Kansai-Style Okonomiyaki: A Cabbage Pancake Recipe

Kansai-style okonomiyaki is a savory Japanese pancake from the Osaka area, made by mixing shredded cabbage and other fillings into a light flour-and-egg batter. It cooks on a griddle until golden, then is finished with okonomiyaki sauce, mayonnaise, and savory toppings; the exact fillings vary by household and region.

Ingredients

1 cup (125 g) all-purpose flour
¾ cup (180 ml) dashi stock, cooled; use unsalted vegetable stock or water if needed
2 large eggs (about 100 g without shells)
1 teaspoon (4 g) baking powder
½ teaspoon (3 g) fine salt
6 cups (about 450 g) finely shredded green cabbage
4 scallions (about 60 g), thinly sliced
½ cup (15 g) tenkasu, or Japanese tempura scraps; optional, but they add crunch and a toasty flavor
8 ounces (225 g) thinly sliced pork belly, cut into 8 strips; alternatively use thinly sliced bacon, which is saltier and smokier
2 tablespoons (30 ml) neutral oil, divided, for the pan
½ cup (120 ml) okonomiyaki sauce, plus more to serve; if unavailable, mix ¼ cup (60 ml) Worcestershire sauce, 2 tablespoons (30 ml) ketchup, and 1 tablespoon (15 ml) soy sauce for a thinner, tangier substitute
¼ cup (60 ml) Japanese mayonnaise, or regular mayonnaise
2 tablespoons (3 g) aonori (dried green seaweed flakes), optional
2 tablespoons (4 g) katsuobushi (dried bonito flakes), optional

Instructions

Mix the batter. Whisk the flour, dashi, eggs, baking powder, and salt in a large bowl just until smooth. Fold in the cabbage, scallions, and tenkasu. The mixture should look cabbage-heavy, with enough batter to lightly coat and bind the vegetables. Let it stand for 5 minutes while the pan heats.
Heat the cooking surface. Warm a large nonstick skillet or flat griddle over medium heat. Add about 1 teaspoon oil for each pancake. If cooking in a skillet, make one pancake at a time; a griddle can fit two, provided there is room to flip them.
Shape and add pork. Divide the batter into four portions. For each pancake, pile one portion into the pan and shape it into a round about ¾ inch (2 cm) thick. Lay two pork strips across the top, covering most of the surface. Avoid pressing the pancake flat; a little height helps keep the center tender.
Cook the first side. Cook for about 5–6 minutes, until the bottom is deep golden and the edge looks set. Slide a wide spatula fully underneath, support the top with a second spatula if needed, and flip carefully so the pork side faces down.
Cook through. Cook the second side for 5–6 minutes, adjusting the heat if the pork browns too quickly. The pork should be cooked through, and the center should be set rather than wet. For a direct check, insert a food thermometer into the center of the pancake, avoiding the pan; USDA FSIS lists 160°F (71°C) as the safe minimum for ground meat, and this mixed pancake is not ground meat, but reaching 160°F (71°C) in its center is a practical check that the egg-and-batter center is fully cooked. Transfer to a plate and repeat with the remaining batter, adding more oil as needed.
Finish and serve. Brush or drizzle each hot pancake with okonomiyaki sauce. Add mayonnaise in thin lines, then sprinkle with aonori and katsuobushi if using. Serve promptly while the outside is crisp and the cabbage center is tender.

Tips

Keep the cabbage fine and dry. Thin shreds bind more evenly than large chunks. If the cabbage is wet after washing, dry it before mixing so the batter does not become watery.
Do not overmix or overpack. Stir only until the ingredients are combined, and do not compress the pancake in the pan. Too much mixing or pressing can make it dense.
Flip with support. A broad spatula, or two spatulas, makes turning a thick pancake easier. If it is still too soft to lift, cook it another minute before trying again.
Use a moderate heat. High heat can brown the pork and outside before the center cooks. Lower the heat if needed and give the pancake the full cooking time.

Serving Suggestions

Serve each pancake as a main dish, with extra okonomiyaki sauce and mayonnaise at the table. A small bowl of miso soup, steamed rice, or a simple cucumber salad makes a good accompaniment. Pickled ginger adds a bright, tart contrast, while extra scallions bring freshness. Katsuobushi flakes may curl from the heat; add them just before serving for their aroma and delicate texture.

Variations

For a seafood version, replace the pork with 8 ounces (225 g) of peeled, deveined shrimp, chopped into bite-size pieces, or small pieces of cooked octopus. Cook seafood fully; shrimp should be opaque and firm, and fish or seafood should reach 145°F (63°C) if checking with a thermometer. For a meat-free pancake, omit the pork and use vegetable dashi, checking that the stock and toppings contain no fish. Add ½ cup (75 g) corn kernels or 4 ounces (115 g) sliced mushrooms if desired, but keep the total filling moderate so the pancakes hold together. For a richer version, add ½ cup (50 g) shredded cheese, understanding it makes the center softer and less traditional.

Storage and Reheating

Cool leftovers promptly and refrigerate them in a covered container within 2 hours of cooking. They keep for 3–4 days in the refrigerator. Reheat in a covered skillet over low to medium heat with a few drops of water, or in a 350°F (175°C) oven, until hot throughout; USDA FSIS recommends reheating leftovers to 165°F (74°C), checked with a food thermometer. A microwave also works, though it softens the browned surface. Freeze cooled pancakes in an airtight container for up to 2 months for best quality, then thaw overnight in the refrigerator and reheat to 165°F (74°C). Keep sauce and mayonnaise separate if you want to preserve the crispest texture.

Frequently Asked Questions

What does okonomiyaki mean?
The name is commonly understood as “grill what you like,” reflecting the dish’s flexible fillings. Kansai-style batter mixes the cabbage and additions together, unlike Hiroshima-style okonomiyaki, which is assembled in layers.

Can I make the batter ahead?
It is best to mix the batter shortly before cooking. Cabbage releases moisture as it sits, which can thin the mixture and soften the finished pancake. You can shred the cabbage and slice the scallions a day ahead, refrigerating them separately.

Do I need dashi?
No. Dashi adds a gentle savory flavor, but unsalted vegetable stock or water works. Water makes a milder pancake; vegetable stock gives it more depth. Avoid strongly salted stock, since the sauce and pork also season the dish.

Where can I find okonomiyaki sauce?
Look for it in Japanese or broader Asian grocery stores, often near sauces and condiments. The Worcestershire, ketchup, and soy mixture in the ingredients is a practical stand-in, though it is thinner and more tangy than the bottled Japanese sauce.

Can I make these without pork?
Yes. Leave it out for a vegetable pancake, or use shrimp, cooked octopus, or mushrooms. If using raw seafood, cook it completely before serving; the pancake’s center still needs enough time to set.

Why did my pancake fall apart?
Common causes include cabbage cut too coarsely, too little batter to bind it, or flipping before the bottom has set. Shred the cabbage finely, keep the ingredient proportions close to the recipe, and wait until the edges look firm before turning.

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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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