Okonomiyaki Recipe NZ: Easy Japanese Cabbage Pancakes

Okonomiyaki is a savoury Japanese cabbage pancake, cooked on a hot pan and finished with a tangy-sweet sauce, mayonnaise and crisp toppings. This practical New Zealand version uses easy-to-find supermarket ingredients, with options for dashi, seafood and classic Japanese garnishes.

Ingredients

3 cups finely shredded green cabbage (about 250 g)
1 cup plain flour (125 g)
2 tablespoons cornflour (16 g)
½ teaspoon baking powder (2 g)
½ teaspoon fine salt (3 g)
¾ cup cold water (180 ml), or unsalted dashi if available
2 large eggs (about 100 g without shells)
3 spring onions, thinly sliced (about 30 g)
2 tablespoons neutral oil, such as canola or rice bran oil (30 ml), divided
½ cup okonomiyaki sauce (120 ml), for topping; use bottled sauce or make the quick substitute below
¼ cup Japanese mayonnaise (60 ml), or regular mayonnaise
2 tablespoons aonori, or finely crumbled nori (about 2 g)
2 tablespoons bonito flakes (about 2 g), optional

Instructions

Prepare the sauce if needed. For a quick substitute, stir together 3 tablespoons Worcestershire sauce (45 ml), 2 tablespoons tomato sauce or ketchup (30 ml), 1 tablespoon oyster sauce (15 ml), and 1 teaspoon sugar (4 g). Taste and adjust with a little more sugar if you like it sweeter. This is not identical to Japanese okonomiyaki sauce, but it gives a similar savoury, tangy finish. Keep bottled sauce or the mixture ready for serving.
Mix the batter. Whisk the flour, cornflour, baking powder and salt in a large bowl. In another bowl, whisk the cold water or dashi with the eggs. Pour the liquid into the dry ingredients and mix just until no dry patches remain; a few small lumps are fine. Avoid beating the batter smooth, which can make the pancakes dense.
Add the vegetables. Fold in the cabbage and sliced spring onions until evenly coated. The mixture should look packed with cabbage rather than pourable. Divide it into four roughly equal portions. If the cabbage has released a lot of moisture, spoon off any excess liquid instead of adding extra flour.
Cook the pancakes. Heat a large non-stick frying pan or well-seasoned skillet over medium heat. Add about 1½ teaspoons oil (7 ml) and swirl to coat. Spoon in one portion and shape it into a round about 15 cm (6 inches) wide and 2 cm (¾ inch) thick. Cook for 4–5 minutes, until the base is browned and the edges look set. Do not press it down, as that can make the centre heavy.
Flip and cook through. Slide a wide spatula under the pancake and turn it over in one confident movement. If it is difficult to lift, cook it for another minute. Cook the second side for 4–5 minutes, lowering the heat if the outside is browning too quickly. The centre should be hot and cooked through; if checking with a thermometer, the egg-containing pancake should reach 160°F (71°C), the USDA FSIS safe minimum temperature for egg dishes.
Finish the batch. Transfer the cooked pancake to a plate and keep it warm while you cook the remaining portions, adding another 1½ teaspoons oil (7 ml) for each. If your pan is large enough, cook two at a time, leaving space to flip them safely.
Dress and serve. Brush or drizzle each pancake with okonomiyaki sauce, add a zigzag of mayonnaise, then scatter over aonori and bonito flakes if using. Serve hot while the edges are crisp and the toppings are fresh.

Tips

Shred cabbage finely. Thin shreds soften in the cooking time and help the pancake hold together. Very chunky pieces can leave the centre undercooked before the outside is ready.
Use dashi for extra savouriness. Dashi is a Japanese stock, often made with kombu and bonito. Unsalted dashi works in place of water; water is a perfectly good option if dashi is hard to find. Check stock seasoning before adding it, as salty dashi can make the batter too salty.
Flip only when the base is set. Medium heat gives the cabbage and egg time to cook before the flour browns too much. If the outside darkens quickly, turn down the heat and give the centre longer.
Make toppings work with local ingredients. Aonori and bonito flakes are sold at many Asian grocers; finely crumbled nori makes a useful substitute, while bonito flakes can simply be omitted. The flavour will be less sea-like, but the pancake remains tasty.

