Entrée: Japan – お好み焼き ▶ Okonomiyaki (Savory Pancake)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 10 min

Cook 10 min

Total 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

3 cups (300 g) finely shredded cabbage
8 oz (225 g) ground beef
2 large eggs
1 cup (120 g) all-purpose flour
1 / 2 cup (120 ml) whole milk
1 tbsp (15 ml) soy sauce
1 / 2 tsp (2.5 ml) white pepper
1 / 4 tsp (1.25 ml) black pepper
2 tbsp (30 ml) vegetable oil
Okonomiyaki sauce or a mixture of 2 tbsp (30 ml) ketchup + 1 tbsp (15 ml) soy sauce (for topping)
Mayonnaise and aonori or sliced green onion for garnish (optional)

Show original ingredient measurements

3 cups (300 g) finely shredded cabbage
8 oz / 225 g ground beef
2 large eggs
1 cup (120 g) all-purpose flour
1 / 2 cup (120 ml) whole milk
1 tbsp (15 ml) soy sauce
1 / 2 tsp white pepper
1 / 4 tsp black pepper
2 tbsp (30 ml) vegetable oil
Okonomiyaki sauce or a mixture of 2 tbsp (30 ml) ketchup + 1 tbsp (15 ml) soy sauce (for topping)
Mayonnaise and aonori or sliced green onion for garnish (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a bowl whisk together flour, milk, soy sauce, eggs, white pepper and black pepper to make a slightly thick batter.
2. Stir in shredded cabbage and ground beef until evenly combined.
3. Heat 1 tbsp (15 ml) oil in a large nonstick skillet over medium heat. Spoon half the mixture into the pan and flatten into a 7–8 inch (17.8 to 20 cm) pancake.
4. Cook 4–5 minutes until the bottom is golden and set, flip carefully and cook another 4–5 minutes until cooked through (cover briefly if needed).
5. Repeat for second pancake with remaining oil and batter.
6. Transfer to plates, brush with okonomiyaki sauce (or ketchup-soy mixture), drizzle mayonnaise if using, and sprinkle aonori or sliced green onion. Serve hot as an entree.

1. In a bowl whisk together flour, milk, soy sauce, eggs, white pepper and black pepper to make a slightly thick batter.
2. Stir in shredded cabbage and ground beef until evenly combined.
3. Heat 1 tbsp oil in a large nonstick skillet over medium heat. Spoon half the mixture into the pan and flatten into a 7–8 inch pancake.
4. Cook 4–5 minutes until the bottom is golden and set, flip carefully and cook another 4–5 minutes until cooked through (cover briefly if needed).
5. Repeat for second pancake with remaining oil and batter.
6. Transfer to plates, brush with okonomiyaki sauce (or ketchup-soy mixture), drizzle mayonnaise if using, and sprinkle aonori or sliced green onion. Serve hot as an entree.