Okonomiyaki Original Recipe: Osaka-Style Japanese Pancakes

Okonomiyaki is a savory Japanese pancake made with cabbage, a light flour batter, and toppings such as pork, okonomiyaki sauce, and bonito flakes. This Osaka-style version mixes the ingredients together before cooking, giving you a tender center and crisp, browned edges; regional and family versions vary.

Ingredients

1 cup (125 g) all-purpose flour
¾ cup (180 ml) cold water
2 large eggs (about 100 g without shells)
½ teaspoon (2 g) fine salt
½ teaspoon (2 g) baking powder
6 cups (about 450 g) finely shredded green cabbage
4 scallions (about 40 g), thinly sliced
½ cup (10 g) loosely packed tenkasu (crunchy tempura bits), optional
8 thin slices (about 225 g) pork belly
2 tablespoons (30 ml) neutral cooking oil, as needed
¼ cup (60 ml) okonomiyaki sauce, plus more to serve
3 tablespoons (45 g) Japanese mayonnaise, plus more to serve
2 tablespoons (about 4 g) aonori (dried green seaweed flakes), optional
½ cup (about 8 g) katsuobushi (dried bonito flakes), optional
Pickled red ginger (beni shoga), to serve, optional

Instructions

Whisk the flour, cold water, eggs, salt, and baking powder in a large bowl just until combined. A few small lumps are fine; avoid beating the batter smooth, which can make the pancakes dense.
Add the cabbage, scallions, and tenkasu, if using. Fold until the vegetables are lightly coated. The mixture should look cabbage-heavy, not like a bowl of loose batter. Divide it into four equal portions.
Heat a large nonstick skillet or flat griddle over medium heat. Add a little oil and spread it across the surface. For a large skillet, cook two pancakes at a time; leave room between them so they are easy to turn.
Spoon one portion of cabbage mixture into the pan and shape it into a round about 6 inches (15 cm) wide and ¾ inch (2 cm) thick. Lay two slices of pork belly over the top. Cook for 4–5 minutes, until the underside is deeply golden and the pancake holds together.
Slide a wide spatula underneath and flip the pancake in one confident motion, keeping the pork on the bottom. If it breaks, press it back together with the spatula. Cook another 4–5 minutes, until the pork is browned and the center is cooked through. The USDA FSIS safe minimum for whole cuts of pork is 145°F (63°C) with a 3-minute rest; check the thickest pork slice with a food thermometer and allow the finished pancake to stand for 3 minutes before serving. Do not rely on browning alone to judge doneness.
Turn the pancake once more so the pork side faces up, and cook for about 1 minute to crisp it. Transfer to a plate. Repeat with the remaining mixture and pork, adding a little oil between batches. Keep finished pancakes warm in a low oven if needed, but serve promptly for the crispest edges.
Brush or drizzle each pancake with okonomiyaki sauce, add mayonnaise in a zigzag, then finish with aonori, bonito flakes, and pickled ginger if desired. Serve hot.

Tips

Keep the cabbage fine: Thin shreds cook through while the outside browns. If the cabbage is cut into thick strips, the pancake may fall apart or remain crunchy in the middle.
Turn gently: Wait until the underside is well browned before flipping, and use a broad spatula. Avoid pressing hard; that squeezes out moisture and makes the center compact.
Use substitutions thoughtfully: If tenkasu is unavailable, omit it or add a few crushed plain crackers for a little crunch. It is not essential. Okonomiyaki sauce is a thick, sweet-savory Japanese condiment; in a pinch, mix 2 tablespoons (30 ml) Worcestershire sauce with 1 tablespoon (15 ml) ketchup and 1 teaspoon (5 ml) soy sauce. The substitute is tangier and less fruity.
Mind the heat: Medium heat lets the cabbage cook before the crust gets too dark. If the pork sizzles violently or browns before the pancake sets, lower the heat slightly.

Serving Suggestions

Serve each pancake as a main dish, cut into wedges while still hot. A small bowl of steamed rice, miso soup, or a crisp cucumber salad makes a simple meal alongside it. Offer extra sauce, mayonnaise, and pickled ginger at the table so everyone can adjust the toppings. Bonito flakes may flutter from the pancake’s heat; that is normal.

Variations

For a seafood version, replace the pork with small, peeled shrimp or chopped squid. Cook seafood to 145°F (63°C), checking the thickest pieces with a food thermometer, and keep pieces small enough to cook through with the pancake. For a vegetarian pancake, leave out the pork and bonito flakes and add sliced mushrooms or extra scallions; use a vegetarian okonomiyaki sauce if needed, since some sauces or toppings may contain fish ingredients.

To make a simpler topping, use just sauce and mayonnaise. You can also omit the optional tenkasu, aonori, and pickled ginger without changing the basic batter. Osaka-style okonomiyaki mixes the cabbage into the batter; Hiroshima-style versions are assembled in layers and often include noodles, so they require a different method.

Storage and Reheating

Refrigerate cooked pancakes within 2 hours, sealed in an airtight container. They keep for 3–4 days in the refrigerator. For best texture, store the pancakes without sauce or delicate toppings and add those after reheating. Freeze cooled, untopped pancakes for up to 2 months, wrapped individually; thaw overnight in the refrigerator.

Reheat in a lightly oiled skillet over medium-low heat for about 3–4 minutes per side, until hot throughout, or use a 350°F (175°C) oven for about 10–12 minutes. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. A microwave works for a quick portion, but the pancake will be softer rather than crisp.

Frequently Asked Questions

What does okonomiyaki mean?
The name is commonly explained as “cooked as you like” or “what you like, cooked.” The dish has many regional and personal variations, so toppings and fillings can change.

Can I make the batter ahead?
It is best to mix the batter with the cabbage shortly before cooking. If you need to prep ahead, combine the dry ingredients and slice the vegetables separately, then whisk in the water and eggs and fold everything together just before cooking.

Why did my okonomiyaki fall apart?
It may have been flipped before the underside set, made too large, or packed with cabbage that was cut too thick. Make smaller rounds, wait for a browned base, and use a broad spatula for turning.

Can I make this without pork belly?
Yes. Omit it for a vegetarian version, or use shrimp, squid, or thinly sliced mushrooms. Cook any meat or seafood to its safe temperature and check with a food thermometer.

Is okonomiyaki sauce the same as Worcestershire sauce?
No. Okonomiyaki sauce is thicker and typically sweeter, with a rounded savory flavor. Worcestershire mixed with ketchup and a little soy sauce is a practical substitute, but the result will be sharper and less rich.

Can I cook one large pancake instead?
You can, but a large pancake is harder to flip and may brown before its center cooks. Four smaller pancakes are easier to handle and cook more evenly; if making a larger one, reduce the heat and allow extra time, checking the pork and center carefully.

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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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