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This savory Japanese pancake is typically made only with cabbage. Our version includes zucchini and carrot too. Top with fried eggs to make it a meal.

EatingWell Magazine, April 2021


Credit: Eva Kolenko

Recipe Summary

35 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • Whisk mayonnaise, Sriracha and sesame oil in a small bowl. Set aside.

  • Combine cabbage, zucchini, carrot and scallion whites in a large bowl. Sprinkle with rice flour and salt and toss to coat. Beat eggs in a small bowl, then pour over the vegetables and stir until evenly combined.

  • Heat canola oil in a large nonstick skillet over medium-high heat until shimmering. Add the vegetable mixture, pressing gently on the top and sides with a spatula to shape it into a large pancake. Cook until a golden crust forms on the bottom and edges, 6 to 9 minutes. (Reduce heat, if necessary, to prevent burning.) To flip, carefully place a large plate or inverted rimless baking sheet over the pan and quickly invert. Slide the pancake back into the pan, browned-side now facing up. Continue to cook until the vegetables are tender and the bottom is golden, 3 to 4 minutes more.

  • Slide the okonomiyaki onto a serving plate. Drizzle with the reserved mayonnaise mixture and sprinkle with sesame seeds and scallion greens.

Nutrition Facts

1/4 okonomiyaki
275 calories; fat 21g; cholesterol 99mg; sodium 434mg; carbohydrates 16g; dietary fiber 3g; protein 6g; sugars 5g; niacin equivalents 3mg; saturated fat 3g; vitamin a iu 5082IU.