Mini Chikuwa and Cabbage Okonomiyaki

Okonomiyaki are savory pancakes made with whatever ingredients you happen to have on hand. Simple and delicious, they are a great snack for kids!

Mini Chikuwa and Cabbage Okonomiyaki
Photographed by HIDETOSHI HARA

Recipe by
Junko Takagi







Calorie count is per serving.

Ingredients (Serves 2)

  • 1/2 chikuwa (20 g)
  • 1 leaf cabbage (small) (40 g)
  • 3 g benishoga (store-bought; shredded)
  • 5 g tempura bits (store-bought)
  • [Batter]

    • Slightly less than 50 g flour
    • Slightly less than 50 ml water
    • 1/2 beaten egg
  • 1 tbsp vegetable oil
  • 2 tbsp okonomiyaki sauce
  • Aonori flakes, as needed
  • Mayonnaise (preferably Japanese), as needed



Cut the cabbage leaf lengthwise into 4-5 cm long and 2-3 mm wide shreds. Cut the chikuwa into 2-3 mm thick slices. Thoroughly drain the benishoga.


Combine the flour, water, and beaten egg in a bowl until the flour is fully incorporated.


Heat 1/2 tbsp of vegetable oil in a frying pan placed over medium heat. Make 2 pancakes at a time. Drop 1-2 tbsp of [Batter] per pancake into the pan and spread each into a circle 10 cm in diameter. Place 1/4 of the cabbage, chikuwa, tempura bits, and benishoga onto each pancake. Drizzle 1 tbsp of [Batter] on top of each pancake and fry for 1-2 minutes. When the bottoms have browned, flip them over and press down lightly with a spatula. Fry for 1-2 more minutes and then remove. Repeat the process to make 2 more pancakes. Plate the okonomiyaki so that the sides with the toppings are facing up. Spread equal amounts of okonomiyaki sauce over each pancake, sprinkle with aonori flakes, and squeeze mayonnaise on top.


Place the toppings evenly over each pancake, making sure not to have them overflow.