• Okonomiyaki


Okonomiyaki (Cabbage Pancakes)

By Beth Jones

These Kyoto-style pancakes are a bar menu staple at Campus Club where Beth is the executive chef. Feel free to substitute any vegetables you have on-hand in the batter for these versatile pancakes! Plated on Matthew Krousey Ceramics, and served with a salad of radishes and radish greens.



  • 1/2 cup mayonnaise
  • 2 Tablespoons soy sauce
  • 2 teaspoons sriracha, more or less to taste
  • 1 teaspoon sugar


  • 5 large eggs*
  • 2 Tablespoons soy sauce
  • 1 Tablespoon sesame oil
  • 1 teaspoon sea salt
  • ⅓ cup all-purpose flour, or rice flour if keeping GF
  • 2 cups cabbage*, shredded with a mandoline or finely chopped
  • 1 carrot*, shredded on a mandolin, or grater
  • 1/2 bunch of squash blossoms*, roughly chopped
  • 1 bunch scallions*, trimmed and chopped
  • 2 Tablespoons grated ginger*
  • ¾ cup (roughly) baby or chopped shrimp, or julienned shiitake mushrooms*
  • Sunflower oil for frying
  • 1-2 tablespoons toasted sesame seeds

*Sourced at the Mill City Farmers Market


Mix sauce ingredients together and chill.

In a large mixing bowl, whisk eggs with the soy sauce, sesame oil, and salt. Gradually add the flour until incorporated. Fold in vegetables, scallions, ginger and shrimp or shiitakes.

Heat a tablespoon of sunflower oil in a non-stick saute pan, over medium high heat. Ladle the batter into the skillet as you would for regular pancakes. Cook on each side for about 3 minutes or until golden brown. Keep pancakes covered in a warm oven as you make the rest. Scatter sesame seeds top of pancakes and serve with dipping sauce.

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