Asparagus Okonomiyaki |
Favourites 17
Total Time: 25 Minutes
Serves 2


  • 250g of asparagus
  • 75g of wholemeal plain flour or white plain flour
  • 120g of water
  • ½ tsp of baking powder
  • 1 tbsp of toasted sesame oil
  • 1 tbsp of soy sauce
  • 2 large British Lion eggs
  • 2 spring onions, finely sliced
  • 150g of green cabbage, very finely shredded
  • 1 tbsp of vegetable oil
  • 2 tbsp of ketchup
  • 2 tbsp of brown sauce
  • Pinch of sugar
  • Mayonnaise
  • Pickled ginger
  • Spring onion, thinly sliced
  • Cress or microgreens


  1. Cut the bottom 2cm off the woody stalk of each asparagus and discard, then cut into thirds. Place into a large frying pan containing 1cm of water and place over a high heat. Once the water starts to simmer, leave to cook for one minute then drain.
  2. Place the flour, water and baking powder into a medium bowl. Add the sesame oil, soy sauce and eggs. Use a whisk or fork to stir it together until just combined – do not over mix.
  3. Add the cooked asparagus, sliced spring onions and shredded cabbage and stir together a few times to coat.
  4. In a small bowl, stir together the sauce ingredients.
  5. Heat the vegetable oil in the same frying pan you were using earlier over a high heat. Once hot, turn the heat down to low and pour in half of the batter, spreading it out into a roughly 20cm circle. Leave to cook for five to seven minutes until golden underneath. Flip and cook on the other side for a further five to seven minutes until cooked through – you can test this by poking a knife into the centre, if it comes out clean it’s done.
  6. Flip out onto a cutting board and serve with the sauce and toppings, as desired. Repeat with the remaining batter so you have two large pancakes

Recipe courtesy of

DISCLAIMER: We endeavour to always credit the correct original source of every image we use. If you think a credit may be incorrect, please contact us at

You are not seeing this website as it was intended. Please try loading it in an up to date web browser.