Okonomiyaki is a savory Japanese pancake packed with cabbage, pork, and a flavorful batter, griddled until golden and finished with a sweet-savory sauce and creamy mayonnaise. This version uses thinly sliced pork belly for richness, and the batter stays light thanks to sparkling water and a rested flour mixture. It’s a satisfying one-pan meal that comes together quickly and is endlessly customizable.
Ingredients
- 1 cup (120 g) all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp sugar
- 1 cup (240 ml) dashi or water (cold)
- 1 large egg
- 1/2 cup (120 ml) sparkling water (cold)
- 3 cups (240 g) finely shredded green cabbage (about 1/4 small head)
- 2 scallions, thinly sliced, plus more for garnish
- 1/4 cup (30 g) tenkasu (tempura scraps) or crushed crispy panko (optional)
- 6 oz (170 g) thinly sliced pork belly or pork loin, cut into 3-inch strips
- 2 tbsp neutral oil (like canola or vegetable), for cooking
- For serving: okonomiyaki sauce (or a mix of 2 tbsp ketchup + 1 tsp Worcestershire sauce + 1 tsp honey), Japanese mayonnaise, dried aonori (seaweed flakes), and pickled ginger (beni shoga)
Instructions
- In a large bowl, whisk together the flour, baking powder, salt, and sugar. Add the dashi (or water), egg, and sparkling water, and whisk until just combined—lumps are fine. Cover and let rest in the fridge for 10 minutes.
- Meanwhile, prepare the cabbage and scallions. After the batter rests, add the cabbage, scallions, and tenkasu (if using) to the batter. Gently fold with a spatula until the cabbage is coated. The batter should be thin and almost like a loose pancake batter; if it seems too thick, add a splash more water.
- Heat a large nonstick skillet or griddle over medium heat. Add 1 tbsp of oil and spread it around. Pour half of the batter mixture into the pan, spreading it into a round about 8 inches (20 cm) wide and 1/2 inch (1 cm) thick. Lay half of the pork slices on top, pressing them gently into the batter.
- Cook for 4–5 minutes, until the bottom is golden brown and crisp. Carefully flip the okonomiyaki using two spatulas. Cook for another 4–5 minutes, until the pork is cooked through and the pancake is firm. The internal temperature of the pork should reach 145°F (63°C) as the safe minimum per USDA FSIS, followed by a 3-minute rest. If you’re unsure, check with a food thermometer.
- Transfer the okonomiyaki to a plate and repeat with the remaining batter and pork. Keep the first one warm on a baking sheet in a 200°F (95°C) oven while you cook the second.
- To serve, brush the top of each okonomiyaki with okonomiyaki sauce (or your homemade blend), then drizzle with Japanese mayonnaise in a zigzag pattern. Sprinkle with aonori, sliced scallions, and pickled ginger. Cut into wedges and eat hot.
Tips
- Use cold sparkling water: The bubbles keep the batter light and airy. If you don’t have sparkling water, use cold plain water and add an extra 1/2 tsp baking powder—it won’t be as airy but will still work.
- Don’t overmix: A few lumps in the batter are fine. Overmixing develops gluten and makes the pancake tough.
- Shred cabbage finely: Thin shreds cook faster and make the pancake easier to flip. Use a mandoline or sharp knife.
- Flip carefully: Use two spatulas to flip, and slide the pancake onto a plate first if needed. This prevents breakage.
- Substitute for dashi: If you don’t have dashi, use chicken or vegetable broth, or simply water with a pinch of kombu (kelp) powder. The flavor will be less umami but still good.
Serving Suggestions
Serve okonomiyaki as a main dish with a bowl of steamed rice and a simple cucumber salad. It also pairs well with miso soup. For a Japanese street-food vibe, serve with a side of pickled vegetables (tsukemono) and a cold beer or iced green tea. The pancake is filling, so two wedges per person is plenty.
Variations
- Seafood: Replace pork with 6 oz (170 g) of cooked shrimp or squid, chopped. Add to the batter instead of on top.
- Vegetarian: Omit the pork and add 1/2 cup (75 g) of corn kernels, sliced shiitake mushrooms, or grated carrot. Use vegetable broth instead of dashi.
- Cheese: Add 1/4 cup (30 g) of shredded mozzarella or cheddar to the batter for a gooey twist.
- Modan-yaki: Add 1 cup (150 g) of cooked yakisoba noodles to the batter before cooking for a heartier version.
- Gluten-free: Substitute the all-purpose flour with a 1:1 gluten-free flour blend and use tamari instead of Worcestershire in the sauce.
Storage and Reheating
Refrigerate leftover okonomiyaki in an airtight container for up to 3 days. To reheat, place on a baking sheet in a 350°F (175°C) oven for 10 minutes, or until hot and crisp. You can also reheat in a skillet over medium heat for 2–3 minutes per side. Avoid microwaving, as it makes the pancake soggy. If you’ve already added sauce and mayonnaise, store them separately to keep the pancake from getting mushy.
Frequently Asked Questions
Can I use pork loin instead of pork belly? Yes, pork loin is leaner and less rich, but it works well. Slice it thinly against the grain. The cooking time remains the same.
What if I don’t have dashi? Use chicken or vegetable broth, or simply water with a pinch of salt. The flavor will be less savory, but the other toppings add plenty of umami.
Why is my okonomiyaki falling apart? Usually it’s because the cabbage is too thick or the batter is too thin. Make sure the cabbage is finely shredded and let the batter rest for 10 minutes so the flour hydrates. Also, don’t flip too early—wait until the bottom is deeply golden.
Can I make the batter ahead of time? Yes, you can mix the dry ingredients and wet ingredients separately and combine them up to 2 hours before cooking. Keep the batter cold, and add the cabbage just before cooking to prevent it from getting watery.
Is okonomiyaki gluten-free? Not traditionally, but you can use a gluten-free flour blend and gluten-free Worcestershire sauce. The texture will be slightly different but still delicious.
Can I freeze cooked okonomiyaki? Yes, wrap each cooled pancake in plastic wrap and freeze for up to 1 month. Reheat directly from frozen in a 350°F (175°C) oven for 15–20 minutes, or until hot and crisp.
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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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