Savory Japanese Vegetable Pancakes with Cabbage and Ginger
Japanese Vegetable Pancake
Crispy cabbage pancakes drizzled with sweet-savory sauce and creamy mayo. A perfect quick meal.
Nutrition (per serving)
Known in Japan as Okonomiyaki, these savory pancakes are the ultimate comfort food. The name literally translates to 'grilled as you like,' which perfectly captures the versatile nature of this dish. It's a wonderful way to transform simple green cabbage and pantry staples into a meal that is crunchy on the outside, tender on the inside, and bursting with umami flavor.
The secret to a great vegetable pancake lies in the toppings. While the pancake itself is packed with nutrients from the shredded vegetables, it's the signature drizzle of sweet-savory brown sauce and creamy Japanese mayo that brings everything together. Whether you are looking for a quick lunch or a fun weeknight dinner, these pancakes are sure to become a new favorite in your kitchen rotation.
Ingredients
- Green cabbage, finely shredded:4 cups
- Carrots, shredded:½ cup
- Green onions, thinly sliced:4 pieces
- All-purpose flour:1 cup
- Large eggs:2 pieces
- Dashi stock or water:½ cup
- Fresh ginger, grated:1 tsp
- Salt:½ tsp
- Vegetable oil:2 tbsp
- Okonomiyaki sauce or BBQ sauce:2 tbsp
- Japanese mayonnaise:1 tbsp
Instructions
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In a large mixing bowl, whisk together the flour, eggs, dashi (or water), salt, and grated ginger until a smooth batter forms.
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Add the shredded cabbage, carrots, and most of the green onions to the bowl. Stir well until all the vegetables are evenly coated with the batter.
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Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium heat.
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Scoop half of the vegetable mixture into the pan, shaping it into a round pancake about 1 inch thick. Cook for 4-5 minutes until the bottom is golden brown.
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Carefully flip the pancake over using a wide spatula. Press down gently and cook for another 4-5 minutes until the cabbage is tender and both sides are crispy.
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Repeat the process with the remaining batter and oil.
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Transfer the pancakes to plates. Drizzle generously with okonomiyaki sauce and Japanese mayo in a zigzag pattern.
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Garnish with the remaining green onions and serve immediately while hot.
Tips & Notes
- For extra crunch, shred the cabbage very thinly using a mandoline or a sharp knife.
- If you don't have okonomiyaki sauce, you can make a quick version by mixing 2 tbsp Worcestershire sauce, 1 tbsp ketchup, and 1 tsp honey.
- Add a handful of frozen corn or some chopped shrimp to the batter for extra texture and flavor.
