Okonomiyaki New York-Style Cabbage Pancakes

Okonomiyaki is a savory Japanese cabbage pancake, mixed with a light batter and cooked until browned outside and tender inside. This New York-style version uses easy-to-find supermarket ingredients, with optional bacon and familiar toppings; regional and household versions vary, so adjust the toppings to suit your taste.

Ingredients

1 cup (125 g) all-purpose flour
2/3 cup (160 ml) cold water
2 large eggs (about 100 g without shells)
1 tablespoon (15 ml) soy sauce
1 teaspoon (4 g) baking powder
1/2 teaspoon (2 g) fine salt
6 cups (about 450 g) finely shredded green cabbage
4 scallions (about 60 g), thinly sliced, plus extra for serving if desired
1/2 cup (10 g) loosely packed bonito flakes, divided; optional
2 tablespoons (30 ml) neutral oil, divided, for the pan
4 slices (about 100 g) thin-cut bacon, cut crosswise into small pieces; optional
1/4 cup (60 ml) okonomiyaki sauce, for serving
2 tablespoons (30 ml) Japanese mayonnaise, for serving
1 tablespoon (3 g) aonori (dried green seaweed flakes), for serving; optional

Instructions

Whisk the flour, water, eggs, soy sauce, baking powder, and salt in a large bowl until no dry pockets remain. A few small lumps are fine; avoid beating the batter for a long time, which can make the pancakes dense.
Add the cabbage, scallions, and half the bonito flakes, if using. Fold until the vegetables are lightly coated. The mixture should look cabbage-heavy rather than like a bowl of loose pancake batter; that is what gives okonomiyaki its characteristic texture.
Set a large nonstick or well-seasoned skillet over medium heat. Add 1 teaspoon oil and, if using bacon, spread one-quarter of it in the pan. Spoon about one-quarter of the cabbage mixture over the bacon and shape it into a round about 6 inches (15 cm) wide and 3/4 inch (2 cm) thick. Make three more portions in batches as the pan allows, adding oil as needed.
Cook each pancake for 4–5 minutes, until the underside is deeply golden and the edge begins to look set. If the bacon is in the pan, it should be sizzling and browning. Slide a wide spatula underneath, support the top with a second spatula or plate, and flip carefully.
Cook the second side for another 4–5 minutes. Lower the heat if the surface browns too quickly before the center cooks. Check the thickest part of each pancake with a food thermometer: because this batter contains eggs, the USDA FSIS safe minimum for egg dishes is 160°F (71°C). If needed, cover the skillet for a minute or two to help the center cook through, then check again.
Transfer cooked pancakes to a plate and repeat with the remaining mixture, keeping the finished ones warm in a low oven if serving immediately. Avoid stacking them tightly, which traps steam and softens the browned surfaces.
Drizzle each pancake with okonomiyaki sauce and mayonnaise. Sprinkle with the remaining bonito flakes and aonori, plus extra sliced scallions if desired. Serve hot.

Tips

Shred the cabbage finely. Thin strands cook more evenly and make the pancakes easier to flip. If the cabbage is very wet after washing, dry it well so the batter does not become watery.
Use moderate heat. A pan that is too hot can brown the outside while leaving the egg-containing center undercooked. Keep the pancakes relatively thin and use a thermometer rather than relying on color alone.
Make practical swaps. If you cannot find okonomiyaki sauce, combine 3 tablespoons (45 ml) Worcestershire sauce, 1 tablespoon (15 ml) ketchup, and 1 teaspoon (5 ml) soy sauce. It will be thinner and tangier than the Japanese sauce. Regular mayonnaise works in place of Japanese mayonnaise, though it is usually less rich and slightly less sweet.
Keep toppings flexible. Bonito flakes and aonori add savory, sea-like flavor but can be omitted. Check package labels if avoiding fish, soy, wheat, or other allergens; the sauce and mayonnaise ingredients vary by product.

Serving Suggestions

Serve the pancakes as a main dish with a crisp cucumber salad, lightly dressed greens, or a bowl of miso soup. A small side of pickled ginger or quick-pickled vegetables cuts through the savory toppings. For a shared meal, make smaller pancakes and let everyone add sauce, mayonnaise, scallions, and seaweed at the table. Okonomiyaki sauce is a sweet-savory Japanese condiment; if it is unavailable, the Worcestershire-ketchup mixture in the tips is a convenient substitute.

Variations

Vegetarian: Leave out the bacon and bonito flakes, and check that the sauce and mayonnaise suit your diet. Add a little extra scallion or a handful of finely chopped mushrooms for a deeper savory flavor.

Shrimp: Fold in 4 ounces (115 g) peeled, deveined shrimp, chopped into small pieces. Cook the pancake until the shrimp reaches the USDA FSIS safe minimum internal temperature of 145°F (63°C), checked with a food thermometer, as well as confirming the egg-based batter reaches 160°F (71°C).

Cheese and corn: Fold in 1/2 cup (75 g) corn kernels and 1/2 cup (55 g) shredded mild cheese. These additions make the pancake richer and a little sweeter; keep the portions modest so the cabbage mixture still holds together.

Spicy: Stir a little chili crisp or Japanese chili oil into the mayonnaise, or serve it alongside. Add gradually, since some brands are considerably hotter than others.

Storage and Reheating

Refrigerate leftover pancakes within 2 hours of cooking in a covered container, with parchment between layers if stacking. They keep for 3–4 days in the refrigerator. For longer storage, freeze them in a single layer until firm, then transfer to a freezer-safe bag for up to 2 months; thaw overnight in the refrigerator for more even reheating.

Reheat in a skillet over medium-low heat for a few minutes per side, or in a 350°F (175°C) oven until hot throughout. Microwave reheating is convenient but softens the browned exterior. USDA FSIS recommends reheating leftovers to 165°F (74°C); check the center with a food thermometer. Add fresh sauce and toppings after reheating rather than storing dressed pancakes.

Frequently Asked Questions

What does okonomiyaki mean?
The name is commonly understood as “as you like it” (okonomi) and “grilled” (yaki), reflecting how cooks can vary the fillings and toppings. It is a Japanese savory pancake, not a sweet breakfast pancake.

Can I make the batter ahead?
It is best to mix and cook it soon after combining, because cabbage releases moisture as it sits and can thin the batter. You can shred the cabbage and slice the scallions up to a day ahead, storing them covered in the refrigerator; mix with the batter just before cooking.

Why is my pancake falling apart?
It may be too thick, too loosely packed, or flipped before the first side has set. Make a compact round no more than about 3/4 inch (2 cm) thick, let the bottom brown fully, and use two spatulas or a plate to support the flip.

Can I use a different flour?
All-purpose flour is a reliable option for this recipe. A gluten-free all-purpose blend can work, but texture varies by brand; choose one intended for baking and check its package for substitution guidance. The pancake may be more delicate, so make smaller portions and flip carefully.

Is okonomiyaki sauce the same as Worcestershire sauce?
No. Okonomiyaki sauce is typically thicker and sweeter, with a savory, fruity flavor, while Worcestershire sauce is thinner and sharper. A mixture of Worcestershire sauce, ketchup, and soy sauce approximates the sweet-savory balance but will not taste exactly the same.

Do I need a special pan?
No. A broad nonstick skillet or a well-seasoned frying pan works. Use a spatula wide enough to support the pancake; a griddle is useful if you are cooking several at once, but it is not necessary.

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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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