Cabbage slaw okonomiyaki pancake

One of my favourite ways of using up leftover slaw, especially if it’s the kind of oversized batch that feels like it’ll never end, is to fry it up into okonomiyaki pancakes. Which is just perfect, because as the title suggests, these pancakes are “as you like”. Add whatever you’ve got – even if you have any leftover meat like chicken or pork, or seafood like prawns or fish, you can add these into the batter as well. Reduce how much cabbage slaw you add or just double the recipe. You’ll want to eat these again and again!


  • 400 g leftover cabbage slaw even with the dressing on it
  • 100 g of plain flour or gluten free plain flour
  • ½ cup water or leftover chicken or veggie stock
  • 2 eggs
  • 1 tsp of miso paste optional but excellent
  • Feel free to add: spring onions or sliced onion if not already in your slaw
  • Neutral oil (such as grapeseed or rice bran) for shallow frying


  • 1 tbsp Worcestershire sauce
  • 1 tbsp tomato sauce
  • 1 tbsp oyster or mushroom sauce
  • Mix and add a splash of sesame oil. Taste and adjust to your liking.


  • Kewpie Mayo
  • Sesame seeds
  • Spring onions


  • In a bowl add the plain flour, eggs, water and miso (if using). Whisk together until smooth. Stir in the slaw and mix until everything is coated in the batter.
  • Heat a medium sized, non-stick saucepan on a low to medium heat. Add 3 tablespoons of neutral oil and bring to a shimmer.
  • Add about 1 cup of the slaw batter into the hot pan, spread out to a round disc and cook until coloured, then flip.
  • Repeat until all of the batter is used up. You will need to add 1 tablespoon of oil before frying each pancake.
  • Serve warm with all the toppings and maybe even a fried egg on top!


If you’ve no slaw left over, feel free to grab a slaw mix from the shops for a shortcut!
Kewpie mayo is the Japanese mayo that you’ll find in a squeezy tube. Try using it instead of whole egg mayo in your next potato salad, and you won’t go back!