Traditional recipes

Sweetcorn okonomiyaki

Sweetcorn okonomiyaki

A Japanese-style omelette with crunchy veg and seaweed flakes

A Japanese-style omelette with crunchy veg and seaweed flakes

Serves 2

Cooks In20 minutes

DifficultyNot too tricky

Nutrition per serving
  • Calories 752 38%

  • Fat 31.2g 45%

  • Saturates 5.6g 28%

  • Sugars 9.1g 10%

  • Salt 0.88g 15%

  • Protein 25.9g 52%

  • Carbs 97.9g 38%

  • Fibre 11.1g -

Of an adult's reference intake


  • 3 large free-range eggs
  • 200 g okonomiyaki flour , see Tip
  • 250 g Chinese cabbage
  • 1 corn cob
  • 2 shallots
  • groundnut or rapeseed oil
  • 2 tablespoons mayonnaise
  • 2 tablespoons okonomiyaki sauce , see Tip
  • 20 g pickled ginger
  • 4 spring onions
  • To serve
  • 1 teaspoon seaweed flakes
  • bonito flakes

Recipe From

Jamie Magazine

By Georgie Hayden


  1. Whisk together the eggs, flour and 250ml of water in a large jug or mixing bowl until you have a smooth batter.
  2. Trim and finely chop the cabbage, then peel and finely slice the shallot. Remove the kernels from the cob (discard the cob), then add all the veg to the batter.
  3. Place a non-stick frying pan over a medium heat and pour in a 1 tablespoon of oil. Ladle in half the batter and leave it to fry for 8 minutes, until just set and golden underneath. Quickly flip the pancake and cook for 6 more minutes.
  4. Drizzle the pancake with the mayonnaise and okonomiyaki sauce. Finely slice the pickled ginger and spring onions, then sprinkle over the top. Finish with the seaweed flakes and bonito flakes, then serve.


Okonomiyaki flour is a wheat flour mixed with ground yamaimo (Japanese yam), for extra flavour and binding power. You can buy okonomiyaki flour and sauce online – or make your own sauce by combining 3 tablespoons of tomato sauce with 1 tablespoon each of Worcestershire and soy sauce.

Watch the video: japanese pizza VS okonomiyaki (October 2020).