Oh-so-good Okonomiyaki

Breakfast made East Asian style! This Japanese street food classic has been given an Enriched twist – jam-packed with nutritious veggies and a sticky soy sauce, your morning omelette won’t be the same again.

30 minutes

Serves 2

Nutritional Information

Calories 651
Protein 16.3g
Fat 32g
of which saturates 5.3g
Carbohydrates 79.74g
of which sugars 17.55g
Fibre 3.2g


  • 2 Enriched eggs
  • 150g plain flour
  • 1 teaspoon baking powder
  • 3 teaspoons reduced salt soy sauce
  • 150ml water
  • ½ Chinese/pointed cabbage, finely sliced (250g)
  • 4 spring onions, finely sliced
  • 2 tablespoons groundnut oil
  • 1 tablespoon runny honey
  • 2 tablespoons tomato ketchup
  • 2 tablespoons mayonnaise
  • Pickled ginger, toasted sesame seeds, finely sliced ½ red chilli, to serve


  1. Whisk the eggs, flour, baking powder, 1 teaspoon of the soy sauce and 150ml water in a large mixing bowl to make a batter. Lightly season and stir through the sliced cabbage and white parts of the spring onions until everything is covered in the batter.
  2. Heat 1 tablespoon of the groundnut oil in a medium non-stick frying pan over a medium heat. Spoon in half of the batter, keeping it as circular as possible and patting the mix down in the pan. Fry for 6-7 minutes, until golden underneath, before confidently flipping over the pancake to cook for another 4-5 minutes. Tip it out onto a plate before returning the pan to the heat with the remaining tablespoon of oil. Spoon in the remaining batter and cook as above.
  3. Meanwhile, to make the okonomiyaki dipping sauce, combine the honey, ketchup, and remaining soy sauce in a bowl.
  4. When both pancakes are cooked, brush them both on one side with the okonomiyaki sauce and drizzle over the mayonnaise. Sprinkle over some pickled ginger, sesame seeds, sliced red chilli and remaining greens of the spring onions. Serve with extra dipping sauce on the side.

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