Okonomiyaki in English: A Savory Japanese Pancake

Okonomiyaki is a savory Japanese pancake made with cabbage folded into a light flour-and-egg batter, cooked on a griddle, and finished with savory-sweet sauce and toppings. The name is often understood as “grilled as you like it,” and regional versions vary; this home-style recipe is easy to adapt with common ingredients while keeping the crisp-edged, tender center.

Ingredients

2 cups (240 g) all-purpose flour
1 teaspoon (4 g) baking powder
½ teaspoon (3 g) fine salt
1 cup (240 ml) dashi, cooled; use instant dashi prepared according to its package, or substitute low-sodium chicken or vegetable stock for a less traditional flavor
4 large eggs (about 200 g without shells)
1 tablespoon (15 ml) soy sauce
6 cups (450 g) finely shredded green cabbage, about ½ a large head
4 scallions (about 60 g), thinly sliced
½ cup (10 g) loosely packed tenkasu (crunchy tempura bits), optional; crushed plain crackers can add crunch, though the flavor is different
2 tablespoons (30 ml) neutral oil, divided, for cooking
½ cup (120 ml) okonomiyaki sauce, for serving; bottled sauce is convenient, or use a mix of ¼ cup (60 ml) Worcestershire sauce, 2 tablespoons (30 ml) ketchup, and 1 tablespoon (15 ml) oyster sauce
2 tablespoons (30 g) Japanese mayonnaise, or regular mayonnaise, for serving
2 tablespoons (4 g) aonori (dried green seaweed flakes), optional
2 tablespoons (4 g) katsuobushi (bonito flakes), optional
1 tablespoon (15 g) pickled red ginger, drained and finely chopped, optional

Instructions

Whisk the flour, baking powder, and salt in a large bowl. In a second bowl, whisk the dashi, eggs, and soy sauce until smooth. Pour the liquid into the flour and stir just until no dry pockets remain; a few small lumps are fine. Avoid beating the batter, which can make the pancakes dense.
Add the cabbage, scallions, and tenkasu to the bowl. Fold until the vegetables are lightly coated and evenly distributed. The mixture should look cabbage-heavy rather than like a pourable pancake batter. Let it stand for 5 minutes while you heat the pan; this brief rest lets the flour hydrate.
Warm a large nonstick skillet or well-seasoned griddle over medium heat. Add 1 teaspoon oil and swirl to coat. For each pancake, mound about one-quarter of the cabbage mixture in the pan and press it gently into a round about ¾ inch (2 cm) thick. Do not flatten it too thin, or it may dry out.
Cook two pancakes at a time, if your pan allows, for 5–6 minutes on the first side. Check that the underside is deeply golden and the edges look set. Slide a wide spatula underneath and flip carefully; if the pancake is too large to turn in one piece, slide it onto a plate, invert the pan over the plate, and turn both together.
Cook the second side for 5–6 minutes, lowering the heat if it browns too quickly. The cabbage should soften and the center should cook through. If the surface is browning while the middle still feels loose, cover the pan for 1–2 minutes, then uncover to finish. Egg dishes should reach the USDA FSIS safe minimum internal temperature of 160°F (71°C), checked with a food thermometer inserted into the center. Transfer the cooked pancake to a plate and repeat with the remaining oil and mixture. Total cooking time for four pancakes is about 24 minutes, working in batches.
Brush or spoon okonomiyaki sauce over each warm pancake. Drizzle with mayonnaise, then add aonori, katsuobushi, and pickled ginger as desired. Serve hot, cut into wedges.

Tips

Shred the cabbage finely and evenly so it softens in the time the pancake needs to cook. If the shreds are very thick, the outside may brown before the middle turns tender.
Keep the heat at medium or medium-low rather than rushing the cooking over high heat. A moderate, steady temperature gives the center time to set without scorching the crust.
Tenkasu, aonori, and katsuobushi are often available at Japanese or Asian grocery stores. Tenkasu adds crispness, aonori gives a briny seaweed aroma, and bonito flakes add savory depth; each is optional, but the finished flavor changes without them.
For the easiest flip, make four modest pancakes rather than two oversized ones. Use a broad spatula and wait until the bottom is firm before turning.

