Okonomiyaki is a Japanese savory pancake, especially associated with Osaka, made with cabbage, a light batter, and often thinly sliced pork. It is cooked on a griddle or skillet, finished with savory sauce and other toppings, and cut into portions to share; ingredients and toppings vary by region and household.
This Osaka-style version makes two generous pancakes for four people. The cabbage keeps the centers tender while the outside browns in the pan, and the classic sauce, mayonnaise, seaweed, and bonito toppings let everyone serve themselves at the table.
Ingredients
- 1½ cups (180 g) all-purpose flour
- ⅔ cup (160 ml) cool dashi stock; instant dashi prepared according to its package directions is fine
- 3 large eggs
- ½ cup (100 g) finely grated nagaimo, also called yamaimo, optional but traditional in many versions
- 6 cups (about 450 g) finely shredded green cabbage, from about ½ a medium head
- ⅓ cup (35 g) thinly sliced scallions
- ½ cup (20 g) tenkasu, or crisp tempura scraps
- ¼ teaspoon (1.5 g) fine salt
- 8 oz (225 g) thinly sliced pork belly, about 8 to 10 slices
- 2 teaspoons (10 ml) neutral cooking oil, divided
- ⅓ cup (80 ml) okonomiyaki sauce, plus extra for serving
- ¼ cup (60 g) Japanese mayonnaise, such as Kewpie-style mayonnaise, plus extra for serving
- 1 teaspoon (1 g) aonori, or dried green seaweed flakes
- 1 cup (about 5 g) loosely packed katsuobushi, dried bonito flakes
Instructions
- Shred the cabbage into thin pieces about ¼ inch (6 mm) wide, then slice the scallions. Keep the vegetables fairly fine so the pancakes hold together when flipped. Pat the pork slices dry with a paper towel; if the slices are long, cut them into pieces that fit across a pancake.
- Whisk the flour, dashi, eggs, grated nagaimo, and salt in a large bowl just until no dry flour remains. The batter will be thicker than crepe batter but loose enough to coat the cabbage. If you do not have nagaimo, leave it out rather than adding extra liquid; the pancakes will be a little less airy.
- Fold in the cabbage, scallions, and tenkasu until evenly coated. Let the mixture stand for 10 minutes. This brief rest hydrates the flour and helps the batter cling to the vegetables. Avoid stirring it vigorously after resting, which can make the pancakes compact.
- Set a 10-inch (25 cm) nonstick or well-seasoned skillet over medium heat. Add 1 teaspoon (5 ml) oil and swirl to coat. Divide the cabbage mixture in half. Spoon one half into the pan and gently shape it into a round about 8 inches (20 cm) across and ¾ inch (2 cm) thick; do not press it flat.
- Arrange half of the pork slices in a single layer on top, slightly overlapping where needed. Cover the skillet and cook for about 6 minutes. The cover traps heat so the center cooks through before the underside becomes too dark. If the bottom is browning too quickly, lower the heat to medium-low.
- Slide a wide spatula under the pancake and support the top with a second spatula or a plate. Flip it carefully so the pork side is against the skillet. Cover and cook for about 6 minutes more, until the cabbage center is tender and the pork is cooked through. Check the thickest piece of pork with a food thermometer: USDA FSIS sets the safe minimum for whole cuts of pork at 145°F (63°C), followed by a 3-minute rest. If the pork has not reached that temperature, continue cooking and check again.
- Transfer the pancake to a plate and leave it to rest for 3 minutes. Wipe out any browned bits if needed, add the remaining 1 teaspoon (5 ml) oil, and cook the second half of the mixture with the remaining pork in the same way, about 12 minutes total. The first pancake can rest while the second cooks; after the second is done, give it its own 3-minute rest before serving.
- Brush or drizzle each pancake with okonomiyaki sauce, then add mayonnaise in thin lines. Sprinkle with aonori and katsuobushi. Cut each pancake into wedges with a sharp knife or spatula and serve hot. The bonito flakes may curl and move in the heat; that is normal.
Tips
- Choose the cabbage cut thoughtfully. Thin shreds soften and bind into the pancake; very large chunks can make it fall apart. A sharp knife works well, or use a food processor fitted with a slicing blade and check that the pieces are not too fine.
- Keep the pan at moderate heat. High heat can brown the outside before the middle sets. Covering the pan helps the center cook, but if the pancake still feels loose when you try to flip it, give it another minute rather than forcing the turn.
- Use practical swaps where needed. Nagaimo is sold at many Japanese and other Asian groceries. If unavailable, omit it for a slightly denser pancake. Tenkasu adds a light, crisp texture; crushed plain tempura crumbs are a useful substitute, while panko will taste a little drier and less rich.
- Make a quick sauce if you cannot find okonomiyaki sauce. Stir together 2 tablespoons (30 ml) Worcestershire sauce, 2 tablespoons (30 ml) ketchup, and 1 tablespoon (15 ml) oyster sauce. It is a convenient pantry substitute, though it will taste sharper and less rounded than bottled okonomiyaki sauce. For a vegetarian version, choose a vegetarian oyster-style sauce.
