Despite having a tricky name, this recipe is incredibly easy and delicious. Cabbage is one of those ingredients that never sounds particularly appealing, this is a great way to use it when it’s in season and overcome the stigma that it doesn’t taste great.

Serves 2-4

Okonomiyaki Recipe


150g cabbage, finely shredded

6 Spring onions, sliced

1 Parsnip, grated

110g plain flour

½ teaspoon salt

2 Large eggs

1 tablespoon olive oil

Topping –

Light salad cream/mayo


Radishes, thinly sliced

Poached egg (1 per person)

Pickled ginger


  1. Place the cabbage, spring onions and parsnip in a large mixing bowl.
  2. Mix the eggs with ½ cup water, add the flour and salt and mix well.
  3. Add the egg mixture to the bowl of dry ingredients and mix well
  4. Heat the oil in a non-stick frying pan (with a metal handle) and place the ingredients in the pan, patting it down with a spatula to make a thick round pancake. Reduce the heat and cook for 5 minutes. Turn the grill on to medium to start heating
  5. Turn the pancake over, I use a big plate to cover the top of the pan and tip it onto before flipping, place the pan under the grill for 5-10 minutes, keeping an eye on it.
  6. Whilst it’s under the grill, boil water in a pan to poach your eggs
  7. Once the okonomiyaki is nicely browned, remove it from the grill and place it on a chopping board. Pop the poached eggs, radish slices and ginger on top and drizzle with mayo and siracha. Serve cut in to wedges with 1 poached egg per person.
Share on facebook
Share on google
Share on twitter
Share on linkedin

Leave a comment

Book your dietary consultation with Jodie

If you would like to discuss your dietary requirements, please book an online consultation. The first 15 minutes is completely free of charge.