Category: Japanese

Soy Glazed Potatoes

Soy Glazed Potatoes

Whenever I tell people that I don’t love potatoes, they gasp as if I just said I hate kittens. But it’s true, they aren’t my fave veggie by a long shot. I usually find them kind of bland and boring. Generally when I want a read more



In the realm of Japanese cuisine, few dishes evoke the same sense of warmth and nostalgia as Oyakodon. Even its name, where the literal translation is parent and child rice bowl, conjures comfort. The parent and child actually refers to the juicy morsels of chicken read more

Okonomiyaki Style Cabbage

Okonomiyaki Style Cabbage

A while back I posted my take on Okonomiyaki, Japan’s famous savory cabbage pancake. It’s filled to the brim with yummy delights like shrimp and bacon, and remains a family fave. But sometimes I’m craving this deconstructed version, where I cook just the cabbage, drizzled with sauce and served with an array of the traditional toppings. Think of this Okonomiyaki Style Cabbage as all the best parts of Okonomiyaki, without the more labor intensive process of making pancakes. This works as a perfect side to so many dishes, and if you’re doing Veganuary it’s easily veganized. If you are used to having cabbage mainly in raw applications like coleslaw or kimchi, cooking it until it’s a bit charred in places will be a revelation. Like I always say, if you want to include more veggies in your meals make them interesting and exciting, and this one really delivers! My Okonomiyaki Style Cabbage is full of pleasing textures and smoky, umami laden flavors, so let’s get into it.


This is a really straightforward recipe. The cabbage gets cut and roasted, and while it’s roasting I whisk up the sauce.  I like to use Taiwanese cabbage for this, as its leaves are a bit sweeter and more tender, but a regular green cabbage will work as well. You might need to roast it longer until it really cooks down.

salt style cabbage

The cabbage goes into the oven at 450 degrees. You really want that high heat to wilt the cabbage and char the edges. Trust me, the charred and browned bits are the best part. That’s what gives Okonomiyaki Style Cabbage the smoky flavor that makes it so irresistible. It can take up to a half hour to get roast it to perfection. So while the cabbage is roasting in the oven, I make the sauce. Multi-tasking for the win! This sauce is made with ordinary pantry ingredients, but it is far from ordinary! Hoisin works its salty and sweet magic,  and then worcestershire (no I can’t pronounce it either), red wine vinegar and a handful of other ingredients really make it shine.

sauce okonomiyaki style cabbage

spices cabbage style

Once the cabbage is done roasting, I take it out of the over and add the sauce. And then the real fun begins-the toppings!

Okonomiyaki Style Cabbage Toppings

The toppings really elevate this dish from a humble cabbage side to a superstar! I use the toppings that I would usually put on top of my Okonomiyaki pancakes. Kewpie Mayo, katsuobushi flakes, beni shoga (pickled red ginger), chopped green onions, powdered nori…the works! Okonomi means as you like it, so you can certainly add or omit to your heart’s desire. If you want to veganize this, use a vegan mayo and omit the katsuobushi. The katsuobushi adds an intriguing smoky element, but it will be delicious without it too.

ginger cabbage

Then I drizzle the cabbage with the Kewpie Mayo and top with the katsuobushi flakes.

I hope you enjoy this fresh new spin on cabbage as much as I do. Let me know what you think; you can leave a comment or tag us in your pics @funkyasiankitchen, we love hearing from you!

Did the Okonomiyaki Style Cabbage inspire you to look at cabbage in a new light?  Check out my Stuffed Cabbage, Braised Cabbage with Seafood, and of course our super popular Real Deal Kimchi!


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recipe card cabbage

Okinomiyaki Style Cabbage

  • Author: Funky Asian Kitchen
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: serves 4-6 1x
  • Category: sides
  • Cuisine: japanese


  • 1 ½ Pounds Cabbage (Taiwanese Style preferred, about ½ large head)
  • 3 Tablespoons neutral oil
  • ½ teaspoon sea salt
  • Freshly ground black pepper


  • 4 Tablespoons red wine vinegar (white wine vinegar is fine too)
  • 1 Tablespoon sugar
  • ¼ teaspoon granulated garlic
  • ¼ teaspoon granulated onion
  • A couple dashes cayenne pepper
  • 1 Tablespoon worcestershire sauce
  • 1 Tablespoons ketchup
  • 3 Tablespoons hoisin sauce


  • 2 tablespoons shredded pickled red ginger
  • 1 scallion trimmed and sliced 
  • 1 package katsuo bushi (about 5 grams, optional)
  • 2 tablespoons mayonnaise (kewpie brand preferred)
  • 1 teaspoon aonori (powdered green nori)


  1. Heat oven to 450°F. Cut cabbage into 1/2-inch slices, then cut across the slices so you have a pile of 1- to 2-inch pieces. 
  2. On a large baking sheet, toss with neutral oil, salt, and pepper so the cabbage is evenly coated.
  3. Roast for 15 minutes, then remove the pan from the oven and flip the cabbage so you can cook it evenly. Return the pan to the oven for 5-10 minutes, until the cabbage is wilted and a little charred. The almost burnt brown edges give it the smoky flavor and crisp texture that makes the dish great.
  4. While the cabbage is roasting, make the sauce. Combine the red wine vinegar, sugar, granulated garlic, granulated onion, cayenne pepper, worcestershire sauce, ketchup, oyster sauce, and hoisin sauce. Stir until the sugar is fully dissolved. 
  5. When the cabbage is done roasting, pull the pan out of the oven and pour the sauce over the cabbage and stir/toss to combine. 
  6. Pile the cabbage high on a platter and garnish with the scallions, aonori, bonito flakes, and pickled ginger. You can serve the mayo on the side for dipping or just drizzle it on top of the cabbage.

