okonomiyaki (Japanese pizza) with beef topping

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 280.2
  • Total Fat: 15.5 g
  • Cholesterol: 112.6 mg
  • Sodium: 316.8 mg
  • Total Carbs: 15.1 g
  • Dietary Fiber: 3.3 g
  • Protein: 20.9 g

View full nutritional breakdown of okonomiyaki (Japanese pizza) with beef topping calories by ingredient
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great easy dinner - tasty, low fat, high fiber and reheats well! great easy dinner - tasty, low fat, high fiber and reheats well!
Number of Servings: 6


    "pizza" ingredients:

    2 cups cabbage, finely shredded
    2 or 3 scallions, chopped
    2/3 cup all purpose flour (I used the gluten free flour and it came out really nice)
    A couple pinches of fine sea salt
    2 eggs, beaten
    1+ tablespoon olive oil (I used smart sense dairy free ‘butter’)

    The beef topping I made last night:

    1 pound ground sirloin
    3 cloves of garlic, minced fine
    ½ red onion, diced
    1 can of fire-roasted diced tomatoes with garlic, drained
    1 tsp+ of chipotle powder
    1 tsp+ of ground cumin
    Olive oil or smart sense ‘butter’
    Ground black pepper
    Pinch or two of salt (to taste)
    black olives to garnish - sliced


Combine the cabbage, scallions, flour, and salt in a bowl. Toss until everything is coated with the flour. Stir in the eggs and mix until everything is evenly coated.

Heat a large skillet over medium heat and add a generous splash of olive oil. Scoop the cabbage mixture into the pan, and using a spatula press it into a round pancake shape, flat as you can get it.

Cook for 4-5 minutes, or until the bottom is golden. To flip the okonomiyaki, slide it out of the skillet onto a plate. Place another plate on top and flip both (together) over. If you need a bit more oil in your skillet, add it now, before sliding the okonomiyaki back into the skillet.

Again press down a bit with a spatula and cook until golden on this side - another 3 -5 minutes.

When you are finished cooking, top with whatever toppings you’d like.

Beef topping:

Sauté the onions until almost translucent in the olive oil. Throw in the ground beef, sauté until cooked through; drain any fat off. Add garlic, sauté a few minutes (do not over-brown garlic). Add the tomatoes, the chipotle, cumin, a few grinds of pepper and salt to taste. Let simmer for about 5 minutes or so.

Top the slice of okonomiyaki with some of the ground beef mix, some sliced black olives and maybe a dollop of sour cream if you can have it.

Number of Servings: 6

Recipe submitted by SparkPeople user RACERXGIRL.

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Member Ratings For This Recipe

  • Similar to the recipe I use. Additional dashi stock in the base, but I used bacon, corn, red bell pepper, and two kinds of mushrooms for toppers. The beauty of this dish is the ability to clean out the fridge. :) - 11/16/09

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