Okonomiyaki (Japanese cabbage pancakes)
I always cook from 11 a.m. in the livestream on YouTube and Facebook. You can find the shopping list and the recipe of the day on this page. Have fun cooking
Purchase list
- White cabbage
- Spring onions
- Flour
- Eggs
- Spring onions
- Crevettes (or other protein such as chicken or tofu cubes)
- Ketchup
- Worcestershire sauce
- Soy sauce
- Bonito flakes (from the Japanese shop)
- Japanese mayo (or Swiss mayo if necessary)
Recipe Okonomiyaki Osaka Style
For two people
Slice 300 - 400 grams of white cabbage into very thin strips
Stir together the dough from:
- 120 grams of flour
- 80 grams of water
- ¼ letterfli baking powder
- 2 eggs
- ½ teaspoon of instant dashi stock (can also be omitted)
- Salt and pepper to taste
- Fry the protein of your choice (octopus, shrimps, chicken strips, tofu pieces) lightly and add to the batter
Mix the cabbage, protein and batter, place everything in a non-stick frying pan with a little oil on a medium heat and
shape into a
cake. Shape into a cake. Put the lid on
Turn the cake when it is brown on the bottom (approx. 10 minutes) and finish baking
Sauce
- 4 tbsp ketchup
- 1 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 tbsp oyster sauce (otherwise replace with soya and Worcestershire)
Stir everything together and spread on the finished pancake
Spread the mayonnaise over the cake
If available: Spread dried bonito flakes over the cake
Cut the cake into quarters before serving
When I flew the family nest over 15 years ago, I suddenly had to cook for myself. But it wasn’t long until this necessity became a virtue. Today, rattling those pots and pans is a fundamental part of my life. I’m a true foodie and devour everything from junk food to star-awarded cuisine. Literally. I eat way too fast.
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