“As you like it” Savoury Cabbage Pancake – Family Style
Okonomiyaki is one of Mum’s signature dishes — and this is her 1960s Aussie version, born from necessity and a whole lot of love.
Back then, you couldn’t just pop down to the shop for okonomiyaki sauce, kewpie mayo, or a bag of bonito flakes. So Mum adapted. Simple pantry staples, whatever was available, and a hot pan on the stove. The result is still one of my favourite “feed-the-family” meals: hearty, quick, and ridiculously tasty.
Watch the YouTube tutorial (link).
Recipe
Serves: 2
Style: Thin, crispy-edged pancakes (Cherry’s way)
Ingredients
- 1 cup plain flour
- Cold water (enough to make a smooth, pourable batter)
- 2 cups finely shredded cabbage
- 2 spring onions, finely sliced
- 150g beef mince
- Vegetable oil, for cooking
Method
- Make the batter: In a large bowl, mix the flour with enough cold water to create a smooth, pourable batter. Rest for 10 minutes.
- Heat the pan: Preheat a non-stick pan over medium heat and add a little oil.
- Build the pancake: Pour in enough batter to make a thin pancake. Sprinkle over half the cabbage, spring onion, and beef mince. Pour a thin layer of batter over the top to hold it together.
- Cook: Cover with a lid and cook for 5 minutes. Flip, then cook 3–4 minutes uncovered.
- Repeat: Make the second pancake the same way.
- Serve: Drizzle with Worcestershire sauce or soy sauce (Mum used either, depending what was in the cupboard).
Chef Ian’s Tips
- Shred the cabbage fine — it cooks faster and binds better in a thin pancake.
- Keep the batter pourable (not thick like pancake mix). This is what makes Cherry’s version lighter and quicker.
- Lid on first to help the mince cook through without burning the base.
- Flip with confidence: loosen the edges first, then commit — hesitation is how pancakes fold themselves.
- Want it more “Japanese-style” today? Add a drizzle of kewpie mayo and okonomiyaki sauce — but Cherry’s version is still my go-to.
To Serve
This is a quick, satisfying meal as-is — but it also plays nicely with a simple side salad or a little pickled cucumber if you’ve got it ready.
Final Thoughts from Chef Ian
"This is comfort food with a story — simple ingredients, big flavour, and zero fuss. Give it a crack and make it “as you like it”… because that’s exactly what okonomiyaki is all about."
Cheg Ian
