I’m so excited when seeing this recipe on TasteSpotting. It brought back the memory when we travelled in Japan in 2007. Okonomiyaki or Japanese pancake is made of plain flour, water, egg, mixed with cabbage and other vegetables and meat or seafood. The combination varies a lot, and I guess we can pretty much mix and match the ingredients to what we like. The topping also varies from the okonomiyaki sauce, mayonnaise to bonito flakes.

While in Japan, we had okonomiyaki in two different regions: Nara and Hiroshima. Each region gives a different touch to the dish. In Nara, the okonomiyaki is regarded as the speciality of the area. The recipe I tried is pretty much the Nara/ Osaka’s style of okonomiyaki. In the restaurant we ordered the dish in Nara, the okonomiyaki is cooked on a flat top in our own table (click here to see our blog post when we were in Nara).

Hiroshima’s style okonomiyaki has its ingredients layered rather than mixed together. The one we ordered also had noodles in it. Absolutely loved it!! See here for our blog post in Hiroshima.

Here, I made a vegetarian okonomiyaki consisting of cabbage, carrot and spring onion. It’s a very easy dish to make and yet tasty and filling. The okonomiyaki sauce is a must and the mayonnaise gives a nice touch and cute presentation. I put the mayo inside a plastic bag, then snip 1 corner of the bag with scissors (small cut only), then pipe the mayo over the okonomiyaki.


(from recipe by Matt in his blog ‘Food for Friends Yeah!’)

(makes 2)


  • 130 gr plain flour
  • 1 teaspoon baking powder
  • 150 ml water
  • 3 eggs
  • 100 gr washed and shredded cabbage (tough parts removed)
  • 1 carrot, peeled and thinly sliced
  • 2 tablespoons finely sliced spring onions
  • salt and pepper
  • 1 tablespoon olive oil
  • extra sliced spring onions, for garnish

Simple Okonomiyaki sauce

  • 3 tablespoons tomato ketchup
  • 3 tablespoons Worcestershire sauce


  • 2 tablespoons mayonnaise
  • 1 teaspoon white wine vinegar

Step 1. Mix the flour and baking powder together in a large bowl. Add the water and whisk until most of the lumps have gone. Add the eggs and continue to whisk until combined. Add in the cabbage, carrot and spring onion, season with salt and pepper and mix together.

Step 2. Place a non-stick frying pan on a medium heat and pour in the olive oil. Once it’s hot, spoon in the mixture and use the spoon to flatten it to around 1.5cm thick. Push in the edges to keep it round in shape. Cook for around 5-7 minutes. Once the edges start to brown carefully flip over and cook on the other side for a further 5-7 minutes. Once cooked through, slide onto a plate.

Step 3. Mix the Okonomiyaki sauce ingredients together and spread over the okonomiyaki. Then combine the mayo ingredients together and drizzle or pipe the mayo over the sauce. Sprinkle with chopped spring onions.

It’s a simple and easy to make vegetarian dish. It certainly makes me want to go to Japan again…!