Keywords: cabbage, veggie sides, okinomiyaki

Makanai Noodles

Makanai Noodles

If you’ve ever worked in a restaurant before you may be familiar with family meal. In our restaurants, family meal is always served between lunch and dinner shifts so the whole staff can eat together. Ideally family meals are filling, quick to make so they read more

Simmered Kabocha

Simmered Kabocha

If you love winter squashes but have never tried kabocha, you’re in a for a treat. Sometimes called Japanese pumpkin, Kabocha is sweeter than pumpkin and even than butternut squash. When gently simmered, it becomes incredibly tender and makes a perfect side for nearly any read more

Tamagoyaki Frittata

Tamagoyaki Frittata

Tamagoyaki is a favorite Japanese lunch box item, often found in purchased bento boxes or made by a home cook for school lunches. Dashi flavored thin, delicate layers of cooked egg are rolled together to make a large fluffy omelet. It’s deeply savory from the dashi and all kinds of yummy things can be added just like in the omelets you may be more familiar with. Because it can be served warm, cold, or room temperature, tamagoyaki is a versatile side dish that can be served at any meal or just enjoyed as a quick snack.

And while I love its umami rich goodness, it can be a little labor intensive for my regular meal rotation. Although the prepping of ingredients is quick and simple, the cooking technique is not. A square pan, which I’m sure you all have, is heated and oiled, and then a small amount of the egg mixture is poured into the pan. The thin egg crepe is rolled and then the process is repeated over and over again until you’ve created a thick egg omelette about the size of a brick. It’s delicious and impressive, but it’s completely hands on and requires a lot of delicate work. And thus my Tamagoyaki Frittata was born. All the flavor I love with a straightforward process that lets me enjoy it far more often. Brunch, supper, leftovers for lunch…this does it all, so let’s get into it.

ingredients tamagoyaki frittata

Making Tamagoyaki Frittata

If you’ve made any type of frittata before, the process will be very familiar. What may be new is the addition of super savory ingredients like dashi stock, mirin, and soy sauce that give it a decidedly Japanese twist. You can make my homemade dashi and use it for this, or you can use dashi powder. I like to add crabsticks and scallions too.

Have you ever had a frittata and it’s a thin and rubbery dissapointment? The trick is to use the correct number of eggs for the pan and not to overcook it. I also use a moderately hot oven, which protects the eggs a bit; eggs cook better at lower temperatures. So a good rule of thumb is to use the same number of eggs as the size of the pan. Today, I’m using an 8 inch skillet so I will be using 8 eggs. Once you pour the mixture into the pan, you might be a little scared that it will overflow, but fear not. This is the correct amount, and you will get a nice fluffy, thick Tamagoyaki Frittata that’s insta-worthy.

eggs in bowl

dashi soy frittata

Another tip, take care not to overbeat the eggs; too much air whipped into the eggs will result in a dry and spongy texture instead of the fluffy delight we’re going for.

cut crabsticks

shred crabsticks

Bake in the center of the oven until it’s puffed up and the center is set, 15-20 minutes.

Use a spatula to loosen the edges and turn it out onto a cutting board or serving plate.

The beauty of this Tamagoyaki Frittata is that it’s insanely delicious right out of the oven, or at room temperature, or cold right out of the fridge! It’s perfect for a family dinner or hosting a brunch. Serve it alongside Korean Cucumber Salad for an easy meal everyone will love.

Love eggs as much as I do? Check out my Egg Soufflé, Soy Eggs, and this awesome Soboro Beef Bowl!


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Tamagoyaki Frittata

  • Author: Funky Asian Kitchen
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: serves 4
  • Category: snacks
  • Cuisine: japanese


  • 8 large eggs
  • 8 Tablespoons (½ cup) dashi (I used katsuobushi and kombu combo but you can use another kind)
  • 6 crabsticks
  • 2 scallions, trimmed and minced
  • ½ teaspoon sea salt 
  • 2 teaspoons soy sauce
  • 1 Tablespoon mirin
  • 1 Tablespoon sugar
  • 2 Tablespoons neutral oil


  1. Preheat the oven to 375 and move the shelf to the middle rack of the oven.
  2. Crack the eggs into a large bowl. Add the dashi, salt, soy sauce, mirin, and sugar to the bowl and stir well to combine. (If you are using a whip, try not to incorporate too much air into your eggs. You want to mix it, not beat it.)
  3. Cut the crab sticks in half and then pull them apart into shreds with your hands. Set it aside.
  4. Heat an 8” non stick or seasoned cast iron skillet over medium high heat for several minutes. Add the neutral oil and swirl it around the pan to coat the surface.
  5. Sprinkle the crab and scallion evenly over the skillet and then pour the eggs into the skillet. 
  6. Put the skillet into the oven and bake for 15-20 minutes until the center is just set (it’s fine if it’s still slightly jiggly but you do not want it to be liquidy) and the egg has puffed up kind of like a souffle.
  7. Run a thin spatula around the edges of the frittata to free any sticky bits and then turn it out onto a cutting board. 
  8. Cut the frittata into 8 wedges and serve immediately.


*Tamagoyaki frittata is good warm, room temperature, or cold 

* You can also use 1 teaspoon of dashi powder mixed with ½ cup of water or use a dashi packet and simmer it with 1 ½ cups of water (using only ½ cup for the recipe)

Keywords: brunch, eggs, tamagoyaki, japanese