Okonomiyaki Pizza Style: Crispy Japanese Cabbage Pancake

Okonomiyaki pizza style is a Japanese-inspired cabbage pancake cooked in a skillet, then topped with savory sauce, mayonnaise, and classic okonomiyaki garnishes. It borrows pizza’s shareable wedges and layered toppings, while keeping the tender, crisp-edged texture of okonomiyaki; regional and home versions vary.

Ingredients

4 cups finely shredded green cabbage (about 300 g)
1 cup all-purpose flour (125 g)
2 large eggs (about 100 g without shells)
½ cup cold water or dashi (120 ml); dashi adds a savory, Japanese-style depth
¼ teaspoon fine salt (1.5 g)
2 tablespoons neutral oil, such as canola (30 ml), divided
3 scallions, thinly sliced (about 30 g)
½ cup shredded low-moisture mozzarella (55 g), optional for a more pizza-like finish
3 tablespoons okonomiyaki sauce (45 ml); use bottled sauce or mix 2 tablespoons Worcestershire sauce (30 ml), 1 tablespoon ketchup (15 ml), and 1 teaspoon soy sauce (5 ml)
2 tablespoons Japanese mayonnaise (30 ml), or regular mayonnaise
1 tablespoon aonori, dried green seaweed flakes (about 2 g), optional
1 tablespoon bonito flakes (about 2 g), optional; omit for a vegetarian version
1 tablespoon pickled red ginger, beni shoga, finely chopped (about 10 g), optional

Instructions

Prepare the batter. In a large bowl, whisk the flour, eggs, water or dashi, and salt until smooth. Add the cabbage and most of the scallions, reserving a little for garnish. Fold until the cabbage is evenly coated. The mixture should look cabbage-heavy, not like a pourable pancake batter. Let it stand for 5 minutes while you heat the pan.
Heat the skillet. Set a 10-inch (25 cm) nonstick or well-seasoned skillet over medium heat. Add 1 tablespoon (15 ml) oil and swirl to coat. The pan is ready when a small dab of batter sizzles gently; if it browns immediately, lower the heat.
Cook the first side. Scrape in the cabbage mixture and shape it into an even round about ¾ inch (2 cm) thick. Press lightly with a spatula to help it hold together, but do not compress it hard. Cover and cook for 7–8 minutes, checking the underside after 6 minutes. It should be deep golden and firm enough to turn.
Flip and cook through. Loosen the edges, slide the pancake onto a large plate, and invert it back into the skillet, cooked side up. Add the remaining 1 tablespoon (15 ml) oil around the edge. Cover and cook another 6–7 minutes, until the center is set and the cabbage is tender. The egg mixture must reach 160°F (71°C), the USDA FSIS safe minimum for egg dishes; check the center with a food thermometer. If adding mozzarella, scatter it over the top for the final 1–2 minutes and cover until melted.
Finish and serve. Transfer the pancake to a board. Drizzle with okonomiyaki sauce and mayonnaise, then add aonori, bonito flakes, pickled ginger, and the reserved scallions as desired. Cut into wedges and serve hot.

Tips

Shred cabbage finely. Thin shreds cook evenly and help the pancake hold together. If the cabbage is wet after washing, dry it before mixing so the batter does not become loose.
Keep the heat moderate. High heat can brown the outside before the egg and cabbage in the center are cooked. If the surface is darkening too quickly, lower the heat and give it a few extra minutes covered.
Flip with support. A wide plate is often easier than trying to turn a large, soft pancake with a spatula alone. Slide it onto the plate, cover with the skillet, and carefully invert.
Choose toppings to suit your pantry. Aonori, bonito, and beni shoga add characteristic savory, briny, and tangy notes, but they are optional. Regular mayonnaise works in place of Japanese mayonnaise; the flavor will be slightly less sweet and rich.

Serving Suggestions

Serve the pancake as a main dish with a crisp cucumber salad, lightly dressed greens, or miso soup. For a fuller meal, add edamame or a simple bowl of rice, though the wedges are substantial on their own. Put extra sauce and mayonnaise on the table so everyone can dress their portion. Slice just before serving to keep the edges crisp and make the round easy to share.

Variations

For a vegetarian finish, leave out the bonito flakes and check that your dashi is kombu-based rather than fish-based; water is also a convenient choice. To make the topping more pizza-like, add the mozzarella listed above, or use a modest amount of thinly sliced mushrooms or corn. Keep additional toppings light and pre-cook watery vegetables so they do not release liquid into the pancake.

For a more traditional okonomiyaki-style flavor, skip the cheese and use dashi, okonomiyaki sauce, aonori, bonito, and pickled ginger. If bottled okonomiyaki sauce is unavailable, the Worcestershire-ketchup-soy mixture makes a practical sweet-savory substitute, though it will not taste exactly the same. You can also cook two smaller pancakes instead of one large one; divide the batter evenly and reduce the cooking time slightly, checking that each center is fully set.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking in a covered container. They keep for 3–4 days in the refrigerator. For the best texture, store the pancake without its toppings and add sauce, mayonnaise, and garnishes after reheating. Freeze cooled, untopped wedges in a sealed freezer-safe container for up to 2 months; thaw overnight in the refrigerator.

Reheat refrigerated or thawed portions in a lightly oiled skillet over medium-low heat, turning once, until hot throughout. You can also use a 350°F (175°C) oven for about 8–12 minutes, depending on the portion size. Leftovers should reach 165°F (74°C) when reheated; check the center with a food thermometer. A microwave works in a pinch, but softens the browned edges.

Frequently Asked Questions

Is okonomiyaki pizza style actually pizza?
No. It is a cabbage-and-egg savory pancake cooked in a round shape and finished with pizza-inspired cheese or toppings. The usual sauces and garnishes come from okonomiyaki, not a wheat-based pizza crust.

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

How do I keep the pancake from falling apart?
Cut the cabbage into fine shreds, coat it thoroughly, and let the mixture stand for 5 minutes so the flour hydrates. Cook until the bottom is well browned before flipping, and use a plate to support the turn. If the cabbage is unusually large or the mixture seems dry, add water 1 tablespoon (15 ml) at a time.

Can I make it without eggs?
Eggs help bind the pancake, so leaving them out changes the texture and makes flipping harder. Use a tested egg-free okonomiyaki batter recipe if needed rather than simply omitting them; check any substitute’s package directions and confirm the center is set before serving.

What can I use instead of dashi?
Cold water works well and keeps the ingredient list simple. Kombu dashi is a suitable vegetarian alternative and adds savory flavor. Avoid fish-based dashi if you are serving someone who does not eat fish.

Can I cook it without a nonstick skillet?
Yes. Use a well-seasoned cast-iron or other heavy skillet, make sure it is evenly heated, and coat it with oil before adding the batter. A nonstick skillet makes the flip easier, but the plate method works with any pan.

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

Spotted an error? Tell us and we will correct it (corrections policy).