Okonomiyaki with avocado cream

The tastiest way to eat cabbage.

  • 40 mins cooking
  • Serves 4
  • Print
This tasty Japanese street food is basically a cabbage pancake packed with veggies and topped with a sweet & creamy barbecue sauce and avocado cream.
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  • ¼ small cabbage (300g), sliced thinly
  • 2 green onions, chopped finely
  • 1 cup finely chopped fresh coriander
  • 5 free-range eggs, beaten lightly
  • 1 cup (100g) packaged breadcrumbs
  • ¼ cup (60ml) vegetable oil
  • 1 tablespoon barbecue sauce
  • ⅓ cup (90g) pickled ginger
  • 2 teaspoons sesame seeds, toasted
Avocado cream
  • 1 large avocado (320g), chopped
  • ½ cup (150g) whole-egg mayonnaise
  • 1 tablespoon lemon juice


  • 1
    Combine cabbage, green onion, coriander and egg in a large bowl. Stir in breadcrumbs; season. Stand for 10 minutes or until cabbage softens slightly.
  • 2
    Meanwhile, make avocado cream. Process avocado, mayonnaise and juice until smooth; season to taste.
  • 3
    Heat 1 tablespoon of the oil in a large frying pan over medium heat; cook ⅓-cup measures of cabbage mixture, in batches, for 2 minutes each side, pressing with a spatula until golden, firm and cooked through.
  • 4
    Serve okonomiyaki with avocado cream, barbecue sauce, ginger and sesame seeds.


Cabbage mixture can be made up to 2 days ahead; store, covered, in the refrigerator.

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