Okonomiyaki Without Cabbage: Savory Pancake Recipe

Okonomiyaki is a Japanese savory pancake, typically loaded with cabbage. This version skips the cabbage entirely, using a batter of flour, dashi, and eggs, mixed with your choice of proteins and vegetables. It delivers the same crispy-edged, tender-centered texture and umami-rich flavor, making it a perfect option for those who don’t have cabbage on hand or simply prefer a different base.

Ingredients

1 cup (120 g) all-purpose flour
1/2 cup (120 ml) dashi stock (or water + 1/2 tsp dashi powder)
2 large eggs
1/2 tsp salt
1/4 tsp sugar
1/2 cup (50 g) thinly sliced green onions (scallions)
1/2 cup (75 g) cooked shrimp, chopped (or cooked chicken, pork, or tofu)
2 tbsp vegetable oil for frying
For topping: okonomiyaki sauce or tonkatsu sauce, Japanese mayonnaise, aonori (seaweed flakes), and pickled ginger (beni shoga)

Instructions

In a large bowl, whisk together the flour, dashi, eggs, salt, and sugar until smooth. The batter should be slightly thicker than a crepe batter but thinner than a pancake batter.
Gently fold in the green onions and your chosen protein (shrimp, chicken, etc.) until evenly distributed.
Heat 1 tablespoon of oil in a large non-stick skillet over medium heat. Pour half of the batter into the center, spreading it into a round about 1/2-inch thick.
Cook for 3-4 minutes, until the bottom is golden brown and crispy. Carefully flip with a spatula, then cook the other side for another 3-4 minutes, pressing down slightly to ensure even cooking. The pancake should be cooked through and firm to the touch.
Transfer to a plate and repeat with the remaining batter, adding more oil if needed.
While still hot, brush the top with okonomiyaki sauce, drizzle with mayonnaise, and sprinkle with aonori and pickled ginger. Serve immediately.

Tips

Don’t overmix: A few lumps in the batter are fine; overmixing develops gluten and makes the pancake tough.
Use a non-stick pan: This ensures easy flipping and a crispy exterior. If you use a cast-iron skillet, make sure it’s well-seasoned and add extra oil.
Customize the fillings: Feel free to add other quick-cooking ingredients like corn, cheese, or chopped bell peppers. Just ensure everything is cut small enough to cook through in the 3-4 minutes per side.
No dashi? Use water with a pinch of salt and a splash of soy sauce, or use chicken or vegetable broth for a different flavor profile.

Serving Suggestions

Serve the okonomiyaki hot, straight from the pan. It’s a complete meal on its own, but you can pair it with a simple miso soup or a light green salad for a fuller dinner. For a fun twist, cut the pancake into wedges and serve as an appetizer or snack.

Variations

Modernaise: Mix a little Sriracha or chili garlic sauce into the mayonnaise for a spicy kick.
Cheese Okonomiyaki: Add 1/4 cup (25 g) of shredded cheese (like mozzarella or cheddar) to the batter along with the fillings.
Vegetarian: Replace the shrimp with chopped mushrooms, zucchini, or bell peppers. Add a few drops of sesame oil to the batter for extra depth.
Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free flour blend. The texture will be slightly more delicate, so flip carefully.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the okonomiyaki in a dry skillet over medium-low heat for 2-3 minutes per side, until hot and crispy. You can also reheat in a toaster oven or air fryer at 350Â°F (175Â°C) for 5-7 minutes. Avoid microwaving, as it will make the pancake soggy.

Frequently Asked Questions

Can I use a different flour? Yes, you can use whole wheat flour or a gluten-free blend, but the texture will be denser or more delicate. For a lighter result, try mixing half all-purpose and half cake flour.

What can I use instead of okonomiyaki sauce? If you don’t have okonomiyaki sauce, mix 2 tablespoons of ketchup, 1 tablespoon of Worcestershire sauce, and 1 teaspoon of soy sauce. That’s a close approximation.

Is this the same as a Korean pajeon? No, pajeon is a Korean scallion pancake, which is thinner and crispier. Okonomiyaki is thicker and more filling, with a batter that includes eggs and dashi.

Can I make the batter ahead of time? Yes, you can mix the dry and wet ingredients separately and combine them just before cooking. The batter itself can sit for an hour, but the leavening effect of the eggs may diminish, so it’s best cooked fresh.

Why is my okonomiyaki falling apart? This usually happens if the batter is too thin or if you flip it too early. Make sure the bottom is deeply golden before flipping, and use a wide spatula for support.

Can I freeze okonomiyaki? Yes, wrap each cooked pancake individually in plastic wrap, then place in a freezer bag. Freeze for up to 1 month. Reheat from frozen in a skillet or oven at 350Â°F (175Â°C) for 10-12 minutes.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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