Okonomiyaki is a savory Japanese cabbage pancake, commonly associated with Osaka and Hiroshima, with regional and family variations in its batter and toppings. For a flexible, filling version, add shrimp, cooked chicken, pork, tofu, or another protein to a cabbage-and-scallion batter, then cook it as one thick pancake and finish with classic sauces.
Ingredients
- 2 cups (160 g) finely shredded green cabbage
- 2 scallions (30 g), thinly sliced
- 1 cup (125 g) all-purpose flour
- ½ cup (120 ml) water
- 2 large eggs (about 100 g without shells)
- ½ teaspoon (2.5 g) baking powder
- ¼ teaspoon (1.5 g) fine salt
- 1 cup (150 g) peeled, deveined raw shrimp, cut into bite-size pieces; or use one of the protein alternatives below
- 1 tablespoon (15 ml) neutral cooking oil, plus more if needed
- 2 tablespoons (30 ml) okonomiyaki sauce
- 1 tablespoon (15 g) Japanese mayonnaise
- 1 teaspoon (2 g) aonori (dried green seaweed), optional
- 1 tablespoon (3 g) katsuobushi (bonito flakes), optional
Instructions
- Prepare the protein. If using raw shrimp, cut it into bite-size pieces and keep it refrigerated until mixing. For ground pork or beef, cook it separately in a skillet until it reaches 160°F (71°C); drain excess fat and let it cool briefly. For diced chicken, cook it to 165°F (74°C). Cooked protein can be stirred into the batter as directed. Tofu and fully cooked ham or leftover cooked meat need no preliminary cooking.
- Whisk the flour, water, eggs, baking powder, and salt in a large bowl until just combined. A few small lumps are fine; avoid beating the batter smooth, which can make the pancake dense.
- Fold in the cabbage, scallions, and your chosen protein. If using raw shrimp, distribute the pieces evenly so they cook through. The mixture should be thick and full of vegetables rather than pourable; if it seems dry, add water 1 tablespoon (15 ml) at a time.
- Heat the oil in a large nonstick skillet over medium heat. Add the mixture and shape it into a round pancake about ¾ inch (2 cm) thick. Cover and cook for 6–7 minutes, until the underside is browned and the edges look set.
- Slide a wide spatula under the pancake and flip it carefully. Cover and cook for another 6–8 minutes. For shrimp, check several of the largest pieces with a food thermometer: seafood must reach the USDA FSIS safe minimum of 145°F (63°C). If the pancake browns too quickly before the shrimp reaches temperature, lower the heat and cook a little longer. For a pork or chicken filling, use meat cooked to its safe temperature in step 1.
- Transfer the pancake to a plate. Brush or drizzle with okonomiyaki sauce, add mayonnaise, and scatter over aonori and katsuobushi if using. Cut into wedges and serve hot.
Tips
- Choose a protein that fits the cooking time. Shrimp cooks in the pancake; raw chicken or ground meat should be cooked separately first so the cabbage batter does not overcook while you wait for the meat to become safe.
- Use a lid and steady heat. Covering the skillet helps the thick center cook through. If the outside darkens rapidly, turn the heat down rather than pressing the pancake flat.
- Make the batter just before cooking. Cabbage releases moisture as it sits, which can thin the mixture. Fold everything together shortly before the skillet is ready.
- Know the specialty ingredients. Okonomiyaki sauce is a sweet-savory Japanese condiment; Worcestershire sauce mixed with a little ketchup is a practical substitute, though it tastes sharper and less rounded. Japanese mayonnaise is tangy and rich; regular mayonnaise works. Aonori and bonito flakes are optional and can be left off.
Serving Suggestions
Serve the pancake immediately, cut into wedges, with extra okonomiyaki sauce and mayonnaise at the table. A small cucumber salad, lightly dressed greens, or miso soup makes a fresh accompaniment without competing with the savory pancake. For a more substantial meal, serve rice on the side, though the cabbage, batter, and protein make this version satisfying on its own.
If serving a group, cook several smaller pancakes rather than one oversized one; they are easier to flip and portion. Keep cooked pancakes warm on a plate tented loosely with foil while finishing the batch, then add the crisp toppings just before serving.
Variations
Shrimp: The recipe as written uses raw shrimp cut small enough to cook in the pancake. Keep the pieces evenly distributed and confirm the largest reach 145°F (63°C).
Pork or beef: Use 1 cup (150 g) cooked, crumbled ground pork or beef, or 1 cup (150 g) thinly sliced cooked pork. Ground meat must reach 160°F (71°C) during its separate cooking; whole cuts of pork or beef should reach 145°F (63°C) and rest for 3 minutes before slicing. Fold cooked meat into the batter.
Chicken: Add 1 cup (150 g) diced, cooked chicken. If cooking it specifically for this recipe, verify 165°F (74°C) with a thermometer before adding it.
Tofu: Use 1 cup (150 g) firm tofu, patted dry and crumbled or cut into small cubes. It gives a softer, milder result; pan-browning it first adds texture but is optional. For a plant-based pancake, replace the eggs with 2 tablespoons (14 g) ground flaxseed mixed with 5 tablespoons (75 ml) water and rested for 5 minutes. The pancake will be less springy and may be more delicate to flip.
Storage and Reheating
Refrigerate leftovers in a shallow airtight container within 2 hours of cooking. They keep for 3–4 days in the refrigerator. Reheat wedges in a covered skillet over low heat with a teaspoon of water, or in a 350°F (175°C) oven until hot throughout; leftovers should reach 165°F (74°C). A microwave also works, though it softens the browned edges. Freeze cooled portions for up to 2 months for best quality, then thaw overnight in the refrigerator and reheat to 165°F (74°C).
Frequently Asked Questions
Can I use a different protein?
Yes. Use about 1 cup (150 g) of cooked, bite-size protein in place of the shrimp. Cook raw meat separately to its safe temperature before mixing it in. Small raw shrimp is the convenient exception because it cooks during the pancake’s covered skillet time.
Can I make okonomiyaki without meat or seafood?
Yes. Leave out the protein or use firm tofu. You can add extra cabbage or sliced mushrooms, but keep the total additions moderate so the pancake holds together and cooks evenly.
Why is my pancake falling apart?
It may be too large, too thick, or flipped before the bottom has set. Use a broad spatula, wait until the edges look firm, and try making two smaller pancakes if flipping feels difficult. Avoid adding excess water.
Can I prepare the batter ahead?
It is better to mix and cook it right away because cabbage releases water and can make the batter loose. You can shred the cabbage and slice the scallions ahead, then refrigerate them separately and combine everything just before cooking.
What can I use instead of okonomiyaki sauce?
Mix equal parts Worcestershire sauce and ketchup for a quick substitute. It is less sweet and complex than Japanese okonomiyaki sauce, but works well with the pancake and mayonnaise.
Is okonomiyaki meant to be crispy?
The outside should be browned, while the inside stays tender and moist. A little oil, a preheated skillet, and moderate heat help brown the surface without scorching it before the center is cooked.
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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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