Okonomiyaki is a savory Japanese cabbage pancake, commonly associated with Osaka and Hiroshima, made with a light batter and finished with tangy sauce, mayonnaise, and toppings. This Osaka-style version mixes shredded cabbage, scallions, and optional pork into the batter, so it cooks as one crisp-edged, tender pancake and is easy to adapt.
Ingredients
- 2 cups (240 g) all-purpose flour
- 1 cup (240 ml) cold water
- 2 large eggs (about 100 g without shells)
- 1 teaspoon (4 g) baking powder
- ½ teaspoon (3 g) fine salt
- 1 pound (450 g) green cabbage, finely shredded, about 6 packed cups
- 4 scallions (about 60 g), thinly sliced
- 4 ounces (115 g) thinly sliced pork belly or bacon, optional
- 2 tablespoons (30 ml) neutral cooking oil, divided
- ½ cup (120 ml) okonomiyaki sauce, for serving
- ¼ cup (60 ml) Japanese mayonnaise, for serving
- 2 tablespoons (6 g) aonori, dried green seaweed, optional
- 2 tablespoons (6 g) katsuobushi, dried bonito flakes, optional
- Pickled red ginger (beni shoga), about 2 tablespoons (20 g), optional
Instructions
- Prepare the batter. In a large bowl, whisk the flour, water, eggs, baking powder, and salt just until smooth. Avoid beating it for a long time; a few small lumps are fine. Let the batter stand for 5 minutes while you prepare the vegetables.
- Shred and combine. Cut the cabbage into thin shreds, removing the tough core, and slice the scallions. Add both to the batter and fold until coated. The mixture should look cabbage-heavy, with just enough batter to bind it. If it appears dry and the cabbage will not hold together, mix in water 1 tablespoon (15 ml) at a time.
- Heat the pan. Set a large nonstick or well-seasoned skillet over medium heat. Add 1 teaspoon (5 ml) oil and spread it across the pan. For smaller pancakes, cook one quarter of the mixture at a time; for larger ones, use half and cook in batches.
- Shape and cook the first side. Spoon a portion of the cabbage mixture into the pan and shape it into a round about ¾ inch (2 cm) thick. If using pork belly or bacon, arrange a quarter of it over the top. Cook for 5 to 6 minutes, adjusting the heat so the bottom browns without burning. Do not press the pancake flat, which can make it dense.
- Flip and cook through. Slide a wide spatula underneath and flip carefully. Cook the second side for 5 to 6 minutes, until the cabbage is tender and the center is set. When using pork, check that the pork and egg-containing center have reached 160°F (71°C) with a food thermometer; this is the USDA FSIS safe minimum temperature for egg dishes and ground meat, and thin pork belly should also be thoroughly cooked. If the outside is browning too quickly, lower the heat and cover the pan for a few minutes. Transfer to a plate and repeat with remaining oil and mixture.
- Add toppings and serve. Drizzle each hot pancake with okonomiyaki sauce and Japanese mayonnaise. Scatter over aonori, bonito flakes, and pickled ginger, if using. Cut into wedges and serve while warm.
Tips
- Use the right cabbage cut. Thin shreds soften quickly and help the pancake hold together. Very thick pieces can leave the center crunchy before the outside is done.
- Keep the heat moderate. A pan that is too hot browns the surface before the middle cooks. If needed, cover the pan briefly after flipping; uncover near the end to restore a crisp underside.
- Find substitutes for specialty toppings. Okonomiyaki sauce is a sweet-savory Japanese condiment; if unavailable, use a mixture of 3 tablespoons (45 ml) Worcestershire sauce, 1 tablespoon (15 ml) ketchup, and 1 teaspoon (5 ml) soy sauce. It is a workable substitute but tastes sharper and less rounded. Regular mayonnaise works in place of Japanese mayonnaise, though it is usually less tangy.
- Make a seafood-free topping if needed. Aonori and katsuobushi are optional, but bonito flakes are fish. Omit them for a fish-free pancake and check packaged sauce and toppings for ingredients that do not suit your needs.
Serving Suggestions
Serve okonomiyaki hot as a main dish, with wedges cut at the table. A simple cucumber salad, lightly dressed greens, or a bowl of miso soup makes a good side without competing with the savory toppings. For a shared meal, make several smaller pancakes so everyone can add sauce and toppings to taste. Keep extra sauce, mayonnaise, and pickled ginger at the table; the pancake itself is savory but not heavily seasoned.
Variations
Vegetarian: Leave out the pork and cook the cabbage mixture as directed. Check that the okonomiyaki sauce and toppings are vegetarian; traditional bonito flakes are made from fish. Add sliced mushrooms or a little extra scallion for a more substantial filling.
Shrimp: Fold about 6 ounces (170 g) peeled, chopped raw shrimp into the cabbage mixture. Cook until the shrimp are opaque and reach 145°F (63°C), the USDA FSIS safe minimum temperature for fish and seafood. Avoid oversized pieces, which can make the pancake difficult to flip.
Hiroshima-style: Hiroshima okonomiyaki is commonly built in layers, often with a thin crepe-like batter base, cabbage, toppings, and noodles, rather than mixing everything together. It takes a different assembly method, so use this recipe as an Osaka-style starting point rather than simply piling uncooked noodles into the batter.
Gluten-free: Use a cup-for-cup gluten-free flour blend, and confirm that the sauce, mayonnaise, and other packaged toppings are gluten-free. Batter texture varies by blend; add water a tablespoon at a time if it is too thick to coat the cabbage.
Storage and Reheating
Refrigerate leftover pancakes within 2 hours of cooking, in a covered container, for up to 3 to 4 days. Store toppings separately when practical, especially mayonnaise and bonito flakes, to keep the pancake from becoming soggy. Reheat in a skillet over medium-low heat for about 3 to 5 minutes per side, until hot throughout, or use a 350°F (175°C) oven for roughly 8 to 12 minutes. Reheated leftovers should reach 165°F (74°C). A microwave works for a quick portion, but it softens the crisp edges. Freeze cooled, untopped pancakes for up to 2 months; thaw overnight in the refrigerator and reheat thoroughly.
Frequently Asked Questions
What is okonomiyaki made of?
At its simplest, it is a savory pancake of cabbage, flour, water, and egg, cooked on a griddle or in a skillet. Scallions and pork are common additions, while sauce and toppings vary by region and household.
What does okonomiyaki mean?
The name is often translated as “grilled as you like it,” reflecting how fillings and toppings can be changed. The dish has regional styles, particularly Osaka and Hiroshima versions.
Can I make the batter ahead?
It is best to mix the batter shortly before cooking, because cabbage releases moisture as it sits and can loosen the mixture. You can shred the cabbage and slice the scallions ahead; keep them covered in the refrigerator and combine them with the batter just before cooking.
Why is my okonomiyaki falling apart?
The batter may not be binding the cabbage, or the pancake may have been flipped before its underside had set. Make sure the cabbage is finely shredded, shape a pancake no thicker than about ¾ inch (2 cm), and wait until the first side is browned before turning it with a wide spatula.
Can I make it without eggs?
Eggs help bind the pancake, so an egg-free version may be more delicate. Try a commercial egg replacer according to its package directions, and flip smaller pancakes only after the first side is firmly set.
Is okonomiyaki sauce the same as Worcestershire sauce?
No. Okonomiyaki sauce is generally thicker, sweeter, and more rounded. Worcestershire sauce can be part of a quick substitute, but using it alone will give a thinner, sharper result.
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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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