Okonomiyaki

way easier than it looks

I had to do something with all of the cabbage I had leftover from making kimchi and okonomiyaki was the solution. All that cabbage is gone now and I don’t even know how many of these I’ve made at this point, it’s become a real problem. Not the worst problem to have though, they’re loaded with veg and the combo of the lightly crisp pancake, savoury sauce and creamy kewpie mayo is unreal. Also, they look beautiful but are super low effort. That’s always a win.

These are pretty customizable as well. Throw in whatever veggies you need to use up: some zucchini, spinach or bell pepper could be great (no it wouldn’t be very traditional but it would be delicious). But this is the classic combo and it’s super satisfying. I’ll likely become a regular cabbage buyer from now on, just for this recipe.

Okonomiyaki

serves 1-2

• 2 cups roughly chopped cabbage (180g)

• 3/4 cup julienned carrot (100g)

• 2 green onions, whites and greens separate, finely sliced

• 2 eggs

• 1/4 cup flour

• 1 tsp baking powder

• 2 tbsps cornstarch

• 3/4 tsp salt

• 1-2 tbsps oil

Okonomiyaki Sauce:

• 1 tbsp ketchup

• 1 tbsp hoisin sauce

• 1/2 tbsp soy sauce

Toppings:

• Kewpie Mayo

• Roasted nori (optional)

• Bonito flakes (optional)

1. Make the batter: crack your eggs into a large mixing bowl and beat until smooth. Add in flour, baking powder, cornstarch and salt and whisk again until smooth. Fold in cabbage, carrot and the whites of your green onion.

   

2. Fry: Heat oil in large skillet over medium heat. Add veggie and egg mixture and spread into one even layer. Cook on one side for 3-4 minutes, then slide onto a plate, add some more oil to the pan if needed and flip the okonomiyaki back onto the pan to cook the other side for an additional 3 minutes or so.

   

3. Make the sauce: while it’s cooking, make the sauce by stirring together the ketchup, hoisin sauce and soy sauce.

   

4. Slide the okonomiyaki onto a large plate and spread the sauce evenly across the surface. Squeeze kewpie mayo overtop in a zigzag. Then use chopsticks to make perpendicular lines, alternating directions with each line (see video). Top with the greens of the green onion and optionally, some roasted seaweed and/or bonito flakes. Enjoy!

I NEED to see your recreations, please DM them to me. I know you have some kewpie art up your sleeves. Have fun and remember, while cabbage may seem endless, you’ll be sad when over. Eat well and I’ll see you next time.

-Raquel xox

IG: @FreshofftheRaq

TikTok: @FreshofftheRaq