A popular street food from Osaka, Japan, okonomiyaki is a savory cabbage pancake topped with a sweet and savory okonomiyaki sauce, Japanese mayonnaise, bonito flakes and seaweed flakes. This is a simplified and slightly healthier version as it’s lower in oil and sugar. This recipe is easily adaptable for vegetarians too!
Prep Time 5 mins
Cooking Time 15 mins
Make the sauce
- Make okonimiyaki sauce by mixing all the sauce ingredients in a small bowl.
Make the pancakes
- Finely chop white cabbage.
- In a large mixing bowl, add eggs, dashi, sesame oil, salt, wholemeal spelt flour and panko crumbs. Whisk until combined.
- Stir in chopped white cabbage and spring onions until combined.
- Heat up 1/2 tsp oil in a large nonstick skillet over medium heat. Add half of the okonomiyaki batter to the middle of the skillet and try to shape it into a circle. Place 3 prawns (if using) on top of it and press down gently with your spatula. Cover with a lid and cook for 5 minutes.
- After 5 minutes or when the bottom is golden brown, carefully flip the pancake over. Press down gently with your spatula, then cover and cook for another 5 minutes.
- Flip over one last time and cook uncovered for 2 minutes. Then transfer to a plate and keep warm.
- Repeat the same steps with the remaining batter for the second pancake.
- Top each pancake with okonomiyaki sauce, kewpie mayonnaise, bonito flakes and seaweed flakes. Enjoy!
- Feel free to substitute stevia with any other sweetener of choice.
- Feel free to omit prawns or substitute with any other proteins of choice. Traditionally, squid and thinly sliced pork belly are also popular toppings.
- For vegetarians, omit prawns (or substitute with mushrooms) and bonito flakes.
- Kewpie mayonnaise (Japanese mayonnaise), dried bonito flakes (katsuobushi), and dried seaweed flakes (aonori) can all be found in Asian grocery stores.
- You may use store-bought okonomiyaki sauce but this homemade one is lower in sugar and you can customize the taste to your liking!