Cabbage Zucchini Okonomiyaki - Guide Recipe
A traditional Japanese savory pancake with zucchini and cabbage , topped however you like it!
Somewhere in between a frittata , a potato pancake and a zucchini fritter , these Japanese savory pancakes are a great way to use up whatever leftover vegetables happen to be in your fridge (in our case , cabbage and zucchini). We topped ours with a combination of okonomi sauce , Japanese mayo , crispy bacon , scallions , sesame seeds and bonito flakes.
Okonomiyaki literally means “cooked how you like it” so there’s really no wrong way to make one. It’s typically cabbage based , with eggs and flour and served with a variety of toppings.
We mixed the cabbage with some shredded zucchini , for a bit more flavor and vegetable goodness. Do note that this recipe calls for Savoy cabbage , the ruffly leaves of which are thinner and more delicate than your standard green cabbage. Napa cabbage would be a good alternative , but regular green cabbage should be your last resort.
We cooked our pancakes in a 9-inch cast iron skillet , one pancake a satisfying dinner for two , but you could also make smaller pancakes using a flat griddle or other large nonstick pan too. We prefer our pancakes on the thinner side , so this recipe will give you two 1/2-inch pancakes. You could also make one extra thick pancake if you prefer. If you do this , after browning both sides I’d recommend finishing the pancake in the oven to ensure the inside is fully cooked through.