A Singaporean Mum

Sometimes dinner doesn’t have to be extravagant. With leftover shredded cabbage and carrots (from making coleslaw), voilà — a quick, power-packed okonomiyaki! Kids love it, veggies are hidden, and it’s surprisingly filling!

Here’s how I do it!

Ingredients (Makes 3 pancakes)

2 cups cabbage, finely shredded

½ cup carrot, shredded

Cooking oil, for pan-frying

For the batter:

½ cup frying mix

¼ cup plain flour

2 eggs

½ cup water (adjust as needed)

For the toppings:

Yakisoba sauce, to drizzle

Japanese mayonnaise, to drizzle

Bonito flakes

Method

1. Make the Batter
• In a large bowl, mix the frying mix, plain flour, and egg.

• Slowly add a bit of water while stirring, until you get a thick but pourable batter.

2. Add the Veggies

• Fold in the shredded cabbage and carrot until well combined.

3. Cook the Pancakes

• Heat a non-stick pan over medium heat and drizzle with a little oil.

• Scoop a portion of the mixture into the pan and shape into a round pancake.

• Cook for 3–4 minutes on each side or until golden brown and cooked through.

• You can press down gently to help it cook evenly.

4. Top and Serve

• Place on a wire rack for 1–2 minutes to rest, then serve on a plate.

• Transfer to a plate.

• Drizzle with Yakisoba sauce and Japanese mayo in zigzag lines. Top with bonito flakes.