Veggie Okonomiyaki

Veggie Okonomiyaki

A popular Japanese dish, Okonomiyaki [ow-kuh-NOW-mee-AA-kee] is a deliciously savory pancake consisting of cabbage and batter for which a wide variety of toppings can be used. For this version, we folded wildbrine Miso Horseradish Kimchi into the batter with the cabbage. Usually made to be about the size of a skillet, and then served and sliced into portions, we chose instead to cook individual portions that will work well as a side dish to any meal.


1 c. all-purpose flour or gluten-free flour substitute
¾ c. Water
1 egg
1 c. wildbrine Miso Horseradish Kimchi
1 c. Green cabbage (about ¼ of a whole cabbage)
½ c. Green onion, thinly sliced on a diagonal
1 Tbsp Salt
Salt and pepper to taste


Total Time: 40 Minutes


1 Serving


1. Place kimchi in a colander to drain and set aside (save brine for later use – see below). Slice cabbage thinly into ¼ inch slices (about ¼ of a cabbage). Place in a bowl and toss with 1 teaspoon of salt. Set aside and let the cabbage sit for 10-30 minutes to soften.
2. In the meantime, whisk the water and egg together in a large mixing bowl. Slowly whisk in flour to create a thick, pancake-like batter. Add a splash of water if it seems too gummy, but don’t add enough to make it thin or “soupy”. It will loosen up a bit with the addition of the cabbage and kimchi. Season with salt and pepper (about ½ tsp. each.)
3. Strain the salted cabbage and discard the liquid. Slowly fold the drained cabbage, Wildbrine Miso Horseradish Kimchi, and sliced green onions into the batter.
4. Heat a sauté pan over medium heat. Once the pan is warm, add in a splash (about 1 tsp) of a neutral oil (canola oil, coconut oil, or olive oil all work). Once the pan has heated but is not smoking, scoop in the pancake batter using a ¼ to 1/3 cup measuring cup.
5. Cook pancake until golden brown on one side and edges are beginning to dry out, then flip and continue cooking until completely set in the center (about 3-4 minutes per side)

NOTE: For condiments, use kewpie mayo (Japanese mayo), Japanese BBQ sauce, or vegan sauces if desired. Creating a light slaw with any leftover cabbage and green onions would also be lovely, and/or topping with a fried egg. Or try this to make a delicious crema: in a small bowl, take the drained wildbrine Kimchi liquid, mix with some Greek yogurt or sour cream and a pinch of salt.

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Sarah Power

I made this recipe last night and it’s so delicious! OMG, it’s going to be a staple in my house now. Thanks Wild Bunch for the great kimchi and recipe. Yum.

The wild Bunch

Awesome! So glad you enjoyed it 😀