How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Okonomiyaki with Lots of Cabbage?

You need 11 ingredients. The key ingredients include: 1/2 Cabbage (minced), 130 grams Cake flour, 150 ml Japanese dashi stock, 80 grams Tofu (silken), and more.

Is Okonomiyaki with Lots of Cabbage suitable as general?

Yes, Okonomiyaki with Lots of Cabbage falls under the General category and is a great choice for this type of meal.

How do I store leftover Okonomiyaki with Lots of Cabbage?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Okonomiyaki with Lots of Cabbage Recipe

Name: Okonomiyaki with Lots of Cabbage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 Cabbage (minced); 130 grams Cake flour; 150 ml Japanese dashi stock; 80 grams Tofu (silken); 1 Egg; 1 tsp Black pepper; 1 Corn kernels, tempura crumbs, pork, cheese, mochi, etc; 1 Okonomiyaki sauce; 1 Mayonnaise; 1 Bonito flakes; 1 Aonori

Try this homemade Okonomiyaki with Lots of Cabbage recipe the whole family will love. Made with Cabbage, flour, stock and Egg. Easy step-by-step instruc…

This Okonomiyaki with Lots of Cabbage relies on simple, everyday ingredients such as cabbage (minced), grams cake flour, japanese dashi stock and grams tofu (silken). It comes together quickly and makes 4 servings, at about 427 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Okonomiyaki with Lots of Cabbage

Tips for the best results

Variations & substitutions

My Personal Notes

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