Make Okonomiyaki: A Crisp, Savory Japanese Pancake

Okonomiyaki is a Japanese savory pancake, especially associated with Osaka and Hiroshima, made with cabbage, a light batter, and toppings such as pork, okonomiyaki sauce, and mayonnaise. This Osaka-style version cooks as one cabbage-filled pancake in a skillet; it is crisp outside, tender inside, and easy to adapt with ingredients you can find at a supermarket.

Ingredients

1 cup (120 g) all-purpose flour
½ cup (120 ml) dashi stock, cooled; use water or low-sodium vegetable broth if dashi is unavailable, though the pancake will have less savory depth
2 large eggs (about 100 g without shells)
½ teaspoon (2 g) fine salt
¼ teaspoon (1 g) baking powder
4 cups (280 g) finely shredded green cabbage
2 scallions (about 30 g), thinly sliced
4 slices (about 100 g) thin-cut pork belly or streaky bacon
1 tablespoon (15 ml) neutral oil, such as canola, for the pan
¼ cup (60 ml) okonomiyaki sauce, divided; if unavailable, use thick Worcestershire sauce or a mixture of Worcestershire sauce and ketchup, which will taste tangier and less sweet
2 tablespoons (30 ml) Japanese mayonnaise or regular mayonnaise
1 tablespoon (3 g) aonori (dried green seaweed flakes), optional
1 tablespoon (2 g) katsuobushi (dried bonito flakes), optional

Instructions

Whisk the flour, dashi, eggs, salt, and baking powder in a large bowl just until no dry pockets of flour remain. A few small lumps are fine; mixing the batter until smooth can make the pancake dense.
Add the cabbage and scallions. Fold until the vegetables are lightly coated. The mixture should look cabbage-heavy rather than like a bowl of loose batter. Divide it into two portions.
Heat a large nonstick or well-seasoned skillet over medium heat. Add about half the oil and swirl to coat. For each pancake, mound half the mixture in the skillet and shape it into a round about ¾ inch (2 cm) thick. If your pan is not large enough for two, cook them one at a time and add the remaining oil between batches.
Lay two pork slices across the top of each pancake. Cook uncovered for 5–6 minutes, until the underside is deep golden and the edges begin to set. Adjust the heat if the bottom browns too quickly; the center needs time to cook through.
Slide a wide spatula beneath a pancake and flip it carefully. Cook the second side for 5–6 minutes. If the top is still pale or the center seems loose, cover the pan for the final 1–2 minutes to help the cabbage and batter cook without scorching the bottom.
Check that the center is hot and set, with no wet batter remaining. Because this recipe contains eggs, the USDA FSIS safe minimum internal temperature for an egg dish is 160°F (71°C); check the center with a food thermometer. The pork should also be fully cooked; if using thick or uncured pork instead of thin belly, check the appropriate safe temperature for that cut.
Transfer the pancakes to plates with the pork side facing up. Brush or drizzle each with about 2 tablespoons (30 ml) okonomiyaki sauce, zigzag with mayonnaise, and finish with aonori and katsuobushi if using. Serve hot.

Tips

Shred the cabbage finely and evenly so it softens in the same time as the batter cooks. If the pieces are too large, the pancake can break when flipped or stay crunchy in the middle.
Keep the batter mixing brief and fold the cabbage in just before cooking. The mixture is meant to be thick with vegetables; avoid adding extra liquid unless it is genuinely too dry to coat the cabbage.
Use a broad spatula, and flip only once the bottom is set and golden. If a pancake cracks, press it gently back together—the second side will help it hold its shape.
Thin pork belly cooks quickly and adds flavor. For a leaner topping, use thin-cut bacon or omit the meat; don’t crowd the pan, since crowded pancakes steam rather than brown.

Serving Suggestions

Serve each pancake as a main course while the edges are crisp and the toppings are warm. A simple side of cucumber salad, pickled ginger, or lightly dressed greens adds a cool, sharp contrast. Miso soup or steamed rice can make the meal more substantial, though the pancake is filling on its own.

Okonomiyaki sauce is sweet-savory and thicker than ordinary Worcestershire sauce. Japanese mayonnaise is typically tangier and richer, but regular mayonnaise works well. Aonori and katsuobushi are traditional finishing touches, not essential ingredients; bonito flakes may flutter from the heat, which is normal.

Variations

For a seafood version, replace the pork with about 4 ounces (115 g) of small peeled shrimp or chopped cooked octopus. Cook seafood fully; fish and shellfish should reach 145°F (63°C), checked with a food thermometer. Avoid adding watery vegetables, which can loosen the batter.

For a vegetarian pancake, leave off the pork and use vegetable broth or kombu-based dashi. Check that the sauce and any toppings suit your dietary needs; katsuobushi is fish. You can add ½ cup (75 g) of corn kernels or thinly sliced mushrooms, but keep the total vegetable additions moderate so the pancake still holds together.

For a Hiroshima-style direction, ingredients are typically layered rather than mixed together, and the dish commonly includes noodles. That approach needs a different method and more components; this recipe follows the simpler Osaka-style batter-and-cabbage method. Regional and household versions vary.

Storage and Reheating

Refrigerate leftover pancakes within 2 hours of cooking in a covered container. They keep for 3–4 days in the refrigerator. Store the sauce and mayonnaise separately when possible so the surface does not turn soggy.

Reheat a pancake in a lightly oiled skillet over medium-low heat, covered, for about 3–4 minutes per side, until hot throughout. Alternatively, microwave a portion in short intervals, then use a skillet briefly to restore some crispness. USDA FSIS recommends reheating leftovers to 165°F (74°C); check the center with a food thermometer. Freeze cooled, un-topped pancakes in an airtight freezer-safe container for up to 2 months for best quality, and thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

What does okonomiyaki mean?
The name is commonly understood as “grill as you like,” reflecting the many possible fillings and toppings. Recipes differ by region and household, so there is no single required combination.

Can I make the batter ahead?
It is best to mix the batter and cabbage shortly before cooking. If you need to prepare ahead, keep the dry ingredients, liquid ingredients, and shredded cabbage separate in the refrigerator, then combine them just before the skillet is ready.

Why is my okonomiyaki soggy in the middle?
The pancake may be too thick, the heat too high, or the cabbage cut too large. Shape it no thicker than about ¾ inch (2 cm), cook over medium heat, and cover briefly after flipping if the center needs more time.

Can I make one large pancake instead of two?
Yes, if you have a wide skillet and can flip it safely. A large pancake takes longer to cook through and is more likely to break, so a pair of smaller rounds is easier to manage and brown evenly.

What can I use instead of dashi?
Water works, though the flavor will be milder. Low-sodium vegetable broth is another practical option; avoid strongly flavored broth that could overwhelm the cabbage and toppings.

Do I need aonori and bonito flakes?
No. They add seaweed aroma and savory flavor, but the pancakes are still satisfying with sauce and mayonnaise alone. Leave out bonito flakes for a vegetarian version.

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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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