Serving Suggestions

Serve okonomiyaki immediately while the edges are crisp and the middle is hot. A small salad dressed with rice vinegar, steamed rice, or miso soup makes a simple meal; the pancakes are substantial enough to serve on their own, too. Put extra sauce, mayonnaise, pickled ginger, and seaweed flakes on the table so everyone can finish their portion to taste. Katsuobushi flakes may curl and move in the warmth of the pancake; this is normal.

Variations

For a classic Osaka-style approach, mix the cabbage directly into the batter, as in this recipe. Hiroshima-style okonomiyaki is assembled in layers and often includes noodles, so it is a different, more involved preparation rather than a simple ingredient swap. For a seafood version, fold in about 6 ounces (170 g) peeled, chopped raw shrimp or cooked octopus; cook the pancake thoroughly, checking that shrimp is opaque and firm. You can also add 4 ounces (115 g) thinly sliced cooked chicken or pork belly. Keep raw meat and seafood separate from ready-to-eat toppings, and cook them fully before serving.

For a vegetarian version, use vegetable dashi or stock and omit bonito flakes. If you need a gluten-free option, use a 1:1 gluten-free all-purpose baking blend and verify that the dashi, soy sauce, tenkasu, and sauces are gluten-free; texture may be a little less elastic. For a milder topping, use ordinary mayonnaise and a lighter hand with the sauce.

Storage and Reheating

Let leftover pancakes cool briefly, then refrigerate them in a covered container within 2 hours of cooking. They keep for 3–4 days refrigerated. Store toppings separately where possible, since sauce and mayonnaise soften the surface. For longer storage, freeze cooled pancakes in a sealed freezer-safe container, with baking paper between them, for up to 2 months; thaw overnight in the refrigerator.

Reheat refrigerated or thawed pancakes in a covered skillet over low heat until hot throughout, turning once; uncover for the last minute to restore some crispness. You can also use a 350°F (175°C) oven until heated through. Reheated leftovers should reach 165°F (74°C), checked with a food thermometer. Do not leave cooked pancakes at room temperature for more than 2 hours.

Frequently Asked Questions

What does okonomiyaki mean?
It is commonly translated as “grilled as you like it,” reflecting the dish’s many possible fillings and toppings. The name is written with the Japanese words for “as you like” and “grilled.”

Can I make the batter ahead?
It is best to mix and cook the batter shortly before serving. The cabbage releases moisture as it sits, which can make the mixture watery. You can shred the cabbage and slice the scallions a day ahead, then keep them covered in the refrigerator and combine them with the batter just before cooking.

Why is my okonomiyaki falling apart?
The pancakes may be too large, too thin, or flipped before the first side sets. Make smaller rounds, wait until the edges look firm and the underside is browned, and use a wide spatula. If the mix seems unusually wet, stir in 1 tablespoon (8 g) flour at a time.

Can I make it without dashi?
Yes. Use low-sodium vegetable stock or chicken stock in the same quantity. Dashi gives a characteristic savory, sea-like flavor; stock makes a milder pancake. Water works in a pinch, but the result will be less flavorful.

Is okonomiyaki sauce the same as Worcestershire sauce?
No. Okonomiyaki sauce is thicker and sweeter, with a savory, tangy flavor. Worcestershire sauce can be one part of a substitute, but use the mixture listed in the ingredients rather than replacing the sauce with Worcestershire alone.

Can I cook these on an electric griddle?
Yes. Preheat it to about 350°F (175°C), lightly oil the surface, and cook the pancakes in batches. Griddles vary, so adjust the temperature if they brown too quickly or remain pale after several minutes.

More recipes to cook

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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