Serving Suggestions
Serve the pancakes whole on a platter and cut them into wedges at the table, or divide them into portions before bringing them out. A broad spatula makes it easier to lift pieces without pulling the cabbage apart. Put extra sauce and mayonnaise alongside so people can add as much as they like, and offer aonori or bonito flakes separately if guests have preferences about those toppings.
For a shared Japanese-style meal, pair okonomiyaki with a bowl of miso soup, steamed rice, or a simple cucumber salad dressed with rice vinegar. Since the pancake is already substantial, small sides work well. If serving several dishes, cook the pancakes last so their crisp edges and warm toppings are at their best. For a casual gathering, you can also cut each pancake into smaller squares for easy passing.
Variations
For a seafood version, replace the pork with 8 oz (225 g) of peeled shrimp, cut into bite-size pieces, or a mix of shrimp and squid. Cook the seafood inside the pancake and check it with a food thermometer; fish and seafood should reach 145°F (63°C) under USDA FSIS guidance. Seafood pieces vary in thickness, so use the temperature rather than relying only on color. You can also make a vegetarian pancake by leaving out the pork and using vegetarian dashi, such as kombu-and-shiitake stock; check that the sauce and mayonnaise suit your guests.
Some Osaka-style home recipes add a little grated ginger or change the balance of scallions and cabbage. For a more filling version, add a small handful of cooked corn or finely chopped cooked mushrooms, keeping the total additions modest so the batter can still bind the vegetables. A Hiroshima-style okonomiyaki is assembled differently, commonly with layers that include noodles, rather than mixing all the cabbage into this batter. It is a distinct regional style, not simply a topping change, so use a recipe designed for that method if you want to make it.
Storage and Reheating
Okonomiyaki is best just after cooking, but leftovers can be stored safely. Refrigerate them within 2 hours of cooking in a covered container, with the toppings kept separate when possible. Cooked leftovers keep for 3 to 4 days in the refrigerator. The bonito flakes and mayonnaise may change texture after storage, so add fresh toppings after reheating.
To reheat, warm a wedge in a lightly oiled skillet over medium-low heat, turning once, until hot throughout. For food safety, reheat leftovers to 165°F (74°C), checked with a food thermometer. A microwave also works: cover loosely and heat in short intervals, then check several spots for even warmth. The microwave softens the browned edges, while a skillet brings some crispness back. You can freeze cooled, untopped portions in a well-sealed freezer container for up to 2 months for best quality; thaw overnight in the refrigerator and reheat to 165°F (74°C).
Frequently Asked Questions
Can I make the batter ahead? You can measure the dry ingredients and prepare the toppings ahead, but mix the batter with the cabbage shortly before cooking. Once salted and mixed, cabbage releases moisture, which can thin the batter and make the pancakes harder to turn. If you need to save time, shred the cabbage and refrigerate it separately for up to a day.
What can I use instead of dashi? Instant dashi is the simplest option and is widely available in Japanese groceries. If you cannot find it, use water or a mild vegetable stock; the result will have less of the savory depth that dashi contributes. For a vegetarian version, kombu-and-shiitake stock gives a flavorful alternative. Check instant stock labels if you are avoiding fish.
Why did my okonomiyaki fall apart? The pancake may have been too large or thick, the cabbage shreds may have been too coarse, or it may have been flipped before the first side had set. Use a wide spatula and, if useful, a plate to support the turn. A little breakage is not a problem for a shared meal; press the pieces gently together and continue cooking until the center is done.
Can I cook more than one pancake at once? Yes, if you have a large griddle or two skillets and enough room to flip each pancake safely. Keep the rounds small enough to turn without bending, and avoid crowding the cooking surface, which can lower the heat and trap steam. Follow the same cooking times as a guide, but check that each pancake is browned and cooked through before removing it.
Is Japanese mayonnaise essential? No. Japanese mayonnaise has a rich, tangy flavor, but regular mayonnaise works well and is easy to find. You can serve it plain or add a small splash of rice vinegar for a brighter taste. Use a squeeze bottle for fine lines, or spoon it on lightly; the pancake already has a savory sauce, so a little mayonnaise goes a long way.
Can I make this without pork? Yes. Leave it out for a cabbage-forward pancake, or replace it with cooked mushrooms, shrimp, or another suitable topping. If adding raw seafood, cook it fully in the pancake and check that it reaches 145°F (63°C). A vegetarian dashi and vegetarian sauce keep the meat-free version consistent, and you can offer optional toppings separately for a mixed group.
Related
- Japanese Omurice: Egg-Wrapped Fried Rice Recipe
- Japanese Cucumber Sunomono Recipe with Rice Vinegar
- Japanese Chicken Katsu Recipe with Classic Tonkatsu Sauce
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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