The Dinner Planner



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Servings 4


  • ½ wombok cabbage - finely shredded
  • 3 carrots - grated
  • 3 spring onions - finely diced, save 1 for topping
  • 4 eggs - whisked
  • cup plain flour
  • 2 tbsp cornflour
  • cup vegetable stock
  • 1 tsp salt
  • ½ tsp white pepper

Okonomiyaki Sauce

  • 2 tbso tomato sauce
  • 1 tbsp worcestershire sauce
  • 1 tbsp soy sauce
  • 1 tsp honey

To serve

  • kewpie mayonnaise
  • spring onions
  • sesame seeds


  • In a large bowl add the flours and salt and combine. Add the cabbage, carrots and spring onion (reserving one for the toppings). Pour in whisked eggs and stock and stir to combine.
  • To make the sauce, combine all ingredients and stir well.
  • Heat a large frypan on medium. When hot, drizzle with some olive oil (about 2 teaspoons should be enough) and add a big spoonful of batter to the pan, forming it into a neat circle that is around 15cm-16cm in diameter and about 2cm thick (it is up to you how big you make the pancakes; you can make them bigger or smaller). Tuck the edges and cook for 4-5 minutes until you see the edges browning. If the pancake is browning too quickly, reduce the heat. Using the widest spatula you have, carefully flip the pancake over and cook for another 4-5 minutes until golden. Remove from the pan and set aside. Continue cooking the rest of the batter.
  • We had a couple of fry pans on the go to speed up the process.
  • To serve, drizzle over the okonomiyaki sauce, kewpie and garnish with spring onions, sesame seeds. We also love to use shichimi togarashi and furikake.

Tips and Variations

GLUTEN FREE - If using GF flours. 
This is a great recipe to also use up any odds and ends of vegetables in the fridge. Great with broccoli (stalk and all), snow peas, beans.

Want some tips and tricks to help you out through the week? Perhaps a recipe or two and some cocktail inspiration?