Sugarloaf Cabbage Okonomiyaki


Prep time: 10 minutes

Cooking time: 25 minutes

Serves: 4


  • 1 Sugarloaf Cabbage
  • 1 Bunch Shallots
  • 1 Cup Panko Breadcrumbs
  • 4 eggs
  • ½ Cup Tomato sauce
  • 3 Tbsp Worcestershire sauce
  • 1 ½ Tbsp Oyster Sauce
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Honey
  • ½ Cup Sesame Dressing (Kenko Creamy Sesame Dressing)
  • 4 Tbsp Kura Bonito Furikake Seasoning
  • Pickle Ginger (Optional)
  • Salt and pepper
  • Cooking oil


1. Cut the sugarloaf cabbage in half lengthways and finely slice it across. Place into a mixing bowl.

2. Wash and finely slice the shallots, add to the bowl and reserve some of the green sliced tips for garnishing.

3. Wisk the eggs and add to the bowl. Add the panko and season with salt and pepper. Mix well and set aside.

4. Place the tomato sauce, Worcestershire sauce, oyster sauce, honey and soy sauce into a bowl and mix until combined. Set aside.

5. Bring a large frying pan to medium high heat. Drizzle with some cooking oil and add ¼ of the cabbage mixture to the pan. Shape the mixture into a type of a patty shape of approx. 2cm high.

6. Bring the edges together towards the middle to make it into a round shape. Cook for 3mins and carefully turn it using a spatula. Cook for further 2-3mins and put in a plate.

7. Repeat with the rest of the cabbage mixture.

8. Dress with the okonomiyaki sauce and drizzle with some of the sesame dressing, garnish with sliced shallots and dust with Bonito and nori seasoning powder.

9. Serve with pickle ginger on the side if desired.

Ingredients for Sugarloaf Cabbage Okonomiyaki

Shallots Bunch

$1.99 ea

Harris Farm Eggs Free Range Eggs x12 660g

$6.99 ea

Beerenberg Tomato Sauce 300ml

$5.20 ea

Ayam Oyster Sauce 210ml

$3.99 ea