Skip to main content

Japanese Savoury Pancake by Caroline Taylor.

Caroline likes to have fun with cooking, keeping it light-hearted, experimental, and local. She’s built a warm and lasting relationship with local farmers, grocers, fishmongers, and butchers.

“There’s nothing better than putting a bunch of ingredients together that you might not have used before and creating a new family favourite!”

Japanese Savoury Pancakes – serves 6


  • 3 free-range eggs Japanese savoury pancake
  • 150g plain flour
  • 150g stock, cooled
  • 45g raw potato, grated
  • 1½ tsp crispy onions
  • 3 tsp spring onions, chopped
  • 1½ tsp fresh ginger, grated (or Japanese pickled ginger, diced)
  • 375g cabbage, thinly shredded
  • Oil

To garnish

  • Kewpie mayonnaise (or regular)
  • Okonomiyaki sauce (or HP sauce)
  • Bonito fish flakes
  • Powdered seaweed
  • Optional
  • Prawn, octopus, squid or thinly-sliced pork belly


  1. Mix together the egg and flour, then stir in the cooled stock, making sure there are no lumps.
  2. Add the grated potato to the batter, then stir in the crispy onions, spring onions, ginger and cabbage, plus the seafood or pork belly, if using.
  3. Heat a thin layer of oil in a frying pan on a medium heat. Pour the mixture into the pan, and fry for five minutes each side.
  4. Add the garnishes to taste and serve immediately.