Okonomiyaki with Olives and Vegetables


  • 6 tablespoons water
  • 1 egg
  • 3/4 cup flour
  • 1/4 teaspoon salt
  • 1 1/2 cups thinly sliced and chopped cabbage
  • 1 green onion, chopped
  • 2 tbsp. shredded and chopped carrots
  • 1/2 cup sliced California black ripe olives
  • 2 tablespoons vegetable oil, divided
  • Bonito flakes (optional)

Optional Additions

  • Chopped cooked chopped shrimp, chicken or pork


  • Sririacha, ketchup, mayonnaise, Chuno or Tonkatsu sauce


This is a great use of bits of leftover vegetables and meat.

Whisk water and egg together in a medium bowl. Whisk in flour and salt until smooth. Stir in vegetables and any desired meats and sprinkle with bonito flakes if you like. Heat 1 tablespoon oil in a large skillet until hot. Spread half the mixture evenly into pan and smooth the surface. Cover and cook over low heat for 5 minutes or until cooked and golden brown on the bottom. Carefully flip (or use another hot skillet to invert the pancake into) and cook for a few minutes more to brown the other side. Repeat with remaining oil and batter. Drizzle with any desired condiments.