This Okonomiyaki-Inspired Traybake is a budget-friendly, oven-baked twist on the classic Japanese savoury pancake. Combining shredded cabbage, spring onions, Cheddar cheese, and a light batter, it bakes into a golden, hearty dish that’s finished with a sweet and savoury sauce drizzle. Easy to prepare and packed with flavor, this traybake is perfect for busy weeknights or casual family dinners.

Why You’ll Love This Recipe

It’s incredibly cost-effective, making it ideal for feeding a family on a budget without sacrificing flavor.

Everything bakes in one tray, which means minimal washing up and simple preparation.

The combination of cabbage, cheese, and soy sauce creates a delicious balance of savoury, slightly sweet, and umami flavors.

It’s filling and satisfying, with a soft interior and golden, slightly crisp edges.

The recipe uses everyday ingredients that are easy to find in most kitchens.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the bake
2 tablespoons sesame oil
200 g plain flour
4 large eggs
150 ml water
1/2 white cabbage, core removed and finely shredded (approximately 400 g prepared weight)
50 g Cheddar cheese, coarsely grated
1 tablespoon soy sauce
8 spring onions, finely sliced (reserve a small handful for garnish)
1/4 teaspoon salt

For the sauce
2 tablespoons ketchup
1 teaspoon runny honey
1 teaspoon soy sauce

Directions

Preheat the oven to 220°C (200°C fan) and place a 25 x 30 cm non-stick roasting tin inside. Pour the sesame oil into the tin and allow it to heat in the oven for 5 minutes.

In a large mixing bowl, combine the plain flour and salt. Make a well in the center and crack in the eggs. Gradually whisk the eggs into the flour while slowly adding the 150 ml of water. Continue whisking until you have a smooth, lump-free batter.

Fold in the finely shredded cabbage, grated Cheddar cheese, soy sauce, and most of the sliced spring onions. Mix thoroughly so the vegetables are evenly coated in the batter.

Carefully remove the hot roasting tin from the oven. Pour the mixture into the tin, spreading it evenly to the corners with a spatula.

Return the tray to the oven and bake for 30 minutes, or until the top is golden and the center is set. A knife inserted in the middle should come out clean.

While the traybake is cooking, mix the ketchup, honey, and soy sauce in a small bowl until smooth and well combined.

Once baked, remove the tray from the oven and let it cool for 5 minutes. Sprinkle over the reserved spring onions and drizzle the prepared sauce evenly across the top before slicing and serving.

Servings and timing

Servings: 4 portions

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Approximate nutrition per serving:
Calories: 435
Protein: 19 g
Total fat: 17 g
Saturated fat: 6 g
Carbohydrates: 49 g
Sugars: 10 g
Fibre: 6 g

Variations

You can add finely shredded carrots for extra color and subtle sweetness.

Swap Cheddar for mozzarella for a milder, stretchier texture.

Add a teaspoon of chili flakes or a drizzle of chili sauce for gentle heat.

Use wholemeal flour instead of plain flour for added fiber and a nuttier flavor.

Top with a sprinkle of toasted sesame seeds before serving for extra crunch.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.

To reheat, place slices in a preheated oven at 180°C for 10–12 minutes until warmed through. This helps maintain the texture.

Alternatively, microwave individual portions for 1–2 minutes, though the edges may soften.

You can freeze cooked portions for up to 2 months. Wrap tightly and store in a freezer-safe container. Thaw overnight in the refrigerator before reheating.

FAQs

Can I make this traybake ahead of time?

Yes, you can bake it a day in advance and store it in the refrigerator. Reheat in the oven before serving for the best texture.

Can I use red cabbage instead of white cabbage?

Yes, red cabbage works well, though it will give the dish a slightly different color and a slightly firmer texture.

What type of soy sauce should I use?

Light soy sauce works best for balanced seasoning, but regular soy sauce is also suitable.

Can I make this recipe vegetarian?

It is already vegetarian as written, making it suitable for meat-free meals.

How do I know when it’s fully cooked?

The top should be golden brown and set. Insert a knife into the center; if it comes out clean, it’s done.

Can I make it gluten-free?

Yes, you can substitute the plain flour with a gluten-free flour blend designed for baking.

Why is my traybake soggy in the middle?

It may need a few extra minutes in the oven. Ensure the batter is evenly spread and the oven is fully preheated.

Can I reduce the calories?

You can reduce the cheese slightly or use a lower-fat cheese option to lower the calorie content.

What can I serve with this dish?

It pairs well with a fresh green salad or lightly steamed vegetables for a balanced meal.

Can I double the recipe?

Yes, simply double all ingredients and bake in a larger tray. The cooking time may need a few extra minutes.

Conclusion

This Okonomiyaki-Inspired Traybake delivers big flavor with minimal effort and cost. With its golden top, tender cabbage filling, and sweet-savory drizzle, it’s a comforting dish that works beautifully for weeknight dinners or casual gatherings. Simple ingredients and easy preparation make it a reliable recipe you’ll return to again and again.

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