Light okonomiyaki (Japanese cabbage pancake)

The Japanese pancake made with cabbage and eggs, topped and drizzled with sauces. Rich in vegetables and protein, it is a sociable, filling and original dish that makes you love cabbage.

Preparation: 20 min  |  Cooking: 15 min  |  Servings: 2  |  Difficulty: Medium

Calculated per serving from the Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 248 kcal · 15 g protein · 20 g carbohydrate · 10 g fat

Ingredients

• 300 g of shredded cabbage
• 3 eggs
• 4 tbsp flour
• 2 spring onions
• 2 tbsp soy sauce
• 1 tbsp sesame seeds

Method

1. Mix the finely shredded cabbage, eggs, flour and a little water.
2. Pour into a frying pan with a little oil to make a thick pancake.
3. Cook for 6 minutes on each side over a medium heat.
4. Drizzle with soy sauce and scatter with spring onions and sesame seeds.

Nutritional benefits

Cabbage is very low in calories but rich in fibre and vitamin C, and the eggs provide complete protein that makes the pancake filling. Lighter than the traditional version, which is often generous with sweet sauces, this okonomiyaki is a complete, original dish that is full of vegetables.

Variations and substitutions

• With prawns or pork (the traditional version).
• With grated carrots as well as the cabbage.
• Gluten-free: use rice flour.
• With homemade okonomi sauce (soy sauce, ketchup, honey).

Storage and making ahead

Best fresh; keeps for 1 day. Reheat in a frying pan.

💡 Good to know

Shred the cabbage very finely and press the pancake down well as it cooks: it holds together better and cooks evenly.

Read more

Discover more vegetarian recipes · healthy & balanced recipes · high-protein recipes.

Foods in this recipe: shredded cabbage · eggs · flour · spring onions · soy sauce.

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