Okonomiyaki is a savory Japanese pancake packed with cabbage, meat, and seafood, grilled until golden and topped with a sweet-savory sauce, mayonnaise, and bonito flakes. This recipe recreates the style served at the famous Wood Egg Okonomiyaki Museum in Okayama, Japan, known for its crispy edges and fluffy center. It works because the batter is light, the cabbage is finely shredded, and the cooking method ensures a perfectly cooked pancake every time.
Ingredients
- 1 cup (120 g) all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup (240 ml) dashi or water
- 2 large eggs
- 2 cups (200 g) finely shredded green cabbage
- 1/4 cup (30 g) chopped green onions
- 1/2 cup (60 g) cooked shrimp, chopped (optional)
- 4 thin slices of pork belly (about 100 g)
- 2 tbsp vegetable oil
- Okonomiyaki sauce (or a mix of 2 tbsp ketchup, 1 tbsp Worcestershire sauce, 1 tsp honey)
- Japanese mayonnaise
- Dried bonito flakes (katsuobushi)
- Aonori (dried green seaweed) or nori flakes
Instructions
- In a large bowl, whisk together the flour, baking powder, and salt. Add the dashi or water and eggs, and mix until smooth. The batter should be thin and pourable.
- Add the shredded cabbage, green onions, and shrimp (if using) to the batter. Stir gently until the vegetables are coated, but do not overmix.
- Heat a large non-stick skillet or griddle over medium heat. Add 1 tbsp of vegetable oil and spread it around.
- Pour half of the batter onto the skillet, shaping it into a round pancake about 1/2 inch (1.25 cm) thick. Lay 2 slices of pork belly on top of the pancake.
- Cook for 4-5 minutes until the bottom is golden brown and crispy. Carefully flip the pancake using a spatula. Cook for another 4-5 minutes, until the pork is cooked through and the pancake is firm. The pork should reach a safe minimum internal temperature of 145°F (63°C) as per USDA FSIS guidelines, checked with a food thermometer.
- Transfer the okonomiyaki to a plate, pork side up. Repeat with the remaining batter and pork.
- Generously brush the top with okonomiyaki sauce, then drizzle with mayonnaise in a zigzag pattern. Sprinkle with bonito flakes and aonori.
- Serve immediately while hot, cutting into wedges if desired.
Tips
- Substitutions: If you don’t have dashi, use water with a teaspoon of fish sauce or a pinch of hondashi. For a vegetarian version, omit the pork and shrimp and add mushrooms or tofu.
- Storage: Leftover okonomiyaki can be refrigerated in an airtight container for up to 3 days. Reheat in a skillet over medium heat to restore crispness, not in the microwave.
- Common mistake: Don’t overmix the batter after adding the cabbage—this makes the pancake tough. Also, make sure the skillet is hot before pouring the batter to get a crispy exterior.
- Customize: Feel free to add other fillings like cheese, corn, or mochi. Just make sure any raw meat is cooked to its safe minimum temperature.
Serving Suggestions
Serve okonomiyaki as a main dish with a side of pickled ginger and a bowl of miso soup. It’s also great with a simple green salad dressed with sesame vinaigrette. For a complete Japanese meal, pair with steamed rice and a cold beer.
Variations
- Hiroshima-style: Layer the ingredients instead of mixing them—noodles, egg, cabbage, and pork are stacked and grilled.
- Seafood: Add squid, scallops, or octopus to the batter for a seafood-rich version.
- Cheese: Sprinkle shredded mozzarella or cheddar over the top before flipping for a gooey twist.
- Spicy: Add a spoonful of gochujang or chili paste to the batter for a kick.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking. They will keep for up to 3 days. To reheat, place in a non-stick skillet over medium-low heat for 5-7 minutes per side, or until heated through and crisp. Avoid microwaving as it makes the pancake soggy. You can also freeze cooked okonomiyaki for up to 1 month; thaw in the refrigerator overnight before reheating.
Frequently Asked Questions
Can I use regular cabbage instead of green cabbage? Yes, napa cabbage or savoy cabbage work well. Just shred them finely to ensure even cooking.
What is okonomiyaki sauce made of? It’s a thick, sweet-savory sauce similar to Worcestershire but thicker. You can substitute with a mix of ketchup, Worcestershire sauce, and a little sugar.
Can I make the batter ahead of time? Yes, you can mix the dry ingredients and wet ingredients separately and combine them just before cooking. The batter with vegetables should be used immediately to avoid soggy cabbage.
Why is my okonomiyaki falling apart? This usually happens if the batter is too thin or you flip too early. Make sure the bottom is golden and set before flipping, and use a wide spatula for support.
Is okonomiyaki gluten-free? Traditional okonomiyaki uses wheat flour, but you can substitute with a gluten-free flour blend. Check that your sauces are also gluten-free.
Can I cook okonomiyaki without pork belly? Absolutely. You can use bacon, shrimp, or just vegetables. If using bacon, cook it partially first to render fat.
Related
- VA Smoking Quit Line: How It Works & How to Call
- Sticky Rice in Leaves (Lo Mai Gai) Recipe
- Sticky Rice Greenacres: Easy Thai-Style Recipe
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).