Food Recipes Japanese Cabbage Pancake 4.2 (52) If you’ve never tasted a cabbage pancake, also known as okonomiyaki, then you’re in for a treat. It has eggs like a frittata, but gets added richness and body from sautéed cabbage and flour. Fear not the flip! A nonstick skillet makes this easy to turn, and the cabbage will help everything stick together. If you’re nervous, use a flexible silicone spatula to loosen the edges of the pancake before flipping. Ingredient check: Tamari is similar to soy sauce, but it’s gluten-free. Make sure to check the label if you’re serving anyone that’s gluten-intolerant. By Paige Grandjean Paige Grandjean Paige Grandjean is an associate editor at Food & Wine magazine. Since joining the Dotdash Meredith team in 2015, Paige has tested and developed more than 2500 recipes. Her work has been shared in more than 15 magazine brands, including Real Simple, Southern Living, Eating Well, and Food & Wine. Highlights: * More than five years of experience developing and testing recipes in the test kitchen * Member of the International Association of Culinary Professionals * Earned a level 2 with distinction accreditation from the Wine & Spirits Education and Trust in Spirits * Folio: Eddie & Ozzie Award finalist in 2021 Real Simple's Editorial Guidelines Updated on November 10, 2022 Print Share Share Tweet Pin Email Hands On Time: 15 mins Total Time: 20 mins Yield: 4 servings Jump to Nutrition Facts Jennifer Causey Ingredients 3 scallions 4 cups shredded green cabbage (from ½ small head) ¾ cup all-purpose flour ½ teaspoon grated fresh ginger 4 large eggs, lightly beaten 2 tablespoons tamari, divided 2 tablespoons canola oil ¼ cup mayonnaise 1 teaspoon sriracha ¼ cup ketchup 1 tablespoon Worcestershire sauce Directions Slice scallions, separating white and green parts. Stir together cabbage, sliced white scallion, flour, ginger, eggs, and 1 tablespoon tamari in a large bowl until well combined. Heat oil in a large nonstick skillet over medium. Add cabbage mixture; press to flatten and cover the bottom of the pan. Cover and cook until the bottom is golden, about 8 minutes. Carefully flip pancake; cook, uncovered, until bottom is golden, about 5 minutes. Transfer to a serving platter. Mix mayonnaise, sriracha, and 2 teaspoons of water in a small bowl. Stir together ketchup, Worcestershire, and the remaining 1 tablespoon tamari in a separate small bowl. Drizzle sauces over the pancake and sprinkle with sliced green scallion. Print Nutrition Facts (per serving) 361 Calories 23g Fat 30g Carbs 11g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 361 % Daily Value * Total Fat 23g 29% Saturated Fat 4g 20% Cholesterol 192mg 64% Sodium 874mg 38% Total Carbohydrate 30g 11% Total Sugars 7g Protein 11g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.