Okonomiyaki is a Japanese savoury pancake, which contains a variety of ingredients depending on the region that it is eaten in, from squid to chicken to even yakisoba - each region has their own creative take on this dish.


Okonomiyaki batter

  • 50g plain flour

  • 80ml dashi

  • 1 egg

  • 150g cabbage

  • 70g carrot

  • 25g spring onion

  • 20g corn flakes

Okonomiyaki sauce

  • 50g tomato ketchup

  • 5ml light soy sauce

  • 15ml Worcestershire sauce


  • Japanese mayonnaise

  • Aonori powdered seaweed


  1. In a mixing bowl, whisk the flour, dashi and egg together until you get a smooth paste.

  2. On a chopping board, finely chop the cabbage and the spring onion. Peel the carrot, and then using a box grater, grate the carrot.

  3. Place all the vegetables and remaining ingredients into the pancake batter and toss together.

  4. In a mixing bowl, combine all of the sauce ingredients together and give a good stir.

  5. In a non-stick frying pan, lightly coat with neutral cooking oil like grape seed oil.

  6. Once the pan is hot, place a layer of the batter in the frying pan about 1 cm thick.

  7. Turn the fire down to medium heat and cook until golden brown. Flip over and repeat the process. Once golden brown on both sides remove to a clean plate.

  8. Brush a thin layer of the okonomiyaki sauce over the pancake.

  9. Drizzle Japanese mayonnaise over the pancake in a criss-cross pattern and sprinkle a generous amount of the powdered seaweed on top.

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