Easy Cabbage Okonomiyaki with Less Flour

Easy Cabbage Okonomiyaki with Less Flour

I used to live on a wheat-heavy diet, but I've recently started the habit of bulking up okonomiyaki batter with veggies to cut down on the calories!

Ingredients: 2 servings

Pan-fried Cabbage Okonomiyaki
1/2 a head
White flour
2 tablespoons
Water (add to the batter until desired thickness)
50 ml plus
Desired fillings
As needed
Seasonings and toppings
Okonomiyaki sauce
to taste
to taste
Beni shouga (red pickled ginger)
to taste
Green onions (small rounds)
Add tons, it makes this even more tasty!


1. Chop up cabbage into thick strips.
2. Mix all ingredients for the pan-fried cabbage in a bowl (the cabbage will give out some water, so you probably won't need to add much more).
3. At first, you might feel dubious about how flaky and dry it is. Just be patient and keep on stirring, because the batter will gradually get thick and moist.
4. Pan-fry the batter. Cook 1 minutes over high heat, then turn the heat to low and cover the pan. When the flour at the surface hardens...
5. Try to flip it over. Smack it a few times and make the thickness even ...
6. Cover the pan again and pan-fry over low heat. After it's cooked thoroughly, uncover the pan and finish by heating it over high heat!
7. Top with seasonings and enjoy.

Story Behind this Recipe

I used to think okonomiyaki was all about using tons of flour. That's why it turned out really floury whenever I prepared it, making the insides too sticky and runny, which was really disappointing.
One day, I thought about reducing the amount of flour, and it's been smooth sailing ever since!