Can I make this ahead of time?

While this dish is best enjoyed fresh, you can prepare the batter and chop the cabbage in advance. When ready to serve, cook the pancakes and add the egg and toppings.

Can I make this pancake vegan?

Yes, simply omit the egg and add in any additional ingredients you'd like!

Can I make this gluten free?

You can swap the all-purpose flour with a gluten-free flour blend or rice flour to make it suitable for a gluten-free diet.

What is the difference between okonomiyaki and kyabetsu yaki?

Kyabetsu yaki is a simpler version of okonomiyaki, where cabbage and egg are cooked in a thin flour batter. Okonomiyaki, on the other hand, has a much greater variety of ingredients and variations, often including meats, seafood, and vegetables mixed into the batter.

What is the difference between tonpeiyaki and kyabetsu yaki?

Tonpeiyaki features pork and cabbage wrapped in a thin layer of egg, while kyabetsu yaki uses a thin flour batter to cook cabbage and egg in a pancake-like style.

Kyabetsu Yaki (Japanese Cabbage Pancake) キャベツ焼き

Name: Japanese Cabbage Pancake (Kyabetsu Yaki)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Japanese
Ingredients: 1/6 (150 g) cabbage, shredded or thinly sliced; 2 tbsp (20 g) all purpose flour; 1 tbsp (10 g) rice flour, potato starch or additional flour; 1/4 cup (60 ml) water; 1/2 tsp dashi granules or 1 tsp shiro dashi; 1 large eggs; tenkasu (fried batter bits); benishoga (pickled ginger); cheese; thinly sliced pork; scallions; mayonnaise; okonomiyaki sauce; aonori; katsuobushi; benishoga

Description

Kyabetsu Yaki is a Japanese grilled cabbage pancake with a thin, slightly chewy yet crispy base, topped with cabbage and egg, then folded like an omelet. This easy-to-make savory street food is perfect for a quick meal or satisfying snack.

Ingredients

Units

1/6 (150 g) cabbage, shredded or thinly sliced
2 tbsp (20 g) all purpose flour
1 tbsp (10 g) rice flour, potato starch or additional flour
1/4 cup (60 ml) water
1/2 tsp dashi granules or 1 tsp shiro dashi
1 large eggs

Optional Add-ins:

tenkasu (fried batter bits)
benishoga (pickled ginger)
cheese
thinly sliced pork
scallions

For Serving:

mayonnaise
okonomiyaki sauce
aonori
katsuobushi
benishoga

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Instructions

Prep the cabbage: Shred or thinly slice the cabbage.
Prepare the batter: In a bowl, combine flour, rice flour (or starch), water, and dashi granules (or shiro dashi) to make the batter.
Cook the pancake: Heat oil in a 10 inch pan over medium heat. Once hot, pour the batter into the pan, spreading it evenly. Add the shredded cabbage, leaving a small space in the center. Crack in 1–2 eggs (leave them whole or scramble, as preferred). Add any optional toppings such as tenkasu, benishoga, cheese, thinly sliced pork, or scallions.
Steam: Cover with a lid and reduce heat to low. Cook for about 5 minutes, or until the the egg is cooked to your desired doneness. If adding meat, make sure it’s fully cooked through. You can flip the pancake to lightly char the cabbage, if desired.
Fold: Once cooked, fold the pancake in half. If you flipped it, flip it back one more time before folding.
Serve: Drizzle generously with okonomiyaki sauce and mayonnaise, then top with aonori, katsuobushi, and benishoga. Enjoy!!

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Main dish
Method: Stove top
Cuisine: Japanese

Nutrition

Serving Size: 1 serving
Calories: 230
Sugar: 3 g
Sodium: 500 mg
Fat: 12 g
Saturated Fat: 1.5 g
Unsaturated Fat: 10 g
Trans Fat: 0
Carbohydrates: 25 g
Fiber: 2 g
Protein: 7 g
Cholesterol: 70 mg