The real name for these is


a name derived from the word okonomi,

meaning “what you like” or ‘what you want’

and yaki meaning ‘grilled’ or ‘cooked’.



I have been making these for years from leftover coleslaw-type ingredients,

quite often adding leftover shredded cooked chicken or pork

frying then up and serving with soya sauce or

Bragg soya seasoning (same flavour as soya but without the added salt)


3 cups of crisp shredded veggies

(cabbage, Brussels sprouts, green onion, carrots)

1 cup leftover cook shredded chicken or pork (optional)

2 eggs

1/2 cup flour

1 splash of soya or Bragg

sprinkle of sesame seeds

dash of sesame oil

Mix all together

Drop by spoonfuls in a heated pan with a few swirls of cooking oil.

Flatten with spatula and cook until brown and crisp

then turn and allow to brown and crisp on flip side.

Serve and season with soya sauce

or for an added kick, Wasabe mayonnaise.

If you don’t have the real thing on hand add a touch of Wasabe powder to real Mayonnaise.




One response to “JAPANESE PANCAKES”

  1. […] on some recipes using cabbage to add to my galley repertoire.   Our favourite so far is Japanese Pancakes…   Braised cabbage is also an easy addition to a grilled supper and I find that a […]

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