Cabbage & Zucchini Okonomiyaki

Cabbage & Zucchini Okonomiyaki

Serves: 8 People
Cooking Time: 15 Minutes
Cabbage & Zucchini Okonomiyaki
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  • 1/4 head savoy cabbage, very thinly shredded (about 3 cups shredded)
  • 1 medium zucchini grated
  • 1/2 cup all-purpose flour
  • 1/4 cup water
  • 4 large eggs, lightly beaten
  • Soya sauce
  • kewpi mayonnaise or sriracha mayonnaise
  • sliced green onions
  • toasted sesame seeds
  • Red or savoy raw cabbage for topping


Print This Recipe
1. In a large bowl, add shredded cabbage and zucchini with flour, water, soya sauce and eggs. 2. In a skillet over medium heat, add egg mixture into an even layer over the entire bottom of the pan. 3. Cook for 8 to 10 minutes. Carefully turn the pancake and cook the other side for another 5 minutes. 4. Serve on a plate, drizzle with mayonnaise and sprinkle green onions and sesame seeds. Top with a handful of red raw cabbage.