Easy okonomiyaki

  • serves 2

These trendy Japanese savoury pancakes are popping up everywhere and are a brilliant way to use summer cabbage. This is a super-simplified version.



  • plain flour 100g
  • egg 1, beaten
  • chicken stock 125ml, made up and cooled
  • hispi or sweetheart cabbage a 250g wedge, finely shredded
  • raw king prawns 100g, chopped
  • spring onions a bunch, white and green bits divided and shredded
  • vegetable oil for frying
  • streaky bacon 5 strips
  • pickled ginger drained and chopped to make 1 tbsp
  • sesame seeds
  • tomato ketchup 6 tbsp
  • Worcestershire sauce 2 tbsp
  • soy sauce 1 tbsp
  • mirin 1 tbsp
  • caster sugar 1 tbsp
  • Dijon mustard 1 tsp
  • garlic powder a good pinch


  • Step 1

    Mix all the sauce ingredients together. Put the plain flour in a large bowl. Whisk in the egg and the cooled chicken stock to make a batter. Season.

  • Step 2

    Stir in the cabbage, prawns and white spring onion bits. Heat a good coating of oil in a non-stick frying pan. Tip in the batter mix and press down with a spatula so it fills the pan.

  • Step 3

    Cook on a medium heat until the underside is golden and cooked through and it has set enough to turn. Slide it onto a plate, uncooked-side up, then add the strips of bacon to the top. Put the frying pan over the plate and use the plate to turn the pancake, uncooked-side down, back into the pan. Keep cooking, pressing down with a spatula until the inside is cooked and piping hot (you can test this with a metal skewer.)

  • Step 4

    Serve bacon-side up, drizzled with the sauce and sprinkled with ginger, sesame seeds and spring onion greens.

Nutritional Information

  • Kcals 647
  • Fat 19.2g
  • Saturates 5.9g
  • Carbs 79.2g
  • Sugars 34g
  • Fibre 7.9g
  • Protein 35.4g
  • Salt 5.4g