Cabbage Pancake – Okonomiyaki

Serves 2
Time 20 minutes


2 eggs
½ cup water
1 tbsp soy sauce
1 tbsp sesame oil
1 tsp baking powder
1 cup plain flour
¼ green cabbage, shredded
1 carrot, grated
2 spring onions, thinly sliced
3 tbsp extra virgin olive oil


To Serve
Kewpie mayonnaise
White and black sesame seeds
Pickled ginger
Crispy fried shallots


In a large bowl, whisk the eggs, water, soy sauce, and sesame oil together. Whisk in the baking powder and flour, a little at time, until it forms a thick batter.

Add the cabbage, carrots, and spring onion to the batter and season well with salt and pepper. Stir until evenly mixed through.

In a large non-stick pan heat extra virgin olive oil until hot. Add the mixture and press down with a spatula into a thick circle. Cover with a lid and cook for about 3-5 minutes or until crispy and golden on the bottom, then flip over and cook for about 3 minutes on the other side. You could also divide the batter into two and cook two smaller pancakes, if desired.

Place the cooked pancake on a serving plate and drizzle over the kewpie mayonnaise and sriracha, then top with sesame seeds, pickled ginger and crispy fried shallots.