Cabbage and Yuba Okonomiyaki | CUESA

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Cabbage and Yuba Okonomiyaki


George Meza, Onsen

This recipe was demonstrated for CUESA’s Market to Table program on April 27, 2019.

Serves 4


Pickled Carrots

1 cup apple cider vinegar
1 cup water
½ cup granulated sugar
4 tablespoons kosher salt
¼ cup julienned carrot – about 1 small or ½ medium carrot

Okonomiyaki sauce

2 tablespoons granulated sugar
1 cup hoisin sauce
¼ cup soy sauce
1 dash Worcestershire sauce


2 eggs
¼ pound braised pork belly or 3 slices bacon, chopped
½ large head green cabbage, sliced thinly
4 ounces yuba, sliced into ½ inch wide strips
2 pinches salt
¼ cup Mochiko rice flour
¼ cup pickled julienned carrots (or pickled ginger slices)
2 teaspoons neutral cooking oil, for cooking


Japanese mayonnaise
1 tablespoon bonito flakes
½ teaspoon nori powder
¼ cup sliced scallion
1 hard boiled egg, peeled and chopped


To prepare pickled carrot: Bring vinegar, water, sugar, and salt to a simmer over medium-high heat in a non-reactive saucepan. Set aside. Place julienned carrot in a heat-proof bowl and add pickling liquid. Set aside until carrots have cooled to room temperature.

To prepare sauce: Mix all ingredients together in a small bowl. Transfer to a squeeze bottle if you have it. Set aside.

To prepare okonomiyaki: Mix all ingredients except oil together in a large bowl and set aside. Preheat an 8 or 9 inch non-stick pan over medium heat. Add oil. Once hot, pour mixture into pan and cook for about 3 minutes, lowering heat if it starts to brown too quickly. Cook until golden brown. Flip over and cook for another 3 minutes or so, until golden brown.

To serve: Transfer okonomiyaki to plate. Add sauce and desired garnishes. Serve immediately.


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »