Japanese Okonomiyaki Pancakes

Japanese Okonomiyaki Pancakes
  • Serves: 1
  • Prep: 10mins
  • Cook: 15mins


  • 2 British Lion eggs
  • 2 small red onions, finely sliced
  • 2 tbsp vegetable oil
  • 50g plain flour
  • 50ml cold stock
  • 1 tbsp light soy sauce
  • 1 small potato, peeled and grated
  • 2 spring onions, chopped
  • 1 tsp grated ginger
  • 100g Chinese cabbage , finely shredded
  • To serve:
  • Okonomiyaki sauce or HP sauce
  • Mayonnaise


  1. Heat the oil in a frying pan, add the sliced onions then fry gently for 5 minutes until crispy. This is best done slowly so as not to burn them.  Once golden brown and crispy, drain on kitchen paper.
  2. Whisk together the flour and one egg adding in the cold stock and soy to make a smooth batter. Stir the cabbage, potato, spring onions, ginger and ¾ of the crispy onions.
  3. Heat one tablespoon of oil in a frying pan and add the batter.  You want a relatively thin pancake.  Cook for 5 minutes on each side on a medium heat.
  4. Whilst the pancake is cooking fry the egg in a little oil in a large frying pan.
  5. Once the pancake is cooked tip out onto a plate, top with the fried egg and the reserved crispy onions and alongside the sauces ready to serve.

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