Okonomiyaki

Ingredients

• 6 cups Green cabbage, shredded fine
• 1 cup All-purpose flour
• 4 Eggs (large)
• ½ cup Low-sodium vegetable broth
• 5 Scallions (green onions), sliced
• 1 Carrots, grated
• 2 tbsp Canola oil
• 3 tbsp Olive oil mayonnaise
• 2 tbsp Ketchup
• 1 tsp Low-sodium soy sauce
• 2 tsp Pure maple syrup
• 1 tsp Rice vinegar (unseasoned)
• 1 tbsp Sesame seeds
• 1 sheet Nori sheets, crumbled (optional)

Method

1. Whisk the flour, eggs and broth into a thick batter. Fold in the cabbage, carrot and most of the scallions — it will look like far too much cabbage and not enough batter. That is correct; the batter is glue, not the body.
2. Make the okonomi sauce: stir the ketchup, maple syrup, soy sauce and rice vinegar together. It should taste sweet, tangy and savory all at once. (The bottled version is built on Worcestershire, which contains anchovy — this one does not.)
3. Heat a tablespoon of oil in the skillet over medium. Add half the mixture and press it into a 1-inch-thick round. Cover and cook 6 minutes — covering steams the cabbage through while the bottom browns.
4. Slide it onto a plate, invert the skillet over it, and flip. Cook uncovered 5 more minutes until the second side is deep brown and the center is set.
5. Repeat with the rest. Cut into wedges, then zigzag the sauce over, drizzle the mayonnaise, and finish with sesame seeds, the remaining scallions and crumbled nori.

Notes

✨ The restaurant touch

Cover the pan for the first side. That single step is what gets a fat pancake cooked through without a burnt bottom.

🧒 For the kids

Okonomi means 'as you like it'. Set the bowls out and let each child build their own small pancake — it is one of the few dinners where the cooking is the entertainment.

🥡 Leftovers

Keeps 2 days and reheats crisply in a dry skillet.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.