Japanese Cabbage & Corn Okonomiyaki with Silken Tofu
A crispy-edged, fluffy Osaka-style savoury pancake packed with shredded cabbage, sweetcorn and silken tofu, finished with a tangy homemade okonomiyaki sauce, Kewpie mayo and nori.
- 300 g white cabbage
- 100 g plain flour
- 3 pc eggs
- 100 g silken tofu
- 80 g sweetcorn kernels
- 4 pc spring onion
- 60 ml vegetable stock
- 20 g panko breadcrumbs
- 2 tbsp vegetable oil
- 3 tbsp tomato ketchup
- 1 tbsp soy sauce
- 1 tsp rice vinegar
- 1 tsp caster sugar
- 2 tbsp Kewpie mayonnaise
- 1 pc nori sheet
- 20 g pickled ginger
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Add to a shopping listHow the shopping list works →For the batter
- Step 1
Finely shred the cabbage into thin strips (about 2-3mm) and place in a large bowl.
- Step 2
Trim and finely slice the spring onions, keeping a little of the green tops back for garnish; add the rest to the cabbage.
- Step 3
In a separate bowl, whisk the eggs, then crumble in the silken tofu and whisk vigorously until mostly smooth (a few small tofu lumps are fine, they add texture).
- Step 4
Sift the flour into the egg mixture, then whisk in the vegetable stock a little at a time until you have a smooth, thick batter with no lumps.
- Step 5
Pour the batter over the cabbage and spring onions, add the sweetcorn and panko breadcrumbs, and fold everything together with a spatula until the cabbage is evenly coated — the mixture should be thick and just hold together.
For the sauce
- Step 1
In a small bowl, whisk together the ketchup, soy sauce, rice vinegar and sugar until the sugar dissolves.
- Step 2
Taste and adjust — it should be sweet, tangy and savoury; add a splash more vinegar if you want extra sharpness.
To cook and serve
- Step 1
Heat 1 tablespoon of vegetable oil in a large non-stick frying pan (about 24cm) over medium heat until shimmering.
- Step 2
Divide the batter in half and spoon one half into the pan, mounding it into a thick disc about 2cm high and 18cm wide. Press down gently with the spatula to flatten slightly.
- Step 3
Cook for 4-5 minutes until the underside is deep golden and a crust has formed — resist the urge to move it too soon.
- Step 4
Carefully flip the pancake (use a large plate to help if needed), drizzle a little more oil around the edges, and cook the second side for another 4-5 minutes until golden and cooked through in the middle (a skewer should come out clean).
- Step 5
Repeat with the remaining batter and oil to cook the second pancake.
- Step 6
Transfer each pancake to a plate and generously brush the tops with the okonomiyaki sauce using the back of a spoon.
- Step 7
Drizzle with Kewpie mayonnaise in a zigzag pattern, then scatter over torn nori, the reserved spring onion greens and a few slices of pickled ginger.
- Step 8
Slice into wedges and serve immediately while hot and crisp at the edges.
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