Japan / Main dishes

Vegetable okonomiyaki

Name: Vegetable okonomiyaki
Prep time: 15 min
Cook time: 25 min
Yield: 4 portions
Cuisine: Japan
Ingredients: 300 g cabbage; 120 g flour; 2 eggs; 150 ml water; 2 tbsp oil; 3 tbsp okonomiyaki sauce; 2 tbsp commercial mayonnaise

A home-cooking adaptation of vegetable okonomiyaki, with practical ingredients and clear steps.

Prep15 min

Cook25 min

Yield4 portions

Jump to recipe

Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

4 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Shred cabbage finely. Whisk flour, eggs and water until just combined.
Fold cabbage into batter and heat half the oil in a nonstick pan.
Cook two thick pancakes in batches, covered, 5–6 minutes per side until batter is set and center reaches 71°C.
Brush with sauce and drizzle with mayonnaise; cut into wedges.

A little kitchen note

Untested editorial adaptation; timing and yield are estimates.

Allergen notes

Wheat, egg; check sauces for soy and fish. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/4 of the recipe)

Energy: 285 kcal
Protein: 7.4 g
Carbs: 30.4 g
Fat: 15.0 g
Fibre: 2.7 g
Total sugar: 5.1 g
Sodium: 196 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

Make a little more of it