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Chef Mise
Okonomiyaki (Cabbage Pancake): A savory Japanese cabbage pancake loaded with toppings — street food at home.

Okonomiyaki

A savory Japanese cabbage pancake loaded with toppings -- street food at home.

Total: 30 minDifficulty: EasyYield: 1 serving

Timing note: 30 mins

East AsianEggsBreakfast

The Key Move

Flip the okonomiyaki pancake only when the bottom is deeply golden brown (4-6 minutes), or it will fall apart during the flip.

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The Setup

  • Skillet
    12-inch
  • Cutting Board
  • Chef's Knife
  • Whisk
  • Spatula

The Mise en Place

5 of 16

Your prep station before cooking begins

Quick Okonomiyaki Sauce (0/4)

3 tbspketchup
1 tbspsoy sauce
1 tbspsugar

Pancake (0/9)

4 cupss shredded green cabbage

My okonomiyaki is falling apart when I try to flip it!

Ah, that happens when the bottom isn't quite ready to let go.

It's burnt on the outside but still mushy in the middle.

That's a sign the heat was a little too high. You want a medium heat for okonomiyaki. This allows the cabbage inside to gently steam and soften while the outside gets that lovely c…

Chef's Notes

Tip

For crispier okonomiyaki, cook in a well-oiled, medium-hot pan until golden brown on both sides. Don't overcrowd the pan.

Serving

Top generously with okonomiyaki sauce, Japanese mayonnaise, and a sprinkle of aonori (seaweed flakes) and katsuobushi (bonito flakes).

Make Ahead

Prepare the batter and chop the cabbage a day in advance. Store them separately in the refrigerator.

The Method

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