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Finely chop the cabbage and place it into a medium-sized mixing bowl.

Crack the egg into the bowl with the chopped cabbage.

Add the flour, water, and salt to the bowl.

Mix all the ingredients thoroughly until well combined and the cabbage is evenly coated.

Heat a frying pan over medium heat. Add a small amount of oil to coat the bottom of the pan.

Pour the cabbage mixture into the heated pan, spreading it out to form a round, pancake-like shape. It's important to do this immediately after mixing.

Place a lid on the pan. Cook without touching or disturbing the cabbage bread until the mixture hardens and the bottom is golden brown. This usually takes about 5-7 minutes.

Remove the lid and carefully flip the cabbage bread using a spatula.

Place the lid back on and continue cooking until the second side is also golden brown, about 3-5 minutes.

Transfer the cooked cabbage bread to a plate. Cut it into quarters.

Serve warm, optionally topped with okonomiyaki sauce, mayonnaise, and bonito flakes.


Finely chop the cabbage and place it into a medium-sized mixing bowl.

Crack the egg into the bowl with the chopped cabbage.

Add the flour, water, and salt to the bowl.

Mix all the ingredients thoroughly until well combined and the cabbage is evenly coated.

Heat a frying pan over medium heat. Add a small amount of oil to coat the bottom of the pan.

Pour the cabbage mixture into the heated pan, spreading it out to form a round, pancake-like shape. It's important to do this immediately after mixing.

Place a lid on the pan. Cook without touching or disturbing the cabbage bread until the mixture hardens and the bottom is golden brown. This usually takes about 5-7 minutes.

Remove the lid and carefully flip the cabbage bread using a spatula.

Place the lid back on and continue cooking until the second side is also golden brown, about 3-5 minutes.

Transfer the cooked cabbage bread to a plate. Cut it into quarters.

Serve warm, optionally topped with okonomiyaki sauce, mayonnaise, and bonito flakes.
