Japanese Okonomiyaki Coleslaw
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If you are tired of the same reliable yet boring coleslaw, and are looking for something completely new to try, this Japanese Okonomiyaki Coleslaw is just what you might be looking for! Inspired by Okonomiyaki, which is a popular savory pancake in Japan, this coleslaw doesn’t have the sweet and tangy flavor like you’d expect from a typical mayonnaise-based coleslaw.
It’s savory and packed with flavor. If you’ve ever tried okonomiyaki, it tastes exactly like it! And if you love okonomiyaki, you’ll find yourself loading up on this like it’s a main dish!
How to serve okonomiyaki coleslaw
The fun part of this dish might be how you decide to serve it. “Okonomi” means “the way you like” in Japanese. So, just in the name, you can serve the base coleslaw on the large serving bowl first. Then serve all the toppings separately for everyone to add as desired on the individual servings. Or you can add all the toppings in the serving bowl then mix them right before serving.
Either way, the more optional toppings from the recipe below you add to the coleslaw, the more it’ll taste like Okonomiyaki. This coleslaw without any of the toppings still tastes great, but it may not taste exactly like Okonomiyaki.
Adjusting the coleslaw dressing
Whether you use fresh cabbage or pre-cut coleslaw mix to make this, gradually add the mayo dressing to get the consistency you want. Since the cabbage and coleslaw mix sizes vary, if you add all the mayo dressing, it might be way too much for your taste. It could get runny with too much dressing. So, gradually add the dressing into the cabbage mixture, noting that the cabbage will wilt a bit the longer it is chilled.
To make the traditional okonomiyaki, I only use the Japanese mayonnaise. But for this coleslaw, I mostly used the regular mayonnaise except for about a tablespoon of it I replaced with the Japanese mayo. Using 100% Japanese mayo made the dressing too heavy. It’s up to you to use Japanese mayo at all to give it a little more authentic flavor.
Japanese Okonomiyaki Coleslaw Recipe
Japanese Okonomiyaki Coleslaw
Ingredients
- 1 cabbage, medium shredded
- 4 – 6 green onion finely chopped
- 1 small can corn (8.5 oz / 240 g) drained
- 3 tablespoons fried onion crumbled
- 3/4 cup mayonnaise
- 1/2 teaspoon dashi powder
- 2 teaspoons mentsuyu
Toppings
- 4 – 5 strips bacon
- Benishouga
- Tonkatsu sauce
- Aonori optional
- roasted white sesame seeds optional
- fried onion, crumbled optional
- Shichimi/Nanami Peppers optional
Instructions
- In a small bowl, mix mayonnaise, dashi powder and mentsuyu to make the mayo dressing.
- In a large bowl, mix cabbage, green onion, corn and crumbled french onion. Gradually add the mayo dressing and stir to desired consistency.
- Chill at at least 30 minutes before serving.
- Meanwhile, cook bacon in a large skillet over medium-high heat until browned. Drain the bacon, crumble and set aside.
- Before serving, top with bacon, benishouga (red ginger) and any additional toppings as desired. Drizzle Tonkatsu sauce. Mix then serve immediately.
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Beth Shields | 4th Aug 20
Wow this is different from any coleslaw I have had. And I love it! The toppings especially sound great. Using the cole slaw as a platform to personalize is a great idea. Thanks for sharing this recipe.
admin | 17th Aug 20
Coleslaw is an underrated side dish for sure. And this definitely is a totally different flavor and a unique way to serve it. Thanks so much Beth!
Beth | 12th Sep 19
I’m going to make this recipe for my son, who spent two years in Osaka, Japan. Once when we visited, he took us to his favorite tiny okonomiyaki place in Kyoto and I could have eaten that for every meal. I can imagine he will become your newest fan with this recipe!
admin | 15th Sep 19
I really hope your son enjoys this coleslaw, Beth! While Osaka okonomiyaki would be hard to beat, this would be a great side dish to showcase that same unique savory flavor! Let me know how he likes it. Thank you!