Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Batter
Filling
Pan
Finish
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; heavy frying pan; spatula; food thermometer; whisk or electric mixer; baking tin or heatproof dish of the size stated in the method; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Mix · About 5 min
- Whisk 150 g plain flour, 150 ml water, 2 eggs, ½ tsp salt until just smooth. Fold in 350 g cabbage, finely shredded, 40 g spring onions, chopped.
Check: Look for this result: just smooth.
Fry · About 5 min
- Heat 20 ml neutral oil over medium heat. Make four thick pancakes in two batches; cook covered for 5 minutes per side.
Finish · About 5 min
- Check the centres are set and reach 71°C / 160°F. Spread 40 g okonomiyaki sauce, 30 g mayonnaise over the hot pancakes.
Check: The food must be hot through at 71°C / 160°F.
Tips
- Finely cut cabbage helps the thick pancakes cook through.
- Use the texture and doneness checks in the method; cooking times depend on your pan and heat.
Substitutions
- Use vegetarian okonomiyaki sauce and egg-free mayonnaise if desired; the batter still contains egg.
Storage
- Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
- Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
- For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.
Make ahead
- Measure the dry batter ingredients ahead. Mix the wet batter and give it only the resting time stated in the method; cook Okonomiyaki close to serving.
FAQ
What matters most when making Okonomiyaki?
Finely cut cabbage helps the thick pancakes cook through.
What can I substitute in Okonomiyaki?
Use vegetarian okonomiyaki sauce and egg-free mayonnaise if desired; the batter still contains egg.
Can I prepare Okonomiyaki ahead?
Measure the dry batter ingredients ahead. Mix the wet batter and give it only the resting time stated in the method; cook Okonomiyaki close to serving.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