Serving Suggestions

Serve each pancake as a main meal, or cut it into wedges to share as a side. A crisp green salad, lightly dressed cucumber, or quick-pickled vegetables balance the rich sauce and mayonnaise. For a fuller meal, add miso soup and steamed rice, though the cabbage pancake is substantial enough to serve on its own.

Apply the sauce and mayonnaise just before serving so the crust stays as crisp as possible. Bonito flakes are optional; they are thin dried fish flakes and may move slightly from the heat of the pancake. Leave them off for a vegetarian meal and check labels on sauces if you need to avoid fish or other allergens.

Variations

Seafood: Fold 150 g (5 oz) peeled, deveined raw prawns, cut into small pieces, into the cabbage mixture. Cook until the prawns are opaque and have reached 145°F (63°C) at the thickest part, checked with a food thermometer. Keep seafood cold until it goes into the batter, and avoid cross-contamination with ready-to-eat toppings.

Pork: Add 100 g (3½ oz) thinly sliced pork belly or bacon on top of each pancake after shaping it in the pan. Cook the pancake as directed, making sure the pork is fully cooked; whole cuts of pork must reach 145°F (63°C) and rest for 3 minutes, while ground pork must reach 160°F (71°C). Thin slices are easiest to cook through; lower the heat if needed.

Vegetarian: Use water or kombu dashi, omit bonito flakes, and check that the sauce and mayonnaise suit your diet. A little extra spring onion or toasted sesame seeds can add a savoury finish.

Extra vegetables: Replace up to ½ cup (50 g) of cabbage with finely grated carrot or sliced mushrooms. Keep the total vegetable quantity similar so the batter can still bind everything into a pancake.

Storage and Reheating

Refrigerate cooked pancakes within 2 hours in a covered container. They keep for 3–4 days in the refrigerator. For best texture, store them without sauce, mayonnaise or toppings; add those after reheating. Freeze plain cooked pancakes for up to 2 months, separated with baking paper in a freezer-safe container, and thaw overnight in the refrigerator.

Reheat in a lightly oiled frying pan over medium-low heat for about 3–4 minutes per side, until hot in the centre. You can also use a 350°F (175°C) oven for about 10–15 minutes, depending on thickness. Reheated leftovers should reach 165°F (74°C), checked with a food thermometer. Avoid leaving cooked pancakes at room temperature for more than 2 hours.

Frequently Asked Questions

What does okonomiyaki mean?
It is commonly translated as “grill what you like.” The name reflects the many ways cooks adapt the batter and toppings. Regional and household styles differ, so there is no single version that everyone makes.

Can I make the batter ahead?
It is better to mix the batter shortly before cooking. Once salt meets the cabbage, the vegetables release moisture and the mixture can become watery. You can shred the cabbage and slice the spring onions ahead, then keep them covered in the refrigerator.

Why is my okonomiyaki falling apart?
The pancake may have been flipped before its base had set, or it may contain too much cabbage or excess liquid. Make four even portions, shape them firmly without compressing them, and wait until the edges look set before flipping with a wide spatula.

Can I make it without dashi?
Yes. Cold water is the simplest substitute and works well with the savoury toppings. Dashi adds a deeper, gently savoury flavour, but it is not essential to the recipe.

Is okonomiyaki sauce the same as Worcestershire sauce?
No. Japanese okonomiyaki sauce is usually thicker, sweeter and more fruit-forward. Worcestershire sauce can be part of a quick home substitute, but on its own it will taste sharper and thinner.

Can I make these gluten-free?
Use a gluten-free plain-flour blend in place of the wheat flour and check that the baking powder, dashi, sauces and mayonnaise are gluten-free. Batter thickness can vary by blend, so add the liquid gradually and aim for a mixture that coats the cabbage rather than runs off it.

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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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