SouthernTurk
Unusual recipes for curious cooks.
https://www.southernturk.versust.com/recipe/no-flip-okonomiyaki-frittata-2
Printed August 31, 2026
Printed August 31, 2026
Cooking Without Limits
No-Flip Okonomiyaki Frittata
Get the savory, umami-packed flavors of Japanese okonomiyaki without any of the tricky flipping. This frittata version bakes in the oven and delivers all the same satisfaction.
Ingredients
- 8 large eggs
- 2 cups cabbage, finely shredded
- 4 scallions, thinly sliced
- ½ cup all-purpose flour
- 1 tablespoon soy sauce
- 1 teaspoon dashi powder (or ½ teaspoon MSG)
- 2 tablespoons vegetable oil
- ¼ cup mayonnaise
- 2 tablespoons okonomiyaki sauce (or equal parts ketchup and Worcestershire)
- 1 tablespoon sesame seeds
- Nori strips for garnish (optional)
- Pickled ginger for serving (optional)
Preparation
Traditional okonomiyaki requires confident flipping skills and close attention. This frittata interpretation captures the essence—eggy, cabbage-loaded, and topped with those distinctive sweet-savory squiggles of sauce—without any of the stress.
Preparation
- Preheat oven to 375°F (190°C).
- In a large bowl, whisk together the eggs, flour, soy sauce, and dashi powder until smooth.
- Fold in the shredded cabbage and scallions until everything is well combined.
- Heat the vegetable oil in a 10-inch oven-safe skillet over medium heat.
- Pour the egg mixture into the hot skillet, spreading the cabbage evenly.
- Cook on the stovetop for 3 minutes just to set the bottom, then transfer the skillet to the oven.
- Bake for 18-22 minutes until the frittata is puffed and set in the center.
- Remove from oven and let cool for 5 minutes.
- Drizzle with mayonnaise and okonomiyaki sauce in a crosshatch pattern, then sprinkle with sesame seeds and nori strips if using.
- Slice into wedges and serve with pickled ginger on the side.
The oven does all the work, creating a fluffy interior and slightly crispy edges without requiring any spatula gymnastics.
