Japanese cabbage pancakes

These quick Japanese pancakes are known as okonomiyaki. You can easily add extra left over vegetables to the mix if you like.

  • 50 mins cooking
  • Serves 4
  • Print


  • 1¾ cups (255g) plain (all-purpose) flour
  • ⅓ cup (50g) cornflour (cornstarch)
  • 2 free-range eggs
  • 1½ cups (375ml) water
  • 6 cups (480g) finely shredded cabbage
  • ⅓ cup (90g) red pickled ginger
  • 2 tablespoons sesame oil
  • 2 green onions (scallions), sliced thinly
  • red pickled ginger, extra, to serve
  • 1 tablespoon sesame seeds, toasted
Dipping sauce
  • ¼ cup (60ml) light soy sauce
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons sesame oil


  • 1
    Whisk flour, cornflour, eggs and the water in a large bowl until smooth and combined; stand for 15 minutes.
  • 2
    Meanwhile, preheat oven to 120°C/250°F. Line an oven tray with baking paper.
  • 3
    Meanwhile, make dipping sauce. Combine ingredients in a small bowl.
  • 4
    Add cabbage and ginger to the batter; stir to combine.
  • 5
    Heat 2 teaspoons of the oil in a large frying pan over medium heat. Spoon one quarter of the batter mixture into pan, flattening to form a 2.5cm (1-inch) thick pancake; cook pancake for 4 minutes each side or until golden and cooked through. Transfer to tray; keep warm in oven. Repeat process with remaining batter to make four pancakes in total.
  • 6
    Top pancakes with green onion, extra pickled ginger and sesame seeds; serve with dipping sauce.

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