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Photo of Okonomiyaki (Japanese pancakes) by WW

Okonomiyaki (Japanese pancakes)

Total Time
25 min
15 min
10 min
These Japanese savoury pancakes are filled with cabbage, ham and ginger. Topped with fresh bean sprouts and toasted sesame seeds.


White self-raising flour

½ cup(s), (75g)

Egg white

1 medium

Chinese cabbage (wombok)

½ cup(s), (40g) shredded

97% fat-free deli sliced ham

40 g, chopped

Fresh ginger

1½ tsp, finely grated

Green shallot(s)

1 individual, thinly sliced diagonally

Low-fat mayonnaise

2 tsp

Bean sprouts

40 g, (1/3 cup)

Sesame seeds

½ tsp, toasted

Oil spray

1 x 3 second spray(s)


  1. Place flour in a medium bowl. Make a well in the centre. Whisk 1/3 cup (80ml) water and egg white together in a small jug. Add to flour and stir to combine. Stir in cabbage, ham, ginger and white part of shallot.
  2. Lightly spray a medium non-stick frying pan with oil. Heat over medium heat. Using half the mixture per pancake, cook 2 pancakes for 4 minutes or until bubbles appear on the surface. Turn and cook for 3 minutes or until cooked through. Transfer to a serving plate.
  3. Drizzle pancakes with the mayonnaise. Top with the bean sprouts and remaining shallot. Sprinkle with the sesame seeds.


SERVING SUGGESTION: Salad drizzled with rice vinegar.TIP: To toast sesame seeds, dry fry them in a small saucepan over medium heat, tossing the pan often, until the seeds are lovely and golden.