Past Recipes

Okonomiyaki with Chinese Broccoli, Sriracha Mayo, and Sesame-Cabbage Slaw

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Recipe Details


Savory pancakes, anyone? This week, we’re making Japanese okonomiyaki. With the delicate texture of a crêpe and the golden crust of an omelet, our repeat-hit version is stuffed with Chinese broccoli, edamame, and scallion, then seared until crispy-edged. Sesame-laced carrot-cabbage slaw is piled on top for a refreshing crunch, and a drizzle of Sriracha mayo provides creamy, spicy goodness.


  • < 600 Calories
  • Vegetarian
  • Stovetop Only

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Laura

By Chef Laura

Nutritional info

  • Calories 590
  • Protein 11g
  • Total Carb 60g
  • Total Fat 35g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • Chinese broccoli
    4 ounces
    Chinese broccoli
  • scallions
  • soy sauce
    2 packets
    soy sauce
  • sesame oil
    1 tablespoon
    sesame oil
  • flour
    1 cup
  • mayonnaise
    2 packets
  • Sriracha
    1 packet
  • sesame seeds
    2 teaspoons
    sesame seeds
  • rice wine vinegar
    1 teaspoon
    rice wine vinegar
  • agave
    1 teaspoon
  • edamame
    1/4 cup
  • shredded red cabbage
    1 cup
    shredded red cabbage
  • shredded carrots
    1/4 cup
    shredded carrots

What You’ll Need

  • canola oil
  • eggs
  • kosher salt
  • black pepper
  • 12" large nonstick pan
  • aluminum foil

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Rinse Chinese broccoli, trim and discard bottom 1 inch of stems, and thinly slice crosswise. Rinse scallions, trim and discard roots, and thinly slice, keeping whites and light greens separate from dark greens. In a large bowl, whisk together 1 packet soy sauce, half of sesame oil, 2 eggs, and ½ cup water. Add flour and whisk until batter is thick and small bubbles form. Set batter aside until Step 4.  

  2. Make Sriracha mayo and toast sesame seeds

    Make Sriracha mayo and toast sesame seeds

    In a small bowl, whisk together mayonnaise, Sriracha, and remaining soy sauce. Season with salt and pepper as desired, and set aside until ready to serve. Place sesame seeds in a large nonstick pan over medium heat. Toast, stirring, until golden brown and fragrant, 2-3 minutes. Transfer to a medium bowl and wipe pan clean for Step 4. 

  3. Make sesame-cabbage slaw

    Make sesame-cabbage slaw

    Add rice wine vinegar and agave to bowl with sesame seeds, then slowly whisk in remaining sesame oil to fully combine. Season with ⅛ teaspoon salt and pepper as desired. Add slaw mix and scallion dark greens and toss to coat. Set aside to marinate until ready to serve.

  4. Finish batter

    Finish batter

    Gently fold edamame, Chinese broccoli, and scallion whites and light greens into batter. Season with ½ teaspoon salt and pepper as desired. 

  5. Cook okonomiyaki

    Cook okonomiyaki

    Return pan from sesame seeds to medium heat with 2 tablespoons canola oil. When oil is shimmering, add 1 cup batter and spread to ½-inch thickness with the back of a spoon. Cook until bubbles form on top and bottom is golden, 6-7 minutes, then flip and cook until cooked through, 6-7 minutes more. Transfer to a paper towel–lined plate and cover with foil. Repeat with remaining batter, adding oil as needed.

  6. Plate okonomiyaki

    Plate okonomiyaki

    Divide okonomiyaki beween serving plates and drizzle over Sriracha mayo. Top with sesame-cabbage slaw and dig in!

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