Okonomiyaki Los Angeles–Style: A Savory Pancake Recipe

Okonomiyaki is a Japanese savory pancake made with cabbage folded into a lightly seasoned batter, then cooked until crisp outside and tender within. This Los Angeles–inspired version uses easy-to-find ingredients and classic toppings such as okonomiyaki sauce, Japanese mayonnaise, bonito flakes, and nori; regional and home-style versions vary across Japan.

Ingredients

2 cups (240 g) all-purpose flour
1 cup (240 ml) cold dashi or water
2 large eggs (about 100 g without shells)
1 tablespoon (15 ml) soy sauce
½ teaspoon (2 g) fine salt
½ teaspoon (2 g) baking powder
5 cups (about 350 g) finely shredded green cabbage
4 scallions (about 60 g), thinly sliced
½ cup (10 g) loosely packed tenkasu, or Japanese tempura bits (optional)
2 tablespoons (30 ml) neutral oil, divided, for the pan
½ cup (120 ml) okonomiyaki sauce, for topping
¼ cup (60 ml) Japanese mayonnaise, for topping
2 tablespoons (4 g) aonori, or crumbled nori, for topping
½ cup (10 g) bonito flakes, for topping (optional)
Pickled red ginger, about 2 tablespoons (20 g), for serving (optional)

Instructions

Mix the batter. In a large bowl, whisk the flour, dashi, eggs, soy sauce, salt, and baking powder just until smooth. Stop once no dry pockets remain; overmixing can make the pancakes dense.
Fold in the vegetables. Add the cabbage, scallions, and tenkasu, if using. Fold until the cabbage is lightly coated. Divide the mixture into four portions. It will look cabbage-heavy, which helps the cooked pancake stay tender rather than bready.
Heat the pan. Warm a large nonstick skillet or well-seasoned griddle over medium heat. Brush with about ½ tablespoon (7 ml) oil. If the pan is crowded, cook the pancakes in batches and add more oil as needed.
Shape and cook the first side. Spoon one portion into the pan and spread it into a round about ¾ inch (2 cm) thick. Do not press it flat. Cover with a lid and cook for 4–5 minutes, until the underside is browned and the edges look set.
Flip and finish. Slide a wide spatula fully under the pancake and turn it carefully. Cover and cook for another 4–5 minutes. The center should be hot and set, not wet or batter-like; if needed, lower the heat and cook a little longer so the middle cooks without scorching the outside. Move to a plate and repeat with the remaining mixture.
Check doneness and top. Because the batter contains eggs, use a food thermometer to check the center of a pancake; USDA FSIS guidance for egg dishes is a safe minimum of 160°F (71°C). Brush or spread each pancake with okonomiyaki sauce, drizzle with mayonnaise, and finish with aonori, bonito flakes, and pickled ginger, if desired. Serve while hot.

Tips

Shred cabbage finely. Thin strands soften in the short cooking time and help the pancake hold together. If your cabbage is especially wet, pat it dry before mixing so the batter does not become watery.
Use dashi for savory depth. Dashi is Japanese stock, often made from kombu and bonito. Water works, but the result is less savory; use vegetarian kombu dashi if you want to avoid fish. Tenkasu adds light crunch, but it is optional.
Flip with support. A broad spatula makes turning easier. For a large pancake, slide it onto a plate, invert the skillet over the plate, and flip both together, then return the pan to the heat.
Keep the heat moderate. Very high heat browns the outside before the egg-and-flour center sets. Covering the pan helps the middle cook through; avoid flattening the pancake, which can make it compact.

Serving Suggestions

Serve each pancake as a main dish with extra sauce and mayonnaise at the table. A small bowl of steamed rice, miso soup, or a crisp cucumber salad makes a simple meal; for a lighter plate, add sliced tomatoes or lightly dressed greens. Bonito flakes move and curl in the warmth of the pancake, which is normal. Add them just before serving for the most noticeable texture and aroma.

Variations

For a common Osaka-style approach, mix the cabbage and other additions directly into the batter, as this recipe does. For a Hiroshima-style variation, ingredients are traditionally layered rather than mixed together, often with noodles; making that version involves a different cooking method. To add protein here, cook thin slices of pork belly or bacon on top of the pancake after shaping it, then flip so the meat cooks against the pan. Cook pork to 145°F (63°C) with a 3-minute rest; if using ground meat, cook it to 160°F (71°C). Alternatively, serve cooked shrimp on the side or fold in finely chopped cooked mushrooms. For a vegetarian topping, skip bonito flakes and use kombu dashi.

Storage and Reheating

Refrigerate leftover pancakes within 2 hours of cooking, in an airtight container, for up to 3–4 days. Keep toppings separate when possible, especially bonito flakes and nori, which soften in the refrigerator. Reheat in a covered skillet over low to medium-low heat with a few drops of water, or in a 350°F (175°C) oven until hot throughout. Reheated leftovers should reach 165°F (74°C); check the center with a food thermometer. Add fresh sauce and toppings after reheating. For longer storage, freeze plain, cooled pancakes in a sealed freezer-safe container for up to 2 months; thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

What does okonomiyaki mean?
The name is commonly understood as “cooked as you like” or “what you like, grilled,” reflecting the flexible ingredients and toppings. The dish is a Japanese savory pancake, with distinct regional styles and many household variations.

Can I make okonomiyaki without dashi?
Yes. Use cold water, or a mild vegetable stock, in the same quantity. Dashi gives the batter a deeper savory flavor, so water makes a simpler-tasting pancake; a piece of kombu steeped in the water can add some savoriness.

Can I prepare the batter ahead?
It is best to cook the batter soon after mixing, because cabbage releases moisture as it sits and can thin the mixture. You can shred the cabbage and slice the scallions a day ahead, then refrigerate them separately and mix just before cooking.

Why is my pancake falling apart?
The cabbage may be cut too coarsely, the batter may be too wet, or the pancake may have been flipped before its base set. Shred the cabbage finely, use the stated amount of liquid, and wait until the underside is browned and the edges look firm before turning.

Is okonomiyaki sauce the same as Worcestershire sauce?
No. Okonomiyaki sauce is a thick, sweet-savory Japanese condiment. If it is unavailable, mix 3 tablespoons (45 ml) ketchup, 1 tablespoon (15 ml) Worcestershire sauce, and 1 teaspoon (5 ml) soy sauce for a quick stand-in. It will taste tangier and less complex than the original.

Can I make these pancakes gluten-free?
You can try a cup-for-cup gluten-free flour blend, but the texture may be more delicate and will depend on the blend. Check the labels on dashi, soy sauce, tenkasu, and okonomiyaki sauce; use gluten-free tamari and suitable certified products where needed.

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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