Okonomiyaki is a Japanese savory pancake packed with cabbage and your choice of fillings, cooked on a griddle and finished with a sweet-savory sauce, mayonnaise, and bonito flakes. This version uses juicy prawns (shrimp) for a seafood twist that pairs beautifully with the crispy edges and tender center. It’s a satisfying one-pan meal that comes together quickly once the batter is mixed.
Ingredients
- 1 cup (120 g) all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup (240 ml) dashi or water (see Tips)
- 2 large eggs
- 2 cups (200 g) finely shredded green cabbage
- 2 green onions, thinly sliced
- 8 oz (225 g) raw prawns, peeled and deveined, roughly chopped
- 2 tbsp vegetable oil, for frying
- Okonomiyaki sauce (or substitute, see Tips)
- Japanese mayonnaise (e.g., Kewpie)
- Dried bonito flakes (katsuobushi), for garnish
- Aonori (dried seaweed flakes), for garnish (optional)
Instructions
- In a large bowl, whisk together the flour, baking powder, and salt. Add the dashi or water and eggs, and whisk until smooth. The batter should be thin and lump-free.
- Add the shredded cabbage, green onions, and chopped prawns to the batter. Stir until everything is evenly coated. The mixture will be quite loose with lots of cabbage – that’s correct.
- Heat a large non-stick skillet or griddle over medium heat. Add 1 tablespoon of oil and spread it around. Pour half of the batter into the skillet, spreading it into a round about 1/2-inch thick. 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 other side is golden and the prawns are cooked through. The internal temperature of the prawns should reach 145°F (63°C) as per USDA FSIS safe minimum, but they will be visibly pink and opaque when done.
- Transfer to a plate and repeat with the remaining batter, adding more oil if needed.
- Before serving, brush the top of each okonomiyaki with okonomiyaki sauce, then drizzle with mayonnaise in a zigzag pattern. Sprinkle with bonito flakes and aonori if using. Serve hot.
Tips
- Dashi substitute: If you don’t have dashi, use water with 1 tsp of fish sauce or soy sauce added for extra umami. This changes the flavor slightly but still works well.
- Don’t overmix: Stir the batter just until combined; overmixing can make the pancake tough. The cabbage should be coated but still crunchy.
- Keep it crispy: Use a heavy skillet and don’t flip too early. Let the bottom develop a deep golden crust before flipping – this prevents sticking and adds texture.
- Make it ahead: You can prep the batter (without cabbage) a day ahead, but add the cabbage and prawns just before cooking to keep everything fresh.
Serving Suggestions
Serve okonomiyaki as a main dish with a side of pickled ginger and a simple cucumber salad. It also pairs well with steamed rice and miso soup for a complete Japanese meal. For a casual dinner, let everyone add their own toppings at the table.
Variations
- Pork & Shrimp: Add thinly sliced pork belly along with the prawns for a surf-and-turf version.
- Vegetarian: Skip the prawns and add mushrooms, corn, or cheese. Use vegetable broth instead of dashi.
- Gluten-free: Substitute the all-purpose flour with a gluten-free blend and use tamari instead of soy sauce in the batter.
- Spicy: Add a teaspoon of gochujang or sriracha to the batter for a kick.
Storage and Reheating
Refrigerate leftover okonomiyaki in an airtight container for up to 3 days. To reheat, place in a dry skillet over medium heat for 2–3 minutes per side, or until hot and crisp. Avoid microwaving, as it makes the pancake soggy. You can also freeze cooked okonomiyaki for up to 1 month; thaw in the fridge overnight and reheat in a skillet.
Frequently Asked Questions
Can I use cooked prawns? Yes, but reduce the cooking time to just heat them through, as they’re already cooked. Add them in the last minute of cooking to avoid overcooking.
What is okonomiyaki sauce? It’s a thick, sweet-savory sauce similar to Worcestershire but thicker and sweeter. You can substitute with a mix of 2 tbsp ketchup, 1 tbsp Worcestershire sauce, and 1 tsp soy sauce.
Why is my okonomiyaki falling apart? Usually it’s too much cabbage or not enough egg/flour. Make sure you measure the flour correctly and don’t add extra cabbage beyond the recipe. Also, let the pancake cook long enough to set before flipping.
Can I make this without dashi? Absolutely. Use water or chicken broth instead. The flavor will be slightly less complex, but still delicious.
Is okonomiyaki healthy? It’s a balanced meal with protein, carbs, and vegetables. The frying adds oil, so it’s not low-calorie, but it’s fine as an occasional treat.
Can I prepare the batter ahead of time? Yes, but keep the cabbage separate and mix right before cooking to avoid watery batter.
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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
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