresh ginger paste from a tube
- 1/4 cup almond flour
Sriracha Mayonnaise
- 1/4 cup avocado oil mayonnaise
- 1 Tablespoon sriracha sauce
- 1 Tablespoon rice vinegar
Garnish
- Black sesame seeds
- Sliced green onion tops reserved from above
- Okonomi Sauce, optional
Instructions
- Prepare Ingredients. Chop off the root end of the green onion and compost or discard it. Pull away wilted layers. Slice off a small portion of the tops and discard. Thinly slice the green onions, placing the white slices (root end) and green slices (top portion) in separate piles. Mince 1 inch of fresh ginger. Combine mayonnaise, sriracha, and vinegar in a small bowl. Transfer the sauce to a squeeze bottle or small serving bowl.
- Combine Batter. Whisk eggs in a large bowl. Add garlic powder, pepper, sesame oil, tamari, and fresh grated ginger. Stir in almond flour and whisk to combine ingredients. Fold in the cabbage mixture and the white portion of the green onions.
- Preheat skillet: Preheat a 11″ to 12″ skillet or large cast-iron griddle on the stovetop, or preheat an electric griddle to 350°F. Add 1 tablespoon of oil, allow the pan to heat for another minute, and distribute the oil over the surface.
- Cook. Place small scoops of cabbage mixture onto a preheated and oiled pan. I use a large cookie dough scoop that measures 1/3 cup. Do not flatten the pancake; cover and allow pancakes to cook undisturbed over medium heat until golden brown, about 4 minutes. Flip and cook for 3-4 minutes or until golden brown. Add another tablespoon of oil and distribute and repeat with the remaining batter. Makes 8 small cabbage pancakes.
- Serve. Remove cabbage pancakes to a platter and garnish with sesame seeds and green onion. Drizzle spicy mayonnaise over pancakes or serve it on the side in a bowl. Serve with Okonomi Sauce if desired.
Notes
Using a 14-oz bag of slaw mix, you will have 2 cups left over for another use, or you can change the recipe scale above to 1.5.
SCD followers – tamari must be grain-free; omit okonomi sauce and mayonnaise, or use SCD-safe alternatives.
If you follow a gluten-free diet, avoid using Okonomi sauce.
Nutritional values below include the spicy mayo sauce in the recipe.
I like to use a carbon steel skillet, which is the same material as a wok and is depicted in the illustrations. Other skillets also work, such as nonstick, stainless, or cast iron. If you have a tabletop electric griddle or a stovetop cast-iron griddle, you can make all 8 pancakes in one batch!
Try Baked Zucchini Fritters with Cream Yogurt Sauce for another veggie-forward dish.
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2 responses to “Easy Crispy Cabbage Pancakes – Okonomiyaki”
These cabbage pancakes are great for dinner or breakfast. I made the 8-portion last night with only 1/2 of a big red cabbage.
The aioli sauce gives a tangy flavor. It’s easy to pour the batter on the griddle and the olive oil makes the cakes healthy and crunchy. An easy to fix meal. Thanks, Karen!
Elizabeth, It’s wonderful to hear that you enjoyed these cabbage pancakes. Thank you for sharing your positive experience.