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Mini okonomiyaki

You don't need many ingredients to make okonomiyaki and you can put in anything you like. My recipe has a simple base you can customise and works a treat for a party spread, just make ahead and reheat in the oven, adding the toppings just before serving.



Makes 4 large or 16 party sized serves


120g plain flour

¾ cup water

3 eggs, lightly beaten

150g cabbage, finely shredded

1 carrot, grated or finely sliced

1 zucchini, grated or finely sliced (squeeze out excess water)

handful of enoki mushrooms

2 spring onions, sliced

Vegetable oil


Bulldog Sauce

Kewpie mayonnaise


Dried bonito flakes (leave out if vegetarian)

Pickled ginger

2 spring onions, sliced



In a large bowl, whisk together flour and water until smooth. Add the eggs and whisk to combine. Stir through the vegetables until evenly incorporated.

Heat a frying pan over medium-high heat. Spoon in the batter mixture into the size you want and give it some help to get into a circle shape as best you can. Flip after a few minutes, making sure they're nicely golden brown on both sides.


To Serve

Remove to plate or platter and drizzle with bulldog sauce and Kewpie mayonnaise then sprinkle furikake, benito flakes, pickled ginger and spring onions on top.


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