A MEAL YOU CAN MAKE

Cabbage okonomiyaki

Thick savoury cabbage pancakes with a tangy sauce.

About 41 minutes · 2 servings · Hob · large lidded pan · knife · board · measuring tools

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Ingredients · 2 servings

Allergens: Wheat/gluten, egg, soya; mayonnaise often contains mustard. Use vegetarian Worcestershire sauce. Check all ingredient labels; brands and substitutions can change allergens. Check ingredient packets and any substitutions.

Estimated nutrition per serving

~502 kcal · 15g protein · 56g carbohydrate · 26g fat.

Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.

The method

  1. Get everything ready

    Shred cabbage very finely. Whisk flour, eggs and water into a batter, then fold in cabbage and spring onion. Mix ketchup, vegetarian Worcestershire sauce and soy sauce in a cup.

  2. Cook the first pancake

    Warm half the oil over medium-low heat. Add half the batter and press into a pancake no thicker than 2 cm. Cover and cook about 6 minutes, then turn with two spatulas and cook another 6 minutes until the centre is set and cabbage tender.

  3. Cook the second pancake

    Transfer the first pancake to a warm plate. Add remaining oil and batter and repeat. Four portions require more batches. Check a centre with a clean probe: 75°C for 30 seconds; extend on low if needed.

  4. Check and serve

    Brush pancakes with the mixed sauce and drizzle with mayonnaise. Serve each batch promptly. This simple version omits nagaimo and bonito toppings.

    Check: Confirm all earlier doneness checks before serving. A timer alone cannot confirm food is ready.

  5. Make the kitchen ready again

    Switch off heat that is no longer needed. Put leftovers in shallow containers for prompt cooling. Let hot equipment become safe to handle, then wash the pan, tray and utensils before the next dish. Allow longer if needed.

Cooling, storing & reheating

Divide leftovers into small portions, cool and refrigerate within 1–2 hours. Keep your fridge at 0–5°C. Eat within 48 hours or freeze promptly. Defrost in the fridge and use within 24 hours of fully defrosting. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.

Owner-reported kitchen testing covers this recipe at 2 and 4 servings.

Preparation: about 12 min · Cooking: about 24 min. The total also allows for preheating, resting and clearing up. Four portions can need extra batches and time.

Recipe background and sources

Osaka-style-inspired · vegetarian pantry adaptation. Morsilo’s quantities and instructions are our own development version. Reference recipes can use different amounts and methods.

Reference photos, when shown, illustrate the dish; they do not show a kitchen-tested Morsilo result.

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