Coles Kitchen Okonomiyaki: A Savory Japanese Pancake

Okonomiyaki is a savory Japanese pancake made with cabbage, a light batter and flavorful toppings; its name is often translated as “grilled as you like it.” This home-style version, inspired by the Coles Kitchen recipe concept, cooks in one pan and finishes with tangy sauce, mayonnaise and crisp seaweed for a satisfying meal.

Ingredients

3 cups finely shredded green cabbage (about 240 g)
1 cup all-purpose flour (125 g)
2 large eggs (about 100 g without shells)
½ cup cold water (120 ml)
2 tablespoons finely sliced scallions (about 12 g), plus extra to serve
½ teaspoon fine salt (3 g)
2 tablespoons neutral oil, such as canola or vegetable oil (30 ml), divided
¼ cup okonomiyaki sauce (60 ml), store-bought or homemade
2 tablespoons Japanese mayonnaise (30 ml)
1 tablespoon aonori, or finely crumbled nori (about 2 g)
1 tablespoon toasted sesame seeds (9 g), optional
½ cup thinly sliced pickled red ginger (about 50 g), optional, for serving

Instructions

Put the flour and salt in a large bowl. In a separate bowl, whisk the eggs with the cold water until blended. Pour the egg mixture into the flour and stir just until no dry pockets remain. A few small lumps are fine; overmixing can make the pancake dense.
Add the cabbage and 2 tablespoons of scallions to the batter. Fold until the cabbage is coated evenly. The mixture should be thick and full of cabbage rather than pourable. Let it stand for 5 minutes while you warm the pan; this gives the flour a moment to hydrate.
Heat a large nonstick skillet over medium heat. Add 1 teaspoon of the oil and swirl to coat. Spoon in half of the cabbage mixture and shape it into a round about 7 inches (18 cm) wide and ¾ inch (2 cm) thick. Press gently to make an even layer, but do not squash it flat.
Cook for 5–6 minutes, adjusting the heat if the bottom browns too quickly. The edges should look set and the underside should be golden. Slide a wide spatula underneath, support the top with a plate if needed, and carefully flip the pancake. Add 1 teaspoon oil around its edge and cook the second side for another 5–6 minutes, until browned and cooked through.
Transfer the first pancake to a plate and keep it loosely covered while you cook the second with the remaining oil and batter, following the same timing. For food safety, the egg-based center should reach 160°F (71°C); the USDA FSIS safe minimum for egg dishes is 160°F (71°C). Check the center with a food thermometer, especially if the pancake is thick. If it needs more time, lower the heat and cook in 1-minute increments so the outside does not burn.
Brush or drizzle the okonomiyaki sauce over the cooked pancakes. Add mayonnaise in thin lines, then scatter over aonori, sesame seeds, remaining scallions and pickled ginger if using. Cut into wedges and serve hot.

Tips

Keep the cabbage fine: Thin shreds cook more evenly and help each pancake hold together. If using a food processor, pulse briefly so the cabbage does not become wet or finely minced.
Choose the right pan and heat: A nonstick skillet and medium heat make flipping easier. If the surface is browning before the center cooks, reduce the heat; a thick pancake needs time to cook through.
Substitute thoughtfully: If you cannot find okonomiyaki sauce, mix 2 tablespoons Worcestershire sauce with 1 tablespoon ketchup and 1 teaspoon soy sauce. It is a practical approximation, but will be less fruity and slightly more savory than the Japanese sauce. Use nori flakes if aonori is unavailable; the seaweed flavor will be a little coarser.
Make flipping manageable: Cook two smaller pancakes rather than one oversized one if your spatula or skillet is small. A plate can help turn a large pancake safely: invert the pancake onto the plate, then slide it back into the pan.

Serving Suggestions

Serve the pancakes straight from the skillet while the edges are crisp and the toppings are fresh. For a simple meal, pair each portion with miso soup, steamed rice or a cucumber salad dressed with rice vinegar. A small dish of extra pickled ginger adds a sharp, refreshing contrast to the sweet-savory sauce. If serving as a shared meal, cut the pancakes into wedges and put extra sauce, mayonnaise and seaweed on the table so everyone can add toppings to taste.

Variations

Okonomiyaki has regional and household variations; this cabbage-and-egg version is a straightforward, Osaka-style-inspired pancake rather than a claim to one definitive recipe. For a heartier topping, cook thin slices of pork belly or bacon separately until browned and cooked through, then place them on the batter before flipping so they cook onto the surface. For a seafood variation, fold in ½ cup (75 g) chopped cooked shrimp or squid; keep the pieces small and make sure the mixture is hot throughout.

For a vegetarian version, check that the okonomiyaki sauce and mayonnaise contain no ingredients you avoid, and add corn, finely sliced mushrooms or extra scallions. To make the pancake gluten-free, use a reliable cup-for-cup gluten-free flour blend and choose gluten-free tamari and sauce; texture can be softer, so make smaller pancakes and flip carefully. If you have no Japanese mayonnaise, ordinary mayonnaise works, though it is usually less tangy and rich.

Storage and Reheating

Cool leftovers promptly and refrigerate them in a covered container within 2 hours of cooking. They keep for 3–4 days in the refrigerator. For the best texture, store the pancakes without sauce or crisp toppings if possible; add those after reheating. Reheat in a skillet over medium-low heat with a few drops of oil, turning once, until hot throughout. If using a microwave, cover loosely and heat in short intervals, checking the center. Reheated leftovers should reach 165°F (74°C). Freeze cooled, untopped pancakes in an airtight freezer container for up to 2 months for best quality; thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

What does okonomiyaki mean?
It is commonly rendered as “grilled as you like it,” reflecting the flexibility of the batter and toppings. The dish is a savory Japanese pancake, most often built around cabbage.

Can I make the batter ahead?
It is best to mix the batter shortly before cooking so the cabbage stays fresh and does not release too much moisture. You can shred the cabbage and slice the scallions a day ahead, then refrigerate them separately in covered containers.

Why is my okonomiyaki falling apart?
It may be too large, too thick, or flipped before the first side has set. Use a hot but not excessively high-heat pan, wait until the edges look firm, and make smaller pancakes if needed. The batter should coat the cabbage without pooling like a thin crepe batter.

Can I make it without eggs?
Eggs help bind the cabbage and batter, so an egg-free version may be more delicate. Use a commercial egg replacer according to its package directions, make smaller pancakes, and allow the first side to set fully before turning. The result may be softer than the egg version.

Is okonomiyaki sauce the same as Worcestershire sauce?
No. Okonomiyaki sauce is typically thicker, sweeter and fruitier, while Worcestershire sauce is thinner and more sharply tangy. The suggested ketchup-and-Worcestershire blend is a convenient stand-in, not an exact match.

Can I cook one large pancake instead of two?
Yes, if your skillet is wide enough to leave room for a spatula. It will take longer to cook through and be harder to turn, so keep the heat moderate, check the center for 160°F (71°C), and use a plate-assisted flip if necessary.

More recipes to cook

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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