Okonomiyaki (Japanese Vegetable Pancake)

This was by far my most popular post on instagram. So here goes. I found a recipe for these on tasting table courtesy of Xiau Bau Biscuit in Charleston, South Carolina. I tweaked it just a touch.


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By Mrs. Kossenfloffer Serves: 4 pancakes
Prep Time: 30 minutes Cooking Time: 24 minutes

This is basically a vegetable pancake that leans towards the egg side of things.


  • 1/4 head of a purple cabbage, sliced as thin as you can, This would be a good time to bust out that mandoline.
  • 2 carrots, peeled into ribbons with a vegetable peeler
  • 3 leaves of blue kale, cut chiffonade style
  • 2 scallions, sliced thin on the diagonal
  • 3-4 large eggs, lightly beaten
  • 1/4 cup all purpose flour
  • canola oil for frying
  • spicy mayo and soy sauce and vinegar for serving



Place all the vegetables in a large bowl. Add the eggs and stir to combine. Sprinkle the flour on top and stir until just combined.


Set a large skillet on medium-high heat. Add about 1 tablespoon of oil to coat the bottom. Add 1/4 of the batter to the pan and flatten out the pancake into a circle so it's 1/2 inch thick. You can use the back of a big spoon or a spatula. When the edges of the pancake begin to brown, about 3 minutes, wait another 30 seconds and then flip the pancake. Cook until the reverse side has brown edges. Give it another 30 seconds and then remove from pan onto a plate. Add oil to the pan if needed and repeat with remaining batter. You can keep the pancakes warm in a 325 degree oven until they are all cooked. Or eat them as they come out of the pan.


Serve with spicy mayo (combine mayo and sriracha—you decide how hot you like it.)


Mix 2 parts soy sauce and 1 part rice wine vinegar together and serve with pancakes too.

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