Okonomiyaki Japanese Style: Savory Cabbage Pancakes

Okonomiyaki is a Japanese savory pancake made with cabbage folded into a light flour-and-egg batter, then cooked on a griddle and finished with tangy sauce and toppings. This Osaka-style version is crisp at the edges, tender inside, and easy to adapt; regional and household recipes vary, especially in how ingredients are layered.

Ingredients

1 cup (125 g) all-purpose flour
¾ cup (180 ml) cold water or dashi stock
4 large eggs (about 200 g without shells)
½ teaspoon (2 g) fine salt
½ teaspoon (2 g) baking powder
6 cups (450 g) finely shredded green cabbage
4 scallions (about 60 g), thinly sliced
4 ounces (115 g) thinly sliced pork belly, cut into 8 short strips; optional
2 tablespoons (30 ml) neutral oil, divided
½ cup (120 ml) okonomiyaki sauce, plus more to serve
¼ cup (60 ml) Japanese mayonnaise, plus more to serve
2 tablespoons (6 g) aonori (dried green seaweed), optional
½ cup (5 g) katsuobushi (bonito flakes), optional
Pickled red ginger (beni shoga), 2 tablespoons (20 g), optional

Dashi gives the batter a savory depth; cold water works well for a mild, simple version. Okonomiyaki sauce is a sweet-tangy Japanese condiment, often sold in Asian grocery stores. If unavailable, use a mixture of 3 tablespoons (45 ml) Worcestershire sauce, 1 tablespoon (15 ml) ketchup, and 1 teaspoon (5 ml) soy sauce; it will be thinner and less rounded in flavor. Aonori, katsuobushi, and beni shoga are traditional toppings but can be omitted. Japanese mayonnaise is richer and tangier than many American styles; regular mayonnaise is a practical substitute.

Instructions

Prepare the batter. Whisk the flour, salt, and baking powder in a large bowl. Gradually whisk in the cold water or dashi until just combined, then whisk in the eggs. A few small lumps are fine; overmixing can make the pancakes dense.
Fold in the vegetables. Add the cabbage and scallions and toss until evenly coated. Divide the mixture into four portions. Keep the portions separate rather than letting the cabbage sit in the batter for a long time, which can draw out moisture.
Heat the pan. Set a large nonstick skillet or well-seasoned griddle over medium heat. Brush with about 1 teaspoon oil. The surface should be hot enough for a drop of batter to sizzle gently, not brown immediately.
Shape and cook the first pancake. Spoon one quarter of the cabbage mixture into the pan and shape it into a round about ¾ inch (2 cm) thick. If using pork, arrange two strips on top and press lightly into the batter. Cook for 4–5 minutes, until the underside is golden and the edges look set.
Flip and finish. Slide a wide spatula underneath and flip carefully; use two spatulas if needed. Cook for another 4–5 minutes, lowering the heat if the surface is browning too quickly. With pork, check the center of the pancake with a food thermometer: the egg dish must reach the USDA FSIS safe minimum internal temperature of 160°F (71°C). If it has not, continue cooking and check again. Transfer to a plate and keep warm while cooking the remaining pancakes, adding oil to the pan as needed. Allow about 8–10 minutes per pancake; cooking two at once is possible in a large skillet.
Dress and serve. Brush each hot pancake with okonomiyaki sauce, drizzle with mayonnaise, and scatter over aonori, katsuobushi, and pickled ginger if using. Serve promptly while the edges are crisp.

Tips

Slice the cabbage thinly and evenly so it softens at the same rate. If the shreds are very long, chop them once or twice for easier flipping.
Use medium heat and a moderately thick pancake. High heat can scorch the outside before the center sets; an overly thick pancake is harder to cook through.
For a vegetarian version, leave out the pork and use water or vegetable dashi. Check the dashi and bottled sauce labels if avoiding fish or other animal ingredients.
If a pancake breaks during flipping, push the pieces back together with the spatula and cook until set. A wide spatula or two spatulas makes turning much easier.

Serving Suggestions

Serve one pancake per person as a main dish, with extra sauce and mayonnaise at the table. A simple cucumber salad, lightly dressed greens, or miso soup makes a good accompaniment without competing with the rich toppings. For a shared meal, cut the pancakes into wedges and offer the toppings separately so everyone can adjust the finish.

Variations

For a seafood-style pancake, replace the pork with about 4 ounces (115 g) peeled, deveined shrimp, cut into bite-size pieces, or chopped cooked octopus. Keep raw seafood chilled until mixing, cook it fully in the pancake, and check that it reaches 145°F (63°C), the USDA FSIS safe minimum for fish and seafood. You can also add ½ cup (75 g) of finely chopped cooked shrimp or octopus to the cabbage mixture.

For a vegetarian option, omit the meat and use vegetable stock or water; add ½ cup (75 g) corn kernels or 4 ounces (115 g) sliced mushrooms if desired. For a lighter topping, use less mayonnaise and add extra scallions. Some Hiroshima-style versions layer ingredients and include noodles, rather than mixing everything into one batter; this recipe uses the Osaka-style mixed batter method.

Storage and Reheating

Refrigerate leftover pancakes within 2 hours of cooking, in a covered container, for 3–4 days. Freeze individually wrapped pancakes for up to 2 months for best quality; thaw overnight in the refrigerator. Reheat in a skillet over medium-low heat, turning once, until hot throughout and the center reaches 165°F (74°C). A toaster oven also works; avoid adding sauce until reheating is finished if you want the edges to stay crisp. Discard food left at room temperature for more than 2 hours, or 1 hour if the temperature is above 90°F (32°C).

Frequently Asked Questions

What does okonomiyaki mean?
The name is commonly explained as combining words meaning “as you like” and “grilled.” It reflects how the dish can be adapted with different fillings and toppings.

Can I make the batter ahead?
It is best to mix the batter shortly before cooking. You can shred the cabbage and slice the scallions a day ahead and refrigerate them separately, then combine them with the batter just before they go into the pan.

Why is my okonomiyaki falling apart?
The pancake may be too thick, the cabbage may be cut too coarsely, or the first side may not have set before flipping. Let it cook until the edges look firm, and use a wide spatula or two spatulas to turn it.

Can I make it without pork?
Yes. Simply omit it, or add mushrooms, corn, or cooked seafood. The batter still needs to cook through; with no meat, check the center reaches 160°F (71°C) because this is an egg-based dish.

Is okonomiyaki sauce the same as tonkatsu sauce?
They are similar sweet-savory Japanese sauces and can often be substituted for one another. Tonkatsu sauce may taste thicker or sweeter, so adjust the amount to your preference.

Can I cook the pancakes in advance?
Yes. Cook them fully, cool promptly, and refrigerate or freeze as directed. Reheat in a skillet or toaster oven until the center reaches 165°F (74°C), then add fresh sauce and toppings.

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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