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Translated to "grilled as you like it," okonomiyaki is a savory Japanese dish known (and loved!) for its versatility. In one of our favorite shortcuts ever, we bake the cabbage pancake on a preheated sheet pan instead of cooking it in batches on the stovetop—so you can snip into the family-style goodness ASAP.
Ingredients
For okonomiyaki
- 2 Tbsp.
white miso
- 3/4 cup
lukewarm water
- 3
large eggs
- 1 1/2 cups
all-purpose flour
- 1 lb.
green cabbage, cored and thinly sliced
- 6
scallions, thinly sliced
- 3 Tbsp.
canola oil
Kewpie mayo, nori strips, and furikake, for topping
For okonomiyaki sauce
- 1/4 cup
ketchup
- 1 Tbsp.
oyster sauce
- 1 Tbsp.
Worcestershire sauce
- 1/4 tsp.
sugar
Directions
- Step 1Make okonomiyaki: Heat oven to 450°F with rimmed baking sheet inside.
- Step 2In large bowl, whisk miso into lukewarm water until dissolved. Whisk in eggs, then flour, until smooth. Fold in cabbage and scallions. Remove baking sheet from oven and reduce oven temperature to 425°F. Carefully drizzle oil on baking sheet and tilt to coat evenly. Add batter and spread in even layer. Bake until top is set and edges begin to brown, about 15 minutes.
- Step 3Meanwhile, make sauce: In small bowl, stir together ketchup, oyster sauce, Worcestershire sauce, and sugar.
- Step 4Remove pan from oven, position oven rack 6 inches from broiler, and heat to high. Once heated, broil okonomiyaki until top browns, 2 to 3 minutes.
- Step 5Drizzle with okonomiyaki sauce, then mayo. Sprinkle with nori and furikake.
NUTRITIONAL INFORMATION (per serving): About 393 cal, 15 g fat (2 g sat), 140 mg chol, 723 mg sodium, 53 g carb, 4 g fiber, 10 g sugar (3.5 g added sugar), 12 g pro

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