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Recipe adapted from Josher Walker, Xiao Bao Biscuit, Charleston, SC

Okonomiyaki (Japanese Vegetable Pancake)
5 from 2 ratings
Recipe for okonomiyaki, a Japanese savory pancake.
  • ½ small cabbage (about 1¼ pounds), very thinly sliced (preferably using a mandoline)
  • 4 medium carrots, peeled into ribbons using a vegetable peeler
  • 6 Lacinato kale leaves--ribs removed and discarded; leaves stacked, rolled into a cylinder and thinly sliced crosswise
  • 4 scallions, very thinly sliced on a bias
  • 6 large eggs, lightly beaten
  • ½ cup all-purpose flour
  • ¼ cup canola oil, divided
  • Kewpie mayonnaise, for serving
  • Furikake seasoning, for serving
  1. To a large bowl, add the cabbage, carrots, kale and scallions. Add the eggs and stir to combine. Sprinkle in the flour and gently stir to combine.
  2. In a large skillet set over medium-high heat, add 1 tablespoon of the canola oil and one-quarter of the batter. Use the back of a metal spoon to spread the thick batter into a circle about ½ to ¾ inch thick, smoothing the top and gently pressing the pancake together. Cook until the edges of the pancake begin to brown, about 3 minutes. Once the edges brown, wait for 30 seconds before flipping the pancake over. Cook the other side until the edges brown, 2 to 3 minutes, then cook an extra 30 seconds before sliding the pancake onto a plate (or slide the pancake onto a baking sheet and keep it warm in a 325° oven). Repeat with the remaining oil and batter.
  3. Serve the okonomiyaki drizzled with Kewpie mayonnaise and sprinkled with furikake. Serve immediately.
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