Healthy Okonomiyaki Recipe with Cabbage

Okonomiyaki is a Japanese savory pancake, commonly associated with Osaka and Hiroshima, made with cabbage, batter, and savory toppings; recipes vary by region and household. This lighter-style version uses plenty of cabbage, whole-wheat flour, and a measured amount of oil, then finishes with a tangy sauce and optional bonito flakes.

Ingredients

3 cups finely shredded green cabbage (about 210 g)
2 scallions, thinly sliced (about 30 g)
½ cup whole-wheat flour (60 g)
¼ cup all-purpose flour (30 g)
½ teaspoon baking powder (2 g)
¼ teaspoon fine salt (1.5 g)
2 large eggs
⅓ cup water (80 ml)
1 teaspoon neutral oil, such as canola or avocado oil (5 ml), plus a little more if needed
2 tablespoons plain low-fat yogurt (30 g)
1 tablespoon ketchup (15 ml)
1 teaspoon Worcestershire sauce (5 ml)
1 teaspoon low-sodium soy sauce (5 ml)
1 teaspoon toasted sesame seeds (3 g), optional
1 tablespoon chopped pickled ginger (10 g), optional
2 tablespoons thinly sliced nori or 1 tablespoon bonito flakes (about 1 g), optional

Instructions

Make the sauce. In a small bowl, stir together the yogurt, ketchup, Worcestershire sauce, and soy sauce until smooth. Set aside while you prepare the pancakes.
Mix the dry ingredients. In a large bowl, whisk the whole-wheat flour, all-purpose flour, baking powder, and salt. Add the eggs and water, then whisk just until no dry patches remain. The batter will be thick.
Add the vegetables. Fold the cabbage and scallions into the batter until evenly coated. Avoid stirring for a long time; mixing just enough keeps the pancakes tender. Divide the mixture into two portions.
Cook the first pancake. Heat a large nonstick skillet over medium heat and add half of the oil. Spoon one portion of cabbage mixture into the skillet and shape it into a round about ¾ inch (2 cm) thick. Cook for 4–5 minutes, until the underside is browned and the edges look set. If the bottom darkens before the center begins to set, lower the heat.
Flip and finish cooking. Slide a wide spatula fully beneath the pancake and turn it over in one deliberate motion. Cook for another 4–5 minutes, pressing very gently once so the center cooks evenly. The eggs in this dish should reach 160°F (71°C), the USDA FSIS safe minimum for egg dishes; check the center with a food thermometer. If the surface is browned but the middle has not reached that temperature, cover the pan and cook over low heat for another minute or two, checking again.
Cook the second pancake. Transfer the first pancake to a plate and keep it warm while you repeat with the remaining oil and cabbage mixture. Cooking both takes about 16 minutes total; thicker pancakes may need a little longer.
Dress and serve. Spread half the sauce over each pancake. Add sesame seeds, pickled ginger, nori, or bonito flakes if using, and serve hot.

Tips

Shred cabbage finely. Thin pieces soften within the cooking time and help the pancake hold together. If the cabbage is cut into chunky strips, the outside may brown before the center cooks.
Keep the pancakes modest in thickness. A round about ¾ inch (2 cm) thick is easier to flip and cook through than a very tall one. Use a broad spatula, or slide the pancake onto a plate and invert it back into the pan if flipping feels awkward.
Adjust for batter consistency. Cabbage releases moisture as it sits. If the mixture looks dry and will not cling together, add water 1 tablespoon (15 ml) at a time. If it seems runny, sprinkle in 1 tablespoon (8 g) flour and fold gently.
Make the sauce to taste. The yogurt sauce is a simple alternative to a sweeter, richer okonomiyaki sauce and Japanese mayonnaise. For a more traditional flavor, use bottled okonomiyaki sauce in place of the ketchup, Worcestershire, and soy mixture; it is usually sweeter and may contain more sodium.

Serving Suggestions

Serve each pancake as a main dish with a simple cucumber salad, miso soup, or steamed edamame. For a more substantial meal, add a small bowl of rice or a side of roasted vegetables. The toppings are flexible: pickled ginger adds a sharp, refreshing note, while nori or bonito brings a savory finish. Bonito flakes are dried fish, so leave them off for a vegetarian meal.

Variations

For a gluten-free version, replace both flours with a cup-for-cup gluten-free flour blend and check that the Worcestershire sauce and soy sauce are gluten-free; tamari can replace soy sauce. The texture may be a little more delicate, so make smaller pancakes and flip carefully.

For extra protein, fold ½ cup (75 g) cooked, shelled edamame into the cabbage mixture, or add ½ cup (70 g) cooked shrimp. Shrimp should be cooked before adding, and the finished pancake must still reach 160°F (71°C) because it contains eggs. To make the recipe vegetarian, omit bonito flakes and check that the Worcestershire sauce contains no anchovies; some versions do.

You can also replace up to 1 cup (70 g) of the cabbage with finely shredded carrot or thinly sliced mushrooms. Keep the total vegetables close to the listed amount so the batter can bind them. A small handful of corn kernels works too, though it makes the pancake sweeter.

Storage and Reheating

Refrigerate leftover pancakes within 2 hours of cooking, in a covered container, for 3–4 days. Store sauce separately when possible so the surface does not become soggy. For longer storage, freeze cooled pancakes in a sealed freezer-safe container, separated with parchment, for up to 2 months for best quality; thaw overnight in the refrigerator.

Reheat refrigerated or thawed pancakes in a lightly oiled skillet over medium-low heat, turning once, until hot throughout. For food safety, leftovers should reach 165°F (74°C); check the center with a food thermometer. A microwave also works: cover loosely and heat in short intervals, checking the temperature. Add fresh sauce and toppings after reheating.

Frequently Asked Questions

What does okonomiyaki mean?
The name is commonly translated as “as you like it” (okonomi) and “grilled” (yaki), reflecting the many possible fillings and toppings. This recipe keeps the base simple, but you can adapt the vegetables and garnishes.

Can I make the batter ahead?
It is best to mix the batter and cabbage just before cooking. Cabbage releases water as it sits, which can thin the batter and make the pancakes harder to brown. You can mix the dry ingredients and prepare the sauce ahead, then combine everything when ready to cook.

Why is my okonomiyaki falling apart?
It may be too large, too thick, or flipped before the underside has set. Make two separate pancakes as directed, wait until the edges look firm, and use a wide spatula. If the mixture still will not hold, fold in a spoonful of flour rather than adding a large amount at once.

Can I use all-purpose flour instead of whole-wheat flour?
Yes. Use ½ cup (60 g) all-purpose flour in place of the whole-wheat flour, keeping the other ¼ cup (30 g) as written. The pancakes will have a softer, less nutty flavor; add a tablespoon of water only if the batter seems unusually stiff.

Is okonomiyaki usually served with mayonnaise?
Many versions are topped with Japanese mayonnaise as well as okonomiyaki sauce, but toppings vary. This recipe uses a yogurt-based sauce; you can add a small drizzle of mayonnaise if you like, or use the traditional sauces in amounts that suit your taste.

Can I cook one large pancake instead?
You can, but a large pancake is more difficult to flip and may brown before the center is cooked. If using a wide skillet, keep it no thicker than about ¾ inch (2 cm), cover the pan after flipping, and check that the egg dish reaches 160°F (71°C) in the center.

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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