Veggie-Packed Okonomiyaki (Japanese Pancake)

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.

Jenni Ridall
EatingWell Magazine, April 2021​
Ingredients
  • ¼ cup mayonnaise
  • 1 teaspoon Sriracha
  • ¼ teaspoon toasted sesame oil
  • 2 cups shredded green cabbage
  • 2 cups shredded zucchini
  • 1 cup shredded carrot
  • 4 scallions, sliced, whites and greens separated, divided
  • ¼ cup brown or white rice flour
  • ½ teaspoon kosher salt
  • 2 large eggs 
  • 2 tablespoons canola oil
  • 2 teaspoons toasted sesame seeds

Nutrition Facts
Serving Size: 1/4 okonomiyaki

Per Serving: 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.
​Directions
  • Step 1: Whisk mayonnaise, Sriracha and sesame oil in a small bowl. Set aside.
  • Step 2: 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.
  • Step 3: 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.
  • Step 4: Slide the okonomiyaki onto a serving plate. Drizzle with the reserved mayonnaise mixture and sprinkle with sesame seeds and scallion greens.