Looking for something different to make with cabbage? These Japanese cabbage pancakes, known as okonomiyaki, are one of the most satisfying ways to turn simple ingredients into an impressive meal.
This vegetarian version is packed with shredded cabbage, topped with crispy tofu, a quick homemade sauce, nori, sesame seeds, and a drizzle of sriracha. It’s crispy around the edges, soft in the middle, and full of umami flavor.
Don’t let the name fool you—this recipe is much easier than it looks and makes a fun weeknight dinner.
Why You’ll Love This Recipe
- A delicious way to use cabbage
- Crispy outside, soft inside
- Packed with protein and vegetables
- Easy to customize with your favorite toppings
- Great when you want something different for dinner
What Is Okonomiyaki?
Okonomiyaki is a popular Japanese savory pancake traditionally made with cabbage and a simple batter, then topped with a variety of flavorful ingredients.
The name roughly translates to “grill what you like,” which perfectly describes the recipe—you can easily customize it with different vegetables and toppings depending on what you have at home.
Easy Variations
Make it your own by adding:
- Mushrooms
- Sweetcorn
- Kimchi
- Grated carrots
- Edamame
- Avocado
You can also swap the tofu for fried mushrooms or simply enjoy the pancakes with the sauce alone.
Tips for Best Results
- Shred the cabbage finely so it cooks evenly.
- Use a smaller skillet to make flipping easier.
- Cook over medium heat so the inside has time to set before the outside browns too much.
- Crispy tofu adds wonderful texture, but it’s optional if you’re short on time.
A Fun Way to Cook with Cabbage
If you’re looking for new cabbage recipes beyond slaws and soups, this vegetarian okonomiyaki is a fantastic place to start.
It’s comforting, packed with flavor, and proves that humble cabbage can become something truly special with just a few simple ingredients.
Want to make meals like this easier to plan?
Ingredients
Method
- In a large bowl, whisk together the eggs, salt, soy sauce, water, potato starch, flour(s), and baking powder until smooth.
- Add the shredded cabbage and stir until evenly coated.
- Heat about 2 tablespoons of oil in a 9-inch (23 cm) skillet over medium heat.
- Pour in half of the batter.
- Cook until the bottom is golden brown.
- To flip, slide the pancake onto a large plate, place the skillet upside down over the plate, and carefully turn everything over so the uncooked side lands back in the pan.
- Cook until the second side is golden.
- Repeat with the remaining batter.
- Alternatively, cook one large pancake in a bigger skillet, though flipping it will be more challenging.
- Meanwhile, prepare the sauce by mixing the mayonnaise, ketchup, and soy sauce.
- Pan-fry the diced tofu until golden and crispy.
- Spread the sauce over the cooked pancakes.
- Top with the crispy tofu, torn nori, sliced spring onion, black sesame seeds, and a drizzle of sriracha.
- Serve immediately.
Notes
- Shred the cabbage finely so it cooks evenly.
- Use a smaller skillet to make flipping easier.
- Cook over medium heat so the inside has time to set before the outside browns too much.
- Crispy tofu adds wonderful texture, but it’s optional if you’re short on time.
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