Cabbage okonomiyaki

Name: Cabbage okonomiyaki
Total time: 35 min
Yield: 2
Cuisine: Japanese
Ingredients: 300 g White cabbage; 100 g Plain wheat flour; 100 g Egg, without shell; 100 g Prepared fish dashi; 30 g Spring onion; 15 g Rapeseed oil; 25 g Mayonnaise; 20 g Tomato ketchup; 15 g Worcestershire sauce; 3 g Dried bonito flakes; 1 g Dried nori seaweed

A thick cabbage pancake with a tangy savoury topping.

Estimated total time: 35 minutes2 portionsAbout 470 kcal per portion

Okonomiyaki — real photograph — Photo: ume-y · CC BY 2.0 · Photo source. Photograph visually checked against dish name. Representative preparation; ingredients and plating may differ from linked recipe.

Ingredients for 2 portions

300 g White cabbage
100 g Plain wheat flour
100 g Egg, without shell
100 g Prepared fish dashi
30 g Spring onion
15 g Rapeseed oil
25 g Mayonnaise
20 g Tomato ketchup
15 g Worcestershire sauce
3 g Dried bonito flakes
1 g Dried nori seaweed

Method

Finely shred cabbage and slice spring onion. Whisk flour, eggs and dashi into a batter, then fold in the vegetables.
Heat half the oil in a non-stick frying pan. Add half the mixture, press into a pancake about 2 cm thick, and cover.
Cook over medium-low heat for 5–6 minutes each side until the centre is set. Repeat with remaining oil and batter.
Mix ketchup with Worcestershire sauce, spread on the pancakes, drizzle with mayonnaise and finish with bonito and shredded nori.

This is a home-cooking version. Accompaniments not listed are excluded from the calorie estimate. Check packaged ingredients for brand-specific allergens.

お好み焼き

Allergens and ingredient checks

Listed allergens: eggs, fish, gluten, mustard. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Recipe reference

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