Japanese Cabbage Pancakes (Okonomiyaki)

Japanese cabbage pancakes, known as okonomiyaki, are one of those recipes I keep coming back to when I want something genuinely satisfying without spending an hour in the kitchen. I first made them on a rainy weeknight with half a head of cabbage sitting in the fridge, and honestly, it’s become a go-to ever since. The outside gets golden and a little crispy, the inside stays tender, and that sriracha mayo on top? It ties everything together so well.

The name okonomiyaki loosely translates to “cooked as you like,” which tells you a lot about how flexible the recipe is. You can toss in whatever vegetables you have on hand, adjust the heat of the sauce, and have a full meal ready in under 30 minutes. Serve them as a weeknight dinner, a weekend brunch, or a fun appetizer to share.

Ingredients

For the Pancakes:

• 4–5 cups shredded green cabbage
• 1 carrot, grated or julienned
• 3 green onions, sliced (plus more for topping)
• 2 extra large eggs
• 3/4 to 1 cup all-purpose flour
• 1/2 cup water
• 1.5 Tbsp soy sauce
• 1 Tbsp toasted sesame oil
• 2 Tbsp neutral oil for frying

For the Sriracha Mayo Topping:

• 1/4 cup mayonnaise
• 2 Tbsp sriracha
• 1/2 Tbsp sesame seeds
• 2 green onions, thinly sliced

How To Make Japanese Cabbage Pancakes

1. Prep the vegetables. Shred the cabbage as finely as you can, about 4 to 5 cups loosely packed. Grate the carrot and slice 3 green onions. Set everything aside together in a large mixing bowl.
2. Make the batter. In a separate bowl, whisk the 2 eggs with the 1/2 cup water, 1.5 Tbsp soy sauce, and 1 Tbsp sesame oil until well combined. Add 3/4 cup flour and whisk until smooth. If your batter feels too thin to hold the cabbage together, add the remaining 1/4 cup flour.
3. Combine. Pour the batter over the cabbage mixture and fold together until everything is evenly coated. The batter should feel thick and full of vegetables rather than the other way around.
4. Make the sriracha mayo. Stir together the 1/4 cup mayo and 2 Tbsp sriracha in a small bowl. Set aside until serving.
5. Heat the pan. Add 1/2 Tbsp oil to a non-stick or cast iron skillet over medium heat. Let it get hot before adding any batter.
6. Cook the first side. Scoop about 3/4 cup of the mixture into the pan and press it down gently with a spatula to form a circle about 6 inches wide and 1/2 inch thick. Cover with a lid to trap steam, which helps soften the cabbage through. Cook for 3 to 5 minutes until the bottom is deep golden brown.
7. Flip and finish. Carefully flip the pancake and cook uncovered for another 3 to 4 minutes until golden on the second side and the cabbage is fully tender. Repeat with the remaining batter, adding more oil as needed.
8. Top and serve. Drizzle the sriracha mayo generously over the finished pancakes. Sprinkle with sesame seeds and fresh green onions. Serve hot.

What Is Okonomiyaki, Exactly?

Okonomiyaki is a beloved Japanese savory pancake that originated in the street food stalls of Osaka and Hiroshima. The word itself breaks down into “okonomi,” meaning “as you like,” and “yaki,” meaning “grilled.” So by definition, this dish is meant to be adaptable.

There are two main regional styles. In Osaka, all the ingredients are mixed directly into the batter before cooking, which is the approach used in this recipe. Hiroshima-style layers the ingredients separately on a griddle and is a bit trickier to replicate at home. Both versions are finished with sauce and creamy mayo, plus toppings like sesame seeds, dried seaweed, or bonito flakes if you want to go the traditional route.

Ingredient Notes and Simple Substitutions

Cabbage is the foundation here, so don’t skip it or skimp on it. Green cabbage is the classic choice. Shred it as thinly as possible for a lighter texture. Pre-shredded coleslaw mix works in a pinch, though the pieces are sometimes too chunky.

Soy sauce and sesame oil are what give this batter its savory depth. You can swap soy sauce for tamari if you need a gluten-free option, and the sesame oil adds a toasty flavor that’s hard to replicate. If you don’t have it, a neutral oil still works.

For the sriracha mayo, the ratio above gives a medium heat level. Scale the sriracha up or down based on your preference. Kewpie mayo, which is a Japanese-style mayo made with rice vinegar, is especially good here if you can find it at an Asian grocery store.

How to Get Crispy Edges Every Time

The biggest factor in getting a good crust is heat and patience. Make sure your pan is properly hot before you add the batter. If the oil isn’t shimmering, the pancake will steam rather than sear, and you’ll lose that golden exterior.

Don’t move the pancake around while it’s cooking on the first side. Let it sit undisturbed for the full 3 to 5 minutes. You’ll know it’s ready to flip when the edges look set and the underside releases cleanly from the pan without pulling.

One more thing: don’t press the pancake down too hard. A light press right after adding it to the pan is fine to help it hold together, but pressing repeatedly while it cooks will compact it and give you a dense result instead of a light, tender one.

Topping Ideas Beyond Sriracha Mayo

The sriracha mayo in this recipe is simple and works every time, but there’s a lot of room to play with toppings depending on what you have.

Traditional options include okonomiyaki sauce (a sweet-savory sauce similar to Worcestershire), thinly sliced pickled ginger, aonori (dried seaweed powder), and bonito flakes that curl dramatically from the heat of the pancake. These can be found at most Asian grocery stores.

For something quicker, a drizzle of hoisin sauce or a mix of soy sauce and a bit of honey works really well. Some people add shredded cheese to the batter itself, which gets melty and delicious. Others top with a fried egg for a complete meal. There are no real rules here.

Pro Tips

• Shred the cabbage finely. Thick chunks won’t soften properly inside the pancake and can make it hard to flip without it falling apart.
• Don’t skip the lid. Covering the pan for the first side traps steam and cooks the cabbage through from the inside while the bottom browns.
• Make them ahead. Cooked pancakes keep well in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat or in an air fryer for a few minutes to get the edges crispy again.
• Scaling up. This recipe makes about 4 medium pancakes. Double it easily by batch-cooking in the same pan. Keep finished ones warm in a 200°F oven on a baking sheet.
• Pan choice matters. A non-stick pan is the easiest option. A well-seasoned cast iron skillet gives excellent browning but requires a bit more oil.
• Drain the cabbage if it’s very wet. If your shredded cabbage seems especially moist, let it sit with a pinch of salt for a few minutes, then squeeze out any liquid before mixing into the batter.

Frequently Asked Questions

Can I make Japanese cabbage pancakes ahead of time?

Yes, and they actually reheat well. Cook the pancakes fully, let them cool, and store them in a single layer or with parchment between layers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat for 2 to 3 minutes per side to bring back the crispy edges.

Can I freeze these?

You can. Wrap cooled pancakes individually in plastic wrap and freeze for up to one month. Let them thaw in the fridge overnight before reheating. The texture stays pretty good, though they won’t be quite as crispy as fresh-cooked.

What can I use instead of all-purpose flour?

For a gluten-free option, a 1-to-1 gluten-free flour blend works well in this recipe. Some people use almond flour with good results, though the pancakes will be slightly softer and more delicate. Rice flour is another traditional-leaning option that gives a slightly chewier texture.

Why did my pancake fall apart when I flipped it?

This usually happens for one of two reasons: the batter was too thin (not enough flour relative to the cabbage), or the pancake wasn’t cooked enough on the first side before flipping. Let it cook until the edges are fully set and the bottom releases cleanly from the pan before attempting to flip.

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