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Cabbage Okonomiyaki (Japanese Frittata)

This is a dish that is very versatile, easy to make and liked by most. Although this recipe uses cabbage and turnips, you can use any combination of leafy greens and root vegetables. There are regional variations of this adaptable recipe that include cooked noodles or salty ham or bacon slices. Feel free to experiment. Okonomiyaki are usually drizzled with Kewpie mayonnaise and a sweet, salty sauce not unlike barbecue sauce. You can search your condiments for something suitable.


1 cup vegetable stock or water

2 eggs

1 cup all purpose flour

1 teaspoon salt

1 teaspoon ground pepper

1/2 large onion, thinly sliced

1/2 cabbage, thinly shredded

2-3 carrots, large radishes or turnips, grated or cut into match sticks


Beat together eggs, flour, salt and pepper until you obtain a smooth batter. Add shredded cabbage, onions and any additional ingredients and mix in well. Note: it will likely not seem like enough batter, but as long as all the ingredients are coated the okonomiyaki will be fine. Heat oil to medium high in large skillet. Add half the cabbage mixture to the skillet (reserve the other half for a second batch or for another occasion – it will keep in fridge for a few days). Pat down firmly with a spatula until mixture is even and compact. Cover and cook on medium high for 5 minutes. Loosen from pan and flip, if you are comfortable with that maneuver – I slide it on a plate and then flip the plate over in the skillet. Cook for another 5 minutes, covered, until nicely browned on both sides. Remove from heat and let rest for a couple minutes. Slice like a pizza. Serve sliced with dollops of mayo and any salty, sweet condiment that appeals to you.

Submitted by Philippe Waterinckx, Tucson CSA