I remember the first time I tried Okonomiyaki in a Japanese restaurant, I thought it was totally delicious. So of course, I set about making a Healthy Okonomiyaki and it very quickly became a firm family favourite.
I love that it’s so versatile based on the addition of extra ingredients so that each time we eat it, it’s a little different. I often add all of the toppings to the table and my kids create their own adventure. I personally go for the works because I think it’s the best flavour combo!
Health benefits
This dish is rich in carbohydrates and fibre from the cabbage and wholemeal spelt flour, supporting digestive health. The eggs and broth provide protein, while the nori and pickled ginger offer additional minerals and probiotics, promoting gut health. Using extra virgin olive oil to cook it in adds healthy fats, making this a balanced meal. Instead of the traditional oyster sauce used on Okonomiyaki (which is high in sodium and sugar) I’ve made a healthier sauce with tamari (gluten-free soy sauce) and rice malt syrup.
Ingredients
The batter is made from broth, eggs, Worcestershire sauce, and wholemeal spelt flour, giving the pancake a savoury base. Finely shredded cabbage and spring onions are mixed in for crunch, texture and flavour. You can top the pancake with crispy bacon, toasted nori (or you could use bonito flakes too), pickled ginger, fresh coriander (cilantro), and drizzle it with a homemade sauce made from rice malt syrup and tamari.
How to make Healthy Okonomiyaki
Start by whisking together the broth, eggs, and Worcestershire sauce in a large bowl, then add the spelt flour and sea salt to form a batter. Mix in the cabbage and spring onions. Heat a little olive oil in a fry pan, then cook the pancake mixture in two batches, flipping when the edges golden brown. Serve with your choice of toppings, like crispy bacon, pickled ginger, and a drizzle of the sauce.
Serving suggestions and how to store
Top with your choice of ingredients, such as crispy bacon (or you could sub with pork belly), nori (seaweed), pickled ginger, and garnish with fresh coriander. This pancake is best enjoyed fresh, but you can store any leftovers in an airtight container in the fridge for up to 2 days. Reheat in a pan before serving.
Vary this to suit your dietary needs
For a gluten-free version, swap the spelt flour for a mix of rice and buckwheat flour or your favourite gluten-free blend. Vegetarian? Simply leave out the bacon and use vegetable broth. If you’re avoiding soy, use coconut aminos instead of tamari, and for an onion-free option, replace the spring onions with fennel. You can also make this egg-free by using a besan batter as a substitute.
Add-ons and extra options
- Add fermented veggies like sauerkraut or kimchi for a probiotic boost.
- For a heartier meal, serve with stir-fried vegetables or seafood on top of the pancake.
- You can also switch up the mayonnaise by trying a drizzle of cashew cream instead of traditional kewpie mayonnaise.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements including gluten-free, vegetarian and more.
Healthy Okonomiyaki (Savoury Pancake)
Ingredients
- 125 ml stock or broth - vegetable or chicken (½ cup)
- 3 egg/s
- 1 tbsp Worcestershire sauce
- 75 g wholemeal spelt or gluten-free flour (⅔ cup)
- ¼ tsp sea salt - or to taste
- ½ small white cabbage - finely shredded (about 2 cups)
- 4 spring onion/s - white part thinly sliced
- 15 ml extra virgin olive oil - extra virgin (1 tbsp)
Sauce
- 1 tbsp rice malt syrup
- 1 tsp tamari
To serve
- 2 rasher/s bacon - thinly sliced
- 1 sheet/s toasted nori (sushi paper) - shredded
- 4 tbsp pickled ginger - this is my most favourite add on (can sub with kim chi too)
- 4 tbsp whole egg mayonnaise - cashew cream
- ½ bunch/s fresh coriander leaves - torn
Instructions
- Make the sauce by mixing the rice malt and tamari together.
- If including the bacon, then cook this in a crêpe or small fry-pan until it's crispy and set aside.
- In a mixing bowl, whisk together the broth, eggs and worcestershire.
- Then whisk in the flour and sea salt to form a batter.
- Mix through the cabbage and spring onion which should be coated by the batter. If not, add more cabbage, it shouldn't have to much residual batter in the bowl.
- Add a little olive oil to cover the base of the crêpe or small fry-pan (used to cook the bacon) and heat over a medium heat. Add half the cabbage batter and spread out to form a thick pancake.
- Cook for a few minutes until the edges have browned, flip and cook the other side.
- Repeat with the other half of the batter.
- Serve topped with some, or all of the extras and a drizzle of the sauce.
