Okonomiyaki (japanese pancakes)

by Ed Halmagyi


  • 3 cup green cabbage, finely shredded
  • 3 cloves garlic, minced
  • 8 green shallots, finely sliced
  • 8 Swiss Brown button mushrooms, finely sliced
  • 2 tsp fine salt
  • 2 cups plain flour
  • ½ cup cornflour
  • 1 tsp dashi no moto powder
  • 2 eggs
  • 1 punnet enoki mushoroms, trimmed
  • 1 punnet pink oyster mushrooms, trimmed
  • ¼ cup vegetable oil
  • ½ cup Otafuku sauce*
  • ¼ cup Kewpie mayonnaise
  • ¼ red chilli, finely diced
  • 1 Tbsp toasted sesame seeds
  • 2 tsp sesame oil
  • lemon wedges, to serve


1 Combine the cabbage, garlic, mushrooms and half the shallots in a large mixing bowl and toss to combine. Sprinkle with fine salt and toss again.
2 Put the plain flour, cornflour, dashi powder and eggs in a second mixing bowl then stir with 1 cup iced water, until smooth. Set aside for 10 minutes.
3 Meanwhile, sauté the enoki and oyster mushrooms in 1 Tbsp vegetable oil in a pan over a moderate heat for 2 minutes, until softened. Set aside.
4 Mix one-quarter of the cabbage mixture with one-quarter of the batter in a small bowl. Cook with a little vegetable oil in a non-stick frying pan set over a moderate heat for 8 minutes, turning often, until just cooked through. Brush with Otafuku sauce, then serve top with Kewpie mayonnaise, sautéed mushrooms, sliced green shallots, chilli, sesame seeds, sesame oil and lemon wedges. Repeat with the remaining ingredients.

*Otafuku sauce is the traditional accompaniment for Okonomiyaki. You’ll find it at Asian gricers, or make your own by simmering ¼ cup honey, ¼ cup kecap manis, 2 Tbsp black vinegar, juice of ½ lemon and 2 tsp minced ginger until thickened.