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Okonomiyaki: Cabbage Pancakes with Soy Dipping Sauce

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4.6 from 11 reviews


Adapted from Food52, these pancakes are simple to throw together and make delicious use of an abundance of cabbage. I use 4 times the amount of cabbage called for in the original recipe (8 cups as opposed to 2), and I omit the shrimp, though I imagine the addition of shrimp would be very tasty.

I like to serve these with a soy dipping sauce (as opposed to a mayonnaise-based one). The one below is one I’ve been using for years, but feel free to use your own.


For the pancakes:

  • 5 eggs
  • 1 teaspoon soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon sea salt, plus more for seasoning
  • 1/3 cup flour
  • 8 cups finely shredded cabbage
  • 1 bunch scallions, trimmed and chopped, to yield about a heaping cup

For the soy dipping sauce:

  • ¼ cup soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons mirin
  • 1 teaspoon hot chili sauce or Sriracha, optional
  • ½ teaspoon sesame oil
  • 1 teaspoon sugar
  • Grapeseed or other neutral oil for frying


  1. In a large mixing bowl, whisk eggs with the soy sauce, sesame oil, and salt. Gradually add the flour until incorporated. Fold in cabbage and scallions.
  2. Make the sauce: combine all ingredients in a small bowl. Add 1 tablespoon of water. Set aside.
  3. In a large sauté pan, warm a couple tablespoons of oil over medium-high heat until glistening. Pinch batter with hands and carefully drop the mounds into the oil—in a large skillet, you should be able to fry 4 at a time. Lower the heat to medium. Cook on each side for about 3 minutes or until golden brown. Transfer to a paper-towel lined plate and season lightly with salt. Serve with soy-dipping sauce.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes