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Japanese Cabbage Pancake with Seafood (Okonomiyaki)

ByJuri Austin Published on
2 Comments
5 from 1 vote
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20 minutes
Servings 2
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With this easy recipe, you can enjoy the deliciousness of Japanese Cabbage Pancake (Okonomiyaki). Whip up this beloved comfort food and savor a taste of Japan at home!

Looking for simple cabbage recipes? Try my Cabbage Steak, Crunchy Cabbage Salad, and Cabbage Soup!

cabbage pancake.

Featured Comment

From Holly: “This recipe is very simple to follow and prepare. It was tasty and much better than the ones I’ve tried at festivals. “

Recipe Ingredients

You’ll need the following ingredients to make this Cabbage Pancake:

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cabbage pancake ingredients.
  • Cabbage: Japanese okonomiyaki typically uses green cabbage. If green cabbage is unavailable, you can substitute it with napa cabbage.
  • Seafood Mix: For convenience, I use frozen seafood mix containing shrimp, scallops, and squid, but you can use fresh seafood if you prefer.
  • Kombu Dashi Powder: Kombu is a type of seaweed used to make soup stock in Japanese cuisine. If you can’t find it, you can substitute it with vegetable bouillon, but dashi powder will give the pancake an authentic Japanese flavor.
  • Wheat Flour: Cake flour is commonly used, but all-purpose flour works well too. If you prefer a gluten-free option, you can substitute it with rice flour.
  • Sauce, mayonnaise, and aonori (green seaweed) are toppings. For the authentic flavor, you can choose okonomiyaki sauce.

For Vegetarians:

If you’re a vegetarian, you can substitute tofu for seafood. Press the tofu to remove excess water before adding it. I also recommend using frozen tofu, which provides a firmer texture than regular tofu.

How To Make Cabbage Pancake: STEP BY STEP 

Here’s a quick visual guide! Check the recipe card below for the video and full details!

How to make cabbage pancake.

Step 1

Shred the cabbage.

How to make cabbage pancake.

Step 2

Stir-fry the seafood mix.

How to make cabbage pancake.

Step 3

To form the batter, mix eggs, dashi powder, salt, water, flour, shredded cabbage, and seafood mix.

How to make cabbage pancake.

Step 4

Pour the batter into the pan and cook until it’s fully cooked.

Cabbage pancake.

Pour the sauce and mayonnaise over the pancake, then sprinkle with aonori, and it’s ready to enjoy!

Recipe Tips

  • Remove excess moisture from the seafood mix before adding it to the batter.
  • Cook the pancake immediately after preparing the batter. Mixing the batter and letting it sit can release water from the cabbage, making the pancake soggy.
  • Just like regular pancakes, adding baking powder to the batter will make it fluffy and puffy.

Storage and Reheating

Wrap each piece tightly and store it in the refrigerator. Enjoy within two days. When ready to eat, simply warm it up in the microwave.

Your Questions Answered

Which cabbage for okonomiyaki?

The most commonly used cabbage for okonomiyaki is green cabbage.

Can I make the batter ahead of time and store it?

It’s not recommended. Making the batter ahead of time can cause the cabbage to release moisture, resulting in a soggy pancake.

Can I substitute frozen seafood for fresh seafood?

Yes, you can. Cook the fresh seafood before adding it to the batter to prevent it from being raw.

Do I need to thaw frozen seafood before using it?

Yes, it’s essential to thaw or cook the seafood before using it in the pancake batter. This prevents the pancake from becoming soggy.

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Japanese Cabbage Pancake with Seafood (Okonomiyaki)

5 from 1 vote
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Servings: 2
Author: Juri Austin
With this easy recipe, you can enjoy the deliciousness of Japanese Cabbage Pancake (Okonomiyaki). Whip up this beloved comfort food and savor a taste of Japan at home!
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Cabbage pancake.

Equipment

  • Frying pan, 21 cm

Ingredients
  

  • ⅛ Cabbage, about 70g
  • 1 bag Seafood Mix, about 150g
  • Oil, as needed for cooking
  • 1 Egg
  • 1 tsp Kombu Dashi Powder, about 5g
  • A little Salt
  • 2 Tbsp Water
  • 5 Tbsp Wheat Flour
  • Sauce (e.g., okonomiyaki sauce), mayonnaise, and aonori (green seaweed), for toppings

Instructions
 

  1. Prep Cabbage: Shred the cabbage finely.
  2. Cook Seafood Mix: Heat a little oil in a frying pan over medium heat, add the seafood mix, and stir-fry until cooked through.
  3. Prepare the Batter: Beat the eggs in a large mixing bowl. Add salt, kombu dashi powder, water, and flour, and mix well until smooth. Add the shredded cabbage and cooked seafood to the batter and mix until well combined.
  4. Cook the Pancake: Heat oil in a frying pan over medium heat. Pour the batter into the pan, and cook for about 2 minutes on one side until slightly crispy. Flip the pancake and cook the other side until it's cooked through.
  5. Serve: Transfer to a plate and drizzle with sauce and mayonnaise. Sprinkle with aonori for garnish.

Notes

  • Storage: Wrap each piece tightly and store them in the refrigerator. Enjoy within two days. When ready to eat, warm it up in the microwave.
  • Remove excess moisture from the seafood mix before adding it to the batter.
  • Cook the pancake immediately after preparing the batter.  Mixing the batter and letting it sit can cause water to release from the cabbage, resulting in a soggy pancake.
  • Just like regular pancakes, adding baking powder to the batter will make it fluffy and puffy.
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Video

Nutrition

Serving: 1gCalories: 204kcalCarbohydrates: 18gProtein: 17g

This nutritional information is estimated and provided for general reference only.

Course: Main
Cuisine: Japanese
Keyword: cabbage pancake

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5 from 1 vote

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2 Comments

  1. 5 stars
    This recipe is very simple to follow and prepare. It’s was tasty and much better than the one’s I’ve tried at festivals. Thank you for sharing your recipe. I will definitely make this again.

    Reply