This cabbage pancake is a popular dish throughout Japan and is easily adapted to one's preferences. While the fillings and toppings can vary, from pork and fried eggs to ginger and bonito flakes, the base features a cabbage pancake made with a savory batter—and that's what we do here to let the vegetable shine. The flexibility of this dish is reflected in its name, okonomi and yaki, which roughly translates to "cooked as you like it.", January 2023


Credit: Photographer: Stacy K. Allen. Food Stylist: Ana Kelly, Prop Stylist: Christina Brockman

Recipe Summary

35 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • Whisk eggs, water, soy sauce and hondashi (if using) in a large bowl. Add flour and baking powder; whisk until smooth. Stir in cabbage and scallions until well combined.

  • Heat oil in a 10-inch nonstick skillet over medium heat. Add the cabbage mixture and gently spread into an even layer (do not press down). Cover and cook, shaking the pan occasionally, until browned on the bottom, 8 to 10 minutes. Remove the pan from the heat and cover with a rimless plate. Holding the plate tightly against the pan, invert the pan onto the plate so the okonomiyaki transfers to the plate. Slide the okonomiyaki off the plate back into the pan, browned-side up. Return to medium heat; cover and cook, shaking the pan occasionally, until the bottom is browned and the center is set, about 8 minutes.

  • Meanwhile, whisk mayonnaise and Sriracha in a small bowl.

  • Transfer the okonomiyaki to a serving plate. Drizzle the Sriracha-mayonnaise mixture over the top in a zigzag pattern. Garnish with sliced scallions and shredded nori, if desired, and slice into 4 pieces.


Hondashi is instant dashi powder, and adds an umami flavor to this recipe. Find it online or at Asian grocery stores.

Nutrition Facts

1 slice
244 calories; protein 9g; carbohydrates 24g; dietary fiber 3g; sugars 3g; fat 13g; saturated fat 2g; mono fat 5g; poly fat 5g; cholesterol 142mg; vitamin a iu 318IU; vitamin b3 niacin 2mg; vitamin c 30mg; vitamin d iu 31IU; vitamin e iu 2IU; folate 129mg; vitamin k 106mg; sodium 313mg; calcium 85mg; iron 3mg; magnesium 24mg; phosphorus 138mg; potassium 263mg; zinc 1mg; omega 3 fatty acid 1g; omega 6 fatty acid 4g; niacin equivalents 4mg; selenium 20mcg.