Japanese savoury pancake with Tenderstem® broccoli and red cabbage – recipe by Meera Sodha

Japanese savoury pancake with Tenderstem® broccoli and red cabbage – recipe by Meera Sodha

Meera Sodha has taken inspiration from the fresh and flavourful cuisine of Japan for this dish.

This savoury pancake dish is known as “okonomiyaki” in Japan – literally translating to “grilled as you like it”. Combining cabbage and Tenderstem® broccoli for an added crunch, serve your pancake with mayo and katsuobushi (dried, fermented and smoked skipjack tuna) for a main meal that’ll whisk you away to Japan in a matter of minutes.


Preparation time

20 minutes

Cooking time

20 minutes



Nutritional information per serving

  • kcal 370
  • Fat 16.6g Medium
  • Saturates 2.3g Low
  • Carbs 37.9g
  • Sugars 8g Low
  • Fibre 6.1g
  • Protein 14.2g
  • Salt 1.46g Medium


  1. First blanch the Tenderstem®. Bring a large pot of water to the boil, drop the Tenderstem® in for 3 minutes, drain and set aside to cool.

  2. Whisk the flour, salt, eggs and 150ml water together in a mixing bowl with a fork until there are no lumps and you have a smooth batter.

  3. Add the finely sliced red cabbage and the white part of the spring onions to the batter. Roughly chop half of the Tenderstem® and place that into the batter and mix well to coat all of the vegetables.

  4. Leave this to one side whilst you prepare all the toppings for the okonomiyaki. Mix the mayonnaise with a little water, so that you can drizzle it with a spoon. Set the sauce and pickled ginger aside.

  5. To cook the okonomiyaki, heat 1 tbsp of the oil in a small frying pan over a medium to high heat. Add half the batter to the pan and flatten it with a spoon or spatula, it should be around 3cm deep. Cook the first side for 4 minutes. You should see the scraps of cabbage and batter at the edges of the pancake starting to brown and crisp. If it is going too fast, turn down the heat a little. After 4 minutes, turn the okonomiyaki with a palette knife or spatula (or if you are particularly confident, toss it like a pancake) and cook on the other side for a further 3 minutes. When ready, turn out onto a plate. Heat the remaining oil in the same pan and repeat with the second half of the batter.

  6. To serve, criss-cross the surface of the okonomiyaki with a drizzle of the okonomiyaki sauce and then the mayonnaise before liberally topping with the pickled ginger, Katsuobushi (if using) and finally, sprinkle over the remaining spring onion greens.

Meera Sodha

Cook and author of two best-selling cookbooks: Made in India and Fresh India.

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More ways to cook Tenderstem®

Nutrition information for Tenderstem® broccoli is based on lab analysis of the raw product commissioned by Tenderstem® broccoli. Please note, nutrition may vary due to origin, methods of storage and preparation, and freshness.

Nutrition analysis of recipes featured on the Tenderstem® broccoli website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.